Tuesday, March 13, 2012

raw zuchinni pasta, and almond cherry tom tartlet

the pasta
1 zucchini
1 large carrot
1 bunch asparagus
1 bunch fresh basil
big handful pine nuts
5-6 chopped sundried tomotoes
2 green onions

the sauce
1 cup soaked raw cashews
the juice from 1-2 lemons
6-7 fresh basil leaves
1 clove garlic
1tbsp miso paste

1. Soak the cashews for a couple hours before you start making this recipe. Put all sauce ingredients in a food processor and blend until smooth, add a bit of water if its too thick.
2. Using a spriralizer turn the zucchini and the carrot into "pasta", chop up the rest of the veggies, and toss together in a large bowl. Toss with a spoonful of the sauce at a time until coated nicely.Top with pine nuts!

the filling
1 pack cherry toms
1 wheel goat brie
1 bunch fresh basil
a few tablespoons good balsamic 

the crust
1 1/2 cup almond meal
1 tbsp water
1/2 teaspoon salt
1/4 cup flaxseed oil
1 tbsp chopped rosemary
a few grinds black pepper

1. Start with the crust, preheat oven to 350. Mix together all ingredients until moist,
and push into tartlet dishes (i spray with something non-stick so the come out easier)
Get tomatoes into a roasting pan and drizzle with olive oil.
Place both tomatoes and tart shells in oven.
Take out tart shells after 15-20 min when golden brown.
Let cool for a few min while tomatoes finish off.

2. Slice up the brie, and the basil.

3. Lay slices of brie across the tart shells, top with roasted tomatoes, place back in oven for 2-3 min to melt cheese, then top with chopped basil and drizzle with balsamic.

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