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Friday is a great day for creative mood in the kitchen. This delicious meal will force you to lick your fingers. Raw Food has never been so tasty as this Spinach-Mushroom Quiche. 100% raw, vegan and full of life-force energy, this quiche will be one of your favorites. Enjoy this raw quiche on a Saturday family branch.

So, here you go:

CRUST:
1 cup almonds
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
3 tablespoons coconut oil
1 teaspoon salt

Put all of the ingredients for the crust in a food processor and blend until combined. Press the crust into a form or pan. Cover and place in the refrigerator while making the filling.

FILLING:
2kg spinach
2 tablespoon lime juice
1 teaspoon salt
1/2 onion, sliced thinly
1/2 thinly sliced fennel
Good quality soya sauce
Olive oil
100-200 g thinly sliced mushrooms

Remove the stems from spinach and discard, or save for juicing. Chop the spinach leaves coarsely and place in a mixing bowl. Add the lemon juice and salt and massage the spinach until it becomes juicy, then squeeze out and discard liquid.

In another bowl, massage the onion and fennel with soya sauce and olive oil until soft. Combine spinach with onion and fennel and add mushrooms.

Distribute the filling inside the pie crust pressing gently. Cover and set aside in the fridge.

CREAM CHEESE:

Cashews soaked and drained
1 teaspoon salt
1 teaspoon miso
Water
Lemon juice

Put all ingredients in a blender and blend until smooth. Spread on top of the spinach layer.

Put in the fridge for a couple of hours.
Sprinkle the tomato, basil, and herbs over the top just before serving!!

Wish you a good cooking mood!
Blessings 🙂

Bliss Body Retreat