Tuesday recipe: raw spinach quiche

Some of my more discerning readers may have noticed that there was no announcement about this week’s raw Tuesday take-aways. That’s because I’ve suspended them this week. Sorry to disappoint, but there are a few good reasons: first, I have an injury that is seriously cramping my cooking (or uncooking) style. Chopping and stirring are a bit painful- and carrying heavy bags of groceries is a mission. I’m trying to rest. Second, I’m doing some recipe testing (which is bad for the injury but c’est la vie), so there will be some great meals on the menu when take-aways resume. Third, Jozi Uncooked is quite busy with various catering events this week, so that’s where our attention is focused. But don’t worry, raw Tuesday take-aways will be back soon.

In the mean time, here’s a recipe for a raw vegan spinach quiche. I looked over lots of different recipes on the internet and eventually just made up my own. I decided to try dehydrating in the oven (mine stays below 50 degrees C at the lowest setting). It actually worked pretty well. The base has a fresh corn/mealie/ vegetable taste, and the filling is spinach and cashew cheese. Enjoy.

Raw vegan spinach quiche

Raw spinach quiche (makes 4 mini quiches)

Quiche base:

kernels from 1 ear of corn, removed from the husk

2 small yellow pattypan (or scalloped) squash (see image below… you could substitute 1-2 baby marrows/ zucchini/ courgette, but I wanted something yellow)

approx 1/4 cup brazil nuts (finely ground)

1 clove garlic

approx 2 tsp psyllium husk powder (for thickening)

splash of tamari or bragg’s aminos

dash of Himalayan salt

water as needed to blend

pattypan or scalloped squash

Instructions: blend all ingredients in blender or food processor until they make a thick but smooth dough. Press into the bases of 4 small tart tins and dehydrate at about 47 degrees C (116 F) for about 2 hours. Sorry the photo is a little dark.

Raw quiche bases

Spinach quiche filling:

approx 1 1/2 cups spinach, shredded

splash of olive oil

juice of 1/2 lemon

dash of Himalayan salt

1 cup cashews, soaked at least 4 hours and drained

small piece of jalapeno chili pepper (to taste)

juice of 1/2 lemon

small slice of onion or shallot

1 tsp miso paste

1 tsp psyllium husk powder (to thicken, optional)

water as needed to blend cashew cheese

Instructions: Place shredded spinach in a bowl with olive oil, lemon juice and salt. Mix together and let stand for at least 1 hour (to soften spinach).

To make cashew cheese, place soaked cashews in blender or food processor with remaining ingredients (except water) and process. Add water as needed to make a smooth, creamy cheese.

Add spinach mixture to cashew cheese and blend until smooth. The filling will be a beautiful, green colour.

Raw quiche bases and filling

Assembly: Spoon the spinach filling into the dehydrated bases. Put back in dehydrator for another 2 hours. You can eat the quiches warm out of the dehydrator, or put them in the refrigerator to set further. Serve garnished with fresh herbs or baby plum tomatoes.