Raw Vegan Spinach Quiche


All of the flours in this recipe can be made easily in a food processor.

For the crust:

-1cup sunflower seed flour

-1cup pumpkin seed flour

-1 c walnut flour

-2 tbsp curry powder

-1tbsp turmeric powder

-1/4 tsp cayenne

-1 tsp coriander powder

-1 tsp ginger powder

-1/2 tsp Himalayan salt

-1/4 tsp black pepper

-2 tbsp extra virgin cold pressed olive oil

-1/4 cup distilled water, if necessary

Place all of the ingredients in a bowl and mix together to form dough. lightly grease a cake pan with a removable bottom with a little of the olive oil. Then put your crust dough in the bottom of the cake pan, spreading it out evenly and building up the wall a couple of inches. Let this set in the freezer, while you make the filling.


Spinach Filling:

-1/2 lb fresh spinach

-1cup walnuts

-1cup pecans

-4 scallions chopped

-2 tbsp coconut aminos

-1/4 tsp cayenne pepper

-1/4 tsp black pepper

Place all of the ingredients in a food processor and process until well combined. Place the spinach filling on top of the crust and spread evenly. Let this set again in the freezer while you make the topping.


Topping:

-1cup hazelnuts

-3 garlic cloves, chopped

-1/4tsp Himalayan salt

Place all ingredients in a food processor and pulse a few times to combine well. Sprinkle on top of the quiche and freeze. Cut slices, and serve at room temperature or cold.


I really love this recipe, because you can cut however many slices you will be serving that day and move those slices to the fridge, then when lunch or dinner time comes, you just take it out of the fridge and there is no work to do.





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