Raw Food Recipe: Fennel & Cherry Tomato Balsamic Crust Tart
with Macadamia Cheese
– by Russell James of TheRawChef.com
If you live in Canada, Thanksgiving is merely a week away!
But whether you’re Canadian or not, it’s hard to deny the fact that various holidays — from Halloween to Thanksgiving, and before you know it, Christmas and New Year’s (Yes, I saw even Christmas decorations up already in some local stores!) — are fast approaching.
As such, we thought it’d be a perfect time to share with you this delicious dish from The Raw Chef Russell James!
The perfect addition to any holiday or celebratory meal, this Fennel & Cherry Tomato Balsamic Crust Tart with Macadamia Cheese recipe is sure to delight!
Enjoy as part of a savoury Sunday brunch or festive family feast!
Raw Food Recipe: Fennel & Cherry Tomato Balsamic Crust Tart with Macadamia Cheese
Makes 8 individual 11cm/4 inch tarts.
Balsamic Cashew Crust
2 cups cashews- 1/2 cup pine nuts
- 1 clove crushed garlic
1/2 teaspoon salt- 3 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 2 tablespoons flax meal
- 1 tablespoon nutritional yeast
- 2 teaspoons Italian seasoning
Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
Press into plastic film lined individual tart tins so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart tins so you can continue to dehydrate them for a further 6 hours.
Tantalizing Cherry Tomatoes
- 3 cups cherry tomatoes on the vine
- 3 tablespoons olive oil
- 2 tablespoons basil
- 1/2 teaspoon salt
Slice the tomatoes and marinate in the olive oil and salt for at least an hour, or overnight.
Transfer to a non-stick dehydrator sheet and dehydrate at 115 degrees F for 1 hour.
Mouthwatering Macadamia Cheese
- 1 cup macadamia nuts
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons onion
- 1/2 teaspoon salt
Process all ingredients in a food processor until fluffy.
Fabulously Flovourful Fennel
- 1 cup fennel
- 3 tablespoons olive oil
- 1 tablespoon nama shoyu
- 2 tablespoons agave nectar
Thinly slice fennel on a mandolin and marinate in remaining ingredients for at least an hour, or overnight.
Transfer to Paraflexx sheet and dehydrate for 1 hour.
Assembling The Fennel & Cherry Tomato Tart
Arrange a layer of the fabulously flavourful fennel in the bottom of the tart case, followed by the tantalizing cherry tomatoes.
Top this with crumbles of mouthwatering macadamia cheese.
Enjoy!
For more free recipes and raw tips by Russsell James, or to purchase one of his rawkin’ raw recipe ebooks, check out his website at TheRawChef.com!
Russell has a whole ebook devoted to recipes that are perfect for Thanksgiving and Christmas!
Yum!
What are some of your favourite Thanksgiving or Festive raw food recipes? Share with us and leave a comment below!