Live Spinach Quiche
Quiche mixture:
4 cups spinach (chopped)
1/2 red onion (diced)
2 cups button mushrooms (sliced)
2 garlic cloves (minced)
1/2 cup quiche cheese
Few pinches of cayenne
1 teaspoon braggs liquid aminos
Pinch of sea salt
Marinate the red onions, mushrooms in the braggs liquid aminos, sea salt and cayenne pepper for 30 minutes in the refrigerator. Add the spinach, red onions, and the mushrooms to the cheese and stir well. Spread the mixture atop the walnut quiche crust (see recipe.)
Quiche cheese:
3 cups cashews (soaked for 2 hours and drained)
1/4 cup nutritional yeast
4 garlic cloves
1 teaspoon sea salt
1 cup water
Place all ingredients except for the water in a vita- mix blender and blend until well-broken down. Lift the plastic cap of the vita-mix blender and slowly pour in the water until texture becomes very creamy in texture and whiter in color. Continue blending while pouring the water until mixture is very creamy and smooth. The mixture should have a cheddar taste to it. Immediately store in refrigerator when done.
Quiche crust:
1 cup shredded dried coconut
1 cup walnutr meal
1 teaspoon coriander
Hand mix all ingredients in a mixing bowl until slightly moist so that it sticks together and press into a pie pan or casserole dish. Add water if you need a little moisture.
Live Chocolate Mousse
2 cups coconut flesh
12 medjool dates (seeded and soaked)
3 tablespoons cacao powder
3 tablespoons unsweetened cocoa powder
1/2 cup date water
1 teaspoon agave nectar
A few pinches of sea salt
Blend all ingredients in a vita-mix blender until the texture is very creamy. Add the date water as needed.
Medjool dates are high in fiber and postassium and are 2 percent protein.
