For the base:
– 3 Zucchinis (Main)
– 2 Tbsp Coconut oil
– 1 ¼ cups Almonds, soaked overnight and drained
– 1 cup Almond meal
– ½ tsp Murray River salt
Instructions for the base:
1. Place zucchini, coconut oil, soaked almonds, and almond meal in a food processor and blend until smooth. The mixture should be sticky and hold together when pressed.
2. Line a 20 cm tart tin with plastic wrap.
3. Press the base mixture firmly and evenly into the tin, ensuring consistent thickness on the sides and base.
4. Refrigerate to firm up while preparing the filling.
For the marinated mushrooms and spinach:
– 5 White button mushrooms, stalks removed and thinly sliced
– 1 Lemon, juiced
– 2 Tbsp Extra virgin olive oil (divided)
– 1 tsp Murray River salt (divided)
– 1 bunch Spinach, or 1 cup packed (Main)
Instructions for marinated mushrooms:
1. In a bowl, combine mushrooms, half the lemon juice, 1 tablespoon of olive oil, and ½ teaspoon of salt.
2. Set aside to marinate for 30 minutes.
Instructions for marinated spinach:
1. In another bowl, combine spinach, the remaining tablespoon of olive oil, and the remaining ½ teaspoon of salt.
2. Set aside to marinate for 30 minutes.
For the filling:
– 1 Zucchini (Main)
– 1 cup Cashew nuts, soaked for 2 hours
– 2 Tbsp Moroccan Flavour Shot (Countdown or Gault’s Deli)
– 1 Tbsp Lemon juice
– ¼ cup Sundried tomatoes, sliced
Instructions for the filling:
1. In a blender or food processor, combine zucchini, soaked cashews, Moroccan Flavour Shot, and lemon juice. Blend until smooth.
2. Squeeze out any excess liquid from the marinated spinach, roughly chop, and add to the blended filling.
3. Drain the marinated mushrooms and add them to the filling along with the sundried tomatoes. Mix to combine.
4. Pour the filling over the prepared base and refrigerate overnight to set, or freeze for a few hours if you’re short on time.
Serve chilled, and enjoy.
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