Recipe of the Week: Almond Mushroom Quiches

I never know what's going to put me in a creative mode. This time, it was brought on by a huge bag of mushrooms sitting in the fridge. Wondering what to make with them all, I asked my friend Heathy/Fairygirl who, helpful as always, suggested mushroom quiche. Of course! Why didn't I think of this before!

The following recipe was inspired by the Spinach Almond Mini Quiches I've shared with you in a previous post. The quiches' aroma was so incredible coming out of the D, I was shaking my head in amazement. But what's more, they taste even better! Don actually ate with his eyes closed! lol Not to mention he thought they had a hint of the stuffing taste he loves so much!

Almond Mushroom Quiches

Herbed Crusts: (Makes about 22 shells)
3 cups zucchini, chopped
1 teaspoon sea salt
1/2 cup olive oil
1 cup flax meal (grind flax seeds in coffee grinder)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)
2 teaspoons Italian seasoning
1 clove crushed garlic
1 teaspoon apple cider vinegar
1 tablespoon nutritional yeast (opt)

1. Blend the zucchini, sea salt and oil until zucchini is smooth.

2. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula to get the mixture to blend.

3. Pour the blended mixture into a bowl and add the flax meal by hand.

4. Form the batter into uniform circles of about 3 " in diameter on the teflex sheets. Dehydrate for a couple of hours at 110, then proceed as follows:

5. Gently peel a circle off onto one of your hands.

6. Place on top of a muffin cup, 'wet' side up.

7. Carefully push the circle of dough onto the muffin pan, then press with a wet spoon or your fingers to even the dough out.

8. Dehydrate for a few more hours until completely dry.

For a detailed step-by-step description of how to shape the mini-shells, complete with photos, see this post. You may also want to check out this post, for a better view of the actual shells.


'Sauteed' Mushies:
4 large crimini mushrooms, diced
1 small Portobello mushroom, diced
2 tablespoons green onion, minced
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Dash salt or Nama shoyu

Toss mushrooms and onion in marinade ingredients and let sit for 1 hour.

Place on teflex sheet and dehydrate at 110 for 1 hour.


Filling: (Makes enough for 8 mini-quiches)
1/2 cup almonds pulp
2 tablespoons almond butter
1 small tomato
A little less than 1/4 cup almond milk
1 tablespoon portobello mushroom
3/4 teaspoons oregano
3/4 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon marjoram
1/8 teaspoon black pepper
1/8 teaspoon thyme
1/4 teaspoon dry mustard

Blend all ingredients until smooth.


Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1 Tbs flax meal
1 clove crushed garlic
1 Tbs nutritional yeast
1/2 tsp salt

First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. (You don’t want to overprocess the pine nuts as they release a lot of oil.)

Carmella's Note: This will make a lot more parmesan than you need for the quiches. You could halve the recipe if you want, although it is so good that you will undoubtedly find other uses for it. It is fabulous sprinkled on pizza or pasta topped with your favorite sauce.


Assembly:
Gently fold 'sauteed' mushies in filling.

Place a couple of teaspoons of mixture in a quiche shell.

Crumble Pine Nut Parmesan on top.

Dehydrate at 110 for 2 hours.

Carmella's Notes:
~ Alternatively, you could make a large quiche. However, you may have to double the amount of 'sauteed' mushies and filling.

~ The filling is also very good served as a pate on crackers

Technorati Tags: Raw, raw food, raw recipes, recipes, mushrooms, Portobello, criminis, quiche, mushroom quiche