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Mushroom Spinach Olive Tart

9/1/2016

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This might not look the most tempting but it makes up for it by being delicious, subtle flavours of olives, creamy spinach with the texture of mushrooms finished off with a crunchy salty crust. I wanted to come up with a crispy outer crust which balances the smooth creamy filling, and it ended up being really tasty so I'll be saving this recipe for other pies and tarts later on. I added olives to this as hubby really likes olives, so you can always omit it and have mushrooms and spinach. 
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For the mushrooms I used a combination of enoki, oyster, portabello and shimenji. I like the different earthy flavours these mushrooms offer and most supermarkets sell a variety pack. Chop them up roughly so there's texture in the pie. I didn't bother drying off the soaked nuts, as the water in them meant I didn't have to add extra water, and it saves an extra step of having to wait for them to dry. I was really happy with the result of this recipe, can't wait to start trying variations on it. 
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Mushroom Spinach Olive Tart


Crust
1 cup cashew (soaked 3 - 4 hrs)
1/2 cup pecan (soaked 3 - 4 hrs)
2 TBS sesame seeds
1 TBS flaxmeal
1 TBS chia seeds
2 TBS lemon juice
1 TBS olive oil
1 clove garlic
1/4 tsp Himalayan pink salt

Filling
2 cup chopped mixed mushrooms
1 cup vegetable stock
1 TBS lemon juice
1/4 tsp Himalayan pink salt

1 zucchini
1 cup cashew  (soaked 3 - 4 hrs)
1/2 onion
1 TBS miso paste

3 TBS nutritional yeast
1 TBS lemon juice
1 clove garlic
2 cups spinach
1/4 cup pitted olives

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1. Preheat the oven to 175˚C

2. Drain the cashews and pecans

3. Combine with other crust ingredients in a food processor and blend together 

4. Spray a flan or tart pan with olive oil and spread the crust mixture into it, flatten it down and press down firmly

5. Put into the oven for 15 mins

6. In a bowl combine the mushroom filling together with the stock and leave to marinate. This will go in last

7. Peel the zucchini and spoon out the soft seed parts in the middle, then combine with all the other ingredients except for the spinach and olives. Blend on med high until it's mixed well

8. Roughly chop the spinach and add into the mixture with the olives. Pulse or blend on low so it's all mixed in but not pulverised. That way the spinach and olives still have some shape in the end

9. Drain the mushrooms and stir into the filling mixture

10. Fill the crust and then put back into the oven for 45 mins

11. Let it out cool before cutting and serving


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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