Smoked mushroom and red pepper tartlets – raw and vegan

Smoked mushroom and red pepper tartlet

We made these tarts while on the  Taste course but they were rather a class effort as they are quite labour intensive.

I now wanted to make the whole dish myself.

We used predominantly walnuts for the base, which I thought was a rather too strong a flavour, so I used some macadamias instead.

Also, on the course, our bases were a touch too crumbly and thus I made a few changes changes to the original recipe.

My recipe – which made 8 tartlets.

Crust mixture pressed into cling film in tart tins

1 – Crust:-

Ingredients:

1 C walnuts
1 C macadamia nuts
1 C cashew nuts
2 T nutritional yeast
1 T coconut oil
7 T water
4 T ground flaxseed
1/2 t salt
1/2 t black pepper

Method:

Pulse all the nuts in a food processor to form a flour.
Transfer to a mixing bowl and add in all the other ingredients.
Mix well.
Line 8 12 cm tart tins with cling film and press the mixture in to form the crusts.
Dehydrate overnight at about 115 F
Then remove the crusts from the tart tins and dehydrate them for another 12 to 15 hours.

2 – Creamy cheese filling:-

Ingedients:

1/2 C coconut flakes – soaked
2/3 C cashews – soaked
1 T very finely chopped red peppers
2 T water
1/4 t salt
pinch of paprika
1 T nutritional yeast
1 T lemon juice

Method:

Blend very well till smooth.

Cold smoking

3 – Mushroom filling:-

1 cup of shitake mushrooms, thinly sliced, soaked in tamari and smoked using a Cold Smoking Gun

Tart served up with a salad

4 – Red pepper filling:-

1 red pepper, pith and seeds removed, thinly sliced, tossed in olive oil and salt, and dehydrated for an hour or so.

5 – Assemmble as in the pictures and serve with a mixed green salad.

To see more raw recipes, go to Deborah Durrant’s Deliciously Raw website.

Bon apetit!