Ingredients
- Marinated Tomatoes
- 4 cups cherry tomatoes, divided
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 clove garlic, diced fine
- 3 tablespoons Italian herb mix (oregano, basil, marjoram, thyme and cracked rosemary from Penzey’s)
- 1. Whisk together olive oil, balsamic vinegar, garlic and herb mix.
- 2. Slice tomatoes in half and toss with vinaigrette to coat.
- 3. Place on dehydrator sheets and dehydrate at 145 for 1 hour. Reduce heat to 115 and finish dehydrating 6-8 hours or until tomatoes are done. (Don’t worry they are still raw. The food temp never goes above 115 degrees)
- Crust
- 1 cup almonds
- 1 tablespoon coconut oil, melted
- 1/2 cup kale flakes (dehydrate your kale when you are dehydrating the tomatoes)
- pinch Himalayan salt and pepper
- 1. To make the kale flakes, dehydrate 2 cups of kale (you can do this when dehydrating the tomatoes) and when completely dry, crush with rolling pin.
- 2. Place almonds in food processor. Process until a fine crumb is achieved.
- 3. Add kale, coconut oil and salt and pepper. Pulse to mix.
- 4. Pat 1/4-inch deep in tart shells. You can use one 9″ tart shell or 4 smaller tart shells.
- Filling:
- 1 1/2 cup cashews, soaked overnight in the fridge and drained
- 1 clove garlic
- 1/2 lemon, juice from
- 1 tablespoon nutritional yeast
- 3 tablespoons water
- 2 cup spinach (crushed by hand)
- 2 cups marinated tomatoes
Directions
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Place cashews, garlic, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth, remove from blender to bowl.
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Stir in crushed spinach and tomatoes.
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Top with a the remaining two cups of marinated tomatoes and put in refrigerator until set, approximately 1-2 hours.