Another winner from the Golubka team! Here is a Spinach Quiche - all raw living and delicious.
This mother-daughter team never seems to underwhelm me! I'm always talking about how amazing their creativity is...so, I will end it at that this time!
1 1/4 cups almonds - soaked overnight
1 tablespoon nutritional yeast
1/4 cup ground golden flax seeds
1/2 teaspoon sea salt
1-2 tablespoons purified water
1 tablespoon Garam masala
1/4 cup olive oil
1/8 cup freshly squeezed lemon juice
1 tablespoon raw agave nectar
1 tablespoon green curry paste
1/4 teaspoon sea salt
freshly ground black pepper to taste
3 large Portobello mushrooms - sliced
5 ounces baby spinach
1/4 large yellow onion - sliced
1/2 cup fresh or frozen green peas
3/4 cup fresh coconut meat
little more than 1/4 cup coconut water
1 handful cilantro
1/4 cup Irish moss - soaked in hot water for at least 10 minutes
2 teaspoons green curry paste
1 teaspoon raw agave nectar
sea salt to taste
Whisk all the marinade ingredients in a small mixing bowl, set aside.
In the meantime, blend together the coconut meat and water, Irish moss, cilantro, curry paste, agave and salt in a high speed blender. When the vegetables are dehydrated, combine the mushroom and vegetable mixture together with the coconut blend in a food processor. Mix it, but don't puree. Remove from food processor and set aside. Drain the dehydrated peas, and gently fold them into the mushroom mixture. Adjust the salt and spices. Pour the filling into the crust, let it set in the refrigerator for a little while and enjoy.
FOR MORE PHOTOS - SEE GOLUBKA BLOG POST!