raw_pistachio_tart with red_pepper_cheese
Pistachio Tart with Red Pepper Cashew Cheese and Marinated Baby Shiitake / Shaved Fennel Salad
the tart was easy to make -- the pistachios were soaked for an hour, then chopped up in the vita-mix along with a zucchini, almond flour, flax seed powder, paprika, nama shoyu and pepper and pressed into a tart mold and dehydrated for 4 hours at 110F. Then the Red Pepper Cheese -- 1 cup of Trotter's cashew cheese mixed with the puree of 1 red bell pepper, 1 tbs. of lime juice and a pinch of salt -- which was dehydrated for 6 hours at 110F -- was piped inside the tart and dehydrated for another hour or so. Topped with baby shiitakes which were marinated in olive oil, garlic, nama shoyu, salt and pepper.
The Fennel Salad was shaved baby fennel, marinated in olive oil, salt, pepper and garlic. topped with fronds and scallion.