Portabella Mushroom & Spinach Quiche

Makes 6-8 servings

Walnut Buckwheat Crust:
3/4 c. whole buckwheat groats
2 cloves garlic
1/2 c. chopped red onion
1/2 c. chopped parsley
1 c. chopped carrot
1 c. chopped celery
1/2 c. walnuts
1 Tbl. ground coriander seeds
1 tsp. sundried sea salt

Portabella Mushrooms:
2 portabella mushrooms
3 Tbl. Organic extra-virgin olive oil
2 Tbl nama shoyu
2 cloves garlic, finely minced

Filling:
1/2 c. whole cashews
1/4 c. pine nuts
1/4 c. lemon juice
2 Tbl. olive oil
2 Tbl. nama shoyu
3 Tbl. nutritional yeast
pinch sun-dired sea salt
3 c. chopped spinach or baby spinach
1/2 c. chopped basil

To make the walnut buckwheat crust:
Soak whole buckwheat groats in 2 c. fresh water for 2-8 hours. Drain and rinse in a colander or strainer until the water runs clear. It may be necessary to rinse several time until rinse water runs clear.

In a food processor, finely chop garlic, red onion, and parsley. Add carrot and celery and finely chop. Add walnuts and finely chop. Add drained buckwheat, coriander seeds, and sea salt and chop until well mixed. Press evenly into a pie plate. Dehydrate at 108%F for 12-20 hours or until a crust forms.

To prepare the portabella mushrooms:
Remove the stems of the mushrooms. Cut in half and then into thin slices. Toss with olive oil, nama shoyu and garlic and allow to marinate for a t least 30 minutes or until savory and soft. The mushrooms can be marinated a day in advance and stored in the refrigerator, their flavor will only improve with time.

To make the filling: Soak cashews in 1 c. fresh water for 30 minutes. Drain and rinse. In a food processor, grind drained cashews and pine nuts into a fine meal. Add lemon juice, olive oil and nama shoyu and blend until smooth. Add nutritional yeast and sea salt and blend until well mixed.

Squeeze the mushrooms by hand or press through a strainer to wick away excess marinade. Save the marinade to use for other recipes, if desired. Fold in spinach, basil and marinated mushrooms with cashew filling.

To assemble the quiche:
Press the mixture firmly into walnut buckwheat crust and smooth with the back of a spoon or a rubber spatula. Serves best after setting for an hour in the refrigerator. Keeps fresh for several days.

Whoa! YUM!

- from Living Cuisine: The Art and Spirit of Raw Foods by Rene Loux Underkoffler