Herbes de Provence Cashew Cream Tartlet

If you feel bombarded with recipes for the holiday season and aren’t sure which will please the crowds – look no further! This Herbes de Provence Cashew Cream Tartlet is a major crowd pleaser and will put smiles on the faces of everyone who indulges. Not only that, but it’s extremely healthy! What’s in it that is so healthy?

Shiitake Mushrooms – contain immune-boosting polysaccharides.
Cashews – Tryptophan converts to serotonin when consumed. This neurotransmitter is responsible for your “feel good mood”.
Turmeric – a potent anti-inflammatory and anti-oxidant.

Ingredients

Topping

  • 1 cup crimini mushrooms
  • 1/2 cup shiitake mushrooms (remove hard stem first)
  • 1/4 cup white onion
  • 1/4 cup red pepper
  • Chop all in uniform size and marinate for a few hours with a
  • Splash of tamari and a dash of Herbes de Provence

Filling

  • 2 cups raw cashews (soaked 2 hours)
  • 1/4 cup nutritional yeast
  • 2 tbsp green onion
  • 1/2 tbsp lemon juice
  • 1 clove garlic
  • 1 tsp Herbes de Provence
  • A drizzle of olive oil
  • A few pinches of salt and pepper to taste
  • 1/2 tsp turmeric
  • Blend in high-speed blender until creamy and smooth. Add water as needed – a little at a time – for creamy consistency.

Crust

  • 1 1/2 cups almonds
  • 1/2 cup sundried tomatoes (soaked)
  • 1/4 cup flax meal
  • A drizzle of olive oil
  • A pinch of salt, black pepper and Herbes de Provence
  • Place all in food processor, pulse until crumbly.

Directions

  • Starting with the crust, in mini cheescake pans, pie plate or mini springform pan, press crust into pan and layer the filling on top then cover with topping.
  • Freeze for a few hours (this allows you to take it out of the pan as one piece – if it is too soft, it will be difficult to remove).
  • When ready to serve, place in the dehydrator for 30 mins on 145 degrees C. Serve warm!

Consumption

  • As you feel the urge.

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