A few years ago I went strict no dairy and no eggs, it was step one in healing my digestion. Within a few short weeks, I noticed a big difference and that’s enough to stick to any program that you might not love.
However, over the years I found myself indulging in heavy dairy filled desserts on press trips… I mean when else would I be eating a macaroon in France or a heavenly chocolate mousse in Israel?! This also opened the door for a slightly larger slice of pizza on Friday nights and maybe even a little bit of ice cream..and well you see where this is going.
When all my health issues recently cropped back up, particularly the bloating I thought “well there is one thing I can control“. And I started a tracking sheet with rewards to keep me focused on no dairy and no eggs each week.
After the first week I was craving our Friday night pizza so bad, it’s a habit after all!! So I decided my reward on Sunday would be to try a new vegan place and what I found is quiet assuredly a new favorite!Cashew Cream Mushroom and Onion Tart
The following recipe is for a large tart, where as what I enjoyed was single serving tart. You can use any veggies from kale, to onions to leeks, I just happen to really love mushrooms. This dish is so creamy, no one in your house will know it’s dairy free!
Ingredients for cashew cream:
3/4 cup raw unsalted cashews, soaked in water overnight
1-2 cloves garlic (or garlic powder)
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup water
Ingredients for mushroom and onion filling:
1 1/2 tablespoons extra virgin olive oil
1 white onion diced
1 pound mushrooms, sliced
Salt and pepper to taste
Ingredients for the tart crust:
1 3/4 c. chickpea (or almond) flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 c. extra virgin olive oil
1/4 c. cold water Directions:
- Place cashew cream ingredients (drained cashews) in food processor, or VitaMix, and blend. You want it to be smooth, not lumpy, which could take some time.
- Heat 1 1/2 tbsp EVOO in pan and cook onions until starting to brown, then add the mushrooms, salt and pepper. Cook 3-4 minutes until most of the liquid is gone, then remove from stove.
- In a separate bowl, combine crust ingredients with hands. After short mixing, place the dough on a floured surface and roll out to roughly 1 inch larger than your baking dish
- Transfer dough to pan, pressing it in to the bottom and sides. Then cover the edges with a little foil so it doesn’t burn.
- Pre-heat oven to 400 degrees and bake crust 10 minutes
- Pour combined cashew cream and veggie mixture into crust
- Bake 25 minutes
Do you have any food intolerances?
Do you ever treat yourself with eating at a special place?
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