Okay, it's quick depending on your point of view. I had the crusts prepared ahead of time, so it took about 5 minutes to make once I was ready to eat it. You can keep the crusts in the fridge for a few days (and dehydrate them for 2-4 hours just before you eat them) or keep them in the freezer (thaw then dehydrate, just so they firm up.)
Crust:
1 yellow squash
1/2 cup walnuts
1/4 teaspoon sea salt
1/4 cup olive oil
1/2 cup ground flax seeds
Blend all in food processor until smooth. Spread on teflex dehydrator sheet and dry 12 hours. Flip onto mesh screen with wet side up and dehydrate another 8 hours or until crisp.
Rich Cheese Spread:
1/4 cup almond butter
juice of 1/2 lemon
pinch of sea salt
2 teaspoons tahini
1 garlic clove, minced or pressed
Mix all until combined. Check seasoning. (Add a little nutritional yeast for a cheesier flavor; consider some fresh herbs, such as basil, chives, or oregano.)
Spread evenly onto prepared crusts. Top with thinly sliced veggies including:
spinach leaves
cucumber
tomato
fennel
red onion
green olives
No comments:
Post a Comment