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Old 09-13-2007, 06:50 PM
Carmella's Avatar
Carmella Carmella is offline
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Fennel & Cherry Tomato Balsamic Tart with Macadamia Cheese

Fennel & Cherry Tomato Balsamic Tart with Macadamia Cheese
By Russell James
Published in his 'News From the Kitchen' eZine*

Makes 8, 11cm tarts.

For the base
2c cashews
1/2c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
1/2t salt
3T water

* Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
* Press into plastic film lined individual tart cases so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
* Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.


For the tomatoes
3c cherry tomatoes
3T olive oil
2T basil
1/2t salt

* Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.
* Transfer to Paraflexx dehydrator sheet and dehydrate at 115 degrees F for 1 hour.


For the macadamia cheese
1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
1/2t salt

* Process all ingredients in a food processor until fluffy.


For the fennel
1c fennel
3T olive oil
1T nama shoyu
2T agave nectar

* Thinly slice fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.
* Transfer to Paraflexx sheet and dehydrate for 1 hour.


Assembly
* Arrange a layer of fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.


*To sign up for Russell's ‘News From The Kitchen’ bi-monthly eZine, Click Here!
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Last edited by Carmella : 10-10-2007 at 06:41 PM.
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Old 09-14-2007, 10:51 AM
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Coonlie Coonlie is offline
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Location: Central Illinois, USA
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This recipe looks wonderful! I only discovered fennel after going raw and I really like the taste. Alissa has a wonderful fennel salad recipe in her book that we enjoy. I'm definitely going to make this one. I have to focus on recipes, other than desserts, for awhile now - since I found out we have to cut out the agave!
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Old 09-14-2007, 09:10 PM
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Carmella Carmella is offline
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Hey Coonlie,

So funny as I was just thinking the same thing today, about making less desserts.

Please do tell us how this one turns out! I have yet to try fennel (raw or cooked) but this sounds like a great way to make the jump.
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