When it comes to increasing immunity, balancing blood sugar, and hopefully preventing cancer, I think we can all agree that adding more healing plants to our diet is a good start. Mushrooms fall into that “preventative” category for our family, and my husband and I find ourselves using them more frequently as we age. Shiitake mushrooms happen to be one of our favorite additions to a meal and often find their way onto our plate each week. I thought a great way to jump into the mushroom scene (LOL) would be to start by sharing the recipe for our Vegan Savory Shiitake Mushroom Tart.
This tart is not only completely plant-based but also gluten-free, grain-free, and paleo-friendly. It’s easy to make and serves four; however, the recipe could be doubled to make two tarts for a larger crowd.
Fungi with a Purpose:
To learn more about the benefits of fungi for the health of yourself and our planet, check out this TED Talk by Paul Stamets.
This 5-ingredient tart base has been baked to a light golden-brown and is ready for any sauce, spread, or topping of your choice.
Vegan, Gluten-Free, Grain-Free, Paleo-Friendly Tart
Oil-Free Pesto:
Start with a variety of soaked nuts and/or seeds to give your pesto a nutritional boost. Getting creative is the name of the game, and working with what you have on hand makes pesto making much less stressful. Remember to soak your nuts and seeds overnight for more digestibility.
Our oil-free pesto was created using basil (we happened to have some in the garden), soaked walnuts, pumpkin seeds, Brazil nuts, and hemp hearts. Instead of drizzling oil into the mixture, we added water to create a smooth texture that was an ideal base for our Vegan Savory Shiitake Mushroom Tart.
Topped with sautéed leeks, baby kale, shiitake mushrooms, and dried mulberries.
- 1 cup blanched almond flour (188g)
- 1/2 cup tapioca flour (60g)
- 1/4 teaspoon fine sea salt
- 4 tablespoons coconut oil
- 4 - 5 tablespoons cold water
- 4 cups loosely packed basil leaves
- ¼ cup raw pine nuts
- ¼ cup raw hemp seeds
- ¼ cup walnuts, soaked overnight and drained
- 4 Brazil nuts (total of 1 per serving)
- (Total ¾ cup of any combination of nuts or seeds)
- ¼ cup lemon juice
- 1 nice pinch Himalayan salt
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- ¼ cup water
- 1 tablespoon avocado oil
- 4 oz shiitake mushrooms, thinly sliced
- 1 medium leek, thoroughly washed, making sure all sand is removed and sliced.
- 5 oz bag of baby kale (about 2 cups) OR 1 bunch Lacinato kale, stems removed and chopped
- Optional: 1-2 cloves garlic, finely chopped
- Pinch of sea salt
- 2 tablespoons dried mulberries
- Optional: 2-3 tablespoons veggie broth or water
- Preheat oven to 350 degrees F.
- Using a medium size bowl, combine almond flour, tapioca flour, and sea salt. Stir well to combine, making sure there are no clumps.
- Stir in the oil. I often use clean hands to incorporate the oil throughout.
- Add cold water. Again, using cold hands knead until dough ball forms.
- Place dough ball between two pieces of parchment paper. Roll ball out into a uniform shape. I typically roll into a square.
- Using a fork, press lightly around the edges for a finished look.
- Place parchment paper and formed crust onto a baking sheet.
- Use a fork to poke a few holes in the bottom of the crust before baking to prevent it from puffing up.
- Bake 15-18 minutes or until lightly golden. You're looking for a light golden color, not too brown around the edges.
- Remove and set aside.
- Add all ingredients into a high-speed blender, like a Vitamix. Blend until creamy, scraping down the sides as needed. Taste and adjust seasoning if needed.
- Using a large iron skillet, over medium-high heat, add 1 tablespoon avocado oil, leeks and shiitakes. Sauté until leeks and mushrooms have softened. Some of the leeks will be slightly browned on the edges.
- Add the garlic (if using), baby kale (or regular kale), dried mulberries, and a pinch of sea salt and pepper.
- If you are working with regular kale with strong leaves, add 2-3 tablespoons of veggie broth which will help soften the leaves.
- Carefully place your tart crust onto a serving plate.
- Spread pesto evenly onto the tart.
- You will not use the entire batch of pesto for this recipe. YAY! Leftovers can be used as a dip for fresh veggies.
- Mound your Topping into the middle of the tart and serve.
- The colors of this dish are impressive!
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free, paleo-friendly
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods