Living Rawesome Day #17 Pine Nut Tartlet, and Basil “Creme Fraiche” pg. 162 entertaining in the raw
I had a short day today at work and went shopping at thrift stores. I found some great stuff for my kitchen. I found a really cute spice holder. I am anxious to put it on my counter with my spices. It was only $2. Most of the stuff I bought today ended up being $2. I love thrift store shopping. My boys were with me. They were so excited. I think they were happier than if they were at Disney World.
I was ready to prep food tonight. Jason came home and decided he wanted me to make this wonderful meal. He will eat it tomorrow. I made the tart shells first. The recipe calls for pine nuts, almond flour, salt, nutritional yeast, olive oil, and a bit of water. I had left over almond flour from last night’s macaroons, so I threw those into the bowl, with the pine nut crumbs. I made the crumbs in the food processor. I am finding that the food processor is better to use than the vitamix for the cookies and crusts I have been making. The vitamix is great but I find it difficult to get every last crumb out of it. The tartlet ingredients were combined in a bowl. This was so simple to make. Jason lined the tartlet pans with plastic (eek) I am going to try it. I am really hoping to figure out a way to make these beautiful recipes without using plastic. I’ll pray on it:) After they were lined with plastic, I split the recipe into 4 small tartlets. They are now in the dehydrator. They will be ready to be removed from the plastic tomorrow.
Next, I made the creme fraiche. It is cashews, water, lemon juice, nutritional yeast, and fresh basil. I am really using up my basil. It makes me so happy. I love using food I grow. I was going to wait to make this when the tartlets were ready but according to the recipe, you make it before so it can become firm. I know Jason will love these. He loves italian flavors. Cheese and tomatoes. I think I will like them too. M.K. explains that the flavor is “clean and vivid” Those words make me want to try it now. But I have to wait. According to M.K. he says the possibilities for this meal are endless. He suggests using a different herb, or use different veggies, ranging from summer squash, fava beans, sweet marinated peas, or radishes. I have to admit, I wouldn’t have thought of those veggies. I would think of everyday veggies like broccoli, mushrooms, red onions and red peppers. I love M.K.’s wide array of ingredients. I can’t wait to use more of these. It really encourages me to look into other websites of exotic foods. I enjoyed reading about edible flowers.
Food is my life. Life is my food:)
