Raw Spinach & Mushroom Pie

Raw Spinach & Mushroom Pie
This rich and delicious pie is also quite filling. Each savory layer is packed with flavor and sure to please.
Yield
8-16 Servings
Vegan
Raw
Gluten-Free
Soy-Free
Entrees
Ingredients

Mushroom Filling

  • 2 cups sliced baby bella or portabella mushrooms
  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • Salt and pepper, to taste

Tomato Filling

  • 2-3 cups halved cherry tomatoes
  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • Salt and pepper, to taste

Crust

  • 2 cups almonds
  • 1 jalapeño, deseeded and chopped
  • 1 cup sundried tomatoes, soaked 30 minutes v¼ cup fresh basil
  • 2 Tablespoons lemon juice
  • Salt and pepper to taste

Cashew Filling

  • 1 cup cashews, soaked 1-2 hours
  • 2 Tablespoons lemon juice
  • Salt and pepper to taste

Spinach

  • 8 cups whole baby spinach, divided
Instructions
  1. Combine all Mushroom Filling ingredients in a small bowl and let marinade for 5 minutes. Set aside. Repeat for the Tomato Filling.
  2. Place Crust ingredients into a food processor and process until a fine sticky mixture forms. Press Crust into a spring form pan.
  3. Place Cashew Filling ingredients into a food processor and process until smooth and creamy. Spread evenly over Crust.
  4. Layer 4 cups of baby spinach evenly over Cashew Filling.
  5. Layer marinated mushrooms evenly over the top of spinach.
  6. Layer half of the Tomato Filling on top of the mushrooms.
  7. Layer remaining baby spinach over the tomatoes.
  8. Layer remaining tomatoes face down evenly over the surface of the pie.
  9. Serve immediately or chill in refrigerator to firm up for 1 hour. When ready to serve, remove spring form side, drizzle with remaining marinade from either tomatoes or mushrooms or both, as desired for taste, serve and enjoy!