Yummy Raw Mini Beetroot and Red Pepper Tartlets

By Peace Ravenwood

makes 12 mini portions.

Perfect for an afternoon tea, or a light supper with a lovely salad, these lightly dehydrated beetroot crusted tartlets are just full of flavour and stunning colour

Beetroot is perfect at this time of year, withstanding all weathers to provide us with blood cleansing and liver supporting antioxidants, mood enhancing cashew nuts in the creamy ‘cheese’ filling brings a touch of richness to this lovely little meal.

If you do not have a dehydrator, you can gently dry the crusts in a low oven until just firm and gently crisped on the edges, and the ‘roasted’ pepper topping can also be gently warmed in your oven.

Crust:

2 cups sunflower seeds, soaked 4 hours, rinsed and drained.
2 cups chopped fresh beetroot – peeled
1 tsp powdered vegan bouillon
2 tsp dark miso paste
1/2 tsp mineral salt

Process all the ingredients to a crumb texture.

Line a 12 portion silicon muffin mould with cling wrap so that each section is covered with wrap that will hold the crust,
Into each section place a heaped spoon of the crust filling and form the crust, filling the section well, with some over the top – use your fingers to make sure the crust is nicely formed

Dehydrate on 115 for 3 hours, until the crusts are firm enough to lift out.
Place each crust directly onto the mesh sheet and dry for a further 5-6 hours, until nicely firm and slightly crisp on the edges.


Filling:

1 1/2 cups cashew nuts, soaked 3 hours and rinsed.
1 sweet red banana pepper, chopped
1 tsp mineral salt
1/2 tsp paprika (sweet)
1/4 cup nutritional yeast flakes (optional)
1 tsp onion powder
1 Clove garlic, crushed
A little water – approx 1/4 cup – 1/3 cup

Process all the ingredients until smooth and creamy, and, for easy of filling, place into a piping bag. Set aside whilst you prepare the topping.


Roasted Mixed Peppers:

Finely cube 2 yellow, 2 orange and 2 red mini sweet peppers into small cubes
Marinate them in some olive oil, mineral salt and mixed herbs – placing them on a teflex sheet and warming in the dehydrator for an hour on 115

Once each element is ready assemble by piping the creamy filling into the crust, filling to just below the top, the add a spoonful of the roasted peppers.

These tartlets can be served chilled, or warmed for an hour in the dehydrator – very yummy indeed.

They also freeze very well!

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Peace Ravenwood – International Cacao Goddess Extraordinaire and certified Raw Chef

Peace trained with Elaina Love at her Pure Joy Culinary Academy in 2012 and came back even more fired up about raw chocolate and raw lifestyles in general.

Peace teaches from her Raw Cacao Kitchen, based in Milton Keynes, Buckinghamshire, and travels around sharing the benefit of eating raw plant based foods from the UK to warmer climes!

A passionate entrepreneur chocolate Goddess and wild, foraging organic gardener, she brings together all her skills to create AWESOME foodie delights under the moniker The Nourished Vegan.

Exciting times for this super amazing foodie feasting faery, as her joint venture with Chef Niki Gordon brings to reality their VERY special cacao – about to be launched upon the land, spreading sparkles of magic everywhere – Pure Xocolatl is about to be born!