Beet and Spinach Tart

contentednesscooking.com

Julie Morrison-Cameron

subheading: FOR THE TOFU FILLING:

32 oz (900 g) tofu

9 Tbs extra virgin olive oil

4 Tbs lemon juice

3 Tbs apple cider vinegar

2 Tbs balsamic vinegar

6 cloves garlic

1 Tbs tamari

1 Tbs maple syrup

salt, pepper to taste

subheading: FOR THE DOUGH:

2 cups (250 g) buckwheat flour

2 cups (200 g) gluten-free oats

2 tsp aluminum-free baking powder

1 tsp baking soda

1 cup (240 ml) plant-based milk

5 Tbs coconut oil

⅓ cup (80 ml) water

salt to taste

subheading: FOR THE CASHEW PARMESAN:

½ cup (65 g) cashews

2 Tbs nutritional yeast

pinch of salt (optional)

subheading: For the beet root:

10 medium sized beet roots

subheading: FOR THE SPINACH:

8 oz (250 g) fresh spinach

3 garlic cloves

1 Tbs olive oil

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