Flax Cracker Base
Either use your own flax cracker recipe, flax crackers you already have, or use this recipe.
- 1/2 cup flax seeds
- 1/2 cup flax meal
- 6 medium tomatoes
- 1 cup sun-dried tomatoes, soaked 2 hours or more
- 1 tablespoon lemon juice
- 1/4 cup fresh basil
- 3 tablespoons dried Italian herb mix
- 3 medium onions
- 1 clove garlic
- Grind all ingredients in a food processor.
- Spread evenly and thinly over 2 nonstick dehydrator trays, right to the edges, and then use a knife or spatula to score into individual squares.
- Dehydrate at 105 degrees for 3 hours. Then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.
Pine Nut Cheese Spread
- 1/2 cup pine nuts
- 1/2 cup macadamias
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 2 teaspoons nutritional yeast
- 1/4 cup water
- Grind all ingredients in a food processor.
Tomato Sauce
- 4 medium tomatoes, de-seeded
- 1/4 cup sun-dried tomatoes, soaked 2 hours or more
- 1 soft date
- 1 clove garlic
- 2 teaspoons olive oil
- 1 tablespoon fresh basil
- 1 tablespoon dried oregano
- 2 teaspoons lemon juice
- Blend all ingredients in a high-speed blender until smooth.
Pesto
- 2 cups basil, tightly packed
- 1 tablespoon minced rosemary
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 teaspoon lemon juice
- Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.
Assembly
- Start with the flax cracker as a base, to which you’ll add a layer of the nut cheese spread.
- Next comes the tomato sauce. Top with some pesto.
- Garnish with olives, capers and a sprinkle of Italian seasoning.
Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.
- Marinate 12 mushrooms in 1/4 cup tamari and 1/4 cup olive oil for 2 hours or more.
- Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
- Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through for 1 – 2 hours.