By popular demand after our last dinner at Morningstar, I have been requested to post the recipe for this colorful veggie mandala tart!
- 3 cups flour (360 grams)
- 170 grams margarine or butter
- 1 teaspoon salt
- Cold water
Prepare the pie crust by briefly blending the butter or margarine, flour and salt in a food processor in about 10 short one-second bursts until there are crumbs about the size of a pea. Add the mixture to a bowl and then slowly add in about 6-10 tablespoons of ice cold water until the mixture is able to create a lump. Be careful not to add too much water and not to overmix or your crust will be tough and hard to cut. Refridgerate the dough for at least 15 minutes in the freezer. Roll out the dough into a very thin circle that is bigger than your pie tin. Once placed in the tin, trim the excess and crimp the edges.
Weigh down the center of the raw crust by placing a piece of baking paper with dry beans over it. Partially bake the crust for about 15 minutes at a medium temperature. Let it cool slightly, then spread a layer of filling over the bottom of the tart:
1 cup of cooked spinach
1 tofu (unsalted)
3-4 tablespoons soya mayonnaise
1 T of olive oil
1/4 t asafoetida
1/2 t dry mustard powder
1/2 lemon juiced
1/4 c nutritional yeast flakes
salt and pepper to taste
Heat up a tablespoon of olive oil, and add the asafoetida until it is aromatic. Add the mustard powder, and then the spinach, salt and pepper. Saute for just a few minutes until the flavors have been absorbed. Blend the tofu, lemon juice and soya mayonnaise until smooth and creamy – add more mayonnaise if necessary.
Combine the spinach, tofu mixture and nutritional yeast. Adjust the salt to taste.
Vegetables for the Mandala:
Use a y-vegetable peeler to peel off long ribbons of a variety of colorful vegetables: carrots, zucchini, eggplant;
Starting from the center, tightly coiling the first vegetable ribbon, continue adding more vegetable ribbons in concentric circles, until the tart is complete!