Raw Portobello Mushroon and Onion Quiche

This one was yummy, although I do need to work on its appearance a bit! Quiche is a great comfort food that some how manages to feel warm even when it is cold. I just ordered these mini springform pans, so that helped out with portion control (if I had made a large one I am sure I would have eaten the whole thing!)

Crust:

1 cup flax seeds
1 cup sprouted pumpkin seeds (bought pre-sprouted)
2 tablespoons water
1 teaspoon olive oil
dash of pink Himalayan salt

Using a spice grinder, grind the flax seeds into a flour-like texture. Combine all ingredients in a small food processor and mix until even. In a mini springform pan, line the bottom and sides with mixture, pressing evenly into shape. Refrigerate for about 15 minutes before putting in filling.

Filling:

1 large portobello mushroom
1/4 a red onion
1 tablespoon olive oil
1 tablespoon coconut aminos
1/2 teaspoon cumin
1/2 teaspoon paprika
1 large handful of fresh herbs (I used parsley, dill, sage, and rosemary)
1 cup raw macadamia nuts
1/2 a yellow squash
1 tablespoon hemp milk
1 teaspoon coconut butter
1 teaspoon nutritional yeast
1 teaspoon white truffle oil
1/2 a lemon, juiced
pink  Himalayan salt to taste

Slice the mushroom and onion, then marinate in a mixture of olive oil, coconut aminos, cumin, paprika, and salt for at least an hour. Dehydrate marinated mushroom for 1 to 2 hours at 110 degrees. In a food processor combine the macadamia nuts, yellow squash, hemp milk, coconut butter, nutritional yeast, white truffle oil, lemon, and salt. Mix until smooth. Chop the fresh herbs coarsely and stir into mixture. Stir in mushroom and onion. Pour filling into crusts. Release the springform carefully and serve.