Cut your asparagus into 3inch pieces and marinate in an oil/vinegar/onion/tarragon blend in the fridge overnight.
Make the cups from your favorite sprouted cracker recipe - dehydrate til flexible then cut and form into cups and finish dehydrating
The quiche is EASILY replaced if you use white miso and I'd recommend cashew cream, avocado, a dash of braggs and lemon juice and a tbsp fresh tarragon - don't mash the avocado - lay it in thin pieces in the cups and pour the rest in.
Ahhhh...I gotta get my dehydrator out I haven't been doing fancy raw stuff for awhile.
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