Pear Arugula Tarts with Pine Nut Crust Makes 4 4 inch tarts
Ingredients
- 1 1/3 cups pine nuts*
- 1/2 cup hemp seeds
- 1 tablespoons fresh parsley, chopped
- Himalayan salt and fresh ground pepper to taste
- 2 cups cashews, soaked overnight, drained and rinsed
- 3 tablespoons water
- 2 tablespoons nutritional yeast
- 1 lemon, juice from
- Pinch himalayan salt and fresh ground pepper
- 3 cups chopped baby arugula
- 1 red pear, diced
- 1 sweet yellow onion, thinly sliced
- 3 tablespoons bragg’s liquid aminos
- 1 tablespoon coconut sugar or sweetener of choice
Instructions
Pear Arugula Tarts with Pine Nut Crust Makes 4, 4-inch tarts serves 10 original recipe by Rawmazing.
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