Summer Loving Raw Tart


If we had to pick just one recipe from our book, just one, we’d pretend to think about it. But in truth, the answer is as clear as a cloudless day in July. Our Summer Loving Raw Tart is everything. It's based loosely on Heidi Swanson's Heirloom Tomato Tart, but we swap the parmesan for nutritional yeast and the whole wheat flour for cauliflower. Bright, salty and with umami on high, this is summer's perfect love song. It's what we're eating now and what we will be eating until September’s last tomatoes. High summer brings high health. Enjoy.

And for a simplified weeknight version, here's a hack. Replace the crust with Moon Juice's Green Fermented Seed Crisps or Cumin and Chard Crisps. Swap the Sunflower Seed Ricotta with your favorite nut cheese (we love Dr. Cow's Cashew Cream Cheese with Tomato and Turmeric) and top with the tomatoes, olives and basil.




½ large head of cauliflower, florets only

¾ cup sunflower seeds

1 clove garlic, chopped

3 tablespoons flaxseed, ground

1 tablespoon coconut aminos or tamari

2 tablespoons nutritional yeast

¼ teaspoon Pink Mountain Salt


Sunflower Seed Ricotta (see recipe below)

Vegan Pesto 

Heirloom tomatoes, sliced

Extra virgin olive oil (we like Wonder Valley)

Botija olives (we love the ones from Sunfood)

Fresh basil

To make the crust: Prepare cauliflower “rice” by tossing florets into a food processor and processing until broken down and ricelike (or by grating on a large cheese box grater). Measure out 2 cups and save the rest for another recipe. Then combine the sunflower seeds, flax seeds and garlic in the food processor and process until the seeds break down, about 15 seconds. Add in the 2 cups of cauliflower rice, coconut aminos or tamari, nutritional yeast and salt. Process until well blended. Spread dough out on a parchment lined dehydrator sheet about ¼” thick. Dehydrate at 145F for 1 hour and then 115F for an additional 5-6 hours or until consistency is to your liking. Or, you can bake this at 300F for 15 minutes. Checking thereafter every 5 minutes. Remove from the oven when lightly golden brown and crispy.

Add toppings, starting with a spread of ricotta and pesto and top with the tomatoes, olives, basil and a drizzle of oil. Add a sprinkling of salt and enjoy.

Serves 4.




1 cup sunflower seeds

¼ cup filtered water, plus more as needed and for soaking

1 tablespoon apple cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon nutritional yeast

1 teaspoon Pink Mountain Salt

1 tablespoon olive oil

Place the seeds in a large bowl and cover with filtered water. Let soak for 2 hours. Rinse and drain and add them to a food processor. Add the water, vinegar, lemon juice, yeast, salt and oil. Add more water if needed. Allow to rest for an hour or so for best flavor.

Makes 1 cup. Store in an airtight container in fridge. Keeps 3 to 5 days.

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