In a food processor, process the nuts or seeds until they are uniformly fine. Add the Nama Shoyu and pulse-chop. Add the water, 1 tablespoon at a time just until mixture holds together. Gradually sprinkle in psyllium while the processor is running. Press the mixture evenly into a pie plate with your hands. For a nice crisp texture, leave the crust in the sun for 1 hour or dehydrate for 30-60 minutes. Use 2 cups almonds for a thin crust; 3 cups for a thick one. Makes one 9-inch (22.5 cm) pie crust.
- 2 tablespoons pine nuts, soaked 20 minutes
- 1 large bunch spinach (1 pound (500 g)), torn in pieces
- ¼ cup raw tahini
- 3 tablespoons lemon juice
- 3 cups sliced mushrooms, including trimmed stems
- ¾ teaspoon sea salt
- 5 tablespoons water
- 1/8 teaspoon nutmeg
- 1-2 tablespoons psyllium
This delicious green mousse is very simple. If you want to keep it really light, dispense with the crust and serve it in 4 individual 6-ounce (30 g) ramekins. This recipe will fill a 9-inch (22.5 cm) pie pan including a crust.
Spinach mousse looks beautiful decorated with paper-thin slices of mushrooms covering the entire top in a spiral pattern, topped in the center with a sprig of basil or parsley. If you’re preparing a mousse for a party, you can make it in advance and store it in the refrigerator for one day, although it will lose some nutritional value. For a really large crowd, double or triple the recipe and make it in a large rectangular pan.
In a food processor, combine the spinach, tahini, pine nuts, lemon juice, mushrooms, salt and water; process thoroughly. The mixture will become an even green color. While the processor is still running, gradually sprinkle in