Dinner: Caramelized Onion and Sage Tart

3-4 servings

These tarts take a bit of preparation and planning, but the steps themselves are simple, and the hearty result is well worth it, especially on a cold winter night.

Nutritional Notes: Onions have anti-bacterial and anti-viral properties, which are great for surviving cold and flu season untouched.

Crust Ingredients:
3 walnuts
1 Tbsp. nutritional yeast
1 Tbsp. olive oil
¼ tsp. salt

Filling Ingredients:
3 cups cashews, soaked
Handful of sage leaves
2 Tbsp. thyme leaves
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. nutritional yeast
Pinch of salt

Topping Ingredients:
5 onions, thinly sliced
1 cup cashews, soaked
Juice of one lemon
3 Tbsp. nama shoyu
2 Tbsp. olive oil
¼ cup brown rice vinegar
½ cup water

For the crust: Pulse the walnuts in a food processor until it starts to crumble. Combine remaining ingredients. Press into 1 large or several small tart pans. If you have a dehydrator, dehydrate at 115 degrees, overnight. If you’re using an oven, use the lowest heat setting, and cook until dry and firm to the touch.

For the filling: Combine soaked walnuts, olive oil, lemon juice, nutritional yeast, and salt in a food processor. Add sage and thyme, and pulse a few more times.

For the topping: Whizz together walnuts, lemon juice, nama shoyu, olive oil, and brown rice vinegar in a food processor. If it looks too thick, add water one tablespoon at a time. Transfer to a medium bowl.

Place onions on a teflex sheet in the dehydrator, or on parchment paper in the oven on a low setting. Dehydrate for 4-8 hours, or cook until onions have softened. Coat onions with dressing.

Assemble. Spread filling on prepared crusts. Top with caramelized onions. Garnish with fresh sage leaves.

Photographed by Molly DeCoudreaux