Recipe: Áine Carlin’s Mouth-Watering No-Bake Vegan Pesto Tart

Posted by 4 months ago | Permalink | Comments (8)

Planning on going vegan? Or have you already taken the plunge but need some helpful advice and recipes? Áine Carlin’s The New Vegan aims to take the stress out of going vegan by offering tips on a range of topics – including dining out, dealing with cravings and even vegan-friendly fashion. But what we’re most excited about is the host of tasty recipes, such as marinated cauliflower steaks and blueberry cream pie. We loved Áine’s last book, Keep It Vegan, so much that she won PETA’s award for best vegan cookbook!

For anyone keen to get their hands on The New Vegan, we have a copy to give away!

This recipe for a raw vegan tart is a delicious dish for new and long-time vegans alike:

Layered No-Bake Pesto Tart
Áine Carlin The New Vegan Cook Book Raw Vegan Pesto Tart

I’m not going to lie. When I first came across ‘raw food’ it kinda freaked me out. Even though I’d happily chow down on crudités and loved eating fruit, the thought of an entirely raw meal really did not appeal. Little did I know the immense cuisine that embodies this often much-maligned movement is vast and delicious, and after trying out a few dishes in raw food restaurants, such as Saf, I was officially hooked. Almost six years down the line and I’m forever experimenting with raw food in my own kitchen. This carrot, cashew and pesto combo makes for a great dinner party starter dish or entrée for a fancy lunch. The layers of textures and flavours are sure to trick your guests into thinking that you’d spent the day cooking instead of assembling … never a bad thing in my book.

SERVES 4–6

 

Ingredients

For the crust:

2 small carrots, finely grated

70 g walnuts

1 Tbsp mixed seeds

1 heaped Tbsp ground cumin

1/2 tsp paprika

1/2 Tbsp coconut oil

Salt and freshly ground black pepper

For the cashew cream:

130 g soaked cashews (see end)

Juice of 1/2 lemon

1/2 Tbsp coconut oil

For the pesto:

30 g fresh basil leaves

30 g spinach

2 Tbsp mixed nuts (walnuts and pecans work best)

Juice of 1/2 lemon

1 small garlic clove

3 Tbsp extra-virgin olive oil

3 Tbsp flaxseed oil

For the carrot serving sauce:

½ stoned Medjool date

1 Tbsp mixed seeds, such as pumpkin, sesame and sunflower, to serve

 

Method

  • Squeeze out any excess juice from the grated carrots into a bowl – reserve this juice for the sauce. Put all the crust ingredients in a food processor or mini blender and blitz until it forms a fine rubble. Taste for seasoning and add a little more salt and pepper if necessary.
  • Line a 15cm tart tin or 225g loaf tin with baking parchment and press the crust evenly into the bottom. Freeze or refrigerate for 30 minutes to set.
  • Put all the cream ingredients in a food processor or blender with 50ml water and blitz until completely smooth, scraping down the sides as you go. This may take a while but persevere and it eventually becomes smooth. Check for seasoning, then pour the cream over the chilled carrot crust, reserving one heaped tablespoon for the sauce. Smooth out with a spatula and refrigerate for about 1 hour.
  • Put all the pesto ingredients in a food processor or mini blender and blend until coarse but spreadable. Taste for seasoning and add a touch more salt and pepper if necessary. Refrigerate for 20 minutes.
  • Put the reserved carrot juice in a food processor or blender, add the reserved tablespoon of cashew cream and the date and blitz until completely smooth.
  • Carefully lift the chilled tart out of the tin and ease it onto a serving board. Spoon over the pesto and carefully spread out using a spatula. Drizzle over the carrot sauce and adorn with crushed seeds and nuts.

From The New Vegan by Áine Carlin, published by Kyle Books, priced £14.99. Photography by Nassima Rothacker.

Enter for a Chance to Win

For your chance to win a copy of the book, just fill out the form below. The competition closes at 9 am on 5 February 2016, and one winner will be chosen at random from all entrants and notified by 8 February 2016. The prize will be posted to the lucky winner shortly afterwards.

This competition is now closed.

Comments

  • Caroline commented on January 19, 2016 at 5:33 pm

    This looks delicious! I will definitely be trying this

  • Patrizia commented on January 21, 2016 at 7:35 pm

    I am very interested in exploring the vegan recipes as at the moment I am pescheterian. Would love an alternative book of vegan foods.

  • Michelle commented on January 24, 2016 at 6:12 am

    A vegan myself, I’m always looking for news ways to create foods!

  • Sally commented on January 25, 2016 at 3:41 pm

    A new vegan – it was my New Year’s Resolution for 2016 – I am thoroughly enjoying the new diet so far, and my husband is happy with it too (“Food is food!” he said). But I’m keen to learn more, and this sounds GREAT!

  • Patricia Brooks commented on January 25, 2016 at 10:38 pm

    I became vegan on the 1st of January this year & I have to admit it I’m finding it harder than I thought it would be,but here’s to a future of guilt & cruelty free living

    • Jan Bowden commented on January 27, 2016 at 9:17 am

      Hi Patricia, great that you became Vegan this year, just wondering which bits you find hard. There are some great Vegan challenge on Animal charity websites … for example Viva, lots of ideas and substitutes, recipes etc. Also Oatly do a cream and their oat milk is my favourite. Nutrition yeast is a must for pastas and just about everything to add cheesy nuttiness. Kal from the US though expensive can last the whole year and eBay sell it. There is also a Vegan pesto now by Sacla, and some great books like Mouthwatering Vegan by M Sorrell….. all the best …. Jan

  • Nital commented on February 4, 2016 at 11:37 am

    Looks so tasty!

Post a Comment

 

By submitting this form, you will be indicating your consent to receiving e-mail marketing messages from us unless you have indicated an objection to receiving such messages by unticking the box above. You're also acknowledging that you've read and you agree to our privacy policy.