Raw. Vegan. Not Gross. Season 1 Episode 3 Vegan Tomato Tart

In season 1 episode 3 of Raw. Vegan. Not Gross., titled Vegan Tomato Tart, host Laura Miller demonstrates how to prepare a savory tart using fresh and healthy ingredients.

To start off, she makes the crust by combining almond flour, coconut flour, sea salt, and vegan butter in a food processor. After pulsing it until it resembles a coarse meal, she adds a few tablespoons of cold water until the mixture comes together in a ball. She then presses the crust mixture into a tart pan and bakes it in the oven for 10 minutes, until it starts to turn golden brown.

While the crust is baking, Laura makes the filling by sautéing onions and garlic in a pan with a little bit of olive oil. She then adds sliced cherry tomatoes and lets them cook down until they start to release their juices. To give the filling a cheesy flavor without using any actual cheese, she adds some nutritional yeast and stirs until it's well combined.

Once the crust is finished baking, Laura pours the tomato filling into the tart pan and spreads it evenly. She then tops the filling with more cherry tomato slices, basil leaves, and pine nuts before popping it back into the oven for another 10-15 minutes until it's fully cooked and the toppings are lightly toasted.

The finished product is a gorgeous and flavorful vegan tart that's perfect for a healthy lunch or dinner option. Laura notes that this recipe is very versatile and can be adapted to include different types of seasonal vegetables or herbs depending on personal preference.

Throughout the episode, Laura encourages viewers to experiment with different flavors and to not be afraid to try new things in the kitchen. She also emphasizes the importance of using whole, plant-based ingredients to nourish our bodies and support a more sustainable food system.

Overall, Vegan Tomato Tart is a delicious and inspiring episode that highlights the beauty and possibility of vegan cooking.