Being efficient in the kitchen is super important. With today’s busy schedule, if you’re going to take the time to make something whole, nutritious, a little more elaborate…..isn’t it best to stretch your time to get the most out of your meal? Re-using dishes/kitchen appliances, using the same ingredients, accessing the most nutrients possible? Yes, yes indeed!
So, this past week I decided to make sweet & savory Pie Crusts for two dishes:
A Zucchini & Tomato Tart & a Vegan coconut cream pie
WHAT!?!?!?!?! Yup, I’m telling you I used most of the same ingredients, re-used my food processor (not cleaning in between) and made two extremely different dishes. And here’s how.
Savory Tart Crust
10 graham crackers (small kind)
2 tablespoons nutritional yeast
1 small hand full of almonds
1 1/2 tablespoons coconut oil
Put almonds in first, pulse until crumbled. Put the rest in a cuisine art and blend, pulsing until all is mixed. Press into a tart pan and bake 10 minutes at 375. I filled with a zucchini tart goodness, that I’ll delve into in another blog!
Sweet Tart Crust
11 graham crackers (small kind)
3 tablespoons raw coconut flakes
2 tablespoons of agave
Blend all in a cuisine art (the same one from above! No need to wash). Press into a pie pan and bake for 10-15 minutes at 375.
Bake at the same time, make two gorgeous dishes and save some time! Plus, the ingredients are simple, delicious and not processed.