ASAPARGUS ARTICHOKE TART

6 servings, 45 minutes

INGREDIENTS

For the mung beans

• 3/4 cup yellow mung bean, rinsed

• 3 cups water

• 1/4 tsp turmeric powder

• 1/4 tsp Himalayan salt

For the crust

• 1 1/4 cups almond flour

• 2 tbsp ground flaxseeds

• 1/4 tsp Himalayan salt

• 1 tbsp arrowroot powder 

• 2 tbsp ghee 

• 2–3 tbsp warm water (as needed to bind the dough)

  
  

For the filling

• 1/2 bunch asparagus, trimmed & cut into small 1/2-inch pieces

• 1 cup cooked artichoke hearts, chopped

• 1/2 cup fresh basil, chopped

• 1/2 cup hemp seeds 

• 3/4 cup almond or oat milk

• 1 tbsp fresh lemon juice

• 1/4 tsp turmeric powder

• 1/4 tsp cumin powder

• 1/4 tsp black pepper 

DIRECTIONS

Step 1: Cook the mung beans

1. In a saucepan, add mung beans with 3 cups water and bring to a boil.

2. Reduce heat to low, partially cover, and simmer for 15-20 minutes until soft but not mushy. Begin preparing the crust as the mung beans cook to save on time...it's easy :) (step 2).

3. Drain excess water, stir in ¼ tsp salt, and set aside to cool.

Step 2: Prepare the crust

1. Preheat oven to 375°F (190°C).

2. In a bowl, mix almond flour, flaxseeds, salt, and arrowroot powder.

3. Add ghee or coconut oil, mix until crumbly.

4. Slowly add warm water, 1 tbsp at a time, until the dough holds together.

5. Press into a 9-inch pie pan evenly, going up the sides. (No need to pre-bake!)

Step 3: Prepare the filling

1. Blend hemp seeds, cooked mung beans, almond/oat milk, lemon juice, turmeric, cumin, and black pepper until completely smooth and creamy.

2. Stir in the asparagus, artichokes, and fresh basil.

Step 4: Bake!

1. Pour filling into the prepared crust and smooth the top.

2. Bake for 30–35 minutes until lightly golden.

3. Let cool for 10 minutes before slicing and serving.

#vata #pitta #kapha #spring #parties #lunch #dinner

Notes

• This recipe may look complicated, but its actually really easy once you get into it. Just take it in stages (the steps I have listed).

• Option to serve with steamed kale or have on its own. The asparagus helps to serve as the bitter taste in this dish making it complete with all 6 tastes.