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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 360.2
  • Total Fat: 22.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 765.0 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 10.8 g

View full nutritional breakdown of Holiday Tart from Dreena Burton calories by ingredient
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Holiday Tart from Dreena Burton

Submitted by: ITREASUREIT


Number of Servings: 6

Ingredients

    Rapunzel Vegan Vegetable Bouillon (serving=1/2 cube), 1 serving
    Onions, raw, 1 cup, chopped
    Garlic, 5 cloves
    salt, Hain sea salt, 0.5 tsp
    Black Pepper (Ground), 0.25 tsp
    Bush's Chickpeas (Garbanzos), 1.75 cup, rinsed & drained reserving 1/4 liquid
    Walnuts - Diamond Walnut Halves, 0.75 cup
    walnuts - 1 tbsp chopped walnuts = .065 of a cup, 2 serving
    Lemon Juice, 2 tbsp
    Spinach, frozen chopped, 1.25 cup
    Cranberries, dried, sweetened (craisins), 0.33 cup
    Parsley, .25 cup
    Thyme, fresh, 3 tsp
    Wholly Wholesome Organic Whole Wheat 9-in Pie Shell (Entire Shell), 1 serving
    Braggs Liquid Aminos, 3 tsp

Directions

Preheat oven to 400 degrees. Cook onion & garlic in 1/2 cube of vegetable broth and water until onions are soft and begin to caramelize.
In a food processor, add chickpeas (except 1/4 cup reserved liquid), 3/4 cup walnuts, lemon juice, & 2 tsp Braggs and pulse to lightly chop (do not puree). Remove half of chopped mixture and transfer to bowl.
In a food processor, add sauteed onion to remaining mixture and puree until smooth, scraping down sides of bowl as needed. Add to bowl of chopped mixture. Add spinach cranberries, parsley, thyme, and reserved chickpea liquid. Stir to combine and evenly spread in pie shell. Brush with 1 tsp Bragg's. Sprinkle with 2 tbsp walnuts. Bake for 33 to 38 minutes until lightly browned.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ITREASUREIT.






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