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Ingredients

• Chick pea crust:
• 1 3/4 cups chickpeas for sprouting (yields 2 1/2 cups)
• 2 cloves garlic
• 1 cup parsley leaves
• 3 Tbsp raw tahini
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 1 tsp sea salt
• Vegetable layers:
• 4 cups hopped spinach
• 1 medium zucchini, thinly sliced
• 1/2 cup chopped basil
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 2 tsp oregano
• 1/4 cup extra-virgin olive oil
• 3 Tbsp lemon juice
• pinch sea salt
• 2 avocados
• 3-4 tomatoes, sliced
• Lemon-tahini sauce:
• 1/4 cup raw tahini
• 1/2 cup lemon juice
• juice of 1 orange
• 2 tsp lemon zest
• 1 clove garlic
• 2 Tbsp nama shoyu
• 1 soft date, pitted
• pinch sea salt
• Garnish (optional):
• 1/4 cup chopped black olives
• 2 Tbsp sesame seeds

Description

Vegan, Raw Version Of Spanikopita.

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