Thousand islands tart recipe

Ingredients

• 1½ cup soaked walnuts
• 1 medium zucchini chopped
• ¼ cup ground flax seeds
• ¼ cup sprouted sesame
• 1 medium tomato
• 1 red bell pepper chopped
• 3 sun-dried tomatoes soaked for 2-3 hours
• ¼ cup fresh dill
• 2 tbsp tahini
• 2 tbsp olive oil
• ¼ cup fresh parsley
• 1 tbsp white onion finely chopped
• Pinch of black ground pepper
• Pinch of cayenne pepper
• 2 tbsp tamari
• 1 tsp onion powder
• Water as needed

For the Crust
1. Sprout the sesame for 1 day (not more since it gets bitter in taste).
2. Soak the walnuts and the sun dried tomatoes.
3. Put  the flax seeds, the tomato, the sun-dried tomatoes, the walnuts and the oil in a food processor and process for a while.
4. Add the rest of the ingredients and pulse 3-4 times.
5. Apply over the bake bottomless tarts mold and dehydrate for 14 hours; flip sides in between.
Thousand islands Filling
6. Allow the crust to cool down and fill with the sauce. Serve with alfalfa sprouts.