Soak the buckwheat for a few hours and ideally let it sprout overnight. Soak the sundried tomatoes for a few hours. In a food processor, mix well the buckwheat, flaxseeds, sundried tomatoes with 4 tablespoons nutritional yeast and 4 tablespoons maca powder. Transfer to a 22cm springform and press the mix into the bottom and the sides of the dish creating edges of about 1.5 cm.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a food processor, mix well the carrots, 1 tablespoon tamari, 1/2 tablespoon lemon juice, 1/3 tablespoon paprika, ¼ teaspoon black pepper, 1 tablespoon fresh parsley (you might want to add ¼ tablespoon fresh rosemary) and 3 tablespoons red dulse flakes. Spread evenly on the base. Dehydrate at 60°C for about one hour (optional).
Spinach and cream layer
Soak the pine nuts for a few hours. In the meantime, peel the courgettes. Blend the pine nuts, courgettes, half of the spring onion, the garlic clove, 2 tablespoons nutritional yeast, 1 tablespoon red dulse flakes, 1/2 tablespoon lemon juice, 1 tablespoon tamari and 2 tablespoons fresh parsley until smooth. Transfer to a bowl.
Here comes the trick for getting a nice 'cooked like' spinach. Instead of using fresh spinach, use 200 grams frozen spinach and let it defrost. Squeeze out most of the water and throw the spinach in the bowl. Cut up the other half of the spring onion and one stalk of celery into small pieces and throw that in there as well. Mix well. Spread the mix on top of the carrot layer evenly and dehydrate at 45°C for another 2 hours (optional). Top with fresh parsley. Don't eat right away. Let it cool in the fridge overnight to allow the different flavours to develop and melt together. Enjoy this wonderful creation!