On Sunday we had our typical double holiday celebration, going to Nathan's parents' house first for brunch, then mine for dinner. We made a bunch of food (which was not included in our food budget….I counted it as "presents"). Nathan made a stuffed chicken dish for his family.
And for mine we made a big salad, marinated asparagus (featured in this month's issue of Vegetarian Times - delicious! Go subscribe!) And, my near masterpiece….
RAW STRAWBERRY PIE
The Joy of Vegan BakingBy Colleen Patrick-Goudreau
It is best when served within an hour or two of preparing it, sinceit is at its most fresh then, but it holds up just fine in thefridge.
Chilling Time: 1 hour
Servings: 8-12
Crust Ingredients:
2 cups raw almonds or pecans
3/4 cup pitted dates, preferably Medjool
Filling Ingredients:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice
Instructions:
1) Place the nuts in a food processor and grind until they’re a coarsemeal.
2) Add the 3/4 cup of dates (for the crust) and process untilthoroughly combined.
3) Press the mixture into a non-stick or verylightly oiled pie plate or spring form pan.
4) Arrange 4 cups of the sliced strawberries on top of the crust and setaside.
5) In a food processor or blender, combine the remaining 1 cup ofstrawberries with the 5 soaked dates and lemon juice.
6) Puree untilsmooth.
7) Pour the sauce mixture over strawberries.
8) Refrigerate the pie for 1 hour before serving. This will help the pieset and will be perfect for slicing.
The pie turned out really yummy, if you like strawberries! Amazing how easy it is to make a crust with just nuts and dates thrown into the food processor. Where I went wrong is, well, I made the sauce to pour over the top of the pie, decided it didn't look like enough, so made another batch and used it all. I think this made it turn out a little too sweet (because of all the extra dates) and runny. It leaked out of the my spring form pan and made a big mess, I'd definitely recommend just using a pie pan to be safe.
I also sprinkled the top with some Ghirardelli dark chocolate chips. They were good but a little chunky for the pie. I think dark chocolate shavings would work a lot better.
It took less than an hour to make, and I am slow, and cost about $14. The ingredient list is short and simple, but strawberries, nuts, and Medjool dates are all expensive. Side note, if you've never had a Medjool date, the big kind with the pit in the middle, they are SO much better than regular pitted dates. They are so rich, moist, and sweet it's unbelievable. Lots of people take out the pit and stick a couple almonds or a brazil nut in the center for a really satisfying snack.
Happy eating,
K
And for mine we made a big salad, marinated asparagus (featured in this month's issue of Vegetarian Times - delicious! Go subscribe!) And, my near masterpiece….
RAW STRAWBERRY PIE
The Joy of Vegan BakingBy Colleen Patrick-Goudreau
It is best when served within an hour or two of preparing it, sinceit is at its most fresh then, but it holds up just fine in thefridge.
Chilling Time: 1 hour
Servings: 8-12
Crust Ingredients:
2 cups raw almonds or pecans
3/4 cup pitted dates, preferably Medjool
Filling Ingredients:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice
Instructions:
1) Place the nuts in a food processor and grind until they’re a coarsemeal.
2) Add the 3/4 cup of dates (for the crust) and process untilthoroughly combined.
3) Press the mixture into a non-stick or verylightly oiled pie plate or spring form pan.
4) Arrange 4 cups of the sliced strawberries on top of the crust and setaside.
5) In a food processor or blender, combine the remaining 1 cup ofstrawberries with the 5 soaked dates and lemon juice.
6) Puree untilsmooth.
7) Pour the sauce mixture over strawberries.
8) Refrigerate the pie for 1 hour before serving. This will help the pieset and will be perfect for slicing.
The pie turned out really yummy, if you like strawberries! Amazing how easy it is to make a crust with just nuts and dates thrown into the food processor. Where I went wrong is, well, I made the sauce to pour over the top of the pie, decided it didn't look like enough, so made another batch and used it all. I think this made it turn out a little too sweet (because of all the extra dates) and runny. It leaked out of the my spring form pan and made a big mess, I'd definitely recommend just using a pie pan to be safe.
I also sprinkled the top with some Ghirardelli dark chocolate chips. They were good but a little chunky for the pie. I think dark chocolate shavings would work a lot better.
It took less than an hour to make, and I am slow, and cost about $14. The ingredient list is short and simple, but strawberries, nuts, and Medjool dates are all expensive. Side note, if you've never had a Medjool date, the big kind with the pit in the middle, they are SO much better than regular pitted dates. They are so rich, moist, and sweet it's unbelievable. Lots of people take out the pit and stick a couple almonds or a brazil nut in the center for a really satisfying snack.
Happy eating,
K
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