Raw, Vegan Pecan Pie
Serves 8 to 10
For the crust
- 3/4 cup raw pecans
- 3/4 cup raw walnuts
- 1/4 teaspoon sea sat
- 1/4 cup shredded coconut
- 1 cup pitted medjool dates, packed
For the pie filling
- 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
- 1/2 cup plus 3/4 cup raw pecans, divided
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Big pinch sea salt
To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.
Quinoa Stuffed Acorn Squash
- 2 acorn squash, halved and seeds removed*
- 2 tbsp. olive oil
- Coarse sea salt and pepper
- 1 c. quinoa, rinsed
- 2 c. vegetable broth or water
- 1/4 c. minced red onion
- 2 tbsp. fresh parsley, minced
- 1/2 c. raisins
- 1/4 c. toasted pecans
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1/4 c. feta or parmesan cheese (optional)
- toasted pepitas for garnish
- *TIP: Use an ice cream scoop to easily remove the seeds from the squash!*
- Pre heat oven to 400 degrees.
- Slice acorn squash in half and remove the seeds*. Spread olive oil on the inside
of the squash and then place on a baking sheet, cut-side down and bake for 20-25 min. or until soft.
- Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid absorbed.
- Add the diced red onion during the final 5 minutes of cooking time.
- Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, parsley, parmesan and generously
season with sea salt and fresh ground pepper to taste.
- Divide the quinoa stuffing amongst the four squash and spoon it.
- Garnish with toasted pepitas!
Raw Chai Bars with Cream Cheese Frosting
- 1/2 cup raw cashews
- 1 cup pitted dates
- 1/3 cup raisins
- 3/4 cup raw pecans
- 1/4 tsp sea salt (little scant)
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 – 1/4 tsp freshly grated nutmeg
- couple pinches ground cardamom
- few pinches ground cloves (about 1/16 tsp)
- 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
- 1 1/2 tsp freshly squeezed lemon juice
- 1/2 tsp lemon zest
- 1/2 cup (well packed) raw coconut butter (not oil)
- 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
- 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
- couple pinches cinnamon
- Couple pinches sea salt
Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!
Vegan Orange Cranberry Muffins
- 2 cups All Purpose Flour
- 3/4th to 1 cup Brown Sugar
- 2 teaspoons Baking Powder
- 1 cup Chopped Pecans
- 1/3 cup Canola Oil
- 2/3 cup Orange Juice (Freshly Squeezed)
- 1 flax egg (How to make flax egg?)
- from 1 orange Orange Zest
- 1 cup Coarsely Chopped Dried Cranberries
1. Preheat the oven at 375F/190C for 15 minutes. Grease or line a muffin tin with paper liners.
2. In a large bowl mix together the dry ingredients and keep it aside.
3. In a blender/food processor blend together the flax seed powder and water until its nice and frothy.
4. Measure orange juice in a liquid measuring mug, add water until you reach 1 cup measure in the mug. To this also add the flax seed mixture, orange zest and stir together well.
5. Pour the liquid ingredients to the flour mixture and mix until just moistened. Fold in the cranberries too. Do not overmix.
6. Spoon in the batter in the greased muffin tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
7. Move the muffin tin to a cooling rack and let it cool for just 5 minutes. Then remove the muffins from the pan and cool it completely on a wire rack.
Recipe Source: www.egglesscooking.com