WholeFoodVegan: pie

Showing posts with label pie. Show all posts

Saturday, November 18, 2017

Sunday, May 28, 2017

Saturday, February 11, 2017

Monday, January 2, 2017

Blueberry Pie with Cashew Date Crust

Monday, December 26, 2016

Friday, December 23, 2016

Pumpkin Pie with Roasted Cashews

Saturday, August 6, 2016

Thursday, December 17, 2015

Pumpkin Pie with Whole Wheat Crust

Wednesday, November 25, 2015

Pumpkin Pie with Whole Wheat Crust

Served with So Delicious CocoWhip

Friday, October 30, 2015

Pumpkin Pie

White Whole Wheat Crust, Pumpkin, Spices, Soymilk, Grade B Maple Syrup, Molasses, Vanilla

Wednesday, May 13, 2015

Blueberry Pie

Whole Wheat Crust, Fresh Blueberries, Coconut Sugar

Wednesday, May 6, 2015

Strawberry Apple Pie

Gala Apples, Strawberries, White Whole Wheat Crust, Sorghum-Walnut Crumble Topping with Rolled Oats, Coconut Sugar

Sunday, April 26, 2015

Tuesday, March 31, 2015

Strawberry Pie

White Whole Wheat Crust, Fresh Strawberries

Monday, March 16, 2015

Opal Apple Pie

White Whole Wheat Crust, Opal Apples, Walnut Crumble Topping

Sunday, March 1, 2015

Wild Blueberry Pie

Wild Blueberries, Fresh Blueberries, Aged Balsamic, Coconut Sugar, White Whole Wheat Crust

Friday, January 9, 2015

Friday, January 2, 2015

Black Arkansas Apple Pie

White Whole Wheat Crust, Black Arkansas Apples, Cinnamon, Ginger, Dark Muscovado Sugar

Friday, October 17, 2014

Gala Apple Pie

White Whole Wheat Crust with Earth Balance, Gala Apples, Cinnamon, Ginger, Coconut Sugar

Cashew-Vanilla Cheezecake

(raw) makes one 9inch spring form *freezes well
CRUST:
2 cups raw almonds
6-7 pitted mejool dates
pinch of salt
1 tsp coriander
splash of vanilla extract or 1/2 vanilla bean pod

In a food processor process almonds until a fine course meal happens, while machine is running add salt and coriander, then add each date one at a time finally add a splash of vanilla. The almonds will 'come together' and creep up the sides of the food processor. Transfer to a 9 inch spring form pan that has been prepared with coconut oil. Press in mixture until you form a nice crust.

FILLING:
3 cups soaked raw cashews (soaked overnight)
1 1/2 cups raw almond milk-or water
3/4 cup raw coconut butter or coconut oil--liquefied
1 cup raw agave
1/2 tsp sea salt
2 tbs vanilla or 1 vanilla bean pod
2 tbs lecithin (liquid vegetable based (Fearn Brand) works well, but there's soy based granules also)

In a high speed blender blend together all ingredients except lecithin. The mixture should be super creamy, add in the lecithin and blend again well. Pour onto prepared crust. Freeze for at least 8 hours before serving to let set.

Tun-O (raw)

2 cups soaked raw almonds (all things soaked overnight)
3 cups soaked raw sunflower seeds
1 medium red onion
8 celery stalks
1 cup fresh squeezed lemon juice
1 cup raw tahini
1/2 cup minced parsley
2 tbs kelp powder
2 tsp sea salt
1/4 cup capers-optional

Rinse almonds and sunflower seeds well. Finely chop red onion and celery stalks, or if you're short on time just roughly chop everything and place into food processor and pulse to small chunks the size of a fine dice, transfer to a large bowl, then stir in tahini, kelp powder, parsley and capers if using. In a food processor pulse almonds, sunflower seeds, lemon juice and sea salt to a chunky yet together mixture-you decide how chunky you want it. Transfer mixture to the onion-celery bowl. Mix all ingredients well, should be the consistency of tuna fish. Keeps for three days maximum. Garnish with black sesame seeds

Goji-Gluten Free Cacao Brownies

makes 1 8x8 square pan
1 1/3 cup gluten free flour mix like Bob's Red Mill
1/2 cup cacao powder
1/2 tsp baking powder
1 cup Grade B Maple Syrup-or agave
1/3 cup coconut oil
2 tsp vanilla or 1 vanilla bean pod
1/2 tsp sea salt
1/2 cup goji berries, soaked until soft if too crunchy dry
1 cup toasted, chopped nuts (optional)

Preheat oven to 350. Prepare 8x8 pan with oil and flour. In a bowl whisk together flour, cacao powder, baking powder and sea salt. Add wet ingredients and goji beriries, mix well. Pour and spread into prepared pan and bake for 20-25 minutes. Chill until firm.

Saturday, November 18, 2017

Sunday, May 28, 2017

Saturday, February 11, 2017

Monday, January 2, 2017

Monday, December 26, 2016

Friday, December 23, 2016

Saturday, August 6, 2016

Thursday, December 17, 2015

Wednesday, November 25, 2015

Friday, October 30, 2015

Wednesday, May 13, 2015

Wednesday, May 6, 2015

Sunday, April 26, 2015

Tuesday, March 31, 2015

Monday, March 16, 2015

Sunday, March 1, 2015

Friday, January 9, 2015

Friday, January 2, 2015

Friday, October 17, 2014

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