Ten whole ingredients. No refined sugar. No baking.
Raw Key Lime Pie with Coconut-Almond Crust
- 1 cup toasted almond slices (or nut of your choice)
- ½ cup unsweetened coconut flakes (plus more for topping if desired)
- 7 Medjool dates, pitted
- 2 tablespoons coconut oil, melted
- ½ teaspoon raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
- ⅛ teaspoon salt
- 2 cups raw cashews, soaked in water for at least two hours (water discarded when finished soaking)
- ½ cup maple syrup
- 3 Medjool dates, pitted
- ½ cup raw coconut oil
- 1 ½ avocados
- 1 cup freshly squeezed lime juice (reserve a few lime slices for garnish, if desired)
- ¼ teaspoon sea salt
- Place almond slices (or nut of your choice) and coconut flakes into food processor and process for two minutes or so.
- Add the 7 dates (pitted and cut in half) into food processor and pulse until combined.
- Melt 2 tablespoons coconut oil. Allow to cool for a minute, then add it along with vanilla extract and ⅛ teaspoon of salt to the mixture.
- Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers -- it should stick together. If it does not, add another date or two.
- Press mixture into pie dish and refrigerate.
- Blend the cashews, maple syrup, dates, and coconut oil in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth.
- Add the avocado, lime juice, and salt and blend until light and creamy.
- Spoon filling into pie crust and transfer entire pie to freezer to firm up for at least an hour.
- Remove pie from freezer 20-30 minutes before slicing and serving.
- Top with additional coconut flakes and lime slices. Pie can be stored in freezer
Moist, but not overly so. A hint of sweetness.
Blueberry Cornbread Scones
- 1 and ¼ cups of all-purpose flour
- ¾ cup cornmeal
- ¼ cup vegan granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup almond milk
- ¼ canola oil or ¼ cup applesauce
- 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
- ½ - ¾ cup frozen blueberries (not thawed)
- Coconut-oil cooking spray (or other, to prepare pan)
- Optional for topping before baking: decorative vegan sugar crystals or turbinado sugar
- Preheat oven to 400 degrees.
- Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
- Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
- Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
- Gently fold in frozen blueberries. Let batter rest for a minute; it should be thick yet fluffy/airy.
- Divide mixture evenly into a prepared scone pan. (If you don't have a scone pan, you can use a muffin pan, or pour the entire mixture into a prepared 8” x 8” baking pan.)
- Optional: Sprinkle top with decorative sugar crystals for a touch more sweetness. And classiness.
- Bake for 20 minutes (toothpick inserted should come out clean).
- Let cool for 10 minutes before removing from pan (or just go for it).
Not familiar with strascinati? It’s made by dragging small pieces of dough by hand.
Note: Be sure to make a batch of basil-cashew pesto first — this recipe calls for it!
Pesto Strascinati with Sauteed Portobellos
- 1 batch of basil-cashew pesto (get the recipe at APB: Eats)
- 5 portobello mushrooms, stems removed and sliced into ¼-inch-thick slices
- 1 pound of strascinati pasta (such as Bela Italia's Strascinati Pugliesi)
- 3 teaspoons Earth Balance spread
- 1 teaspoon good-quality olive oil
- Salt and pepper to taste
- Red pepper flakes to garnish
- In a large pot, cook pasta according to bag or box directions. Drain and return to pot.
- Add the basil-cashew pesto to the pasta and toss carefully to distribute the pesto evenly.
- In a large skillet, heat Earth Balance spread and olive oil over medium heat. When the mixture is hot, add portobello slices, season with salt and pepper to taste, and saute for around five minutes.
- Add the portobellos to the pot of pasta and toss again. Garnish with red pepper flakes for a little heat and color, if desired.
Plants make the best-o pesto.
Note: Before you begin, be sure to make a quick batch of cashew Parmesan cheese—you’ll need it for this recipe!
Pesto with Cashew Parmesan
- ½ cup pine nuts
- 3–4 garlic cloves
- 3 cups fresh basil leaves, tightly packed
- ¾ cup good-quality olive oil
- ¾ cup cashew Parmesan
- Salt to taste
- Place pine nuts and garlic in a food processor and process for 20 seconds or so.
- Add the basil leaves and salt. With the processor running, pour the olive oil into the bowl through the feed tube and process until the pesto is pureed.
- Add the cashew Parmesan and puree for another minute. Taste and add additional salt if desired. Serve over your favorite pasta.