We are fortunate to enjoy the celebrations for BOTH Canada Day and the 4th of July here in White Rock. We live close to the U.S. border, so we have our own local festivities and fireworks for July 1st, and then take in the fireworks for Independence Day the following weekend.
When a reader shared her recent love and photo of my Raw Strawberry Pie on my facebook page recently, I knew I wanted to post this strawberry recipe. This pie from Let Them Eat Vegan is absolutely perfect. Not only is it seasonal, beautiful, fragrant and delicious – there is no cooking required. Perfect summer food!
This dessert takes full advantage of seasonal strawberries. It’s beautiful to look at, and better to eat. I love it with a scoop of “Lemon-Scented Coconut Whipped Cream” (from LTEV), or a touch of vanilla vegan ice cream. The recipe follows, along with a few other sweet and savory vegan food ideas!
Raw Strawberry Pie gluten-free, raw, soy-free, sugar-free
One summer after picking buckets full of local ripe strawberries, I wanted to make a pie deserving of their glorious, fresh flavor. This pie does fresh strawberries justice!
1 cup raw pecans
3/4 cup raw walnuts
1 cup (packed) pitted dates
¼ tsp (scant) sea salt
1/4 tsp cinnamon
3 cups fresh strawberries (measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired)
3/4 cup raw cashews, unsoaked (see note)
3-4 tbsp pure maple syrup (start with 3, adjust to taste)
1 tsp freshly squeezed lemon juice
Couple pinches sea salt
1 tsp lemon zest (stir in after pureeing)
Extra strawberries for garnishing, optional
Prepare a pie plate with a very light wipe of oil. Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nectar/maple syrup), in a high-powered blender (I use Blendtec). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.
Ingredients 411: It is preferable to use unsoaked cashews because they have less moisture, and then can absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported. Opt for another 2 tablespoons of cashews to help absorb the extra juices.
Now for some other festive vegan recipes…
Strawberry-Goji Smoothies: Easy-peasy, brighten up with a few fresh berries on each, voila!
Apple-Of-My-Eye Pie: Nothing more American than apple pie, right? Us Canucks love it too.
Chickpea Ratatouille: It’s certainly bright and colorful and boasting red. Maybe add a bowl of blue corn chips on the side for a 4th of July potluck?
Veggie Burgers: Hearty recipes for burgers that HOLD together, and are full of flavor!
Dips: From a Creamy Artichoke Spinach, to Hummuses (Hummu? Hummi? we need a plural, people!), and Olive Tapenade, this dippy gal has got you covered!
What are you doing for your holiday weekend? Do you have Fourth of July or Canada Day recipes to share?
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