Archive for Gluten Free
Crunchy Spring Roll with Creamy Ginger Spread
Feb 22 2013 by | Comments
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I adore spring rolls. They are so versatile and you can’t really go wrong when making them. You can add any of your favorite veggies along with rice or noodles and serve with a side of delicious dipping sauce – an easy lunch or dinner. I was playing around a few weeks ago trying to come up with a new dressing recipe and the results ended up being thicker than I wanted. I loved the flavor and realized that it would make a better spread then dressing anyways so I paired it with some crunchy vegetables, wrapped them in a spring roll wrapper and I had one delicious creation. I used the dipping sauce from my Perfect Potsticker Wraps but it would also be great with some Savory Peanut Dipping Sauce.
~Sarah
Ingredients:
For the Creamy Ginger Spread:
- 2 green onions, roughly chopped
- 1 shallot, peeled
- 3 tbsp grated ginger
- 1/2 tsp sea salt
- 6 tbsp neutral oil (sunflower or safflower are good choices)
- 1 tbsp fresh lemon juice
- 1 tbsp miso (I used chickpea miso but a sweet white miso would work too)
For the Crunchy Spring Roll:
- several bok choy leaves, dark leafy green part only
- handful snow peas, ends trim and cut into thin strips
- 1/2 an orange bell pepper, cut into thin strips
- 2-3 ounces rice noodles, cooked according to the directions on the package
- 1/2 a cucumber, peeled if desired, seeded and cut into thin strips
- 1 avocado, cut into thin strips, optional
- sprouts of your choice, optional
- mushrooms, optional
- 6-8 spring roll wrappers
Preparation:
- Place all the ingredients for the ginger spread in a blender and process until you have a thick paste. If the mixture is too thick or won’t blend add another tbsp or so of oil or water if desired. Set aside.
- Dip each spring roll wrapper in a bowl of hot water for about 3 seconds. The wrapper should still be somewhat stiff (don’t worry – it will soften as it continues to absorb the water!).
- Lay the wrapper on a smooth work surface and add a generous dab of creamy ginger spread. Evenly distribute the spread along the middle of the wrapper.
Get ready to roll!
- Add a layer of bok choy, snow peas, bell pepper, noodles and cucumber. Top with any of the optional ingredients.
- Take one end of the wrapper and fold it over your ingredients. Gently roll away from you as you tuck the filling toward you.
- Using a sharp knife, cut the spring roll in half and serve with your favorite dipping sauce.
Yield:
Makes 2-3 servings.
Notes:
Spring rolls are best when served right away. You can store leftovers in an airtight container in the fridge but be aware that they tend to stick together.
For a truly raw meal try substituting the spring roll wrapper with Pure Wraps – they are made entirely from coconut meat!
Pizza Alla Raw
Feb 21 2013 by | CommentsAdd to Recipe Box
I am a HUGE fan of pizza and so is my whole family! They would be quite happy to have a pizza night just about every single night. Unfortunately, traditional pizzas are not tipping the scales in the nutritional department – until now. This ‘raw’ pizza is amazing! If you’ve never had a raw pizza you are truly missing out. The marinated veggies are warm and comforting and the sauce and ‘cheese’ are to die for! This recipe does require a bit of work but it’s all worth it in the end when you sit back, take a bite and enjoy the most amazing pizza you’ve ever had. This week, Living On The Veg has truly outdone themselves! Enjoy.
My culinary roots were established in an Italian restaurant in which we made the pizza dough from scratch, hand-tossed it, then fired it in a wood burning oven, a hand crafted creation from start to finish. Also, it was a perfect canvas for showcasing the variety of ingredients and combination of flavors you can use to please anybody’s palette. With this raw pizza recipe we intertwine the aspect of nutrition with tradition, by offering an enzyme and nutrient rich option with all the classic tastes of Italy. Using fresh produce, herbs and spices, we present this Pizza alla Raw with confidence knowing it will astound any appetite and satisfy any stomach. “When the moon hits your eye like a big pizza pie, that’s AMORE! In Italian amore means love, and we know you’ll fall in love with this recipe after your first slice! Buon Apetito!
-Chef Matthew Purnell, Living On The Veg
Ingredients:
For the crust:
- 4 cups yams, roughly chopped
- 2 cups zucchini, roughly chopped
- 1 cup tomatoes, roughly chopped
- 1 cup carrots, roughly chopped
- 1 cup onions, roughly chopped
- 1 cup red bell pepper, roughly chopped
- 1 cup parsley
- 1 cup basil
- 2 tbsp fresh oregano
- 2 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp sea salt
- 1 tbsp Italian seasoning
- 1 tsp black pepper
- 1 cup chia seeds, ground
- filtered water as needed
For the pizza sauce:
- 2 cups tomatoes of your choice
- 2 cups sun-dried tomatoes
- 1/4 cup extra virgin olive oil
- 1 cup basil
- 1 cup parsley
- 1/4 cup onion, roughly chopped
- 2 tbsp raw apple cider vinegar
- 2 tbsp minced garlic
- 1 tbsp coconut nectar
- 1 tsp sea salt
- 1 tsp black pepper
For the ‘cheese’:
- 2 cups cashews, soaked
- 2 tbsp raw apple cider vinegar
- 3 tbsp fresh lemon juice
- 1/2 tsp probiotic of your choice
- 1 tsp sea salt
- filtered water as needed
For the veggie mix:
- 4 cups mushrooms, thinly sliced
- 2 cups squash, thinly sliced
- 1 cup onions, thinly sliced
- 1 cup red bell pepper, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp basil, shredded into thin strips (chiffonade)
- 2 tbsp parsley, chopped
- 2 tbsp Nama shoyu (if you follow a gluten free diet substitute with a gluten free soy sauce or tamari)
- 2 tbsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp black pepper
Preparation:
- Add the first 14 crust ingredients to a blender and blend until well mixed (add a bit of filtered water as needed to help blend the ingredients).
- Transfer the mixture to a large mixing bowl and gradually add 1 tbsp ground chia seeds until the crust mixture begins to bind together. The mixture should be thick enough to spread on a teflex sheet without dripping over the sides.
- Form the crust mixture into desired shape and place in a dehydrator at 115 degrees for about 8 hours. Flip the crust over, remove the teflex sheet and continue to dehydrate for an additional 4 hours or until completely dried.
- Add all the ingredients for the pizza sauce to a blender or food processor. Process until well mixed and smooth.
- Rinse out the blender and add the ingredients for the ‘cheese’. Blend until throughly mixed. The ‘cheese’ should be a smooth thick consistency.
- Place all the ingredients for the veggie mix into a large bowl and toss until well coated. Evenly spread the mixture onto a teflex sheet and place in the dehydrator at 115 degrees 1-2 hours before serving your pizza.
- To assemble the pizza place a layer of pizza sauce evenly over the crust, cover with ‘cheese’ and top with the veggie mix. Serve immediately and enjoy!
Yield:
Makes one 12-14 inch pizza.
Notes:
Leftover pizza can be stored in an airtight container in the fridge for up to 3 days. Reheat in a dehydrator for best results.
All components can be made ahead of time and assembled as needed.
Springtime Tofu Scramble
Feb 19 2013 by | CommentsAdd to Recipe Box
While I call this recipe a Springtime Tofu Scramble it would also be accurate to call it Tofu Scramble 2 Ways. Two different spring time vegetables, artichokes or asparagus can easily be interchanged depending on availability and your personal taste preferences. Tofu is marinaded in a light and lovely citrus/basil sauce and then scrambled together with mushrooms, carrots, spinach, tomato and leeks to make a delicious breakfast, lunch or dinner. If you are lucky enough to find another spring delicacy, ramps, you can use them in place of the leeks for an even tastier treat.
Either way this dish is delicious and a really good recipe to keep in mind for your Easter brunch.
Kristy
Ingredients:
For the marinade
- 1/4 fresh lemon juice
- zest from 1 lemon
- 3 tbsp olive oil
- 3 tbsp coconut aminos
- 2 tbsp fresh basil, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey or coconut nectar
- 1/2 tsp tumeric
For the scramble
- 14 ounces (1 package) extra firm tofu, cut into cubes
- 2 tbsp olive oil
- 1 leek, white part and about 3 inches of the green top,cut in half, and thoroughly washed then thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 6 ounces artichoke hearts or about 6-8 artichoke hearts steamed or roasted and cut into quarters or 1 cup asparagus cut into 1 inch pieces
- 1 carrot, julienned
- 8 cremini mushrooms, sliced
- 1 medium sized tomato, diced
- 1 cup spinach, roughly chopped
Preparation:
- In a small bowl whisk together the marinade ingredients. Place the tofu cubes into a 1 gallon zip bag and pour in the marinade. Seal and place in the refrigerator at least 2 hours or up to 24 hours.
- In a large skillet (I use a very large 5 qt pan) heat the oil over medium high. Add the leeks, garlic and sea salt. Cook 4-5 minutes until the leeks are almost tender.
- Add the artichokes (or asparagus), carrots and mushrooms. Cook 2-3 minutes and then add the tomato and tofu (reserve the marinade). Break up the tofu by pressing with the back of a fork to create a scrambled egg kind of texture. Pour in half the marinade from the bag.
- Add the spinach and cook until the spinach is wilted and most of the marinade has cooked off.
- Serve with toast, in a tortilla or pita or on it’s own.
Yield:
Makes 4 servings.
Notes:
This dish is best eaten right away.
Blood Oranges and Golden Beets
Feb 15 2013 by | CommentsAdd to Recipe Box
Citrus fruit is abundant this time of year and what a good thing too. Who couldn’t use a bit of that bright citrus color and flavor when winter seems to be dragging on forever and you wonder if spring will ever arrive? Well cheer up because the first day of spring is only about 5 weeks away and in the meantime you can try this fresh and spring-like recipe starring blood oranges, one of the most beautiful of all citrus fruit.
Kristy
Ingredients:
- 5 blood oranges, 5 cut into supremes and 1 juiced.
- 2 medium golden beets, top trimmed
- 4 cups baby arugula
- 1/2 red onion, thinly sliced
- 1/2 fennel bulb, thinly sliced
- 6 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp honey or coconut nectar
- 3 tsp fresh basil, minced
- 1/2 tsp sea salt or to taste
Preparation:
- Preheat oven to 350 degrees. Individually wrap the beets in foil and place on a baking sheet.
- Roast until tender, about 1-1 1/2 hours depending on the size of the beets. When cooled peel off the skin and set aside.
- Cut 4 oranges into supremes (see our post on how to supreme citrus). In a small bowl squeeze the juice from the orange pulp and then add juice from the remaining orange to equal 2 tbsp.
- Add the balsamic vinegar, lemon juice, 2 tsp basil, honey and salt. Whisk in the olive oil.
- Arrange 1 cup of arugula on to each serving plate. Thinly slice the beets and layer over the greens. Arrange equal portions of the orange supremes over the beets.
- Top with equal amounts of red onion and fennel.
- Drizzle with dressing and garnish with remaining basil.
Yield:
Makes 4 servings
Notes:
The beets can be roasted at any time and then sliced when ready to serve. Substitute with regular oranges if you don’t have blood oranges available.
Strawberry Vanilla Cupcakes with Buttercream Frosting
Feb 13 2013 by | CommentsAdd to Recipe Box
What better way to show your Valentine just how much you care than with a delicious, moist (and gluten free!) cupcake! And if this perfectly paired strawberry vanilla combo isn’t even to get their heart racing then the out of this world buttercream frosting should definitely do the trick. Happy Valentine’s Day!
~Sarah
Ingredients:
For the cupcakes:
- 1 cup garbanzo bean (chickpea) flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 1/3 cup melted coconut oil
- 2/3 cup coconut nectar or brown rice syrup
- 5 tbsp Naked Apple Butter or applesauce
- 1 1/2 tbsp vanilla extract
- 1/2 cup hot water
- 1 cup finely diced strawberries
For the Buttercream Frosting:
- 2 cups coconut crystals
- 1 cup Earth Balance Organic Whipped Spread
- 3 tsp non dairy milk
- 1 1/2 tsp vanilla extract
Preparation:
For the cupcakes:
- Preheat the oven to 325 degrees.
- Line a standard muffin tin with 16 paper liners.
- In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
- In a small bowl add the oil, coconut nectar, apple butter and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir to thoroughly combine. Now add in the hot water and continuing mixing until the batter is smooth.
- Carefully fold in the strawberries.
- Pour 1/3 cup of batter into each prepared muffin cup.
- Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
- Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes. Transfer to a wire rack and let cool completely before frosting.
For the Buttercream Frosting:
- Add the coconut crystals to a high powered blender and process for 1-2 minutes or until you have a fine powder.
- Transfer the coconut crystals to a large bowl and add in the remaining ingredients.
- Using a hand mixer (you can use a whisk but be prepared for an arm workout!) on medium speed, mix the ingredients together for about 30 seconds. Switch to high power and beat the ingredients until light and fluffy or about 30 seconds.
- Use immediately or place in the fridge until needed.
Yield:
Makes 16 cupcakes and about 2 1/2 cups of frosting.
Notes:
Leftover cupcakes can be stored at room temperature for 24 hours. Any remaining cupcakes should then be place in an airtight container in the fridge for up to 3 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week. It is best to let the frosting sit for 5-10 minutes at room temperature before using.
Pineapple Basil Kelp Noodles
Feb 12 2013 by | CommentsAdd to Recipe Box
What better way to beat the winter blues than with a fun and delicious tropical recipe. This week’s recipe from Living On The Veg is sure to take you to the sunny shores of Maui. So sit back, enjoy the island breeze and forget all about that snow and cold.
I rarely frequent the produce aisle of the organic grocery store for my fruit and vegetable purchases. I prefer to pick up most of my plant food supply at Farmer’s Markets to maintain fresh, local, and in season foods. But when I went into my favorite local market, Cream of the Crop in Oceanside I was super excited to see one of my favorite fruits in season, pineapple! Not just any pineapple, because those will just not do, the Maui Gold Pineapples. They are always so sweet and delicious. They also have the rich deep flavor of actual pineapple, which is not the norm to me when purchasing a pineapple. Even an organic Dole pineapple can not come close to this. I wanted something savory and sweet, so I paired this pineapple with basil and my favorite kelp noodles for a dish that inspires the Aloha spirit. Enjoy!
~ Chef Fuji from Living On The Veg
Ingredients:
- 3 cups diced pineapple
- 1/4 cup coconut aminos
- 1 tbsp coconut nectar
- 1 tbsp no salt added almond butter
- 1 tbsp cayenne or other chile (if desired)
- 2 packages of kelp noodles, rinsed and drained
- 1/2 cup basil, chiffonade (thinly sliced)
- 1 cup broccoli florets
- 1 cup sweet peppers, julienned
Preparation:
- Cut noodles to desired length and place in a large bowl with basil, broccoli, and peppers, reserving 2 tbsp of basil for garnish.
- Add the first 5 ingredients to blender and process until the sauce is smooth.
- Pour the sauce over the noodles and veggies, stir and let marinate until noodles soften or place in dehydrator at 115 to warm about 20 minutes.
Yield:
Makes 4-6 servings.
Notes:
Leftover noodle salad can be stored in an airtight container in the fridge for up to 3 days.
Creamy Carrot, Cauliflower and Ginger Soup
Feb 06 2013 by | CommentsAdd to Recipe Box
If you want to make a creamy soup there are several ways you can go. Milk of course is the obvious choice thickened with a roux but there are several other more nutritious options that I prefer. Beans, cashews, potatoes or as in this recipe, cauliflower, because while each thicken and add texture they also add more nutrition and flavor. Roasting the carrots and cauliflower increases the flavor even further bringing out the caramel like sweetness of the vegetables.
Sweet, savory and lightly delicious this creamy soup is just the thing to keep the spring chill at bay without weighing you down.
Kristy
Ingredients:
- 1 head cauliflower, cut into 1-2 inch pieces
- 6-7 large carrots, peeled or unpeeled – your choice, cut into 1 inch pieces
- 1/2 medium onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 inch piece ginger, peeled and minced
- 2 1/2 tbsp olive oil, divided
- 5 cups low sodium vegetable broth
- 1 tsp sea salt or to taste
- 6 tbsp chives, thinly sliced
Preparation:
- Preheat oven to 400 degrees.
- Toss the carrots and cauliflower in 2 tbsp oil and lay in a single layer on a baking sheet. Sprinkle with 1/2 tsp salt. Roast 30 minutes or until the carrots are tender and the cauliflower is just beginning to brown around the edges.
- When the vegetables are done roasting heat the remaining oil in a large soup pot over medium high heat. Add the onions, celery and remaining 1/2 tsp salt. Cook 3-5 minutes or until the onions are tender. Add the garlic and ginger and cook another 2-3 minutes.
- Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, cover and lower heat to a simmer. Simmer 10 minutes.
- Remove from the heat and with a stick blender blend until smooth or blend in batches in a food processor or blender.
- Spoon into bowls and garnish with chives.
Yield:
Makes 8 cups.
Notes:
Leftover soup can be stored in an airtight container in the fridge for up to 5 days.
Red Potatoes and Broccoli with Spicy Cilantro Hemp Seed Pesto
Feb 04 2013 by | CommentsAdd to Recipe Box
I’ve been on a potato kick lately so I was thrilled when I saw this recipe from Living on the Veg! I love a good potato salad and this dish won’t disappoint. It’s light and refreshing and packed with flavor. Enjoy!
The robust and aromatic essence of a traditional basil pesto is a favorite around my kitchen. The pungent garlic, fresh basil and rich olive oil make each simple taste exquisite when combined. From vine ripened tomatoes, crisp cucumbers or a flavorful sandwich spread, pesto is very versatile and can used in a variety of dishes to take them to another level. Using the classic recipe of a basil pesto and giving it a creative twist, by using fragrant cilantro, fresh lime juice, a pinch of red chili flakes and highly nutritious hemp seeds for that the nutty finish, you have pesto with a spicy zest to kick up any recipe that needs a little revival. Pairing this creation with perfectly steamed broccoli and creamy red potatoes is a perfect match, that cupid can’t even deny. Take pleasure in this enlivening recipe to wake up your taste buds from hibernating all winter.
-Chef Matthew Purnell from Living on the Veg
Ingredients:
For the pesto sauce:
- 2 cups cilantro leaves, chopped
- 1 cup hemp seeds
- 1/2 cup extra virgin olive oil
- 5-6 cloves garlic, peeled
- 1/4 cup freshly squeezed lime juice
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp red chili flakes
For the potato salad:
- 8 cups small red potatoes
- 6 cups broccoli florets
- 1/4 cup green onions, thinly sliced
Preparation:
For the pesto sauce:
- Add all ingredients for the pesto sauce except olive oil to a food processor. Process for 10-15 seconds and then start to slowly drizzle the olive oil into the food processor.
- Scrape down the sides if necessary and add more salt if desired. Remove from the food processor and set aside.
For the potato salad:
- Heat a large pot over medium high heat, cover bottom with about 4 cups of water, and bring to boil.
- Reduce heat to medium and put steamer basket in place.
- Prepare the potatoes by washing thoroughly and cutting into even pieces or leave whole if they are all the same size.
- Place potatoes in steamer basket, cover with lid and cook until fork tender, approximately 15-20 minutes depending on size of potatoes.
- Be careful not to over steam otherwise you will have mashed potatoes on your hands.
- Remove potatoes from steamer basket and place in a large mixing bowl.
- Mix in pesto and sliced green onion with hot steamed potatoes and toss well.
- Place the broccoli in steamer basket and cook until tender, but still bright green.
- Mix in broccoli and toss well. Serve immediately or at room temperature.
Yield:
Serves 4-6.
Notes:
Leftover salad can be stored in an airtight container in the fridge for up to 3 days.
Miso Salad with Pan Fried Tempeh
Jan 30 2013 by | Comments
I love miso, I love cabbage and I love pan fried tempeh. Why have I never thought to put them together before?! For this recipe I used my favorite three grain tempeh which, when pan fried, smells and tastes quite similar to bacon. I love the flavor the tempeh brings to this salad and the creamy miso dressing is good enough to drink! This salad makes for a complete meal so enjoy it for lunch or dinner.
~Sarah
Ingredients:
- 2 tbsp chickpea miso (or any variety of miso will do)
- 1/2 tsp ground yellow mustard
- 1 1/2 tbsp coconut nectar
- 1/4 cup brown rice vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp toasted sesame oil
- 1 medium size savoy cabbage, chopped
- 8 ounce package three grain tempeh (you can use another variety of tempeh but it will slightly change the flavor of the salad)
- 1/4 cup finely diced red onion
- heaping 1/2 cup chopped chives
- 1-2 tbsp neutral cooking oil
Preparation:
- Place the first 6 ingredients in a small bowl and whisk together. Set the dressing aside.
- Use a hand chopper or a sharp knife to finely chop the tempeh – you want a very fine chop.
- Heat a large skillet over medium high heat and add the oil. Once the oil is heated add the tempeh and stirring often, sauté the tempeh until golden brown, about 5-7 minutes.
- In a large bowl toss together the cabbage, onion, chives and pan fried tempeh.
- Add the dressing and toss once more to evenly coat. Serve immediately.
Yield:
Serves 3-4 as a main dish or 6-8 as a side dish.
Notes:
This salad is best when eaten right away. If you plan to have leftovers it’s best to keep the components separate until ready to serve. The veggies, tempeh and dressing should all be stored separately.
Jamaican Coconut Cream Pie
Jan 28 2013 by | CommentsAdd to Recipe Box
So many times when people think of raw foods their minds immediately go to green salads or plates of raw vegetables. But there is so much more to raw foods than just the basic salads and cut up veggies. One of my favorite raw food categories – desserts! Our very good friends at Living On the Veg will be serving up a new, delicious and mouth-watering raw recipe for you each and every week. This week they are starting out on a sweet note with an amazing raw pie that is sure to please every dessert lover. Enjoy!
I have a friend from Philly who would come by and reminisce about this Irish Moss Shake he would get at a local Jamaican Juice place located in his neighborhood. I have never had one, but his nostalgic fully loaded description gave me a wonderful idea! I love the fluffy texture Irish Moss gives to desserts and shakes. Irish Moss is not moss but actually a sea vegetable that grows in cold water in Ireland, but can also grow in North America. It contains vitamins A,B,C,D and nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Also notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed. Irish Moss is said to increase the libido and improve sexual function, so naturally most Jamaican men are lovers of the drink for its taste but also for the promise of a healthier sexual lifestyle. It is nearly tasteless, and works as an emulsifier. I adore Irish Moss and purchase mine through Raw Food World. You must soak Irish Moss at least 3 hours and then rinse off the sand before using. I know you will enjoy the taste of Jamaica in this wonderful Ital Pie!
~Chef Fuji from Living On The Veg
Ingredients:
For the crust:
- 1 cup raw almonds, soaked 12 hours, rinsed and dehydrated 24 hours
- 1 cup sun dried coconut flakes
- 1 cup dates, pitted, soaked for 10 minutes if very hard, not soaked at all if soft
- 1 tsp lemon zest
- 1/4 tsp vanilla powder
- pinch sea salt
For the filling:
- 1 1/2 cups coconut water
- 2 cups coconut meat
- 1/2 cup soaked Irish Moss
- 1/2 cup dates, pitted
- 1/4 cup coconut nectar
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp fresh ginger juice or ginger powder
- 2 tbsp lecithin
- 1/2 cup coconut oil
- pinch sea salt
Preparation:
For the crust:
- Place all of the ingredients into a food processor and blend until the crust rises up the sides of the processor. Stop and scrape down the mixture and continue blending until it is broken up and starts to stick together.
- Remove the crust mixture from the food processor and form into a ball of dough. Squeeze together to make sure the dough holds together. (If the dough is crumbly and dry, add 2-5 more dates and process again.)
- Press the dough into an 8 inch spring form pan, making sure to evenly cover the entire bottom of the pan.
- Set aside.
For the filling:
- Place all of the filling ingredients into a powerful blender.
- Start on low until the filling is well broken up. Slowly turn the blender to high until you reach a smooth consistency.
To assemble your pie:
- Pour the filling into the spring form pan and place in the freezer for 1-2 hours or until set.
- Transfer the pie to the fridge until ready to serve. Garnish with fresh fruit or serve as is.
Yield:
Makes 1 whole pie or 16 pieces.
Notes:
Store any leftover pie in a sealed container in the fridge for up to 3 days.
