By Linda Lovely
Brie
Hooker, the heroine of my soon-to-be-released humorous mystery series, is a
vegan chef who lives with her Aunt Eva, a cantankerous carnivore, on a goat
dairy farm in South Carolina.
Every other Friday, I hope you'll tune in for a
vegan-friendly recipe that I'm convinced would even win a thumbs-up from
skeptical Aunt Eva.
Summer is an ideal time to try adding some vegan
dishes to your repertoire, even if you're a die-hard omnivore That's because
there are so many delicious fruits and vegetables that make for beautiful
entrees and desserts. Here's a recipe for a fruit pie--only nuts and fruits. No
eggs or dairy. Everyone I've served this has loved it.
I first found a version of this recipe here: Get Healthy Marshall Texas
I first found a version of this recipe here: Get Healthy Marshall Texas
Fruit Pie(Vegan)
The “crust”
1 generous cup
pitted dates
Heaping 1/3 cup
each: Walnuts, cashews, almonds
1 tsp vanilla
extract
The Filling
2-3 ripe
bananas, sliced lengthwise
1 cup
strawberries pureed
Your combination
choice of whole/sliced fresh fruits:
·
Put
all the nuts in the food processor and process till they’re finely chopped,
then add dates (I cut them into smaller pieces first) along with vanilla and
process to create a sticky goo.
·
Press
the crust into a glass pie plate (9-10 inches)
·
For
the first filling layer, arrange the bananas slices on the crust and use a fork
to smoosh them into a layer.
·
Place
sliced strawberries on top of the bananas and pour the pureed strawberries on
top.
·
Next
arrange all of the whole (or sliced) fruits on the top alternating colors for a
pleasing display
·
Cover
and refrigerate.
Hints: This is a beautiful (and tasty) summer
dessert. The only problem? It doesn’t keep well. Serve this when you expect it
to be consumed in one sitting—two at most. I use the roasted cashews rather
than raw cashews and I’m generous in measuring my nuts. Too many nuts? Not a
possibility.