Vegan Summer Fare-Blueberry Pie

By Linda Lovely

Here's another dessert that would my vegan chef heroine, Brie Hooker, would be pleased to serve to her friends. I'm posting vegan recipes every other Friday. Okay,  I'm on a dessert kick at the moment, but blueberries are in season. Still picking from my bushes.

Blueberry Pie Filling

For baked single-crust 9-inch pie

5 cups fresh BLUEBERRIES

4 tablespoons of cornstarch

3/4 cup sugar

Pinch salt

½ + Tsp. Lemon zest (grated lemon peel)

1 Tblsp + Lemon juice

½ Cup Water

In a 1 quart pan, thoroughly stir/mix the sugar & cornstarch. This ensures no lumps. Then add 2 cups of blueberries, the lemon peel, lemon juice and water. Cook over medium high heat. You need to stir constantly after it starts bubbling. It will come to a full boil and thicken rapidly after it does. It’ll be almost like paste when it’s ready. Take the pan off the heat and fold in the 3 cups of uncooked blueberries. Then spoon the combined mixture into your baked pie crust. Let cool, then refrigerate.

Not a vegan? You can serve with ice cream or whipped cream. A vegan? The pie’s good solo or with one of the nondairy ice creams.

Hints: Buy a real, fresh lemon. Use a grater to zest the skin, then squeeze the lemon and remove the seeds. I use half the lemon zest and half the lemon juice for one pie. You can refrigerate the rest of the lemon juice/zest for your next pie, which will be baked tomorrow if your family eats blueberry pie like mine does.

The uncooked berries are what makes this pie so delicious. You can make the pie with frozen/defrosted berries but it won’t have the same texture and will tend to be more watery. But in the winter, it’s still a treat.

Vegan Summer Fare-Mixed Fruit Pie

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

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:

Strawberries, raspberries, blackberries, mandarin oranges

·       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.