APPLE TART

PECAN-WALNUT CRUST

From Thrive Market’s Paleo Thanksgiving

1 cup ground raw walnuts

1 cup ground raw pecans

1/2 tsp sea salt

2 T coconut oil 6 – 8 dates

1 tsp cinnamon

Blend crust ingredients in the food processor until the dough sticks together when pressed. Transfer to a pie pan and press to flatten. Bake in a preheated 350 degree oven for 7 minutes.

ALTERNATE RAW CRUST

From Sweetly Raw’s Deep Dish Apple Pear Tart

1-1/3 cups cashews

1-1/3 cups shredded coconut

2-1/2 - 3 tablespoons maple syrup

2 pinches salt

2 tablespoons + 1 teaspoon melted coconut oil

Grind the cashews and coconut into flour in a food processor. Add the remaining ingredients. Process to combine. Press the mixture evenly into a deep 8" tart pan with removable bottom. Make sure to chill it in the freezer to set properly while making the filling. You can even let it sit overnight in the fridge to set before putting the filling in for best results.

FILLING

1/8       cup coconut, tapioca, cassava or arrowroot flour

1/2       teaspoon ground cinnamon

1/2       teaspoon ground nutmeg

1/8       teaspoon salt

8          cups thinly sliced peeled tart apples (8 medium)

2          tablespoons coconut oil

1          dash of coconut sugar (to taste)

*Optional

a dash of apple pie spice or pumpkin pie spice

the juice of half a lemon

Vanilla to taste

Ginger syrup

In a saucepan, combine apple filling ingredients and optional spices, and simmer until apples are soft and the sauce has thickened. After you remove the filling from heat, add the optional lemon juice, vanilla or ginger syrup and stir.

Layer into to pie crust and let set for 10 minutes to 24 hours. Enjoy with some coconut whipped cream.

Vegan Pesto

This recipe is based on How to Make Pesto like an Italian Grandmother from 101 Cookbooks. It's been approved by my Dad, who makes a mean non-vegan pesto.

Italian grandmothers might be horrified that I use a food processor, but it works for us and tastes delicious.

• 1 large bunch of basil, leaves only, washed and dried

• roughly 3/4 cup cashews or pumpkin seeds (ground) 

• 2 medium cloves of garlic

• one small handful of raw pine nuts (for garnish)

• a few tablespoons of extra-virgin olive oil

• ½ teaspoon sea salt

• Squeeze of ½ lemon

• *optional 1 -6 green onions

• *optional 1/2 teaspoon dulse (red seaweed)

• *optional 2 tablespoons hemp seeds

Grind your cashews or pumpkin seeds into a powder in the food processor. Add remaining ingredients except for the pine nuts and pulse until blended. Remove from food processor and drizzle with olive oil. Add pine nuts. Excellent with chips, crackers or over pasta. Enjoy!

CASHEW CREAM GRAVY

3 cups cashews, milled in blender (or almonds, soaked overnight)

2 cups Cremini and Shiitake mushrooms (sliced or chopped)

2 cups veggie broth

2 tbsp cassava or chickpea flour

3 cloves roasted garlic

1 shallot or 2 Cipollini onions

1 lemon (juiced)

1/2 to 1 cup water

1 tbsp nutritional yeast

1 tbsp sea salt (to taste)

1 tbsp poultry seasoning

Dried or fresh sage

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened.  add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon  and water to make the cashew sauce. Add water until you reach a smooth consistency.  Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can  be rewarmed without worrying about separation. Sprinkle on some sage. You can also  blend in the blender for a smoother gravy.