Hi, this is Mary, commonly referred to as "Momma Mary" by many of my friends. Welcome to my website! This site is dedicated to everyone out there, vegetarian or not, who desires to prosper and be in health! After 15 years of sharing health and nutrition seminars around the country, 12 years of running restaurants and health food stores, and several decades of raising vegan children, I decided it's time to share the wealth of experience my family has gleaned in the areas of: natural remedies that really work, healthy recipes that will tantalize your taste buds, anecdotes about raising a vegan family and much, much more! I pray you will be blessed and that you will come back soon!
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Black and Blue Berry Pie (makes 2 pies)
1 can Welch's White Grape Juice
1 can water
1/2 cup Turbinado Sugar
1/2 cup plus 2 TBS Clear Gel (not the instant) You may substitue cornstarch but clear gel works better. You can order this product from our store if its unavailable in your area.
2 TBS lemon juice (I always use fresh squeezed)
4 cups fresh blueberries (frozen will work if fresh are not available)
4 cups fresh blackberries
2 graham cracker pie crusts (ready made or homemade whichever you desire)
Rinse berries well and set aside. I always keep the blueberries separate from the blackberries. Place the white grape juice concentrate and one can of water in a sauce pan along with the clear gel and whisk briskly. Add turbinado sugar and lemon juice. Bring to a boil whisking constantly until the mixture is thick and has become translucent. At this point I put my whisk away and grab a large spoon. I stir in the blueberries first and allow them to cook in the hot mixture until some of their blue color has rubbed off! I then remove the pan from the heat and stir in the blackberries until they are well mixed. Pour into pie pans and allow to cool in the refigerator without the lids. I put lids on them after I am certain they are completely cooled off. Serve with your favorite whip cream. My recipe for whip cream is below. Enjoy, this is a really delicious pie. I tweaked the recipe from a cookbook given to me by one of my SHINERS. If you want to make this pie more raw, just cook your liquid, cool it down to 105 degrees, then fold in your berries. The color won't be as pretty, but it's still quite delicious although I must admit that I like it with the blueberries slightly cooked best. I am inc,luding a recipe for a raw crust that is quite good in case anyone has a burden for that!
Whip Cream
1 pound tofu (Please note that I never use Mori Nu Tofu, I always use either Westsoy Tidal Wave Tofu, Tree of Life Tofu, or Wildwood Tofu, using a soft tofu will not work well in any of my recipes)
1/2 cup soy milk
1/2 cup maple syrup
1/3 cup olive oil
1 tsp vanilla
1 tsp salt
Place all ingredients in blender except olive oil. Blend well. While blender is still running, drizzle olive oil slowly through the top of the blender. Be sure that this blends well or it will be grainy! This whip cream can be used immediately from the blender or placed in the refrigerator to cool. (Be sure to hide it from the kids!)
Graham Cracker Crust
1 1/2 cups Graham Crackers broken up
1/4 cup Turbinado Sugar
6 TBS melted Earth Balance
Place all ingredients in a food processor and process until well mixed and graham crackers are very fine. Press onto a pie tin that has been sprayed with Pam pressing firmly into the pan. Bake at 350 degrees for 10 minutes. Remove from oven. Allow to cool before pouring pie filling into crust. This makes one crust.
Raw Pie Crust
2 1/2 cups raw walnuts
1 cup chopped almonds
3 TBS agave nectar
pinch of salt
Place walnuts in a food processor and process until they are very soft like peanut butter. You may have to process them for a while then push them down into the processor and process them again. They will be very soft! Chop the almonds very fine. Place the walnut mixture into a bowl and add the chopped almonds along with the remaining ingredients. Stir well. Press firmly onto a pie tin that has been sprayed with Pam. Add filling and place in the freezer for approximately 15 minutes, then transfer to refrigerator. The first piece is a little tricky to serve, but after that its pretty easy! (And quite delicious!)
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