Filling:

3 large ripe avocados (make sure they are not overly ripe!)

3/4 cup raw turbinado sugar or other favorite raw sugar

1/4 cup plus 1 TBS extra virgin coconut oil

1/2 tsp salt

1/2 cup raw carob powder

1/4 cup Roma coffee substitute

Remove avocado from skin and place along with remaining ingredients in a food processor.  Process until all the avocado has become very creamy. Spoon into a pre-made pie crust and refrigerate until set.  This pie is truly incredible!

 

Raw Pie Crust

4 cups raw walnuts

1 cup almonds chopped (I do usually roast these for flavor which means your crust won't be totally raw but will taste awesome!)

1 tsp salt

3 TBS agave nectar

Process walnuts in a food processor until they become like peanut butter consistency.  You may have to knock them down a couple of times, but, as long as your nuts aren't old this will work!  Add salt and agave.  Stir in chopped almonds.  Using your hands, press mixture into a pie plate.  You may have to dampen your hands in order to prevent the mixture from sticking.  If using this crust recipe, place pie in freezer for approximately 10 to 15 minutes to "set" the crust.  BE CAREFUL NOT TO FREEZE YOUR PIE!  Remove from freezer and place in refrigerator until ready to cut.

A TIP FOR YOU CHOCOLATE LOVERS!

This pie can also be made with a combination of raw cacoa and carob.  Its actually very good this way and I highly recommend it!  The raw cacoa is the most nutrient dense food on the planet and is quite good in small amounts.  For this recipe I use half cacoa and half carob.  If using the cacoa you can omit the Roma.  I would only use the raw version of cacoa however, as the regular stuff all the nutrients processed out of it!  

 

 

 

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 This recipe has three parts and is a little time consuming to make; but believe me, it is well worth the effort!

Sauce:

4 large garlic cloves chopped

2 TBSP olive oil

2 TBSP Pizza Seasoning

3 cans diced tomatoes (I use the Del Monte Brand with oregano, basil, and garlic)

1/3 cup capers

3/4 cup chopped Kalamata olives

1 can tomato sauce (14 oz)

1 small eggplant chopped into small cubes

1 onion chopped

 

Tofu Ricotta

1 pound firm tofu

1/4 cup vegenaisse

2 TBS Tofutti Sour Cream (or Mary's home-made sour cream from cookbook)

1 TBSP lemon juice

2 tsp each: granulated garlic, granulated onion, Herbamare (or salt if unavailable)

 

Cheese Sauce

6 TBS water

3 TBSP ground flax

1 TBSP earth Balance

1 small onion finely diced

2 Cups plain soymilk

2 TBS unbleached flour

2 cups Daiya Vegan Cheese Cheddar flavor (or favorite vegan cheeze)

2 tsp Herbamare (or salt)

1 tsp granulated garlic

 

1 Pound box Bowties or Flat Noodles cooked according to package directions

 

Instructions for Sauce:

Saute onions, garlic, eggplant, and seasonings in olive oil until eggplant is just tender.  Add remaining ingredients and simmer for 10 minutes.  Set aside.

Instructions for Tofu Ricotta

Crumble tofu.  Add remaining ingredients and mix thoroughly.  Set aside.

Instructions for Cheeze Sauce

Bring water to a boil and add flax.  Whisk while boiling for one minute.  Set aside. 

In a separate pan, saute onions in Earth Balance for approximately one minute.  Add unbleached flour and combine thoroughly.  Add soymilk and whisk continuously until mixture is almost boiling.  Add vegan cheese, and flax mixture along with rest of seasonings.  Whisk while mixture boils until cheese melts.  Set aside.

 

Putting it Together:

Spray the bottom of a large lasagna pan with Pam.  Place sauce on the bottom of the pan.  Put cooked noodles on top of sauce.  Dollop Tofu Ricotta on top of noodles.  Pour cheeze sauce over the top until everything is thoroughly covered.  There may be cheeze sauce left which can be used for Flax Mac and Cheeze later.  Bake in a 350 degree oven for 30 minutes uncover during last 15 minutes.  

This freezes well and is sure to be a big hit with your friends and family!

 

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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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2 Pounds Very Firm Tofu (I use Tree of Life, or Wildwood brand)

6 TBS Chicken Seasoning (recipe at the bottom)

1 3/4 cup water

1/4 cup olive oil

Cut Tofu into mouth size pieces and spread evenly into a 9 x 13 pan that has been sprayed with Pam.   2 Pounds of tofu should fit perfectly in this pan.  In a blender combine the water, olive oil and chicken seasoning and blend for 30 seconds.  Pour mixture over tofu.  Bake uncovered in a 350 degree oven for 1 hour or until tofu is firm and all the moisture has been absorbed.  Your tofu should feel firm but not too hard!  (If you overcook your tofu and it becomes too hard, use it for dog food!  My dogs LOVE this recipe as much as my kids do!)  I then refrigerate the tofu overnight.  This causes it to develope a "chicken like" texture.  This tofu can now be used in bbq tofu, or save the chicken salad or in spring rolls or anywhere else you might want something that taste and feels like chicken!  This recipe makes 41/2 to 5 cups of Chicken pieces.  The pan of tofu in the picture just came out of the oven, the open spaces are where my kids couldn't resist grabbing a bite even before I could get a picture!

For Save the Chicken Salad:

finely chopped onion

finely chopped celery

finely chopped dill pickles

Vegenaiise

To make the save the chicken salad, use the amount of tofu you desire from the chunks of tofu chicken.  Chop them coarsely.  Fine dice onion to taste, celery to taste and dill pickles to taste and add them to your tofu.  Add enough vegenaisse to make the mixture creamy.  You may want to add a drop of maple syrup or honey, along with a little citric acid to make a sweet, tart flavor.  

For BBQ Chicken

red pepper diced

onion diced

To make BBQ Chicken, use the amount of tofu you desire from the chunks of tofu chicken.  Chop them coarsely.  Place diced red pepper and onion in a small sauce pan and saute until just slightly tender.  (I would use approximately 1/4 cup of each veggie to 1 cup chicken) Add chopped tofu chunks and your favorite bbq sauce until all the veggies and tofu are covered.  Heat through and enjoy on a whole grain bun, or over some steamed brown rice.  This is one of my favorite ways to enjoy tofu!

Chicken Seasoning (This is the best!  You will use it all the time!)

4 cups Nutritional Yeast

3/4 cup Granulated Onion

1/2 cup plus 2 TBS sea salt

1/2 cup Pizza Seasoning

1/4 cup succanat (organic cane juice that is evaporated as opposed to processed to death!)

3 TBS Granulated garlic

Thoroughly dry the inside of your blender.  This works best in a Vita Mix or comparable blender.  (I highly recommend that you save up for a Vita Mix if you don't have one already as they are a wonderful tool in the kitchen!)  Make sure that the undersides of the blades are also dry.  Blend Nutritional yeast until it turns intio a fine powder.  If you are using a Vita Mix, you can now add all the remaining ingredients and blend until everything is well mixed and powderized.  If you have a smaller size blender you can blend the herbs and salt separately and then mix by hand into the powdered nutritional yeast.  Once everything is thoroughly mixed stir in 1/4 cup dried parsley flakes.  Store in a jar or tupperware type container and seal well.  Will keep for a very long time!

 

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 1 1/2 Cups Raw Macadamia Nuts (Raw Cashews will also work well)

3 TBS Fresh Lemon Juice

6 TBS Nutritional Yeast

2-3 Large Cloves of Garlic

1 tsp Salt

1 Large Red Pepper (cut into chunks and deseeded)

 

Place all ingredients in a food processor and process until smooth and creamy.  You may need to add a small amount of water in order to get this to process properly.  If you like it spicy, add a small amount of cayenne or Tobasco to the mix while it is processing.  This lasts for up to 2 1/2 weeks in the fridge and makes an incredibly delicious spread for toast or crackers.

Macadamia nuts are very high in palmitoleic acid, a type of mono-unsaturated fatty acid that may actually speed up the metabolism of fat in the body.  It is also beneficial in reducing cholesterol due to its high mono-unsaturated fat content making it a King of nuts; and one of my favorite foods.  Though they are expensive, when used in this recipe, I find that several cups will actually last for several weeks making it very cost effective in the long run!  Try it, I promise you will like it.

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