About the Recipe
These raw vegan pie's are delicious, full of flavor and fun to share.
200g of fresh Pechay
60g of fresh chopped celery
3/4 cup of almonds then freshly ground
1/4 cup of pumpkin seeds then freshly ground
1/4 cup of chia seeds the nfreshly ground
1/4 cup of flax seed then freshly ground
2 tsp of pysillium husk
8 dates pre soaked for 30 mins and thoroughly drained
300g of peeled zucchini
1/2 cup of almonds then freshly ground
1 tsp of pysillium husk
2 clove of garlic
1 small chopped red onion
3 -4 finely chopped leaks
1 large finely chopped red onion
1 tbs of finely chopped coriander
Step 1 Prepare pie crust by putting all the ingredients into a high powered blender and blend until a wet doughy consistancy.
Step 2 Remove dough from blender and press into two 7 inch wide and 1.5 inch deep dehydrator worthy individual pie tins.
Step 3 Dehydrate for 18 hours at 110f.
Step 4 After 15 hours dehydrating loosen pie crust gently from tin but leave inside the tin and dehydrate for the remaining 3 hours.
Step 5 Make pie filling by putting all of the ingredients into a high powered blender and blend untill smooth.
Step 6 Remove pie crusts still in tins from the dehydrator, and distribute the pie filling inside both in equal parts.
Step 7 Now top the pie's with the chopped leaks, onions and coriander to garnish.
Step 8 Place the pies back into the dehydrator for a further 2 hours.
Step 9 Remove pies from the tins, slice if desired, and put on serving plates.
Step 10 Serve and enjoy.
For this recipe you will need a high powered blender.
For this recipe you will need a dehydator.
For this recipe you will need to dehydrator worthy pie tins 7 inches wide and 1.5 inches deep.
I like to serve these pies with a large but simple and hydrating salad.