Wednesday, November 25, 2009

Raw Vegan Squash Pie

Recipe shared by CSA member Sherri Collins, raw food classes in the West Valley . Thank you Sherri!
Recipe originally from Living on Live Food, Alissa Cohen
  • 2 cups almonds
  • 1/3 – ½ cup dates, pitted and soaked


  • 2 cups shredded butternut squash
  • 1 cup dates
  • ½ cup almonds (soaked) or sunflower seeds
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • ¼ cup
  • water

Crust Preparation: Add all ingredients and blend until smooth. Pat down into a pie plate

For Filling: Mix shredded pumpkin or squash in a food processor for several minutes. Add other ingredients and blend until smooth. Place filling on top of pie crust. Best served chilled.

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