SHARAN

Adapted from Saladmaster’s “Complete guide to Vegetarian Cuisine” by M. Isis Israel.

For the Nutty Pie Pastry Shell

Ingredients

• ¾ cup whole wheat pastry flour
• ¾ cup old fashioned oatmeal (rolled oats)
• ½ cup chopped nuts/seeds (such as almond, pecan, walnut or sunflower seeds)
• ¼ or less tsp unrefined salt
• ¼ tsp cinnamon powder
• ¼ cup coconut butter
• 3 tbsp date paste
• 1-2 tbsp water (optional)

Method

Blend all the dry ingredients together. Blend the coconut butter and sweetener separately. Make a well in the centre of the dry mixture and pour in the wet mixture. Stir minimally with a fork and add water if required. Do not over mix! Grease a 9’’ pie plate with coconut butter and press the dough evenly over it. Freeze, or use in the following pie recipe.

For the Tofu Pumpkin Pie

Ingredients

• 1½ cups pureed pumpkin
• ½ cup date paste
• 1½ cups soft tofu, processed in a blender until smooth
• 1 tsp ground cinnamon
• ½ tsp ground dry ginger or nutmeg
• ¼ tsp ground cloves or allspice
• ½ tsp unrefined salt
• 1 pc 9″ unbaked nutty pie pastry shell

Method

Preheat the oven to 375 ºF (180 °C). Blend the pumpkin, date paste, salt, spices and tofu and pour into the pie pastry shell. Bake for 30 minutes in the preheated oven. Cool for 1-2 hours.