Well, I’m finally back from vacation.
Alright, so I actually came back on the 10th, and I did intend to write a post that day, but people. I got sick. Stuffy nose, congested head, sore throat, aching stomach, that whole thing. I haven’t been sick in about a year, so when I got sick right before my trip I decided to fight and pretend that I wasn’t actually sick, which eventually culminated in my leaving work early today to rest from the sickness that I have been ignoring. Oof. I’m glad we covered that but now let’s get to the good stuff like traveling and food.
North Carolina was absolutely beautiful, and it actually reminded me a lot of home. It was certainly a different culture down there, but we both loved it. In fact, I think that Allison is pretty settled on that area being her first choice for a position in air traffic control. Speaking of traffic, that was our only complaint about North Carolinians. Those people were crazy drivers: they aggressively cut people off, didn’t use turn signals, and (most aggravating to us) wouldn’t pull over for emergency vehicles! What the heeeeeeeeeeeeck. I have never experienced road rage before going there.
With the traffic came a lot of amazing site seeing, though. I think we went to every museum in town, and we went to a couple of fun little cafes and eateries too. If you follow me on Instagram, you probably saw a lot of what I ate, in particular on specific place that we went to a couple of times called Luna’s Living Kitchen. Oh boy, Luna’s was amazing. They are 100% vegan and raw, which was new for me since I have not explored much raw food during my time of being vegan. Obviously, I eat raw fruits and vegetables, but I had not really explored working to make entire meals raw before we went to Luna’s and tried their various raw food options. I was impressed, and additionally I was inspired. I have already thought of three raw vegan recipes in mind to post on here soon.
One of the ones I immediately thought of after I got back was a raw vegan apple pie. To be fair, pie had been on my mind for a few weeks prior to that because I have been preparing for pi day.
By the way, HAPPY PI DAY. I don’t know if you knew this, but today is the actual ultimate pie day, despite everyone thinking that it was last year. See, I didn’t even have a blog last year for pie day, so when I first started by blog and realized that I had missed 3.14.15 I was devestated. But then I did some rationalization and
convinced myself realized that THIS year is the ultimate pie day, because pi is 3.14159 so you have to ROUND it to 3.1416, thus 3.14.16 is the winner.
So anyways, I experimented and pureed and tasted and finally found a perfect apple pie recipe for you all. Not just an apple pie, but a Raw. Vegan. Apple. Pie. Woah. Below is the recipe for it, so try it out and let me know what you think!
- ♥ 2 cups raw oats
- ♥ 1/2 cup shredded coconut (unsweetened)
- ♥ 1 1/2 cups moist dates
- ♥ 1 teaspoon cinnamon
- ♥ 4 medium apples
- ♥ 1 cup dates
- ♥ 1/2 cup almond butter
- ♥ 1 vanilla bean's seeds
- ♥ 1/2 cup raw cashews
- ♥ 1/4 cup dates
- ♥ 4-6 tablespoons coconut milk (or any non-dairy milk
- Place the oats into the food processor and pulse for a few seconds until ground.
- Add in the coconut, dates, and cinnamon, and process until combined. You should be able to pinch a chunk of it and see it stick together.
- Line a pie pan with the crust and press into desired mold with your fingers (don't be afraid to push it into the pan, you won't hurt it)
- Peel and core the four apples.
- Toss the dates, almond butter, and vanilla into the blender and combine until smooth. If it is too thick to become smooth, add in a tablespoon or two of water in.
- Cube three of the apples into small pieces and add one into the food processor. This one should just help thin out the date mixture and become an apple-sauce texture.
- Mix (do not pulse) the other two apple cubes in with the date mixture by spoon and pour it into the pie crust. Spread evenly
- Slice the last of the apples into thin slices (maybe 1/8 inch. The smaller the better) and arrange them along the edge on the top.
- Pulse cashews and dates in the food processor until well ground.
- Add in coconut milk 2 tablespoons at a time and pulse to combine. Add milk until the cream reaches desired consistency.
- ♥ For the cream topping, you do not need to pre-soak your cashews