Creamy 'Chocolate' Pie

Ingredients
CRUST
1 cup coconut or walnuts, ground into flour
1 cup whole wheat flour
1/2 tsp sea salt
2-3 TBSP tahini or any other nut butter
1/2 cup water
FILLING
3/4 cup raw cashews
1/4 cup coconut
3 cups grape juice
1/4 cup + 2 TBSP pitted dates
6 TBSP corn starch
4-5 TBSP carob powder
1/2 tsp sea salt
vanilla to taste
hazelnuts, for garnish
coconut, for garnish (optional)
Description There are pies, but there is the luscious ‘chocolate’ pie. A creamy carob custard bedded on a flaky crust.
Instructions 1. Grind coconut with flour, salt and cinnamon in blender or food processor until fine.
2. Pour into bowl kneed in tahini add add liquid and mix.
3. Roll out with rolling pin between two pieces of plastic wrap (wet surface of table first). Remove top plastic. Oil your pie pan. Flip the dough into the pie pan and press it carefully into the bottom of the pan. Remove the other piece of plastic. Bake at 170F for 25 minutes or until lightly brown.
4. For FILLING: Blend all ingredients (except coconut) on high until creamy. Empty into sauce pan and cook over medium high heat stirring constantly until thick, Pour into baked pie shell. Cover top with plastic to prevent a hard film from forming, then chill. After chilling, may top with nuts, toasted coconut or coconut you can also dust with carob powder.

Vegan Creamy Cucumber Ranch Dressing

Ingredients
1 1/2 cups peeled cucumber
1 cup tahini (sesame paste) or cashew pieces
6 tbsp fresh lemon juice
2 tbsp honey
1 tbsp onion powder
1-2 garlic cloves
salt to taste
1/4 cup fresh dill
Description Cool and refreshing can be used as a delicious salad dressing, dip for raw vegetables or sandwich spread.
Cucumbers are an excellent natural diuretic.
Instructions 1. Blend ingredients except dill until creamy.
2. Add dill and whiz for a while until dill is chopped up in dressing.
3. Refrigerate in sealed container and for 2 hours before using.

Dahlia creamy white beans

Ingredients 2 cups dry white beans
2 cups onions, sliced
2 cups green peppers, sliced
2 tsp cumin
2 tsp ground coriander seeds
1 1/2 tsp sweet paprika

1 1/2 tsp onion powder
2 tbsp garlic, minced
1/4 cup whole-wheat flour
1/4 cup peanut butter
3 cups approx. water from cooking white beans
salt to taste


Description Unless someone told you, you could never guess by tasting it where the creaminess came from!

Instructions 1. Soak beans overnight, boil uncovered on high until foam forms, drain wash, and add new water. Bring to boil, lower heat and simmer until soft. Drain (saving beat water for later) and set aside.
2. In separate pot, cook onions covered with some salt until translucent gold and green peppers, garlic and seasonings. Cook for 5 minutes.

3. When peppers are soft mix in flour, cook few minutes, stirring. Mix in peanut butter and slowly mix in bean broth. Once well mixed stir in drained beans. Season to taste with salt.

4. Pour into trays and bake covered 30 minutes.