|
|
Sweet Potato Pie (Yam
Pie)
by Nomi Shannon© 1998 Nomi Shannon. Please copyright notice below.
Sweet Potato Pie (Yam pie)
If you are wondering what recipe to prepare for friends that have not
yet been introduced to raw food, wonder no more! This delicious pie is difficult to
distinguish from its cooked (dead) cousin. This pie freezes very well also. Let it thaw in
the refrigerator. Because yams are available all year long (their harvest is July-August,
but they keep in cold storage) this pie can be equally as big a hit on the fourth of July
as Thanksgiving. Use yams if you can find them, they are usually sweeter and darker orange
than sweet potatoes. Garnet yams work very well.
Almond Date Crust
1 1/4 Cup almonds that have been soaked overnight and dehydrated in sun or dehydrator
1 Cup date pieces
1 Tablespoon water
1/2 teaspoon vanilla
dash of cinnamon
2 teaspoons psyllium
In food processor, process nuts until coarsely ground, add dates and process until finely
ground and thoroughly mixed. With processor running, add water, vanilla, and cinnamon.
When mixture is holding together, gradually add psyllium. Press into pie plate.
Note: crust must appear slightly damp and be holding together before psyllium should be
added, a small amount of additional water may be necessary to achieve this effect.
Note: For a crunchier taste treat, at this point you can dehydrate the crust in the sun
for 1-3 hours, but it is not necessary.
Filling
6 small medium yams, scrubbed, peeled and cut up
3/4 Cup cut up pitted dates (soak whole dates for 20 minutes before pitting and cutting
up)
1/4 Cup raisins (soak for 20 minutes)
1/2 Cup Pine Nuts (soaked 5-10 minutes)
1/8 teaspoon 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon Garam masala (if not available use either nutmeg or cloves or additional 5
spice powder)
1/2 teaspoon vanilla
2 Tablespoons Psyllium powder
While preparing yams, soak dates and raisins in small amount of water. Soak pine nuts and
rinse. Put yams through Champion with blank, alternating with fruit and nuts. It should
amount to about 4 cups. (If not add more yam and put all through Champion again.) Put
mixture in food processor. Add spices and vanilla. Be patient with processing, the
smoother the better. After 5-6 minutes, if not very smooth add a small amount of raisin
soak water, apple juice or orange juice to the mixture so it will process to a smooth
puree. Gradually add psyllium. Pour into crust immediately. Store in refrigerator.
Delicious served with a dollop of one of the nut fluffs.
Note: do not add extra liquid unless you have to, it is important that the pie hold
together so it can't be too wet.
Alternative: If you want more intense flavor, soak fruit in juice of 1 orange. Add 1
teaspoon orange zest to mixture. Increase spices to: 1/4 teaspoon 5 spice powder, 3/4
teaspoon cinnamon, garam masala stays the same, a pinch of clove, 1 teaspoon vanilla, a
pinch of sea salt.
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
Visit the Raw Gourmet Web Site for more recipes! |
