Gift-worthy vegan gravy, protein-packed tabouli, and swiftly sliced strawberries

I enjoy the therapeutic aspect of preparing food in my kitchen, alone. There is something about being in control of the pace of the process that allows me to switch into a mediative state. Sometimes, I even take the long route (pitting cherries with a pairing knife, slipping the skins off of soaked almonds) just to prolong the experience. 


However, when I find a sous chef or kitchen mentor who can share in the joy of preparing the most delicious sauce, beautiful tart or satisfying salad then I gladly accept the help and reap the rewards. Last week, my friend Natalie joined me in my escape to the suburbs. A fellow vegan with a discerning palate, Natalie was the perfect partner to help me tackle a few more test recipes for The Blissful Chef.

Together we made Millet Mashed “Potatoes” (actually cauliflower) and Mushroom Gravy. We were both impressed by the deep, rich flavour of the gravy. Natalie actually suggested bottling it as a holiday gift. The gravy uses the perfect amount of sage to deliver that nostalgic flavour I associate with glorious family gatherings around steaming bowls, all  celebrating the bounty of the season.

At the same time (two people are much better at multitasking), we prepared a Quinoa Tabouli. I loved substituting quinoa for the more traditional barley. It delivered more protein and a lovely nutty flavour which paired perfectly with the bright citrus essence in this dish. I can see this tabouli being an ideal addition to any picnic basket.

Have you ever noticed how sharing a task can make it easier to chat about life’s trials and tribulations. You can say things while stirring a sauce that are tougher to discuss when simply sitting across a table. I appreciate Natalie’s knife skills and her amazing active listening abilities! If you’re a long time reader of this blog (Mom?) you might remember this post about filling her freezer in anticipation of Barrett’s arrival. Fourteen months later he looks well-fed and happy (it must be that chocolate-lavender-cookie-infused breast milk that got him off to such a good start). 

Tomorrow is Canada Day. I have lots of work to do but I will take some time to get outdoors and appreciate the country I call home. We are enjoying an amazing harvest of local berries here. One of my favourite ways to celebrate Canada is to prepare a meal focused on ingredients procured from farmer’s markets or picked right from the field (I really enjoy strawberry picking). If you’re so inclined, here is a lovely way to savour the strawberry season.
O’Canada Patriotic Pie
Crust:
(coconut oil to grease the pan)
1 cup pecans
1 cup almonds
3/4 cup medjool dates, pitted
pinch of sea salt

Filling:
3 cups of strawberries (cleaned and hulled)
juice of 1/2 lemon
4 medjool dates or 1 TB agave

Directions:
Spread a very thin layer of coconut oil over a pie pan. In your food processor pulse the nuts until a fine meal develops. Add the dates and salt and pulse until the mixture begins to come together and no date chunks are visible. Press the the crust together between your thumb and fingers to make sure it holds together (if not add a little more sweetener). Press the crust into your pie pan and set aside.

In your food processor (just give it a little rinse) combine 1 cup of strawberries, lemon juice and dates. Process until smooth. Pour this mixture into the prepared crust. Slice the remaining 2 cups of strawberries and decorate the pie as desired. Allow the pie to chill in the fridge for 1-2 hours.

Feel free to decorate with some coconut flakes, chocolate chunks or other seasonal berries.

This is a perfect pie for a busy day. It takes just minutes to put together and can chill while you enjoy a lovely lunch on the patio or in the park. 

A very Happy Canada Day to all my fellow Canadians!

Will you be celebrating July 1st or July 4th? What do you have planned this year?

8 Comments

  1. Posted June 30, 2010 at 9:14 pm

    Thanks for posting that simple strawberry pie recipe! I hope I get a chance to try it out before strawberry season is over! I have been having bad luck with strawberries so far this year – most batches I have bought have ended up being overripe. :( Which would have worked fine for blending into a pie filling though!

    I will be celebrating July 1st tomorrow with a family pool party, AND a belated birthday celebration for MONTY! (my dog, also known as Heidi, in case I haven't mentioned her names before). :) My mama says she has tried a truffle recipe out from Vegan Table so I'm excited!

  2. Posted July 1, 2010 at 9:41 am

    Happy birthday Monty! I hope the truffles are decadent and delicious. I'm sorry about your strawberry challenges. I hope you find a brilliant batch this weekend Barbee.

  3. Posted July 1, 2010 at 1:58 pm

    The pie looks gorgeous…bookmarking!!!

  4. Posted July 1, 2010 at 2:31 pm

    I feel like I need to celebrate Canada day now…but I guess every day can be celebrated with such a gorgeous pie!
    And the mushroom gravy sounds delicious.

  5. Posted July 1, 2010 at 6:19 pm

    Happy Canada Day! Thanks for posting your beautiful pie recipe, and sharing your time with Natalie and adorable Barrett with us:)

  6. Posted July 2, 2010 at 10:19 pm

    oh my gosh that millet mash looks amazing!!! And I am not a gravy person, but it looks to die for. And the strawberry pie -YUM!
    Pure2raw twins

  7. Posted July 4, 2010 at 7:46 pm

    as the recipient of that beautiful pie, i have to say its one of the most delicious pies i've ever tasted! the strawberries were so fresh & flavourful ad the crust was perfect. i'm going to bookmrk this recipe for sure!!! thanks again lisa for a great post & for dropping off the pie!

  8. Posted July 5, 2010 at 7:53 am

    I really hope you get some use out of the simple pie recipe. It could be easily adapted to celebrate whatever fruit is in season (okay, not melons). Blueberries, blackberries, peaches, apricots would all work well.

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