You are here

Member since April 2003

Date Nut Pie Crust

What you need: 

3 cups (1 pound) of pitted dates
1 1/2 cups of raw unsalted pecans
1/2 cup of parsnip pulp (about 2 parsnips)
1/4 teaspoon of cinnamon
1/2 teaspoon of sesame oil for pie plate

What you do: 

Soak the dates and pecans in water for a half hour, then drain. Using a juicer; juice the parsnips and then drink the juice, not bad, sweet! Pick out any chunks out of the pulp. Mix the ingredients in a food processor or blender, sprinkling in the cinnamon. Blend until smooth. Oil a 9 inch glass pie plate. Pat mixture into plate, and bake in a preheated oven for about 18 minutes @ 350 degrees.
Allow to cool, (you may have to poke a hole in the center if it rose during the baking), then add a cold pie filling like the Mori-NU recipes listed here on Vegweb.

Preparation Time: 
Cooking Time: 
Recipe Category: 


what can you use instead of parsnip?


My meat-eating friends were coming to visit and I wanted to design a vegan lunch menu using only meat-eater ingredients.  For desert, I wanted to make individual tarts, but couldn't find a recipe that didn't involve tofu.  I found this great crust (I baked it for less time in the smaller tart pans) and improvised with a blended mashed banana-coconut cream filling and topped it all with fresh blueberries and mango slices.  It's tastes tropical and the date-nut crust adds nice texture.  The only troubling part was finding parsnips.

Log in or register to post comments