Forks Over Knives (34 page)

2.
For the topping, combine the oats, walnuts, flour, cinnamon, and nutmeg in a medium bowl and mix well, then add agave nectar and mix until crumbled. Set aside.

3.
For the filling, combine all the filling ingredients in a large bowl; mix well.

4.
Transfer the pear mixture into to a deep-dish pie plate and sprinkle the topping mixture over the top. Bake for about 1 hour, until the filling is bubbly and the top is lightly browned. Cool for 1 hour before serving (if you can wait!).

TIP
I used Bosc pears because they tend to keep their shape when cooked and don’t get too mushy.

VARIATION:
When fresh cranberries are not available, frozen, thawed berries may be used in their place. This is also delicious made with apples and blueberries.

CHEF DEL SROUFE | WELLNESS FORUM FOODS

CINNAMON-SPICED PEARS AND
fresh raspberries baked under a crunchy oat topping will make this healthy dessert a classic in your kitchen. If you would like, substitute blueberries for the raspberries, which will make this an appealing dish you can serve any time of the year.

SERVES 6

FILLING

7 fresh pears, cut into ½-inch dice

½ cup maple syrup

¾ teaspoon stevia powder (a healthy, all-natural alternative to sugar)

¼ teaspoon sea salt, optional

1 teaspoon cinnamon

Pinch of nutmeg

1 pint fresh raspberries

TOPPING

1½ cups rolled oats

½ cup maple syrup

½ cup apple juice

½ teaspoon cinnamon

Pinch of sea salt, optional

1.
Preheat oven to 375
^°
F.

2.
For the filling: Combine the pears and maple syrup in a large saucepan. Cook over medium heat, covered but stirring occasionally, until the pears are tender, about 10 to 12 minutes. Remove the pears from the heat and add the stevia, sea salt, cinnamon, and nutmeg. Transfer the filling into a 9 × 13-inch baking pan. Sprinkle with the fresh raspberries.

3.
For the topping: Combine all the topping ingredients and spread over the filling.

4.
Bake for 25 to 30 minutes.

RIP ESSELSTYN |
THE ENGINE 2 DIET

THIS FABULOUS PIE
was given to us by Austin singer and songwriter Libby Fitzpatrick shortly after our son Kole was born. It is sinfully simple and succulently delicious.

SERVES 4 TO 6

CRUST

1 cup dates

⅓ cup walnuts

⅓ cup cashews

⅓ cup almonds

1 teaspoon vanilla extract

FILLING

2 to 3 bananas, sliced lengthwise

4 ounces strawberries, sliced

4 ounces strawberries, blended into a puree

4 ounces raspberries

1 can Mandarin oranges, drained

Blend the crust ingredients together in a food processor to achieve a sticky consistency. Press the blended crust ingredients into a pie pan. Lay the bananas on top of the crust and press along the sides. Place the strawberry slices on top of the bananas. Pour the strawberry puree over the strawberries and bananas, and press into the gaps. Place the raspberries and Mandarin oranges on top of the pie. Cover and refrigerate for 1 hour before serving.

LEANNE CAMPBELL DISLA |
WHOLE PLANTS COOKBOOK

THIS PIE ALWAYS
gets rave reviews, even from people used to sugary desserts. Serve with a sprig of mint for decoration, and people will be asking for seconds and thirds.

SERVES 8

2 cups low-fat crushed graham crackers

½ cup apple juice

1½ cups sliced fresh strawberries

¾ cup water

1 cup frozen or fresh whole strawberries

¼ cup cornstarch

⅓ cup dry sweetener

1.
Crush the graham crackers into a medium bowl and mix with the apple juice. Press the mixture into a 9-inch pie pan. Arrange sliced strawberries in an even layer, over the graham cracker crust. Set aside.

2.
Bring the water and whole strawberries to a boil in a medium saucepan until strawberries start to dissolve. Mix together the cornstarch and dry sweetener in a small bowl and add to boiling strawberries; stir well. Cook over medium-low heat until the mixture thickens, stirring constantly for 3 to 4 minutes. Once the mixture is thick, pour it over the sliced strawberries in the pie dish. Refrigerate for 2 to 3 hours before serving.

VARIATION:
Other fruits can be used in place of strawberries. Both blueberries and peaches work well in this recipe.

KAREN CAMPBELL | THE CAMPBELL FAMILY

THIS CAKE MELTS
in your mouth, and the visual effect is quite beautiful.

SERVES 8 TO 10

FRUIT MIXTURE

1 can red tart cherries

1 can crushed pineapple

½ cup unsweetened shredded coconut

½ cup sweetener, such as maple powder or honey

½ cup chopped walnuts, optional

TOPPING

1½ cups whole wheat flour

½ cup oat flour

1½ teaspoons baking powder

¼ cup sweetener, such as maple powder

1½ cups plant-based milk (I like almond milk; see
page 68
)

1.
Preheat the oven to 350ºF. For the fruit mixture, combine the cherries, pineapple, coconut, sweetener, and walnuts in a 9 × 13-inch baking pan. Spread out evenly.

2.
For the topping, combine the wheat flour, oat flour, baking powder, sweetener, and milk in a small bowl and pour it over the fruit mixture. Do not stir.

3.
Bake at 350ºF for 45 to 50 minutes.

MOIRA NORDHOLT | THE FEEL GOOD GURU

THIS BEAUTIFUL CAKE
has all the flavor and decadence of a traditional carrot cake without the refined flour, oil, eggs, icing sugar, and cream cheese! Remember, there’s no flour holding this cake together. Extracting the carrot cake in nice wedges requires an angel’s touch.

SERVES 6

1 cup organic raisins

1 large or 2 medium carrots, finely grated

2 cups whole walnuts, chopped finely

½ cup organic shredded coconut

1 tablespoon tahini

¼ cup maple syrup (or less—usually just a splash will do)

1 teaspoon vanilla extract

Pinch of cinnamon

Pinch of nutmeg

Pinch of cloves

Vegan “Cream Cheese” Icing (
page 196
)

1.
Soak the raisins in spring water until plump, then rinse and finely chop. Put into a large bowl and add the carrots, walnuts, coconut, tahini, maple syrup, vanilla, cinnamon, nutmeg, and cloves. Mix well, then press the mixture firmly into a small round pan or glass pie dish.

2.
Let sit for at least 1 hour. Frost with Vegan “Cream Cheese” Icing and serve.

MOIRA NORDHOLT | THE FEEL GOOD GURU

THIS RICH AND
creamy topping is perfect on more than just carrot cake, and even people used to sugar and butter will love it.

MAKES ENOUGH FOR ONE CAKE

1 cup cashews

Juice from 1 lemon

⅛ to ¼ cup maple syrup

1 teaspoon pure vanilla extract

Puree the cashews, lemon juice, maple syrup, vanilla extract, and a splash of water in a blender at high speed to create a smooth, creamy, thick consistency, then spread or pour over cake.

Tip
Try blending the cashews first with just the lemon juice and maple syrup, then add water a splash at a time as needed to achieve the desired consistency. A powerful Vitamix blender on high speed is able to make a silky, creamy texture. If you soak the cashews overnight and then drain them, you won’t need to add any water.