Have I mentioned how much I love summer? Not today? Well, I do. Besides the fact that I was born in July (oh, did we skip my 25th, this year...oops) and the weather is warm and sunny, there is so much good eatin' to be had. Summer is the season of tomatoes and zucchini, of peaches and berries, of eggplant and peppers, and of course - FIGS! Those teardrops of with which I fell in love during my farming excursion in Italia, how I have dreamed about their return to season. Well, the first of the fruit have arrived, just in time for this month's Raw Recipe Challenge! Considering the heat, a raw recipe is quite welcome.
Lisa of Vegan Culinary Crusade and Nicole of A Dash of Compassion have challenged readers to a month of mini pie making, in the raw. Unfortunately for my free time (what little there is), pies are probably my favorite baking pursuit, and I happened to learn of this challenge at the beginning of the month. Let's just say that this month may see a disproportionate number of raw pies...
Taste of Tuscany Tart (yields 1 mini tart; vg, gf)
Crust1/2 cup raw almonds (optional - soak for an hour prior)
4 dates
1. Food process all ingredients until they begin to come together. Add a tsp of water, if necessary. Use fingers to press firmly into a small tart pan.
Banana Cream
1 medium banana (I like mine pretty unripe...)
1 tsp agave
1 tsp lemon juice
2. Place all ingredients in the food processor until smooth. Spread evenly over crust.
Figs
2 medium, sliced
3. Arrange fig slices daintily on top of banana puree. Perhaps drizzle a little agave or garnish with some sliced almonds.
Wasn't that simple? Just you, fresh ingredients, and something with a sharp rotating blade (watch out for that). Can't wait until my next raw pie? Check out my baby apple pies!
5 comments:
What a fantastic recipe! I love figs so this simple presentation really appeals to me, it allows the amazing fig flavour to be the star.
Thank you participating in the challenge. I look forward to following your month of pies ;)
This looks delightful. For some reason the name "Tuscany" just made me really hope there'd be balsamic vinegar involved, somehow i think it would pair nicely with fig.
Thanks Lisa!
Mike, that would be a nice pairing, but sadly not raw. Perhaps others have a suggestion for a raw version of balsamic?
Mmmm. Looks delicious! I had fresh figs for the first time last summer. Can you believe that? I've yet to indulge this summer. But, I'm thinking I'm going to have to do something about that soon.
Excellent recipe. I'm intrigued by the combination of banana cream and figs. Thank you for participating in the challenge!
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