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Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust

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raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust

~ raw, vegan, gluten-free ~

This fresh herbed sweet pea pie features a velvety smooth “cheese” filling that is laced with basil, mint, and dill.  All contained in a walnut, balsamic peppered crust, creating the perfect foundation for a one-bite-wonder…  capturing Spring on your plate year round.

I really can’t decide who is the star of this dish… the peas, the herbed “cheese,” the crust, or the fun whimsical micro greens. Individually they are beautiful; together they are a well-orchestrated symphony.

Fresh basil has an initial subtle peppery flavor which evolves into a slightly sweet anise flavor.  I brought this in to compliment the peppery crust… thus creating “flavor layering.” When mincing the basil, you will notice that the edge of the cuts becomes dampened with natural oils.  Stop, put down your knife, lift your fingers towards your nose, and take a few deep inhales. Basil inspires clarity and positive thinking… and you thought this pie was only going to taste good!  Never underestimate the power of our foods. :)

And since basil is a member of the mint family, I felt it was only right to incorporate fresh mint into the “cheese.”  I believe in the unity of family!  The flavor of mint is refreshing with mellow hints of lemon.  And it also helps combat the bloating and gas caused by the digestion of rich, fatty foods. Which made it perfect to pair with the cashews and walnuts.

And then there is dill… oh my sweet dill. To me, dill is one of the prettiest herbs, so wispy and fernlike.  I have been known to tuck a sprig or two into a vase when creating flower bouquets.  Should you start to feel overwhelmed by the thought of fermenting your own “cheese” or perhaps you find yourself in a crisis as all the sweet peas scatter to the floor… stop and inhale the fresh scent of dill… in aromatherapy it has calming characteristics.

So, as you can see, there is more than what meets the eye when it comes to this beautiful sweet pea pie.  Not only was I taking your taste buds into consideration… I was making sure that you remain calm, stay positive in your thinking… hoping to inspire clarity… as well as making sure your digestion is being supported, so you don’t have flatulence. Yes, I just said the word flatulence. I can’t end this with the word flatulence, my Great Grandmother would have my hide… so I will end in saying, “Have a wonderful day!” amie sue

a single slice of raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper CrustIngredients:

Yields 7-9″ pan (I used 8″)

Crust:

Filling:

Add in:

Topping:

Preparation:

Crust:

  1. Prepare the pan by lining the base with plastic wrap. Set aside.
  2. Place the walnuts, salt, and pepper in the food processor, fitted with the “S” blade.  Process to a small crumble.
    • It’s best to use dry walnuts for the sake of texture. Not freshly soaked.
  3. Add the balsamic vinegar and process until the crust batter sticks together when pinched.  This won’t take long.
  4. Loosely place the crust batter evenly over the base of the tart pan.
  5. Press the crust firmly and evenly into the base.

Filling:

  1. After soaking the cashews, drain and discard the soak water.  Place in a high-powered blender.
  2. Add the coconut milk and blend until ultra-creamy.
  3. Add probiotics and blend until incorporated.
  4. Pour the mixture into a glass bowl and cover with cheesecloth.
  5. Place the bowl in the oven next to the oven light.  Leave to rest for 15+ hours.  The longer it sits, the stronger in flavor it will become.
  6. Once fermented add the lemon, basil, dill, mint, salt, and pepper.  Mix well and pour into the crust.  Spread evenly.
    • Fresh basil should not be refrigerated; it can cause the leaves to develop brown spots. It is best to keep basil in a glass of water in a cool, dry, and dark spot.
    • To increase the time that your mint will stay fresh, you can place it in an air-tight container and store it in the refrigerator.
  7. Add the peas and microgreens.  Chill for 4+ hours.
    • You can hold off and add the microgreens till serving if you worry that they will wilt.
    • If your peas are soft and lackluster, you can blanch them to bring out their sweet, bright flavor.  I would place them in a mesh colander and pour boiling water over, making sure not to over-expose them to the heat of the water.
  8. Store leftovers in the fridge for 3-4 days.

pressing the crust into the pan when making raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust

adding the filling to the crust when making raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust

 raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust displayed on barn wood

removing a slice of raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust from the pan

a fresh slice of raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust ready to be enjoyed

an over head shot of raw vegan Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust

20 thoughts on “Fresh Herb and Sweet Pea Pie with Balsamic Pepper Crust

  1. robin says:

    Fantastic looking !
    are you using the super bifido plus instead of the PB8 you were using …I still have some PB8 does it matter ??

    Thanks for another wonderful recipe Amie sue ..love it !

    • amie-sue says:

      Hello Robin,

      I use whatever I happen to have one hand… but you can use the PB8! I just like to share exactly what I used because people always question it. :) iI hope you give this recipe a try and let me know how it goes. Have a wonderful day. amie sue

  2. Laura says:

    Hi Amie-Sue! This looks so delicious, I would love to come by and share a slice with you. But alas, I am in VA and you are in OR, darn!, will have to make it myself :) Lots of love, Laura

    • amie-sue says:

      Well darn Laura. lol I guess you best go make it then. :) Keep me posted how it goes. Have a blessed and glorious day! amie sue

  3. Helene says:

    Wow! It looks so goooood!
    Your recipe has just arrived on time. From my garden, I have a lot of Sweet Pea and a lot of herbs. Many many thanks Amie Sue.

    • amie-sue says:

      That is wonderful Helene. I hope you give this recipe a try and let me know how it goes. Enjoy and have a wonderful day, amie sue

  4. Dina says:

    The first time I saw this, I stared prepRing right away. Made it last night Amie, it’s a keeper! We loved it! Thank you so much for all you do.

  5. Barbara says:

    I made mini tarts for a party. They tasted and looked amazing. Thank you once again Amie-Sue. Your recipes never fail to impress

    • amie-sue says:

      Thank you Barbara… so glad that they were hit all the way around. :) Thank you for coming back and sharing. It means a lot to hear from those who try the recipes or even just stop by. :) Blessings and have a great weekend, amie sue

  6. Jutta says:

    Hi Amie-Sue,
    I hope your walkabout was fantastic and brought you all the benefits you were looking for.

    Before coming to my question, I wish to pay you the biggest compliment ever for your exceptional recipes and your beautifully presented website. Not many achieve that!

    I have just one question with regard to the above recipe. What is the meaning of placing the “cheese” next to the oven light for 15hrs? Is it about temperature or light?

    I made this tart once and have to say it’s incredible, but this thing with the oven light doesn’t work in mine. The light just doesn’t stay on, hence I need to find another way to get the fermenting process going. Last time the cheese didn’t really taste different after the 15hrs rest.

    Cheers

    • amie-sue says:

      Good evening Jutta,

      I am sorry that it took me a bit to respond to you. As you are aware, I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Thank you so much for the high compliment. It means the world to me and makes me blush.

      Placing the cheese in the oven with just the light on is for the little bit of heat that the light puts off. You don’t have to do this but I use this trick sometimes when the ambient air is cooler, which slows down the culturing process. There are other ways to work around it. You can place the cheese on the top of the fridge, which tends to run a little warm, place it in the dehydrator at 115 degrees (F) or lower… just a few ideas. It will still culture without doing these things, but if the house is cool, it will just take longer. I hope this helps. Please let me know. Many blessings, amie sue

  7. yvonne says:

    This is such a yummy recipe!! I didn’t have all the ingredients and the substitutes I had on had worked just fine. Thank You :)

    • amie-sue says:

      Good morning Yvonne,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      I am so happy that you enjoyed this recipe. It was one our favorites as well. I really appreciate your feed-back. Have a blessed and wonderful weekend, amie sue

  8. Julia Beal says:

    I’m a raw food chef on the superfoods team at Facebook, in the Living The Dream Cafe, and we are making this amazing tart on our menu this week. Thank You! It is soooo very delicious! The trick is making a large volume of it and keeping it cold so the creamy cheeze part of it holds up for lunch service. This tart is truly unique and crazy delicious!

    • amie-sue says:

      Good day Julia, I am so touched that you are making this tart for you cafe menu this week. Please keep me posted on how it is received by your guests. :) Thank you so much for sharing the joy of health with others. Blessings, amie sue

  9. tugstudios says:

    Bllessings of Creative Prosperity , Amie Sue💫
    Hi Amiesue,
    During the last days of this 2016 Holiday. We loved this recipe ‘s filling! Yum yum😋
    Sadly, In an attempt to make the crust, the walnuts were over processed …LOL.. and yet we carried thru to complete the crust even adding in more nuts to compensate for the oil wetness ..to no avail. .
    So , we put aside the oily crumbs and totally enjoyed the completed filling as a dip on crackers, fingers and spoons👍😁

    The oilysavory walnut mix is presently in the fridge . Any suggestions for how best to use it ?
    With much much appreciation, Wendy

    • amie-sue says:

      Good morning Wendy,

      I think we have all been there with over processing nuts. :)

      I don’t know how oily your walnut are but you could keep it in the freezer and just remove a few tablespoons worth at a time add toss it into other recipes that use walnuts, like a cookies or cracker recipes. Even though it is more on the savory side, balsamic and black pepper can be good in a cookie dough, again just using small portions of it. Then you won’t be dealing with a large amount of oily nuts at once.

      What about rolling it into balls and dehydrating them to make little savory snacks? Is it to oily for that?

      Blessings, amie sue

  10. EiriniFerga says:

    It looks fantastic!! Amie your recipes are awesome! I dont know what to do first!!

    • amie-sue says:

      Good afternoon Erini,

      I know just what you mean. hehe I am so thrilled to hear that you are enjoying the site. Just pick one that you can make based on the ingredients you have at home. It’s easy to get overwhelmed to the point of not making anything at all. Take a few deep breathes and just enjoy them one at a time. Keep me posted on the ones you try. blessings, amie sue

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