blog, Raw Food Adventures

Egyptian Pie… Oh My!

Egyptian Pie!

I’ve been back in Florida for a couple of weeks now. I’m happy to be home but missing my friends and family on the West Coast. The last day I spent in San Diego ended with a family feast with my aunt, cousins and friend Robyn. We put together some raw food delights as an offering for the evening’s meal. This is my Italian side of the family and they have an appreciation for delicious food. Back in the day I used to be quite a contender at the dinner table; devouring pasta, pizza, prosciutto and washing everything down with copious amounts of wine. Things have changed for me personally. Greens, veggies and fruits are at the heart of my diet and alcohol is a rarity unless it’s the trace amounts found in kombucha. That’s not to say we were going to go hungry. Robyn and I arrived in style with raw pizza, marinated veggies and an Egyptian Pie. The pizza crust was a simple combo of sprouted buckwheat, sunflower seeds, onion and spices. We topped it with a seed cheeze and marinated veggies. It came out kinda like a bruschetta. The veggie mix was tomatoes, cucumbers, zucchini, onion, garlic and fresh basil. All these ingredients were salted and allowed to drain and then I added some lemon juice and olive oil.

Pizza time

The Egyptian Pie is a recipe that I got from my first raw food teacher Francis. It’s listed in my recipe book Zen and the Art of Gadgeting as Egyptian Cake. We had to make some modifications to the recipe listed in the book. First of all the recipe says to use only soaked almonds to make the crust. What fun is that? We soaked then dehydrated the almonds then we added dates, cinnamon, orange zest and Himalayan salt to the crust. For the banana creme filling we added ginger, vanilla and orange juice. Robyn and I had fun reworking the recipe and making additions. Best of all was making lunch out of the leftovers from pie making. I’d have to say that this recipe is pretty easy, appealing to the eye and tasty. The addition of pomegranate and shredded coconut to top the  pie was perfection. At the end of dinner there was no pie left at all. It was a complete hit. Thanks Robyn for the brilliant idea to make it, thanks Francis for designing the recipe and thank you family for eating it.

Soup Night

My West Coast visit did not end there. I spent the next two days in Murrieta, CA with my cousin and his family. The weather in Murrieta is typically hot and dry in early October. Well exceptions were made for my visit. The day before I arrived it was sunny and 91F, the two days I was there it was overcast, rainy and in the 60s. I got blamed for bringing the weather. No worries though, it gave me time to make some tasty treats in the kitchen. The first night there I made a soup with hemps seeds, avocado, miso and a variety of veggies. The next evening we dined on egg-less egg salad and bell pepper pesto boats. Oh yeah, and I made ice cream with young Thai coconut and soaked cashews. It was good eating raw vegan style. I look forward to my next visit. Look for the egg-less egg salad recipe in my next post.

Keep it Live! Adam

1 thought on “Egyptian Pie… Oh My!”

  1. Wow, Adam you are so creative! thank you for sharing this marvelous Egiptian pie. I’ll try it when I get the ingredients. My friend Denis is going to visit Egypt in the near future, it will be my farewell dish for him.

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