This apple pie was delicious and all vegan. It was brought by Susan Safranek.
Ingredients for making in a 9 x 12 glass baking dish:
Sliced apples to fill glass baking dish
2 cup of dates
2/3 cup walnuts
2/3 cup cashews
2/3 cup almonds
2 tsp vanilla extract
Cinnamon as desired
Raisins as desired
Blend dates, nuts and vanilla extract together in a food processor to achieve a sticky consistency. Press the blended crust ingredients into a pie pan. Chill for one hour.
Cook the apples, cinnamon, vanilla and raisins separately and put them in crust when cooled.
Vegetable Tian II
Debera Campbell made a delicious vegetable dish from vegetables that she picked up at a farmer's market while in Atlanta the previous week. She originally got the recipe for it from fellow ESLL Club member Charli Gordon.
Unfortunately, I don't have a picture of the vegetable tian, but I do have the recipe on two photographed pages. Some of the steps are inadvertently repeated on the second page. Oven temperature that Debera used was 400 degrees Fahrenheit.