My friend pointed out a while back that raw recipes really shouldn’t count as baking. This surprises me because she was there when I made the turducken and it was 84 degrees outside my house and hotter inside when the oven was on. You guys, it’s August in Chicago. I’m not turning on the oven and if I could I would just have gazpacho and salad for all my meals.So! Key lime pie! I’ve never made it and I’ve only had it once before. This is more of an avocado-lime pie (it doesn’t even use the key ingredient of key lime pie). Whenever I don’t feel like schlepping over to the gym I do a few pilates youtube videos from Cassey Ho, and
today two days ago I accidentally clicked on one of her food videos instead of the ab video I wanted. So I thought I’d try it out, with a few modifications. Also, since I’m not that experienced with making raw food (the brownies were my first time), I didn’t realize you’re supposed to soak the cashews overnight. Thank you, internet, for telling me what I could do instead!
OK so raw recipes? You really have to plan them ahead. This is not my forte, if you couldn’t tell from the way I throw things together for baking. So this post and pie turned from baking to failure. I think it’s a sign. Within a year after I graduated from college, several people and an animal close to me all died (separately), and someone told me that it seemed like the universe was trying to tell me something. Since then I’ve focused more time on things I love (this blog, the people dear to me, traveling, reading) and less time on other stuff (stressing about how little work I’m getting done in grad school or what I’ll do with my life/future). Similarly, this is the FIRST TIME I have ever had to throw out something I made because it was so bad. I think I’m telling me (through my willful negligence of the recipe and thoughtfulness) that I shouldn’t become a raw foodist. I’m OK with that, given the first sentence in this post.
Previous paragraph aside, I want to emphasize that failure is not a sign that you should give up, but a sign that you should learn. There’s no way to learn without failure, and since I’m in the business of learning, I’m pretty much destined to fail. Over and over again. And in the face of much, much failure, and very few milestones (none for the next few years, and then I’ll suddenly have a dissertation), it will seem easier to quit and switch to something else than keep going. But this connects back to that other life lesson I had from all the deaths- do what you love. This is what I love, so I’ll do it, and keep accumulating failures on my path to success. This is true for anyone who is ambitious, because anyone ambitious should have learning be a major part of their life.
So things I learned from this poison pie:
- Make sure your avocados are ripe. Generally I throw avocados in a paper bag with some bread to get them to ripen faster. Below I’ll tell you how I poisoned us with the avocado.
- Read your recipe ahead of time. Apparently you’re supposed to soak cashews overnight for cashew cream. I asked the internet and did the quick soak method for the cashews (you bring them to a boil, then cover and let them steam for an hour) but I don’t think it turned out as well (also I didn’t wait for the full hour).
Follow directions exactly.I don’t think this can be on my list because I didn’t learn it, in the face of much evidence. Man I’m like a climate change denialist in this aspect of my life. Luckily it doesn’t affect anyone but me (and whomever I’m feeding).
- My blender sucks. Use the food processor or immersion blender instead.
- DON’T POISON YOURSELF. I mean it’s not like we all died or anything because I’m writing this to you. I cut open the avocados and realized they were not ripe, so I put them in a plastic bag (this was the big problem) and closed it and left it out. A day later it was full of gases from the avocado respiring, and the fats in the avocado had gone rancid (I think, I’m not sure). I didn’t notice until much later, after making and tasting the pie.
Crust: Food process all your stuff! I used walnuts, dates, coconut, and almond. Then press it into a pie pan.
Then throw that crust in the freezer. I actually kept my crust after throwing out the rest of the pie because it was so tasty! And I think this pie would be yummy if you didn’t use rancid, unripe avocados.
Next you take your
soaked overnight cashews and drain them. I meant you throw your cashews in a pot with some water, bring it to a boil, turn off the heat and let it steam for an hour (so cover it and don’t peek!) Then blend those cashews up into cashew cream.
- Next add your avocado, zest and juice of two limes, and whatever else (I did honey and vanilla). Blend that up!
If your blender isn’t stupid, you’ll have a beautiful, fluffy lightly green cream filling that you can spread on your crust and chuck in the fridge. Top with some additional lime and shredded coconut.
But really I think this pie would be great without rancid avocado. I’ll probably make the non-raw, non-vegan version first, but if I make this again I’ll let you know!
Raw vegan key lime pie (inspired by blogilates)
1 c walnuts
1/2 c almonds
1/2 c shredded coconut
8-10 dates (about a cup)
Use a food processor to grind up the nuts, then add the other ingredients and process until fine and crumbly. Use your clean hands to press into a pie pan, then throw in the freezer.
2 limes, zested and juiced
1 c cashews, soaked overnight
1 tsp vanilla
2 TB raw honey
optional: more shredded coconut
First blend or food process the cashews until very fine. Then add the other ingredients and blend until smooth. Spread over crust, top with shredded coconut and/or more lime, and chill in freezer.