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Walnut-crusted Apple Cranberry Salad Pie
Vegan Planet, Robin Robertson, simplified by Eve
Whoever heard of a salad pie?? This one is truly inspired; a refreshing lunch for a late summer day.
120 ml 1/2 c. walnuts
120 ml1/2 c. medjool dates*
350 ml1 & 1/2 c. walnuts
1 & 1/2 to 2 lb. apples
15 ml1 T. fresh lemon juice
120 ml1/2 c. dried cranberries or about 1 c. fresh
240 ml1 c. minced celery
2 scallions, minced
79 ml1/3 c. soy mayonnaise (I use Vegenaise)
In a food processor, pulse the 1/2 c. walnuts into small pieces and set aside.
Now use the processor to combine the dates and the 1 & 1/2 c. nuts. Process until the mixture begins to stick together. Press the mixture evenly into the bottom and sides of a 9-inch pie plate and set aside.
Peel, core, and shred the apples or cut into very thin slices and place in a large bowl. Add the lemon juice and toss to coat.. Drain liquid from the apples, then add the cranberries, celery, scallions,and soy mayonnaise. Stir gently to combine. Transfer to prepared pie plate and spread over the crust. Sprinkle the remaining walnut pieces on top.
Cover and refrigerate for at least 30 minutes before serving.
*Medjool dates are naturally moist. If you use other dates, you may need to soak them in warm water, then drain before using.