Vegan Light Pastiera

A vegan take on Pastiera, an Italian Easter dessert that everyone loves. This light version has a quinoa and mixed dried fruit base with a creamy coconut and vegan ricotta filling. The different textures and flavors are very enjoyable.

Ingredients:

• 1 cup of vegan ricotta
• 1 cup of coconut cream
• 1/2 cup of coconut sugar
• 1/4 cup of cornstarch
• 1 teaspoon of vanilla extract
• Zest of 1 lemon
• 1/2 cup of cooked quinoa
• 1/2 cup of mixed dried fruit raisins, cranberries, apricots
• 1/4 cup of chopped almonds
• 1 tablespoon of maple syrup
• 1 tablespoon of lemon juice
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 vegan pie crust

Instructions:

Set the oven to 350F 175C and heat it up

Vegan ricotta, coconut cream, coconut sugar, cornstarch, vanilla extract, lemon zest, cinnamon, nutmeg, and salt should all be mixed together in a bowl

Mix well

Put cooked quinoa, chopped almonds, mixed dried fruit, maple syrup, and lemon juice in a different bowl

Cover the bottom of the vegan pie crust with the quinoa mixture

Place the ricotta mixture on top of the quinoa

For 45 to 50 minutes, or until the filling is set and the top is a little golden brown, bake in an oven that has already been heated

Let it cool all the way down before cutting it up and serving it