Blueberry And Basil Love Pies + 3 1/2 Years With My Love (!!!!)

vegan blueberry and basil pies // gratitude and greens // #vegan #plantbased #recipe #healthy

vegan blueberry and basil pies // gratitude and greens // #vegan #plantbased #recipe #healthy

Lewis and I are hitting the three and a half year mark (!!!) this week. It’s pretty unreal. I feel so blessed to have him in my life—we’ve been through so much together, and it’s remarkable that, despite having seen each other in our (um, mostly mine, if I’m being honest) darkest moments, we still want to be together. We know each other inside and out, and it’s crazy, wonderful, and kind of weird that someone could know you that well and still love you for who you are.

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Even though we’ve been together a long time—I know, it’s not that long compared to couples that have been together for 5 or 10+ years—the ride hasn’t always been smooth. I’ve fought many hard battles that I am only finally beginning to move past, and he was there for me every step of the way. When my mom was diagnosed with Alzheimer’s and my heart broke into a billion pieces that I thought would never be put back together, he helped me begin to assemble those pieces again. When I couldn’t bring myself to see a therapist for anxiety and other personal struggles, he encouraged me to seek support. He told me all he wanted was for me to go once, and if I didn’t like it, I didn’t have to go back. I went, and I am so grateful I did. Whenever I had hesitations about certain career choices, he became the Sheryl Sandberg in my life by telling me to lean in. When he met my mom, he was patient and kind. He asked her questions and listened to everything she had to say, even if her answers didn’t always make sense. People compliment me on my ability to find gratitude in even the hardest times, but really, it was Lewis who constantly reminded me of what a wonderful life I had whenever I started to lose hope. When I thought my life was unraveling, he helped me find my glue.

I have never felt so loved and full of love in my entire life. Thank you, Lewis. Because I know it hasn’t always been easy. Thank you for being my best friend and my biggest fan. You have been nothing but supportive and loving, and you make me a better person. Thank you for pushing me to do better, for continuing to inspire me to be kinder towards myself and others. What we have is pure gold.

vegan blueberry and basil hand pies // gratitude and greens // #vegan #plantbased #recipe #healthy

vegan blueberry and basil pies // gratitude and greens // #vegan #plantbased #recipe #healthy

vegan blueberry and basil pies // gratitude and greens // #vegan #plantbased #recipe #healthy

Back in March, Lewis made me an apple and rhubarb pie that I called a “love pie”, which I unfortunately did not get to photograph in time because it was dark and we ate it too fast! We decided to make another one, but with a different filling. These baby blueberry and basil pies make a great breakfast and are also a delicious afternoon pick-me-up. They’re also made with the best vegan piecrust ever, courtesy of Oh, Ladycakes. I’ve used this recipe so many times and just love it.

BLUEBERRY AND BASIL LOVE PIES
Yields 4-5 baby pies. Potentially 6.
INGREDIENTS

  • 1 batch Oh, Ladycakes vegan coconut oil pie crust or your pie crust of choice
  • 3 cups blueberries
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon basil leaves, chopped + 3 more big leaves
  • 1-2 tablespoons maple syrup or egg wash

INSTRUCTIONS
1. Preheat the oven to 350ÂşF.
2. Prepare your pie crust.
3. While the pie crust sets, make the pie filling. Combine the blueberries with the coconut sugar, salt, vanilla extract, and chopped basil. Set aside.
4. On medium-low heat, lightly sautĂ© the basil leaves in the olive oil for a few minutes, until the basil is fragrant. Add the basil infused olive oil into the blueberry mixture. Whether you’d like to include the leaves is entirely up to you.
5. Roll out the pie crust and line your small pie tins with the crust, pressing gently against the tins. Fill the crust with the filling and make a lattice top by interweaving thin strips of the crust. Brush the tops with maple syrup or egg wash.
6. Bake the pies for 25 minutes, until the top is a lovely golden brown.

Wishing you much love and happy kitchen adventures,
Gen.

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