Greetings from the French countryside, where Veggie Magnifique has relocated to for a spell…
Ann and I were craving a break from busy (and wet) Paris. We were in need of some peace and quiet, in lush surroundings. So, we skipped down to the South of France.
And found exactly what we were looking for.
We headed to the Lot region, where rolling green fields, curious cats, and braying donkeys abound. There was tree climbing, tractor riding, flower picking – and lots of foraging.
During our time in the country we foraged wild strawberries, lime blossoms, and chanterelles, and I daresay it’s the beginning of a lifelong passion for wild edibles.
Foraged food rocks because:
My new happy place
We were so excited when we discovered a lush expanse of wild strawberries, ripe for the picking. We spent hours and hours collecting thousands of gorgeous berries, which the many hungry slugs graciously shared with us. (Don’t worry, we thoroughly washed our treasure before eating it!)
And during our foraging adventure we were lucky enough to have a close encounter with a roe deer and his somewhat alarming bark.
Wild strawberry plants are beautifully delicate. Their aesthetic perfection seems almost unreal. (But I often feel that way about plants.) I wouldn’t have been surprised to see a flower fairy flitting from leaf to leaf, collecting dew in a walnut shell.
Here are the fruits of our pleasant labour:
We delighted in snacking on our abundance of wild berries all weekend.
We also made strawberry smoothies, strawberry ‘nice’ cream, and…
Our brand new Magnifique creation:
Wild Strawberry Chocolate Pie.
Now, this isn’t just any old pie. In addition to containing lots of delicious wild fruit, it’s also raw, vegan, sugar-free, and gluten-free. And delicious.
Feel free to make this recipe with organic strawberries from the market. It’d still be amazing. But, we’d definitely recommend adventuring into the woods for a strawberry hunt, if you can.
Wild strawberries have a subtle, musky aroma. They’re more acidic than farmed strawberries, but their unique flavour balances out the acidity. They can be found from May to October, and appear whenever the weather is fine, so we’re looking forward to more strawberry picking in the coming months!
The base of our pie is nutty, oaty, and fruity. It would make for a delicious vegan cookie dough in its own right, just saying.
This is possibly the simplest pie crust in the world, ever. You just whizz it up in the food processor and then press it into the bottom of a pie tin. It takes literally five minutes to make. And it’s super duper healthy – no butter, white flour, or refined sugar in sight.
Then comes the chocolate-strawberry filling (five minutes, again) and then the fruity decoration.
Et voilà – a beautiful and healthy dessert to be mega proud of!
Foraging hours not included in total time! :)
For the base:
For the filling:
For the topping:
We hope you enjoy making this delicious creation as much as we did! And definitely try foraging strawberries for yourself – it’s ever so satisfying to pick your own free food.
Love and wild berries,