6 oil-packed anchovy fillets

4 garlic cloves, smashed

¾ cup extra-virgin olive oil

½ cup walnuts

3 Tbsp. double-concentrated tomato paste

2 red Fresno chiles, split lengthwise, seeds removed

3 Tbsp. fresh lemon juice

3 oz. finely grated Parmesan, plus more for serving

½ tsp. kosher salt, plus more

1 lb. spaghetti

2 Tbsp. unsalted butter, cut into pieces

RECIPE PREPARATION

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until walnuts are deeply golden and garlic is just beginning to turn golden, 4–5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Remove pan from heat and let cool 5 minutes.

Transfer walnut mixture (including the oil) to a food processor. Add chiles, lemon juice, 3 oz. Parmesan, and ½ tsp. salt. Pulse until a thick paste forms.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta cooking liquid. Using tongs, toss pasta vigorously, adding more pasta cooking liquid if needed (you may not need all of it), until glossy and well coated with sauce.

2 packets frozen dragon fruit* (unsweetened // we like PitayaPlus brand)

1/2 cup frozen raspberries (or other fruit of choice)

2 medium ripe bananas previously peeled, sliced, and frozen

3 Tbsp Vegan Vanilla Protein Powder (right now, we like Nuzest and Tropeaka)

1/4 - 1/2 cup dairy-free milk (we used DIY Coconut Milk)

TOPPINGS 

 Coconut flakes

 Fresh fruit

 Hemp seeds

 Granola

Instructions

To a high-speed blender, add frozen dragon fruit, frozen raspberries, banana, protein powder, and dairy-free milk (starting with lower end of range). Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.

Taste and adjust flavor as needed, adding more banana for sweetness, dairy-free milk for creaminess, or berries for more intense berry flavor.

Divide between serving bowls and enjoy as is or top with fruit fruit, granola, hemp seeds, and coconut flakes (optional).

Best when fresh. Store leftovers in the refrigerator up to 24 hours. Freeze for longer-term storage. Or freeze in ice cube mold to use in future smoothies.

Ingredients

for 8 servings

PIE CRUST

2 cups all purpose flour, plus more for dusting

1 pinch kosher salt

1 ¼ sticks unsalted butter

2 large egg yolks

4 tablespoons ice water

PECAN PIE

2 cups pecan, halves, divided

¾ cup light corn syrup

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons melted butter

½ teaspoon kosher salt

FOR FRYING

8 cups vegetable oil

4 cups prepared pancake batter

¼ cup powdered sugar, for dusting

SPECIAL EQUIPMENT

dried bean

8 popsicle sticks

 

Preparation

Make the crust: Sift the flour and salt together into a large bowl.

Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain.

Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.

Add the liquid to the flour mixture, reserving a quarter or so in case you don’t need all of it--you don’t want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.

Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.

Preheat the oven to 350°F (180°C).

Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface.

Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish, trimming any excess dough around the edges. Crimp the edges in a decorative pattern.

Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 10. Bake for 15 minutes, until lightly golden brown.

Make the filling: In a large bowl, whisk together 1½ cups pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.

Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Top with the remaining ½ cup (60 G) of pecans in concentric circles.

Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.

Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.

Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350°F (180°C).

Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.