Not exact matches
Remembering that I had some leftover chutney - topped vegan brie in the fridge (the brie is from a recipe on p. 30 of my new Blooming Platter cookbook), and that one of my favorite all - time appetizers is
fresh figs stuffed with vegan brie and a smoked almond, I decided to make a tart that
combined all those flavors.
In 2 - quart saucepan,
combine figs, garlic, onion, chiles,
fresh gingerroot and clam juice.
This perfect summer salad
combines both
fresh and dried
figs in a sweet - tangy vinaigrette.
1)
Combine cut
figs and sugar in a medium bowl and let it sit for 1 hour 2) Place
fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of
fresh rosemary in the jar, and cover.
To make pomegranate puree,
combine 1 cup of dried black mission
figs (soaked for 2 - 3 hours) with 2 cups of
fresh pomegranate juice in a high - speed blender to reach a smooth consistency.
The batter fir these Vegan Pan Roasted Strawberry &
Fig Breakfast Muffins,
combined pan roasted strawberries and
fresh strawberries.
Alternatively, use
fresh figs as part of a salad,
combining the
figs with
fresh spinach, caramelized onions and thinly - sliced pancetta for a refreshing and nutrient - dense meal.