Figgy Brussel Sprouts with Grapes and Walnuts

My friend Lisa Dawn, the inspiration behind the amazing Coconut Lentil Soup, recently told me about this amazing brussel sprout dish she made. We L-O-V-E brussel sprouts here, so we are always up for a new recipe with them.

She adapted this from ilili’s brussel sprout recipe. It was really sweet, very fresh, quick and super deelish.

Also see her guest post with the most deelish looking Vegan Stuffed Shells with Cashew Ricotta Cheese!!

Figgy Brussel Sprouts with Grapes and Walnuts

1 lb Brussel sprout, quartered
Olive Oil
Salt & Pepper, to taste
1 cup grapes, halved
1 cup walnuts, chopped
2-3 tablespoons fig jam
2 tablespoons water

  1. Pre-heat oven to 350.
  2. Toss Brussel Sprouts with olive oil and Salt and Pepper. Roast for 10-15 minutes.
  3. In a small pot, melt fig jam with water.
  4. Mix roasted brussel sprouts with grapes, walnuts and fig mixture.
  5. Enjoy!!

Love the Super Bright Green Brussels!

Fabulous Pot-Luck part 3

After enjoying our deelish apps and my entrée course we were all really full. But after we saw and then tasted Liz’s super amazing Grape and Fig pie we all made room! haha! I love her homage to raw food for me, even though this is a baked pie. The flavors were so bright and luscious. The mascarpone cheese added such a nice finish. Really great flavors!! Thanks Liz and Edo 🙂

Another funny note is both Judith and Liz made food with figs in it. I doubt they knew it was one of my favorite foods, but of course it worked out perfectly! Such a great evening!

Liz’s Grape and Fig Pie
Recipe from Pie;  editor: Haedrich

1 recipe piecrust
Filling:
1 ½ cups stemmed and diced dried Black Mission figs (other figs will work)
4 cups halved seedless black grapes
½ cup sugar
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
1 ½ teaspoons Frangelico or ½ teaspoon vanilla extract (optional)
1 ½ tablespoons cornstarch
1 Tablespoon cold unsalted butter, cut into small pieces.
Garnish: sweet mascarpone cheese

1. Prepare the pastry and refrigerate until firm enough to roll (about an hour)
2. On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 12 inched circle with a floured rolling pan, Invert the pastry over a nine inched standard pie pan, center and peel off the paper, Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.  Place in the refrigerator for 15 minutes.
3. Place the figs in a steamer basket set in a saucepan (or directly in the saucepan) and as about ½ inch of water to the pan.  Cover tightly and bring the water to a boil.  Reduce the heat slightly and simmer-steam the figs for five minutes.  Drain in a colander or sleeve.
4. In a large bowl, combine the grapes, figs and all but about 2 tablespoons of the sugar, the lemon juice, lemon zest, and Frangelico (if using).  Mix well, and then set aside for 15 minutes.  Preheat oven to 400 degrees.
5. Mix the cornstarch and remaining 2 tablespoons sugar together in a small bowl.  Sprinkle the mixture over the fruit and stir to combine. Turn the filling into the chilled pie shell and smooth the top.  Dot the filling with the butter.
6. Roll the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper, Moisten the outer edge of the pie shell with a pastry brush.  Invert the top pastry over the filling, center and peel off the paper.  Press the top and bottom pastries together along the dampened edge.  Using the back of a buttered knife, trim the pastry flush with the edge of the pan.  With the back of a fork, press the tines all alone the edge to seal.  Using a fork, poke several seam vents in the top of the pie, including a couple alone the edge so you can check the juices there later.
7. Place the pie on the center oven rack and bake for 30 minutes.  Reduce the oven temperature to 375 degrees and rotate the pie 180 degrees, so that the part of the pie that faced the back of the oven now faces the forwards. Just in case, slide a large aluminum, foiled lined p baking sheet on the rack below to catch any spills.  Continue to bake until the pie is golden brown, about 25 minutes. When done, you may notice thin juices bubbling out of the steam vents alone the edge.
8. Transfer the pie to a wire rack and let cool for at least two hours before serving.  Garnish with sweetened mascarpone.

the Mascarpone Cream 🙂

Fabulous Pot-Luck part 1

Last Saturday night we had the best time at our house with some great friends and deelish food! It was really such a wonderful evening that writing this post is making me so happy! Maybe it was the way I was raised, maybe it is just me, or maybe I am just human haha but good friends and good food is the ultimate for me! Cheers to that!

My fabulous girlfriend Judith and her husband Ken brought over this mouth-watering app for us all to enjoy. Take a look at these pics and let me know if you could resist these!! They were even better than they look!

This is a great recipe that you can make for entertaining. Judith actually put this together at my house in under 20 minutes, with several of those just having the bread toasting in the oven. Super simple and super delicious! If you have more people to serve just double or triple the recipe, this one will go quickly 🙂

Judith’s Fig and Goat Cheese Bruschetta
Recipe Inspired by Cooking Light
6-10 servings

1 French bread baguette, sliced into 1/2 inch slices, toasted
I jar of fig jam (you only need about half)
1 1/4  cups  (10 ounces) crumbled goat cheese (we used low-fat and it was amazing and light!)
5  teaspoons  finely chopped walnuts

Toast the bread slices right before ready to serve. Top each toasted bread slice with 1 1/2 teaspoons fig jam and 1 1/2 teaspoons goat cheese. Then drizzle with honey and sprinkle evenly with walnuts. Arrange bruschetta on a serving tray. Serve warm. ENJOY 🙂

Quick Fig & Fontina Flatbread

Looking for a fast and deeelish snack or lunch? Here is a great option that I just put together. I think I have mentioned before how much I love figs! I am really taking advantage of them while they are still in season. This is such a simple and easy way to enjoy them.

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Quick Fig & Fontina Flatbread
2 servings

6 fresh figs, sliced thin
1/2 tbsp Honey or agave
1 whole wheat or multi grain pita bread
1 1/4 ounce fontina cheese, sliced thinly (I use mozzarella daiya)
dash of celtic sea salt

Pre-heat a toaster or regular oven to 350 degrees. Split the pita bread into two halves. Spread the cheese out evenly on both halves. Place in the oven for 2-4 minutes till the cheese is melted and the bread is nicely toasted. Remove from the oven and place the sliced figs evenly onto the both halves. Sprinkle some salt and drizzle the honey on top. Enjoy!!

I have been looking up what I am eating to see the nutrition stats, so I will post them when I can 🙂

Here you go! Per serving: 244 Calories, 7g Fat, 4g Sat fat, 21mg Cholesterol, 303mg Sodium, 40g Carbs, 6 g Fiber, 24g Sugar, 9g Protein

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Fig Fennel Pasta

I love love love figs! They are so sweet and quite possibly the best fruit ever! This dish has so many elements and so many flavors yet works so perfectly with the figs. This was very filling as there was so many ingredients involved. I loved the whole dish as it was so delightful! I always appreciate zucchini pasta but this was one of the best preparations I have seen so far. The summer brings us so many gorgeous vegetables and this dish really takes advantage of them. Enjoy the figs while they are still in season!

pictures aug 09 013

Fig Fennel Pasta
Recipe adapted from Living Light
Serves 4-6

4 medium zucchini
1 tablespoon sea salt

Dressing:
1 cup basil leaves
1/4 cup olive oil
1/8 cup pine nuts
1 tablespoon lemon juice
3 fresh figs, destemmed
2 cloves garlic
½ teaspoon ground fennel seed

Salad Ingredients:
1 cup tomatoes, diced
1/2 cup yellow or red bell pepper, chopped
1/2 cup carrots, shredded
8 fresh black or green figs, sliced
1 shallot, finely chopped
2 tablespoon capers
2 tablespoons fresh basil, cut into long thin strands
1 tablespoon scallions, very finely sliced
2 teaspoons fresh tarragon, minced
2 teaspoon parsley, minced
1/2 teaspoon black pepper

  1. Use a spiralizer to slice the zucchini into long noodles. Add one tablespoon salt to the zucchini noodles and toss thoroughly. Allow it to stand at room temperature for 15 – 20 minutes while preparing the dressing and vegetables.
  2. Put ingredients for dressing together in a blender and puree.
  3. Put the dressing and the remaining ingredients, except salted zucchini, in a large bowl and toss thoroughly.
  4. Gently squeeze the excess liquid from the zucchini, rinse and drain well. Pat zucchini noodles dry, and add them to the vegetables. Toss everything together gently and salt to taste. Serve chilled.

Raw Teriyaki Almonds

Raw Teriyaki Almonds

I love all the snacks from Gone Nuts! and from Living Nutz! But as many of you probably know buying raw snacks can really add up in cost! Plus I always like to experiment or am just happy to make things on my own. I am sure I will buy from them again but here is my take on Teriyaki Almonds. I was just eyeing the amount of each ingredient I used, so below are all just estimates. These came out so yummy and gooey with the crunch of nuts inside! Deeelish!

almonds

  • 2 cups Almonds
  • 6 Dried Figs
  • 8 Dried Dates
  • 1/4 cup Nama Shoyu
  • 1/4 cup Maple Syrup
  • 2 cloves of fresh Garlic
  • couple of dashes of Cayenne Pepper
  1. Start off by soaking the almonds for 8+ hours. Rinse and set aside.
  2. Blend all the ingredients (besides the almonds) together.
  3. Pour over and combine well with the almonds and allow to marinate for 1 hour – several days. (I only marinated for a few hours)
  4. Then dehydrate at 115 degrees till desired texture. For me this was around 60 hours.

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