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Vegan pear and plum mini farka cakes


This plant-based variant of a traditional Jewish dessert from the Beyond the Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover The cookbook is oil-free and refined sugar-free and contains freshly cooked pears, plums and apple juice with warming spices.

What you need:

2 small pears, diced
10 ripe plums, diced
1 teaspoon of ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon maple syrup
¾ cup of couscous
¼ teaspoon salt
1¼ cup unsweetened apple juice

What you are doing:

  1. In a medium saucepan, place diced pears, plums, cinnamon, ginger, cloves, and maple syrup over medium heat. Cook, stirring occasionally, until the fruit crumbles and the mixture thickens to a jam-like consistency for about 15 minutes. Remove from heat and set aside to cool.
  2. In a medium-sized mixing bowl, add the couscous and salt. Bring apple juice to the boil and pour over couscous. Cover the bowl with a plate to trap heat and steam. Let the couscous absorb the juice for about 3 minutes.
  3. Line a silicone muffin bowl with plastic wrap. Put a heaping tablespoon of fruit mixture in the bottom and top with the prepared couscous. Fold the plastic wrap over to cover it.
  4. Place the filled muffin bowl in the refrigerator for a few hours or overnight. Place the cake on small plates and serve.

Photo credit: Kenden Alfond



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