tag: fig

rosemary cashew stuffed figs

October 23, 2012

hey friends! i’m so excited that it’s finally fig season and i wanted to share with you my all time favorite fig recipe. i posted this recipe last year around this same time, and it is still one of my all time favorite recipes. i’ve been waiting all year to make them again! hope you enjoy. :)

rosemary cashew stuffed figs

oh my you guys, i have a new favorite recipe!! our neighbor has three beautiful fig trees and so many figs that they ask us to come over and pick them any time we like (thank you!!). i knew we liked figs, but i really haven’t ever cooked with them very much.. until this year, that is! i’ve eaten them plain, made fig pizza, added them to a squash roast and more, but now i have finally found the fig recipe that will stick with me forever. these rosemary stuffed figs (adapted from a recipe in color me vegan) make for the perfect appetizer and are deliciously balanced with sweet and salty. (*hint! you can make this feeling a few days ahead of time, which makes getting this dish in the oven a cinch).

ingredients

– 12 figs
– 1 cup raw cashews
– ½ yellow onion, finely chopped
– 1 tbs olive oil
– 1 tsp miso paste
– 1 tbs lemon juice
– ¼ cup raw walnuts
– 1 tbs nutritional yeast
– 1 tbs fresh rosemary, chopped
– salt and pepper, to taste
– rosemary sprigs, for garnish

directions:

1) soak the cashews in water overnight (or for at least 6 hours). drain and rinse.

2) preheat oven to 450°F. sauté the chopped onion in the olive oil over medium heat until translucent (5-7 minutes).

3) place the soaked cashews, sautéed onion, miso, lemon juice, and 1 tbs of water in a blender and process until smooth. add the walnuts, nutritional yeast, and rosemary into the cashew mixture and blend until very smooth. season with salt and pepper.

4) take each fig and barely slice the bottom as to help them sit up straight in a pan. then, make a small cut crosswise across the top of each fig, making sure not to cut them all the way in half- you just want to ‘open’ them up enough to pipe filling in the middle.

5) spoon cashew mixture into a ziplock back and seal. snip the end of one corner to make yourself a piping bag. fill the cavity of each fig and place on a lightly greased baking pan.

6) brush or lightly spray the figs with a little oil, and roast for about 12 minutes or until the figs are soft. garnish with rosemary and serve!

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dinner ideas 10.21.11

October 21, 2011

Posted by in dinner ideas

seasonal dinner ideas

clockwise: autumn gazpacho soup, pan seared brussel sprouts, butternut squash pasta, corn medallions, cashew, coconut and pumpkin curry, fig pizza*

this week’s meals were hearty, wholesome and (as always) inspired by our local produce. our favorites for this week were most certainly the fig pizza and pumpkin coconut curry. yum!

what have been some of your favorite meals this week? please share with us in the comment section!

monday:

grilled veggie kabobs, autumn gazpacho soup, pan seared brussel sprouts and corn medallions

tuesday:

butternut squash pasta served with a garden salad

wednesday:

cashew, coconut and pumpkin curry with sauteed kale

thursday:

fig pizza*, garbanzo bean and veggie mashed potatoes*, stuffed poblanos (stuffed with last night’s leftovers!) and grilled squash

friday:

need ideas! what are you cookin’?

fig pizza

brush 1 tablespoon of olive oil over your pizza crust, then layer with spinach and slices of fresh fig. sprink with salt and top with fresh thyme or sage. bake at 400 degrees until crust is slightly brown, about 25 minutes. drizzle with honey and serve!

garbanzo bean and veggie mashed potatoes

saute in olive oil 1 onion, 1 carrot and 1 celery stick (all chopped) until translucent (about 6 minutes). add 2 pounds of potatoes cut into thick chunks and 1 can of garbanzo beans. add enough water to cover slightly. let simmer until potatoes are soft to the touch. pour out liquid and transfer to mixing bowl and mix until a mashed potato consistency is formed (optional: add vegan butter and milk!).

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