Skip to main content

#207 The Case of Don't Give a Fig Salad

This salad tastes way too decadent not to be dessert and yet...it's leafy greens.

10 oz (284-g-pack) mixed lettuce
Orange Vanilla Vinaigrette 
1 cup pecans, toasted in the oven at 350ºF for 10 min.
12 figs (more or less, depending on size), stems removed, halved
1 cup vegan yogurt

Toss together the mixed lettuce and Orange Vanilla Vinaigrette.

Plate.

Arrange the figs on the salad. Sprinkle on the pecans. Dollop with teaspoons of yogurt.

Makes 4 meal-size salads.

♥ Becki 

PS Also good with red grapes cut in half lengthwise to replace the figs.
Labels:

Comments

  1. Patti Phillips28 August 2012 at 17:30

    You're right, this could be a dessert! I LUV figs and I'm going to try this tomorrow. :-)

    ReplyDelete
    Replies
    1. Cynthia St-Pierre28 August 2012 at 17:58

      Hi Patti,

      Hope you enjoy it!

      Wondering when you're going to début your new book review site. Will check your Twitter to see if there's news. Can't wait for the reveal!

      Delete

Post a Comment

Popular posts from this blog

The Case of Vegetarian Detective in Italy

B uon giorno!   I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right!   But wow...Italy!   I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person!   So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat.   Things I learned in Italy:   In the regions we ...
3 comments
Read more

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender.   Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients.   1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top   Preheat oven to 375ºF.   Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min.   Stir in the pasta sauce.   Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...
2 comments
Read more

#266 The Case of Royal Icing

T o  make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish. 19-oz-can chick peas, shaken 2 cups icing sugar 1/8 teaspoon salt 1/8 teaspoon vanilla food colouring (optional) Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.) Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl.  A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary. Fill your pastry tube. Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. ♥ Becki
2 comments
Read more