How was your long weekend? Ready to get back to the real world? Yesterday afternoon, Steve and I went back to my brother and sister-in-law’s house to have dinner. She was making tilapia with roasted veggies, so I decided to make something bread-related. I made vegan whole wheat biscuits, but I’m not going to post the recipe quite yet because I want to tweak it a little. My brother ate four (literally), so I guess he liked them the way they were! Anyway, on Sunday we went to Whole Foods, and we found a huge display of fresh figs! Score! For some reason I don’t find them very often and have to buy the dried variety. It was another exciting ride home for me, brainstorming what I was going to do with them (again, Steve is the best fake listener in the world). After telling my brother that I was going to make biscuits, I decided to make fig butter. I have never made a fruit butter before, but it was so easy and came out so good! If you are a new reader, I am not a vegan but I make a lot of vegan recipes because my nephew has severe food allergies. I have already learned so much about vegan cooking and ingredient substitutions, and many of them are so good that I use them on a regular basis now.
Yield: about 1 cup
4 fresh figs
1/2 cup earth balance (or butter/margarine of your choice)
2 tbsp turbinado sugar
Cut and discard the stems off of the figs, and cut in half. Place in food processor and process well until the figs have become a pulp. Put the processed figs in a small saucepan with the earth balance and turbinado sugar. Over medium heat, melt and stir the mixture until it comes to a boil. Remove from heat, place in container, and refrigerate until butter solidifies a bit.
*Note: Some of the earth balance will rise to the top of the container. After about 2 hours in the fridge, stir it around a bit and place back in the fridge for another few hours. This will make sure that it is all incorporated and you won’t have a solid layer of earth balance on top.
And the inspiration for the vegan recipes..
* I actually gave him the nickname peanut before he was even born. I must have jinxed him so now he is soynut!
Hopefully I will have a revised biscuit recipe on here soon, but in the meantime there is so much you can do with this fig butter. Toast, english muffins, croissants (that would be really good), mashed or baked sweet potatoes, etc.
I have one more week off from school because of the way my schedule worked out, so I am very happy about that! My first class is bowling (it’s required – apparently to be a good psychology student you also have to be a good bowler. Who knew?). Steve is more excited about it than anyone. Boys. Hope you all had a great long weekend, and getting back to the grind isn’t too painful :)
Are you sad that summer is over? Are you ready for fall?