I think I have had apricots in just about every recipe imaginable. One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead. more→
Back when I made this dessert for the first time, pomegranate juice was not yet widely available, so I had to juice the pomegranates myself. It was a true labor of love, involving twelve large pomegranates, a lot of pressing, and red-stained hands. These days, with bottled pomegranate juice easily accessible, it’s quick work to get this project going. You can use any type of pear for this, but Bosc pears are best because they take longer to cook, which gives them more time to absorb the aromatic pomegranate juice, and they hold their shape well after poaching. Recipe and photos from Extraordinary Vegan* by Alan Roettinger ©2013, reprinted by Book Publishing Company, by permission. Photo by Andrew Schmidt.
Apple chips are one of my favorite healthy snacks. I love their crunchy, sweet, and luscious flavor. They take some time to bake at a low temperature, but are really easy to prepare. You can set your oven’s timer and go do other things and return when it’s time to flip the apples. You can even make a bigger batch and have them handy for snacking throughout the week. Recipe and photo contributed by Mariana Diez, from her blog Joyful Living.
This colorful chart (© Live Love Fruit ) gives you a great visual on how to build an array of delicious, nutritious smoothies that blend nondairy milks or juices, fresh fruits, green veggies, nuts butters or seeds, and super foods. Experiment with quantities and consistencies to suit your particular taste, and vary them from time to time, according to season and what you have on hand. Aside from good ingredients, you’ll also benefit from a good blender if you’d like smoothies to be part of your daily routine. more→
As a change of pace from the classic strawberry-banana combo, try this easy chocolate raspberry banana smoothie. Use frozen raspberries any time of year (keep them frozen for a frosty treat!) and fresh raspberries whenever possible. This makes about two 12-ounce smoothies. more→
A ridiculously easy yet absolutely delicious smoothie that’s more like a shake, this combination of banana, nut butter, and nondairy milk could be just the thing to get your kids to start liking smoothies. And for adults who aren’t particularly hungry in the morning, it provides a bit of fuel until the appetite wakes up. more→
Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade chocolate wafers turn this delicious, unpretentious pear and cranberry compote into an elegant, alluring dessert perfect for holidays or company meals. Recipe contributed by Zel Allen, from Vegan for the Holidays.* Photos by Jennifer Strohmeyer of Virtually Vegan Mama.
If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well. Photos by Evan Atlas. more→