100 Days Project, Dairy Free, Gluten Free, Recipes, Salads, Vegan

Day 43 – Crispy Spiced Cauliflower Salad with Herbed Dressing

Day43

So this recipe is not a single new recipe, but kinda a combination of two cauliflower recipes I have been holding onto.

I realized I had never made either recipe because each, on its own, seemed a bit too simplistic and bland, but if I combined elements of both recipes together, I thought it could work quite well. The result was certainly worth the experimentation.  One recipe was from Healthy Food and the other one from Treehugger.

Normally, I would use dry chickpeas for a recipe, and soak them over night. Since I was not necessarily planning on making this recipe, I had to use my “emergency ” can of chickpeas that I keep in the pantry, but that is what it is there for.  For most beans I prefer to use the dry version, as it less expensive and usually tastes better (not having been stored in that preservative thick liquid in cans). But sometimes you are making a last minute meal and those emergency cans can be quite handy.

The greens of this salad are Silverbeet, otherwise known as Swiss Chard. This leafy vegetable has been bred to have highly nutritious leaves at the expense of the root, and is subsequently considered to be one of the healthiest vegetables available.

This recipe is another great use for that chickpea flour you may have bought at some point for one recipe, like my Day 42 Panelle post, and are now trying to figure out what to do with the rest.

Crispy Spiced Cauliflower Salad with Herbed Dressing

SERVES:4

INGREDIENTS

  • 1 medium cauliflower, about 1 kg
  • vegetable oil for frying
  • 3 tablespoon gram flour
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 400 grams cooked chickpeas, drained and rinsed
  • 4 cups chopped silver beet leaves (Swiss Chard), stalks discarded
  • 2 tablespoons olive oil
  • salt and pepper, to taste

for the dressing

  • Generous handful of parsley
  • 6 bushy sprigs of mint
  • Handful of basil
  • 2 cloves garlic, crushed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Break the cauliflower into florets. Boil in salted water for a couple of minutes, and then drain thoroughly.

Blanch or microwave silver beet for 1-2 minutes until tender. Then combine cauliflower, chickpeas, silver beet and olive oil in a large bowl, and mix well. Season with salt and pepper.

Make the dressing before you fry the cauliflower, so that the cauliflower will still be warm when serving. Chop all the herbs quite finely, and then stir in the garlic, mustard and capers. Pour in the olive oil slowly, beating with a fork to make sure the oil combines with the other ingredients.  Stir in the lemon juice and season with salt and black pepper. Be generous with the seasoning, tasting as you go.

Get the vegetable oil hot in a deep pan (if you do not want to fry the cauliflower I imagine this would taste almost as good baked).

Toss the cauliflower with the gram flour, a little salt and pepper, cumin, and smoked paprika. When the cauliflower is coated, fry in the hot oil till crisp, a matter of three or four minutes or so. Drain with a paper towel before adding the cauliflower on top of the silverbeet.

Drizzle with the dressing, and serve warm with additional dressing on the side.

ENJOY!!

 

 

 

Standard
100 Days Project, Dairy Free, Gluten Free, Party Food, Recipes, Side Dish, Snacks, Vegan

Day 42 – Panelle

Day42Mmmm . . . Deep fried chickpea goodness . . .

A friend of mine posted this recipe, from the New York Times, on her Facebook page, and I knew I was going to have to try making it at some point. Panelle is a type of Sicilian street food that is very similar to polenta, which is made of corn meal. Instead, Panelle is made from chickpea flour (Gram flour), which means it has the added benefit for vegetarians of being high in protein. They make a tasty and interesting and healthier alternative to potato fries, and can be used in the same way for a quick, but filling, snack

These “chips” went extremely well with the left over Warm Chickpea & Artichoke Pâté from my Day 41 post of the 100 Days Project challege.

Panelle

from: The New York Times

INGREDIENTS

  • Vegetable or olive oil for greasing and frying
  • 1 cup chickpea flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges

Grease an 8-by-8 baking dish or a quarter sheet pan with some oil.

Bring 2 cups water to a boil in a small saucepan. Put the chickpea flour in a large bowl, and when the water comes to a boil, gradually add it to the chickpea flour, whisking constantly to prevent lumps. Scrape the mixture into the saucepan you used to boil the water, and sprinkle with salt and pepper.  Bring the chickpea flour mixture up to a boil, stir in 2 tablespoons of olive oil, and then reduce to a gentle simmer. Only continue cooking for about a minute.

Scoop the chickpea mixture onto the baking dish or sheet pan and spread it into an even layer. Let it cool, and cover loosely with parchment or plastic. Refrigerate for at least 30 minutes, or up to 24 hours.

Put at least 15mm or 1/4 inch oil in a large skillet over medium heat.  Cut the chickpea mixture into “French Fries”, about 3 inches long and blot any excess moisture with a paper towel. Working in batches, gently drop them into the hot oil. Cook, rotating them occasionally until they’re golden all over, 3 to 4 minutes. Drain fries on paper towels and immediately sprinkle with salt and lots of pepper. Serve hot, with lemon wedges.

Pour yourself a glass of wine and  . . .

ENJOY!!

Standard
100 Days Project, Dairy Free, Gluten Free, Party Food, Recipes, Side Dish, Snacks, Vegan

Day 37 – Dolmades

Day37

Since I started off last night with my Day 36 Feta & Pesto Stuffed Peppadew Peppers post, I decided to keep up the theme for the weekend with recipes for small plate tapas type dishes. Dolmades seemed like the perfect fit!!

Dolmades or Dolma are a stuffed vegetable dish common in the Balkans and surrounding regions of the Middle East. The word Dolma comes from the Turkish for “stuffed thing”. Generally, grape or cabbage leaves are wrapped around a rice based filling, that can be meat or vegetarian, and includes onion, herbs like dill, mint or parsley and spices. While meat Dolma are served warm, vegetarian ones are often served cold or at room temperature. There are numerous variations of ingredients and fillings across the many countries that make a Dolma-like dish.

I first made and had Dolmades as a pre-teen at summer camp. Two kids from every cabin had to help out the kitchen staff with food prep every day. Probably not hard to believe that this was one of my favorite tasks on the chore rotation. I remember one day when we came in, there was a big industrial sized bowl of rice filling and all these grape leaves. I had never thought about eating an actual leaf before (not including lettuce) and thought this was a bit strange. I followed instructions on how to fill and roll the grape leaves into Dolmades, and was pleasantly surprised when it came to dinner time that this strange dish was actually quite yummy!! Although I have eaten Dolmades many times since then, this was probably the last time I tried making them myself until today.

Dolmades

adpated from: Kitchen Classics – Gourmet Vegetarian

MAKES: approx. 40 Dolma

INGREDIENTS

  • 6 spring onion (green onions)
  • 1/2 cup olive oil
  • 3/4 cup long grain rice
  • 15 grams or 1/2 ounce fresh mint
  • 2 tablespoons chopped dill
  • 2/3 cup lemon juice
  • salt and pepper, to taste
  • 1/4 cup currants
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/4 cup artichoke hearts, finely chopped
  • 1/4 cup pine nuts, toasted.
  • 235 grams or 8 1/2 ounce packaged pickled grape leaves
  • 2 tablespoons olive oil, extra

Heat the oil in a medium sized sauce pan. Chop the spring onions and add them to the pan, cooking them over a medium heat for only one minute.  Stir in the rice, mint, dill, half the lemon juice, and salt and pepper to taste. Add 1 cup of water and bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Dry roast the pine nuts until they are toasted and golden brown.

Remove the lid, and fork through the currants, sun-dried tomatoes, artichokes, and toasted pine nuts. Cover with a paper towel, then the lid, and leave to one side to cool.

Gently rinse and separate the grape leave, then pat dry with a paper towel and trim any thick stems off with scissors.

Line the base of a 20cm or 8 inch pot with any torn of misshapen leaves. Choose the larger leaves for filling and sue the smaller ones to patch any gaps.

Place a leaf shiny side down, vein side up,  on a cutting board. Spoon a tablespoon of filling into the center of the leaf.  Bring in the sides, and roll up tightly from the stem end of the leaf. Place seam side down in the base of the leaf lined pot arranging them close together in a single layer.

Pour int he rest of the lemon juice, the extra oil , and enough water to just cover the top of the dolmades. Cover them with an inverted plate and some sort of weight to firmly compress the dolmades and keep them in place while cooking (I had trouble finding something for this, but a tin of canned vegetables might work). Cover with the lid, and bring the liquid up to a boil reducing it to a simmer for 45 minutes. Let them cool and serve at room temperature.

These would make a great side dish to go with my Lebanese Red Lentil Soup.

ENJOY!!

Standard
Dairy Free, Gluten Free, Recipes, Soups, Vegan

Lebanese Red Lentil Soup

RedLentilSoup

This soup is one of my favorite easy recipes to make, and is great for a winter weekday, when you just want something simple, warm, and full of flavor.

The recipe, originally from the Allrecipes.com website posted by JENP1, is closest I have been able to come to my favorite red lentil soup served at Mezze Bar in Auckland CBD.  It was not originally a vegetarian recipe, but with the substitution of vegetable stock for chicken stock, and a few small tweaks of the spices, I do not think it has lost any of its flavor.

Red lentils, which are very high in protein, vitamins, and nutrients, are often used in Middle Eastern style cooking. Lentils were one of the first domesticated crops, but may have been eaten by humans almost 13,000 years ago. Red lentils contain a lower concentration of fiber than green lentils, but that means they cook up quicker and you do not need to soak them overnight.

This recipe originally calls for fresh coriander, which is typical in a Middle Eastern dish, but I forgot to buy this ingredient at the store, so substituted with fresh chives. It still tasted nice, but would recommend going with the coriander for authenticity, if you have the option.

Lebanese Red Lentil Soup

adapted from: JENP1, Allrecipes.com

SERVES: 6-8

INGREDIENTS

  • 6 cups vegetable stock
  • 450 grams or 1 pound  red lentils
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 large onion, chopped
  • 2 tablespoons ground cumin
  • 1 tablespoon of ground coriander
  • 1 tablespoon of black pepper
  • 1/2 cup chopped coriander
  • 3/4 cup fresh lemon juice

Bring vegetable stock and lentils to a boil in a large soup pot over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, and spices and cook until the onion has softened and turned translucent, about 3 minutes.

Stir onions into the lentils, and continue simmering until the lentils are tender, about 10 minutes.

At this point if you are in a hurry, you can puree the soup in a standing blender or with a stick blender to get a smooth consistency, but I prefer to turn down the heat to low and let it continue to simmer for another 10-15 minutes, and the lentils will break down themselves.

Stir in the fresh coriander and lemon juice before serving, and garnish with feta cheese and a bit more coriander. Leave off the cheese if you want to keep this soup Vegan.

ENJOY!!

Standard
Gluten Free, Raw, Recipes, Salads, Vegan (with substitutions)

Antipasto Salad

Antipasti Salad

I love antipasti plates!!

Antipasto means “before the meal” and is the first course of a formal Italian dinner. Now, I know traditional antipasti plates have cured meats on them as well, but personally I say “who needs it” when you have all sorts of yummy pickled and marinated vegetables with different kinds of cheeses thrown in for good measure. The contents of a traditional Italian antipasto vary greatly according to regional cuisine, and this salad is something you can easily vary according to your own tastes..

This Antipasto Salad is something I threw together to go with an Italian dinner I was making years ago, and have continued making it ever since. I do not think I have ever made it exactly the same way twice; there is plenty of room for your own experimentation, but the basic idea is always the same.  In this version I used a combination of spinach, rocket (arugula), and fresh basil leaves as the greens, with artichokes, sun dried tomatoes, capers, peppadew peppers, and pan fried haloumi on top, but marinated mushrooms, cocktail onions, olives, roasted red peppers, pepperoncinis, marinated garlic,  fresh mozzerella, parmesan, feta or numerous other marinated or pickled vegetables and fresh cheeses are all other options.

None of the measurements below are exact, it all depends how much of  the different ingredients you want to add to your salad. This salad can be made vegan, by leaving off the cheese and it still has plenty of flavor.

Antipasto Salad

SERVES: 4

INGREDIENTS

  • 1 bag of baby spinach
  • 1/2 a bag of rocket (arugula)
  • a large handful of fresh basil leaves
  • 2 -3 marinated artichoke hearts, chopped
  • 1/2 cup sundried tomatoes, chopped
  • 1/2 cup peppadew peppers, chopped
  • 1/4 cup capers
  • 1 packet haloumi
  • olive oil

for the dressing

  • 1/2 cup good quality olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dried mixed italian herbs
  • pinch of dried chili flakes
  • salt and pepper to taste

Mix your greens together in a large bowl.

Roughly chop your marinated and pickled vegetables, and add them into the bowl along with the capers.

Add your cheese and dressing on top of the salad.

If using haloumi: On a medium high temperature, heat enough olive oil to cover the bottom of the pan. Cut the haloumi into 5mm or 1/8 inch slices and add them to the pan, once the oil has been heated. Let the cheese brown on each side for about 2-3 minutes. If your haloumi looks like it is starting to melt, you probably have your heat too high.Let the cheese cool slightly but add to the salad and serve still warm.

For the dressing: Mix all the ingredients in a small bowl with a whisk or fork until they looked combined.

ENJOY!!

Standard
100 Days Project, Gluten Free, Party Food, Recipes, Snacks

Day 36 – Feta & Pesto Stuffed Peppadew Peppers

Day36

Make your own tapas . . .

I first had feta stuffed Peppadews at a friend’s wedding and I have been hooked on these little sweet and slightly spicy treats ever since, but this is the first time I have ever made them myself. Normally, they can be found in the deli section of the supermarket, where you pay a ridiculous price for the convenience of having someone else stuff a little square of feta into the Peppadew for you because you can not be bothered to take the time and do it yourself.  No more . . . I will henceforth be making my own feta stuffed Peppadews with the Herbivore twist of adding a small dallop of pesto at the bottom of the pepper before stuffing it with feta.

Just like Kleenex or Hoover, Peppadew is actually a brand name for a certain type of sweet piquanté peppers originally grown in South Africa. The pepper is processed for removal of the seeds and reduction of the spiciness of the pepper to more tolerable levels. It is then pickled and bottled. The flavor of a Peppadew is sweet with a slight briney spice.

Feta & Pesto Stuffed Peppadew Peppers

INGREDIENTS

  • 1 bottle Peppadew peppers
  • 1 package feta cheese
  • 1 tub of pesto or make your own fresh

Drain the brine from the jar of peppers.

Cut the feta cheese into small squares.

Using a teaspoon, place a small amount of pesto at the bottom of the Peppadew and then stuff it with the small block of feta. Do not worry of some of the pesto gushes out around the edges. Continue the same process with each pepper until you have finished the bottle, or alternatively run out of either pesto or cheese.

ENJOY!!

Standard
100 Days Project, Gluten Free, Recipes, Salads, Vegan (with substitutions)

Day 34 – Roasted Shallot, Beetroot, & Lentil Salad

Day34

With all the heavy carbs I have been making lately, I felt like something simple green and leafy for dinner tonight.

Winter is always a good time for roasted vegetables, and combined with the fresh baby spinach and a tangy mustard based dressing this recipe for Roasted Shallot, Beetroot, and Lentil Salad, from the Hub-UK website, was exactly the kind of meal I was craving.

I have found many people do not know what a shallot is. This vegetable belongs to the same family as onions and garlic, and is thought to have originated in Central or Southeast Asia. Like garlic, shallots form in clusters with a head composed of multiple cloves. Shallots are used in many different cuisines from around the world. They taste somewhat similar to an onion, but have a milder flavour.

You can easily make this recipe Dairy Free  and Vegan by leaving off the cheese.

Roasted Shallot, Beetroot, & Lentil Salad

adapted from: Hub-UK

SERVES: 4

INGREDIENTS

  • 12 shallots, peeled (If large, cut in half)
  • 2 tablespoon rapeseed or olive oil
  • Sea salt and freshly ground black pepper
  • 250 grams or 9 ounces of beetroot, cooked
  • 1 tablespoons honey
  • 225 grams or 8 ounces cooked puy lentils
  • 150 grams or 6 ounces baby spinach leaves, washed and well drained
  • 200 grams or 7 ounces soft goat’s cheese

For the dressing:

  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon of chopped chives
  • 5 tablespoon rape seed or olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
  • Sea salt and freshly ground black pepper

Preheat oven to 190°C or 375°F

Put puy lentils into a medium pot of boiling water and cook until done. Drain the lentils and rinse under water and place in a bowl.

If using fresh beetroot, chop into large pieces and put into a pot of boiling water. Cook for about 10 minutes or until the beetroot is mostly cooked.

Put the shallots into a roasting tin, drizzle with the 2 tablespoons of oil, toss well and season with sea salt and black pepper.  Place roasting tin in the oven for 15 minutes, then add the beetroot and drizzle with honey and toss well with the shallots. If using solid honey, put it in the microwave first for about 20 seconds to make the honey runny and easier to coat the vegetables.  Roast for a further 10 minutes, or until the shallots are soft.

To make the dressing, mix all of the dressing ingredients together and season with sea salt and black pepper.

When they are ready remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm and leave to cool.

To serve: Place  a large handful of spinach leaves onto a plate, top with the shallots, beetroot and lentils. Crumble the goat’s cheese on top, and drizzle with some of the remaining dressing.  You can serve this on its own, or with a hunk of crusty bread and a glass of medium bodied red wine.

ENJOY!!

Standard
100 Days Project, Baking, Breads, Dairy Free, Gluten Free, Vegan (with substitutions)

Day 31 – The Gluten Free Bagel Experiment

day31

Today was Bagel Day at my flat . . .

Since moving to New Zealand 7 years ago, I started making my own bagels and sharing them with friends because it is almost impossible to find a decent bagel in this country, but my gluten-free friends have always had to miss out on Bagel Day.  So . . . This time I decided to try and make gluten free bagels, as well as gluten-full bagels for Bagel Day.

Doing research online, I came up with quite a few gluten free bread recipes that I thought might make a decent bagel. The recipe I decided to go with was a gluten free pizza dough recipe from Karina: The Gluten Free Goddess. My thought process being that pizza crust should have the closest consistency to bagels.

Now proper American, New York style bagels are boiled, and then baked, which is what gives you that lovely crunchy shell around the soft inner bagel. Unfortunately most gluten free bread doughs are more like muffin or cake batter than they are typical bread dough. I knew the dough would not have enough elasticity to hold the bagel shape on its own, and unfortunately I definitely would not be able to boil them.  I came up with the solution of using a doughnut pan to create the round bagel shape with the gluten free dough. I also used the fan bake function of my oven, which will cook the outside quicker than the inside giving you a crispier outer shell to your gluten free bagels.

The most important part of any bagel making is the toppings. This is also the fun part where you can get a bit creative. From right to left in the picture above I used garlic and onion and sesame, cinnamon and sugar, sesame and sea salt, smoked paprika and sea salt (my favorite), onion and caraway seeds, and garlic and sea salt. If you think something might taste good on a bagel  . . . give it a try!!

Overall, these were not quite the same texture as normal bagels, but they were quite yummy and I think the idea is worth further experimentation.  My gluten free friends certainly seemed quite happy tucking into their bagel-like treats.

This recipe can easily be made vegan by using an egg replacer.

If you are not concerned about gluten . . . click here for my New York Style Bagel recipe.

Gluten Free Bagels

adapted from: The Gluten Free Goddess

MAKES: 12 bagels

INGREDIENTS

  • 2 cups tapioca flour/starch
  • 1 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup GF millet flour
  • 3 teaspoons baking powder
  • 2 teaspoons xantham gum
  • 1 teaspoon fine sea salt
  • 3 tablespoons organic light brown sugar
  • 1 1/4 cup warm water (between 110 – 115ºF)
  • 1 teaspoon organic light brown sugar
  • 1 packet active dry yeast
  • 1/4 cup good olive oil
  • 1/4 cup beaten organic free-range egg whites
  • 1/4 teaspoon light tasting rice vinegar

Preheat the oven to 400 F or 200 C, using the fan bake setting if you have one.

Brush the pockets of the doughnut pan with olive oil and set aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Proof the yeast in 1 cup warm water with a pinch of sugar. Once the yeast has gotten puffy, add the proofed yeast to the dry ingredients.

Add the oil, eggs and vinegar, and beat the dough until smooth and sticky. The dough should be more like cake or muffin batter than typical bread dough.

Spoon the dough into the pockets of the doughnut pan. Wet your fingers with warm water, and smooth the surface of the bagels.  Then set the pan in a warm spot to rest and rise a bit- about 15 minutes.

Brush the tops of the bagels with olive oil, and add you choice of yummy toppings.

Bake for 10 – 15 minutes till golden.

Eating while still warm, preferably slathered with cream cheese, is always best.

ENJOY!!

Standard
100 Days Project, Dairy Free, Gluten Free, Recipes, Soups, Vegan

Day 30 – Carrot, Ginger, & Miso Soup

day30

Carrots again !?! You might ask . . .

Yes, carrots again . . . this is what happens when you buy a big bag of any ingredient. Obviously, things are less expensive when you buy them in bulk, and if you want to be sustainable in your cooking, then it does not pay to let the extras go to waste. Soups are a great way to use up large amounts of vegetables that need cooking.

This recipe for Carrot, Ginger & Miso Soup, from Dish magazine, combines the carrots with traditionally Japanese flavors. Miso is a Japanese seasoning produced by fermenting rice, barley, soybeans, salt and a particular fungus called kōjikin. The result is a thick paste, that is high is protein and rich in vitamins and minerals, used for sauces, spreads, pickling vegetables or meats, and mixing with soup stock. Miso played an important nutritional role in feudal Japan, and is still widely used, both in traditional and modern Japanese cooking. Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available, and different varieties of miso can be described as salty, sweet, earthy, fruity, and savory. I tend to always keep Miso in the fridge, as miso soup makes a great quick meal, and it can be used to add flavor and protein into many dishes, both in Japanese cuisine and more western modern vegetarian cooking.

Just a quick tip . . . if you have left over fresh ginger, pop it into the freezer. Once frozen it will last for months, and when used in cooking the frozen ginger thaws and has the same robust flavor as when it was fresh. This trick can also be used for saving chilli peppers.

Carrot, Ginger & Miso Soup

adapted from: Dish Magazine

SERVES: 4-6

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, crushed
  • 5 cm or 1 in piece of fresh ginger
  • 1 kg or 2.2 lbs carrots, peeled and chopped
  • 1/4 cup white miso paste
  • 1 litre vegetable stock
  • sea salt and crushed black pepper to taste
  • toasted sesame seeds, spring onions, and sesame oil for garnish

Heat the oil in a large sauce pan over a high heat.

Add the onion, garlic and ginger, and cook for 4-5 minutes, until softened.

Add the carrots and cook for an additional 4-5 minutes.

Add the miso paste and vegetable stock, sprinkle with salt and pepper, and bring to a boil.

Reduce heat to low and simmer for 20 minutes or until carrots are tender.

Blend until smooth, and then divide into bowls for serving.

Garnish with the spring onion, a sprinkle of toasted sesame seeds, and a drizzle of sesame oil.

ENJOY!!

Standard
Desert, Dips, Condiments and Dressings, Gluten Free, Recipes, Vegan (with substitutions)

Spiced Fruit Compote

Compote

So . . . I was having a discussion this week with a friend about ways to use up large amounts of apples that need eating, and she suggested an apple compote with cardamom, cloves, and ginger.

I was planning on making the Ricotta Stuffed Kumara Pancakes from my Day 24 post for Sunday brunch, and this seemed like the perfect thing to give this already decadent recipe that extra little something special. I used apples, dried apricots, and dried cranberries, but you can pretty much use any fresh and dried fruit combination that takes your fancy.

Making fruit compotes like this is more about adding a dash of this and sprinkle of that rather than an exact science; so the measurements below are approximations. Use your own discretion and tastes to make the recipe perfect for you.

Although I used butter, simply replace it with Olivani or your favorite non-dairy butter like substance, to make this a vegan treat.

Spiced Fruit Compote

INGREDIENTS

  • 4 small apples, chopped
  • 3/4 cup dried apricots, roughly chopped
  • 1/2 cup dried cranberries
  • 2 – 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ginger, grated
  • 3 – 5 cloves
  • 3 – 5 whole cardamom pods
  • 1/4 cup water

Place the fruit, butter, brown sugar, and spices into a saucepan over a medium heat. Cover the pot, and let the fruit cook down into the the butter and sugar liquid and start to caramelize.

Let fruit cook for 15 – 20 minutes stirring occasionally so that nothing starts to stick to the bottom of the pan. Keep a watch and if there does not seem to be enough liquid add water a little bit at a time. If you like your compote more saucy use more water, if you like it more chunky than use less. You may or may not use the whole 1/4 cup of water.

Taste the compote during the cooking time and adjust spices to your personal tastes.

Before serving, remove the cloves and cardamom pods.

ENJOY!!

Standard