Vegan Pear & Plum Mini Farka Cakes


This plant-based take on a traditional Jewish dessert from the Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover cookbook is oil-free and refined sugar-free and features freshly cooked pears, plums, and apple juice with warming spices. 

What you need:

2 small pears, diced
10 ripe plums, diced
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon maple syrup
¾ cup couscous
¼ teaspoon salt
1¼ cup unsweetened apple juice

What you do:

  1. Into a medium saucepan over medium heat, add diced pears, plums, cinnamon, ginger, cloves, and maple syrup. Cook, stirring occasionally, until fruit breaks down and mixture thickens to a jam-like consistency, around 15 minutes. Remove from heat and set aside to cool.
  2. Into a medium mixing bowl, add couscous and salt. Heat apple juice until boiling and pour over couscous. Cover bowl with a plate to trap heat and steam. Let couscous absorb juice, around 3 minutes. 
  3. Line a silicone muffin tray with plastic wrap. Place a heaping tablespoon of fruit mixture in bottom of each, then top with prepared couscous. Fold over plastic wrap to cover.
  4. Place filled muffin tray in fridge to set for a few hours or overnight. Invert cakes onto small plates and serve.

Photo credit: Kenden Alfond

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