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Fruit And Nut Crumble

FRUIT AND NUT CRUMBLE

You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish. Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top the rice or gravy, or mix into your animal-free baked beans! And yes there’s more; it makes an elegant dessert mousse, chilled or frozen!

Makes 4 cups

Healthy huh? Told ya I could make healthy exquisite. The proof is in the palate and mine spelled it out very slowly and deliberately. Sigh.

But the name. So common, ordinary, what no heat?

Who am I cooking for anyway, BOBBY FLAY?!

Ok, add 1/2 cup additional dried ginger, there’s plenty of heat there. If you’re going the red pepper root use dried peppers. Or just add more black pepper. We want to experience the fruit and nut flavor without masking them all with one ingredient. Peppers don’t enhance the natural flavors like salt and herbs do.


Here we go:

1 c. dried apricots

1 c. pitted dates – check each one for pit

1/2 c. dried cranberries

1/2 c. crystallized ginger slices

1/2 c. shelled pistachio nuts

1 rounded c. walnuts

1/2 c. pecan halves

1/2 c. pine nuts

1/3 c. hemp seeds


1 t. salt

1 T. liquid smoke


Place all nuts and fruit in food processor. Pulse then process till mealy.

Add salt and smoke, then process till clumping occurs followed by pulling away from sides.

It’s done. Simple, right?

Delicious too.

We use more walnuts than other nuts as a binder since they process smoother.

The hemp seeds do the same, but they’re more expensive, so I added according to budget. Once I order in bulk I’ll experiment with larger quantities in recipes. The same goes for pine nuts – expensive.



edamame fettucine

Mixed with soft-cooked sweet onion and garlic, FRUIT AND NUT CRUMBLE and plant parmesan shreds. Topped with fresh cilantro chop and fresh grind black pepper!

Serves 4-6


2 T. Mikoko’s European Style Vegan Cultured Butter

1 T. extra virgin olive oil

1 c. diced sweet onion, 3/8-1/2 inch squares

6 peeled garlic cloves, finely chopped

salt

fresh grind black pepper

7.05 oz. box ORGANIC EDAMAME FETTUCINE

1 c. FRUIT AND NUT CRUMBLE

1/2 c. SO DELICIOUS plain yogurt

1 t. garlic powder

4 oz. container Follow Your Heart plant parmesan shreds


1- In large non-stick skillet, over medium-low heat, melt butter with olive oil.

2- Add onion, garlic and salt to taste and saute slowly till translucent and sweet. Lower heat if they begin to char.

  • We want soft and sweet and slow cooking is the way to achieve that.

3- Fill large saucepan 3/4 full of water and salt sufficiently. Bring to boil.

4- Add fettucine noodles, stir, cover and remove from heat. Let set 10 minutes. Drain well in colander.

5- When onions are done, add fettucini all at once and stir to coat with oil and evenly disperse onion/garlic.

6- Add salt and pepper to taste and stir to evenly distribute throughout.

7- Add FRUIT AND NUT CRUMBLE, using fingers, separate the pieces as you add to the skillet. Toss.

8- Add yogurt and garlic powder, then stir to evenly coat all noodles.

9- Now add 1/2 of the plant parmesan (2 oz.) and stir evenly.

10- Transfer to platter. Top with remaining 2 oz. of cheese followed by chopped cilantro. Serve.



FRUIT AND NUT MOUSSE

Using Rich’s Dairy Free Whip Topping we add a little vanilla and smoke, followed by powdered cocoa, then the FRUIT AND NUT CRUMBLE and chill or freeze. It’s that simple! Nutritious and delicious!

Makes 6 cups

2 c. Rich’s Whip Topping, thawed and whipped in large deep bowl till peaks form

Add 1 t. vanilla and 1 t. liquid smoke, then whip again into firmer peaks.

Add 3 T. unsweetened powdered cocoa, then whip into firm peaks.

• Adding the cocoa at the end facilitates bonding of the cream.

Add 2 c. FRUIT AND NUT CRUMBLE to the whip, sprinkling by hand, separating the crumble as you add it. Then using large spoon fold it into the whip with broad strokes.

Pack in containers and either freeze, chill or divide the mousse in half and freeze some and chill some.

I served mine with a drizzle of chocolate sauce and raspberry sauce – chilled and frozen.



STEAM BAKED SWEET POTATOES – GOAT

Sweet potatoes steam-baked to perfection! Topped with an animal-free Bleu Cheese Yogurt Dressing, Fruit and Nut Crumble and fresh cilantro chop!

2 servings per potato

Why add water to roasting pan? And then seal the steam in? I’m looking for the perfect texture. And that’s what I found. No strings in these sweet taters! No mush.


Preheat oven to 400 degrees

3 lbs. sweet potatoes, scrubbed well

1/2 c. water

Place potatoes in deep baking dish with plenty of space around each one.

Add water to bottom of dish, then cover tightly with foil.

Bake in preheated 400 degree oven one hour or till fork-tender (when long-forked utensil slides in and out of the potato easily).

RESULT: Potato Perfection.

Wow. Prepared and presented simply. Steve’s suggestion: Put it into the GOAT category. I concurred.


Slice each potato in half from end to end. Notice how smooth the cut, like cutting through butter. Peel before serving to make eating it easier. Serve one half per person.

Top with YOGURT BLEU SAUCE:

To plain plant yogurt (I used SO DELICIOUS brand) add daiya brand BLUE CHEEZE DRESSING to taste and desired texture.

Add salt, garlic powder and black pepper to taste. Stir well than spoon over sweet potato half.

Top with FRUIT AND NUT CRUMBLE.

Top with chopped fresh cilantro and a few twists fresh grind black pepper.

Serve.



CUCUMBER APPLE SALAD WITH FRUIT AND NUT CRUMBLE

Served with a sweet tarragon and coriander mustard yogurt dressing! Once again, so simple, yet so delicious! Be sure to use a juicy, crisp apple!

Makes 4 cups

Dressing: no added fat

1/2 c. plain plant yogurt; I used SO DELICIOUS brand

1/2 t. salt plus to taste

1/4 t. celery seed

1/2 t. onion powder

1 t. dried tarragon

1 t. ground coriander

1-2 T. brown sugar

2 T. yellow prepared mustard

1/4 t. ground allspice

fresh grind black pepper to taste


Salad Solids:

2 fresh red apples, I used honey crisp, washed, cored, cut into 1/2 inch cubes

1 jumbo garden variety cucumber, cut ends off, cut in half around center, cut each piece from end to end, scoop out seeds, cut each canoe in half again from end to end, then crosswise into 1/4 inch wide arcs.

1/4 c. fine dice celery

1/4 lg. peeled sweet onion, cut very thinly into quarter rings – so they’re transparent and pliable – use as many as you like

1/2 c. FRUIT AND NUT CRUMBLE


Combine all dressing ingredients in large bowl. Whisk till smooth.

Add apples and cucumbers to dressing and toss to coat.

Add celery and onion. Toss to evenly disperse.

Add FRUIT AND NUT CRUMBLE. Toss, plate and garnish. I used celery leaves. If you don’t have any, use parsley or cilantro!


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By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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