tasty (re)creations

July 11, 2011

Savoury Braised Figs

Filed under: Savory, Small Plate — Emma Lillian Banks @ 4:48 pm

As Sophie alluded to in the previous post, I made these delicious figs as a topping on polenta bruschetta.  I bet they would also be amazing on top of bitter greens.  You can make a sweet version (great on oatmeal, pancakes etc.) by increasing the maple syrup, omitting the rosemary and vinegar, and adding cinnamon and vanilla.


about 15 fresh figs

1 tbsp butter or olive oil

2 tbsps maple syrup

1/8-1/4 cup good balsamic vinegar, depending on pan size and personal preference

2 tbsp fresh or 1 tbsp dried rosemary

water, as needed

salt and pepper, to taste

toppings (optional): goat cheese, ricotta, vegan cream cheese etc.


1. Remove any woody parts from the top of the figs and slice them in half.

2. Add oil or butter to deep frying pan or skillet and set over medium-high heat.  Once sizzling, add one layer of figs, flat side down.  If not all the figs fit in a single layer, you can make multiple batches or save the other figs for something else.

3. Once the figs start to brown, add the vinegar, rosemary, and maple syrup.  Let it come to a nice bubble and then turn down the heat.  At this point, you can cover the pan, but I like the way the vinegar etc. reduces, so I recommend just leaving as is.  If the liquid doesn’t seem to be high enough to cook the figs, add some water (and/or more vinegar).  I usually add some as the sauce reduces to avoid burning.

4. After 8-10 minutes, the sauce should be reduced and the figs should be soft. Add salt and pepper. Plop them onto whatever serving you like and top with your preferred vegan or non-vegan dairy product.


June 26, 2011

Butternut Polenta Bruschetta

Filed under: Savory, Small Plate — sophiestatz @ 7:45 pm

For my going-away dinner when I left Cochabamba, Emma and I threw a great dinner party. We each made polenta bruschetta. Her’s were amazing and included fresh braised figs (hope she shares the recipe!).

Butternut Squash Topping

peel and slice one butternut squash in thin strips

toss with olive oil and rosemary

bake at 400 fahrenheit for about 30 minutes, stirring often

Sundried tomato “cheese” spread

place the following in a food processor:

1 block silken tofu

4 cloves garlic (i used roasted garlic, but fresh is also good)

1/2 cup basil

4 olives

1/4 cup reconstituted sundried tomatoes

salt and pepper

mix together until creamy


bake a pan of polenta (follow instructions on the polenta you purchase, Emma used dried polenta, bakes it in a pan, and then cut it into triangles that served as the base for our bruschetta)

Prepare: take your base of polenta, top with some of the “cheese,” and place a couple strips of butternut squash on top. Bake for about five minutes in the oven.

August 4, 2010

Tofu Marbella

Filed under: Savory, Uncategorized — Tags: — sophiestatz @ 10:59 am

Sue made this her final night visiting and we were all in love!

Bake 4 blocks of tofu, 400 degrees Fahrenheit for about 30 minutes

Combine the following in a bowl:

1 block extra firm tofu

1 head of garlic, peeled and finely pureed (yes it is a lot and it’s crazy delicious)

¼ cup dried oregano

course salt and freshly ground pepper

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup pitted Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

¼ cup Italian parsley or fresh corriander

Combine baked tofu with olive mixture, serve with rice or pasta.

August 2, 2010


Filed under: Savory, Small Plate, Uncategorized — Tags: — sophiestatz @ 10:43 pm

I discovered this amazing dip with friends at the Berkeley Bowl and fell in love instantly. The flavors are rich and decadent and are the perfect accompaniment to focaccia.

Combine the following in a food processor:

a 10 ounce jar roasted red peppers, drained

2/3 cup gluten-free cereal crushed (you can use the food processor to do this)

1/3 cup toasted walnuts

6 cloves garlic

juice from half of a lemon

2 teaspoons pomegranate molasses

1 1/2 teaspoon ground cumin

hot red pepper flakes to taste

3/4 cup extra-virgin olive oil

Combine until smooth. Serve with focaccia slices.

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