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?
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.
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!
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
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.
More Serving Suggestions:
1- This EDAMAME FETTUCINE DISH can also be served cold, not necessarily as a salad, but a cold fettucine dish. It’s really good. Just mound on a plate and top with daiya brand CREAMY CAESAR DRESSING. Perfect.
2- Heat leftovers in the microwave with a slice of plant provolone cheese on top, also made by daiya. Another winner! Ouch! I want more!
Let’s make another dish using FRUIT AND NUT CRUMBLE:
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.