Good news! Vegans Go Nuts is officially in stock on Amazon.
I really hope you will have a blast making recipes from the book Joni and I co-wrote, and look forward to your feedback. You know I’m always available here or via email if you have questions.
In order of appearance:
Various seeds and nut flours, from l. to r.: Roasted flax, almond meal, pistachio meal, roasted white sesame seeds, poppy seeds, hazelnut meal.
Pad Tahini: a little bit of sesame seed butter makes the great even greater.
Cauliflower Pecan Tabouli: better than couscous.
Plum Almond Crisp: no added oil in this breakfast packed with almonds in all forms.
Sesame Walnut Bean Ball Bánh mi: bowled over by these plant-based balls.
Brigadei-raw: Brazil nuts for a raw version of Brazilian candy.
Cashew Butter and Sesame Tomato Jam on Toast: a brand new take on fancy savory toast.
Don’t forget the soup I posted a while back, it’s also from Vegans Go Nuts.
To celebrate the release, I’m sharing the recipe for the crisp today. It’s fantastic with a big glass of nut milk, or scooped on top of some plain or vanilla vegan yogurt. It’s also great-tasting enough to be enjoyed as is without accompaniment, or to masquerade as a dessert item with a nice scoop of vegan vanilla ice cream for decoration.
22 ounces (620 g) fresh red plums, apricots, or pluots
1/3 cup (106 g) pure maple syrup
1/3 cup (85 g) roasted crunchy or creamy almond butter
1/3 cup (80 ml) unsweetened plain almond milk
1 teaspoon pure vanilla extract
1 teaspoon ground cardamom
Pinch fine sea salt
2/3 cup (53 g) old-fashioned rolled oats
1/3 cup (40 g) almond meal
Dry roasted almonds, coarsely chopped (optional)
Cut your fruit into quarters and remove the pit. Cut each quarter in two equal slices, then chop each in half lengthwise.
Preheat the oven to 350°F (180°C, or gas mark 4). Place the chopped fruit evenly at the bottom of an 8 x 10-inch (20 x 25 cm) baking pan. (A 9-inch, or 23 cm, square pan will work too.)
In a medium bowl, whisk to combine the maple syrup, almond butter, milk, vanilla, cardamom, and salt. Place the oats and almond meal on top, and stir to thoroughly combine. Place evenly on top of the apricots. Bake for 40 minutes, until the top is golden brown. Let stand at least 15 minutes before serving. Sprinkle with chopped almonds if desired, and serve warm or at room temperature.
Yield: 4 servings
Word of caution to bona fide sweet-toothed foodies out there: if you don’t like the slight tartness of cooked plums or apricots, consider combining them with 1 to 2 tablespoons (12 to 24 g) of your favorite vegan granulated sugar before placing them at the bottom of the dish.