5 days Ago By Kenden Alfond
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, diced10 ripe plums, diced1 teaspoon ground cinnamon1⁄4 teaspoon ground ginger1⁄4 teaspoon ground cloves1 tablespoon maple syrup3⁄4 cup couscous1⁄4 teaspoon salt11⁄4 cup unsweetened apple juiceWhat you do: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.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. 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.Place filled muffin tray in fridge to set for a few hours or overnight.
Invert cakes onto small plates and serve.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, diced10 ripe plums, diced1 teaspoon ground cinnamon1⁄4 teaspoon ground ginger1⁄4 teaspoon ground cloves1 tablespoon maple syrup3⁄4 cup couscous1⁄4 teaspoon salt11⁄4 cup unsweetened apple juiceWhat you do: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.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.
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.
Place filled muffin tray in fridge to set for a few hours or overnight. Invert cakes onto small plates and serve..
