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Baked in small dishes these are basically crustless pumpkin pies. Therefore, feel free to pour this into a crust if you prefer. A dollop of our Persimmon Cream completes this dish, but plain, lightly sweetened whipped cream works well too.
Using a bit of almond flour for the crust, lowers the glycemic index and makes these gluten-free too. If you prefer using cornmeal that works as well.
One of the easiest ways to prepare tofu, since you simply toss it in the oven after drenching it in soy sauce. Great to take chilled and on the go or cut into pieces and toss with a stir fry.
The bitter arugula and strips of beets, balance nicely with the sweet balsamic and seasonal figs. A crumble of walnuts completes the dish, but if you are cheese lover feel free to add a feta, aged goat cheese or another lovely selection. Make it vegan by substituting maple syrup or your favorite sweetener for the honey. Skipping the honey is also easy if you have a thick, luscious balsamic vinegar.
A tangy sweet dressing loves up garbanzos & shredded beets. Add other vegetables as they are available and even plate this on top of a pile of torn lettuce.
