Yield: 12 bites

Ingredients:

• 12 small pastry (pie) bites formed as shells
• 1/4 cup fig jam
• 3-4 artichoke hearts, sliced
• 1 ounce soy cheddar sliced in small pieces
• greens as garnish, we used lemon verbena

Directions:

1. We used pre-made vegan pastry shells. However they can also be made from vegan pie dough and baked ahead of time.
2. Slice the artichoke hearts in thirds or quarters.
3. Slice the vegan cheese in small pieces.
4. Place a small portion (1/2 teaspoon) of fig jam in the bottom of each shell.
5. Put a piece of the artichokes on each shell.
6. Top with a small piece of soy cheese on each shell and garish with a small leaf.
7. Serve on a tray or individual plates.

Serving Size: 2

Ingredients:

• 3 sheets ready made frozen vegan puff pastry, thawed
• 3 tablespoons maple syrup
• 4 tablespoons almond meal (ground almonds)
• 3-4 figs, sliced
• 1/4 cup soy yogurt
• 2 tablespoons cashew nut butter
• 2 teaspoons maple syrup

Directions:

1. Preheat the oven to 200 C / 392 F.
2. Place the thawed pastry sheets on a workspace.
3. Using a saucer, cut the pastry into a round form.
4. Do this twice, one circle for each pastry sheet.
5. Place the circles on a cookie sheet lined with baking parchment.
6. Slice the remaining pastry into long, thin (1/8″) strips.
7. Using your finger, and water, lightly moisten the edge of each circle and lay the strips around the edge to form a small border or edge once they are cooked. You will have enough strips to go around the circle twice.
8. Prick the bottom of the pastry with a fork.
9. Mix 3 tablespoons of maple syrup with almond meal to make a paste..
10. Spread a thin layer of almond paste over the bottom of the tart.
11. Arrange the sliced figs in the galette, leaving the edge free.
12. Drizzle a bit of maple syrup over the top of the figs..
13. Bake in the oven for 20 minutes or until the edge is golden brown.
14. While the galettes are baking, make the vegan maple mascarpone.
15. Place the soy yogurt in a small bowl.
16. Add the cashew nut butter and whisk or mix well.
17. Add the maple syrup, chill in the refrigerator until ready to serve.
18. When the galettes are golden, remove from the oven and allow to cool.
19. Serve the galette with a dollop of maple mascarpone on the side or in the middle.

Serving Size: 4

Ingredients:

for the salad:

• 150 grams mixed salad greens
• 2 pink grapefruits
• 4 fresh figs

for the dressing:

• 1 mango, peeled deseeded and diced
• 1 Tbs. ginger, peeled and grated
• 1 red bell pepper, deseeded and cut into small pieces
• 1 tsp. allspice
• 2 lemons , juiced
• dash cayenne pepper
• 3/4 cup fine virgin olive oil
• salt and pepper to taste

Directions:

For the salad:

1. Slice both ends from the grapefruits and then peel away the rest of the skin, removing all the white portions.
2. Carefully remove each section of the grapefruits and place the sections in a bowl.
3. Wash the figs, remove the stems and carefully slice each fig into sections.
4. Place a generous portion of mixed greens in each salad bowl.
5. Place a a few grapefruit sections in salad, and then give each salad a fig that has been cut into wedges.

For the dressing:

1. Place all the ingredients in a blender and puree to a fine smooth liquid.
2. Season to taste with additional salt and pepper and possibly a pinch of sugar depending upon the ripeness of the mango
3. Drizzle the salad dressing over the salad, or serve in a carafe for each to help themselves.

Notes:

If fresh mangos are not available, your could adjust the recipe by using mango juice.

Serving Size: 4

Ingredients:

• 100 grams red lentils
• 1 clove garlic, minced
• 1 tsp. mustard
• salt
• 5 tbs. olive oil
• 4 tbs. lemon juice or white balsamic vinegar
• 2 spring onions, cut in rings
• 1 red bell pepper
• 2 ripe fresh figs
• 4 tbs. soy yogurt
• 2-3 tsp. ginger syrup
• lemon juice

Directions:

Wash and cook the lentils in salted water, until they are cooked al dente.
Remove from the heat, rinse with cool water and place in a bowl.
Clean and de-seed the red bell pepper, cut it into small pieces and if wished, saute until softened, or use raw.
Add the red pepper pieces to the lentils.
Make a sauce from the olive oil, lemon juice or vinegar salt and pepper and pour over the lentils to season.

Make a light sauce from the soy yogurt, a splash of lemon juice, and if desired a pinch of sugar.
Clean the figs, slice in half and lightly grill for 23-4 minutes.

Serve a small amount of lettuce of choice on a plate, 2 or 3 tablespoons of the lentil salad, one half of a fig next to the lentil or laying on top and a dollop of the seasoned yogurt on top.
Drizzle a few drops of ginger syrup on top of the yogurt and fig.

Notes:

You can alternatively use eggplant pieces in stead of the red bell pepper.
If so, lightly saute the eggplant pieces so that they are light brown.

Ingredients:

• 100 grams dried figs
• 1/4 cup hot water
• manicotti or cannelloni or lasagna sheets
• cinnamon
• 50 grams almonds or hazelnuts, ground
• mint leaves to garnish

Directions:
Cut the figs in small pieces and pour the hot water over them.
Add the cinnamon and allow this to set for a while so the figs can become a pasty mass.
Alternatively, you can buy the fig paste already made from European or Turkish grocery stores.
The original recipe used lasagna sheets, which is what I did, and what is pictured here.
Cook the lasagna sheet in boiling water.
Remove them and cut it in half if it is a long sheet.
Place a small amount of the fig mass along one edge of the lasagna sheet and roll the sheet to encompass the figs.
Place the manicottis in the refrigerator until serving.
Serve chilled, with a sprinkling of ground nuts on the top and mint leaves at the side.