Ingredients:

• 1 cup strained soy yogurt from 1&1/2 cups regular soy yogurt
• 1 lime, zest and juice
• 2 tablespoons sugar
• 1 cup yellow plum compote or peach compote
• bit of granola
• slices of yellow plums and sprig of green (we used stevia, can be also mint or lemon verbena) as garnish

Directions:

For the yellow plum compote
we used Pascale Weeks’ Mirabelle (plum) Jam with vanilla and star anise recipe.

to make the lime soy yogurt:

1. Strain 1 & 1/2 cups of soy yogurt through a cheesecloth to remove the extra liquid.
2. Add the zest, juice and sugar and mix well.

to make the parfait:

1. Place a tablespoon or so of the plum compote in the bottom of a parfait glass.
2. Add a layer of granola.
3. Add 2-3 tablespoons of the lime yogurt.
4. Repeat the layers.
5. Top with a few slices of yellow plums and we added a bit of green using stevia leaves

Notes:

You can use any plum to make this tasty compote.

Serving Size: 4

Ingredients:

• 1 cup de Puy or brown lentils
• 1 tablespoon oil
• 2 cups water
• 1 vegetable bouillon cube
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 1 small bunch parsley, chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 1 lb. smoked tofu pieces or faken bacon pieces
• 1 tablespoon oil to fry the tofu pieces
• 1 lb. of plums
• 1 tablespoon vegan margarine
• 1/2 teaspoon cinnamon
• 3 teaspoons sugar
• potatoes for 4 people

Directions:

Begin to boil the potatoes so that they are ready at the same time as the lentils.

to prepare the lentils:

1. Heat the oil in a soup pot.
2. Add the onions and saute until they become glassy.
3. Add the lentils, garlic, parsley, water and vegetable bouillon cube.
4. Bring the lentils to a boil, then turn the heat down to a soft boil.
5. Add the balsamic vinegar and tomato paste.
6. Cook the lentils until they become soft, but not mushy, about 20 minutes.

to prepare the plums:

1. Meanwhile, cut the plums in half and remove the stone.
2. Slice the plums in eighths into a bowl.
3. Sprinkle the plums with the sugar and cinnamon.
4. Heat the vegan margarine in a frying pan.
5. Add the plums and lightly saute to caramelize them, but not so much that they loose their shape.

to prepare the tofu

1. Heat oil in a separate pan
2. Warm the tofu pieces.

Serve the lentils with tofu pieces on top, and a generous portion of plums on top of the tofu.
Optionally sprinkle with a bit of parsley, and the boiled potatoes on the side.

Yield: 4 servings

Ingredients:

for the plum crisp:

• 2 cups freshly made plum compote (see below)
• 1 & 1/2-2 cups granola
• 3/4 cup ground almonds or hazelnuts
• 1/4 cup flour
• 1/4 cup brown sugar
• 4 tablespoons vegan margarine, melted

for the optional cream sauce:

• 1/2 cup soy cream
• 1 teaspoon vanilla flavoring (or Amaretto or any preferred alcohol)
• 1 tablespoon powdered sugar or agave syrup

for the plum compote:

• 1 & 1/2 lb. fresh plums cleaned, halved and stones removed
• 1 & 1/2 cups water
• 6 tablespoons sugar (depending on the ripeness/sweetness of the plums you may need more or less)
• splash lemon juice

Directions:

to make plum compote:

1. In a medium saucepan, place the plums, sugar water and splash of lemon juice.
2. Bring the mixture to a soft boil (5 minutes) and then reduce the heat to a low simmer.
3. Cook the plums about 5 minutes more. Stir very gently and not too often, as you want the plums to basically hold their shape, just become soft and release their juices.
4. Remove the mixture from the heat and allow to steep for 30 minutes.

to make the crisp:

1. Preheat the oven to 425 F / 218 C.
2. Make the streusel topping.
3. Place the ground almonds, flour and sugar in a bowl and mix well.
4. Add the melted vegan margarine and mix with a fork until it is the consistency of small lumps.
5. Place 1/4 -1/3 cup of granola in the bottom of each individual casserole dish.
6. Place a generous serving (about 1/2 cup) of plum compote with juice over the granola.
7. Evenly distribute the streusel clumps over the top of the plum compote.
8. Place in the preheated oven to bake until the streusel topping has lightly melted (about 15 minutes).
9. Allow the crisps to cool slightly before serving.
10. Optionally serve with soy cream or a whipped topping or soy ice cream.

Yield: 4 servings

Ingredients:

for the tempeh:

• 1 lb. tempeh, cut into blocks and marinated
• 1&1/2 cups yellow or mirabelle plum jam (see below)
• oil for braising the tempeh
• 2-3 yellow or mirabelle plums as garnish

for the marinade:

• 1/3 cup soy sauce or tamari
• 1/2 cup water
• 1/4 teaspoon garlic
• 1/4 teaspoon ginger
• 1/4 teaspoon Chinese 5 spices
• dash Tabasco

for the chutney:

• 1 & 1/2 cups yellow or mirabelle plum jam (recipe link below)
• 1/2 cup golden raisins
• 1 onion, minced
• 1 tablespoon oil
• 1/4 cup vinegar
• dash or 2 cayenne pepper (optional but nice)
• pinch salt
• depending on how sweet the jam is, you may want to add a bit of sugar

Directions:

1. One hour before making the meal, slice the tempeh and make the marinade.
2. Put the marinade in a low dish and lay the tempeh in the marinade.
3. After 15-30 minutes turn the tempeh pieces over so the other side gets soaked also.
4. Meanwhile, make the chutney.
5. Heat the oil in a small sauce pan.
6. Add the chopped onions and saute until they are soft, but not browned.
7. Add the vinegar and raisins and stir to mix.
8. Add the plum jam, pinch of salt and cayenne if using.
9. Stir the chutney and season to taste.
10. Keep warm on a low heat.
11. Heat a frying pan with oil.
12. Add the tempeh and lightly braise each side to a light golden brown. Be careful as sometimes, if there is a lot of marinade still on the pieces, and the oil is very hot, it will spatter.
13. Serve each slice of tempeh with some chutney on top and a few slices of yellow or mirabelle plums.
14. We enjoyed this meal with herbed small potatoes and garlicky sauteed zucchini.

Notes:

We used the Mirabelle (Plum) Jam with vanilla and star anise recipe by Pascale Weeks. You will need to make the jam the day before.

Prune Danishes

Yield: 4 treats

Ingredients:

• 4 sheets of frozen vegan puff pastry
• 12 dried plums (prunes)
• 4 tablespoons vegan cream cheese slightly diluted with soy cream or alcohol of choice

for the optional icing:

• 1/4 cup powdered sugar
• splash of lime juice

Directions:

1. Place the prunes in a medium bowl.
2. Pour 1/2 cup boiling water over them and allow them to soak and soften for few minutes.
3. Meanwhile, soften the vegan cream cheese with whichever ingredient you choose. Just enough so that you can stead a bit down the middle of the puff pastry.
4. Thaw the puff pastry sheets and preheat the oven to 350 F or whatever the package says.
5. Lay the thawed puff pastry on a cookie sheet prepared with baking parchment.
6. Put a tablespoon of the cream cheese diagonally from one tip to the other down the middle of each sheet.
7. Take 3 prunes out of the water, shake and water dopes off and place one prune on each corner with the cream cheese and one in the middle.
8. Carefully fold the empty corner over to the center and fold the opposite empty corner to meet it.
9. Seal the two together with a bit of water.
10. Place in the oven to bake for 15-18 minutes or until golden brown.
11. While the danishes are baking, you can make the optional frosting.
12. Prepare an optional icing to drizzle on top.
13. Mix the powdered sugar with a splash of lemon juice.
14. When the Danishes are ready, remove from the oven and allow to cool.
15. Using a knife or spoon drizzle the frosting over the cooled Danishes and serve.

Apricot Coconut Treasures

Yield: 4 treats

Ingredients:

• 4 sheets frozen vegan puff pasty
• 1/2 cup flaked coconut
• 1/2 cup apricot jam
• 1/4 cup walnuts (chopped)

for optional icing:

• 1/4 cup powdered sugar
• splash of lime juice

Directions:

1. Preheat the oven to 350 F or whatever the directions are on the package of puff pastry.
2. Thaw 4 sheets of puff pastry.
3. While the pastry is thawing, chop the walnuts.
4. In a small bowl, mix the apricot jam, coconut and chopped walnuts.
5. Place the thawed puff pastry on a cookie sheet with baking parchment.
6. Put 1 tablespoon of the apricot mixture diagonally in the middle of each puff pastry sheet, from one point to the other.
7. Fold one of the empty points over to the middle.
8. Take the other empty point bring to meet, and place on top.
9. Seal together with a bit of water.
10. Do for each of the puff pastries.
11. Place in the oven to bake for 20 minutes or until golden brown.
12. When golden, remove from he oven and allow to cool.
13. Prepare an optional icing to drizzle on top.
14. Mix the powdered sugar with a splash of lemon juice.
15. Using a knife or spoon drizzle the icing over the Danish.

Serving Size: 4

Ingredients:

for the dough:

• 2 cups flour
• 1/2 teaspoon salt
• 3 tablespoons oil
• 1/2 cup water

for the filling and sauce:

• 6 nice sweet ripe plums
• 3 tablespoons sugar (divided)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon allspice
• splash lemon juice
• 1 teaspoon cornstarch

Directions:

Mix the ingredients for the dough and allow to sit, covered for 15 minutes.
Slice 4 of the plums in thin slices.
Place the sliced plums in a small saucepan.
Add 1 tablespoon sugar and the spices with about 3/4 cup of water.
Bring to a soft simmer and cook until the plums are soft and there is a nice smooth sauce.
Mix the lemon juice with the cornstarch and perhaps a bit more water.
Add to the cooked plums to thicken the sauce.
When the sauce is thick and clear, turn the heat down and keep warm on a low heat.

Make 8 small balls from the dough.
Roll the balls out to form small circles, about 1/4 of an inch thick.
Slice the remaining plums in eights.
Place 2 slices of plums with a 1/2 teaspoon of sugar on the center of the circle.
Fold the circle over and crimp he edges closed.
Bring a pot of water to boil.
Put the plum pierogi in the boiling water and cook until they begin to float – about 3-5 minutes.
Remove with a slotted spoon.
Serve the plum pierogi with some of the plum sauce.

Yield: 1 – 1 & 1/2 cups

Ingredients:

• 1 tablespoons mustard seeds
• 2 lbs. ripe plums, cleaned pitted and chopped
• 1 tablespoon oil
• 1 medium onion, chopped
• 2-3 teaspoons Chinese Five Spices
• 1 teaspoon salt
• 1/2 cup white vinegar
• 3-4 tablespoons brown sugar
• dash cayenne pepper
• dash cinnamon

Directions:

1. In a medium saucepan, heat the mustard seeds until the change color and begin to pop.
2. Add the oil and chopped onion.
3. Saute until the onion begins to soften.
4. Add the chopped plums and stir well.
5. Add the seasonings , vinegar and sugar.
6. Cook at a low heat the plums have softened and the mixture has become a thick syrupy mixture.

Ingredients:

for the plums:

• 10 plums
• 1/2 cup ground almonds
• 1/4 cup chopped walnuts
• 1 tablespoon maple syrup
• small pinch salt
• pinch cinnamon
• 2 teaspoons water, as needed

for the custard:

• 2 cups vanilla soy milk
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Directions:

Make the custard first.

to make the custard:

1. Place the vanilla soy milk in a small saucepan.
2. Add the sugar, vanilla and cornstarch and stir to mix well.
3. Bring the mixture to a slow boil, stirring constantly.
4. When the mixture has thickened, remove from the heat and allow to cool.

to make the plums:

1. Preheat the oven to 400 F / 204 C.
2. Mix the ground almonds with the small pinch of salt, cinnamon, and maple syrup to make a paste. A bit of water is probably needed to make it a spreadable paste.
3. Halve the plums and remove the seeds.
4. Fill the cavity of each plum with the nut mixture.
5. Top with the chopped walnuts.
6. Place in the oven to bake for 10-15 minutes.
7. Check after 10 minutes to see if the plums are soft, and that the nuts are not too brown.
8. When done, remove from the oven and serve in bowls or plates with the custard.
9. We garnished with a spring of mint.

Notes:

We are trying to cut down in the amounts of sugars and fats used in recipes. We find that fruit recipes often do not need any extra sugars at all. This used just a bit of maple syrup with the nuts, and a bit in the custard. It was a lovely treat. Depending on size of the plums, one full plum per person is usually enough, if they are small perhaps more.

It was only a matter of using soy yogurt and agave instead of the regular yogurt and honey. I did add some cinnamon and cardamom to a teaspoon of sugar to the plums as they warmed up. This helped to draw their juices.

Serving Size: 4

Ingredients:

• 1/4 cup sugar
• 1 cup unsweetened coconut flakes
• 1 teaspoon cardamom powder
• 1 orange zest and juice
• 1 egg replacement equivalent
• 4 ripe plums halved and stone removed

Directions:

1. Mix the coconut, sugar and cardamom in a bowl.
2. Zest the orange and then juice it.
3. Mix the zest into the coconut mixture and mix well to blend the flavors.
4. Add the egg replacement powder to the juice and beat to a froth.
5. Preheat the oven to 350 F / 177 C.
6. Cut the plums in half and remove the stone.
7. Mix the orange juice egg replacement mixture into the coconut.
8. Fill the “wells” in the plums made from removing the stone with the coconut mixture and pile it slightly high.
9. Place the filled plums in an ovenproof baking dish and bake in the oven for 15-20 minutes or until the coconut is toasted and the plums are somewhat soft.
10. Remove from the oven.
11. Serve garnished with a small scoop of vanilla soy ice cream.

Notes:

adapted from http://www.jamieoliver.com/recipes/fruit-recipes/stuffed-fruit-crumble