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Vegan Pigs in Plums (Smoked Almond-Stuffed Dried Plums Rolled in Nutritional Yeast)

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Pretty, healthy snacks with interesting and complex flavors can be hard to come by. But look no further!

On a recent visit to my parents’ and sisters’ home, I was poking around in the pantry for inspiration. My mother is recovering from major surgery and a lengthy hospital stay and I was there, in part, to prepare some meals. I discovered some dates and pecans and, while I didn’t cook with them, I was reminded of a favorite treat my late paternal grandmother used to make at Christmastime: pitted dates stuffed with pecan halves and rolled in powdered sugar. So pleasantly sweet, slightly sticky, creamy-chewy and crunchy—the best of all worlds!

Back home in my own pantry were some dried pitted prunes and smoked almonds. Perfect substitutes. And while I also had some powdered sugar, I wanted a more savory note. So, steps away on the counter was my always-full canister of nutritional yeast. And there was the final ingredient!

Vegan Pigs in Plums (Smoked Almond-Stuffed Dried Plums Rolled in Nutritional Yeast)

This Recipe is :

Dairy Free Vegan

Ingredients

  • Dried pitted plums (you may substitute dates or dried apricots)
  • Whole smoked almonds (feel free to substitute roasted almonds, pecan halves, etc.)
  • Nutritional yeast flakes

Preparation

  1. Place nutritional yeast in a shallow bowl.  Insert a smoked almond into each pitted plum and roll in nutritional yeast.
  2. Alternatively, you can lay the almonds on the pitted plums and fold the plums around the almonds, pressing firmly to adhere like a little taco.  Repeat as desired.
  3. Serve immediately or cover tightly until serving time.
  4. For more formal presentations or to give as gifts, I like to serve the Pigs in Plums in miniature muffin liners or candy papers on a tray, as in the photo.

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AUTHOR & RECIPE DETAILS


photo

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.


 

 

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