Summer Fruit Infusion

What better way to enjoy ripe, delicious summer fruit?  I think I will be eating this every day this summer…

Summer Fruit Infusion

• 3/4 c water
• 1 T brown sugar
• 1 T agave
• 4 plums, halved
• 4 nectarines, quartered
• 1/2 t dried lavender buds
• 1/2 t lemon zest
• 1/2 t vanilla

Put water, sugar, agave, lavender, zest and vanilla in a medium saucepan.  Bring to a boil for a few minutes to dissolve the sugar.  Strain to remove the lavender buds, putting the liquid back in the pan.  Lower heat to simmer and carefully add the nectarines.  Partially cover and let cook for 5 minutes.  Add the plums, partially cover, and cook 5 minutes more.  Remove from heat and let stand, uncovered, 10 minutes to thicken.

While it is perfect just as is, why not pour over your favorite dairy-free ice cream?  I used kov caramel colada (got it at Whole Foods) and it was fantastic!!

Feel free to substitute any fruit you have on hand – it would be just as delicious with peaches, apricots, and even berries!

English Sticky Toffee Pudding

I just got back from the UK and after all the wonderful vegan meals I ate there, it is an amazing meal at a place called Tibits that really stands out.  Tibits is a vegetarian buffet, but I’d guess about 80% of the items are vegan.  Everything was so delicious.  I wish so much we had Tibits here in the US!  Although all the food was great, it was the dessert that we all loved so much. I had never had English Sticky Toffee Pudding before, and boy was I missing out!  What an incredible dessert!  Of course, once I got home, I googled and tried to find the Tibits recipe online.  It seems that Tibits is coming out with a cookbook this October, but in the meantime, I had to try a different recipe.  Well, it was fantastic and very easy to make.  I could not find, however, a recipe for the chocolate cream that Tibits served with it, but I recreated it and the recipe is here.  I do plan to get back to the UK again soon, but am so happy to know that until then, I can enjoy sticky toffee pudding anytime!!!  YUM!!!

Click here for the sticky toffee pudding recipe from ieatreees, a great vegan blog.  The only change I made was that I added all of the sauce at once on top of the pudding.

Chocolate Cream

• 1 can coconut milk
• 1/4 c sugar
• 1  t vanilla
• 1/2 c melted chocolate

Put the can of coconut milk in the fridge for about an hour.  Punch holes in the bottom of the can and drain out the liquid.  Open the can and put the remaining thick coconut milk into a chilled bowl.  Beat until peaks form.  Add the sugar and vanilla and continue to beat until thick.  Fold in the melted chocolate.  Spoon over the pudding.  Enjoy!!