Chef Nancy Berkoff’s latest Vegan Cooking Tips column in Vegetarian Journal is titled “Quick and Easy Fig Ideas.” Here’s some of what she says:

“When you’ve gone to the market and selected plump, light green or mocha-colored figs, get ready for all the good stuff. These edible pods contain potassium, magnesium, iron, and copper, and have trace amounts of calcium, phosphorus, riboflavin, B6, and zinc. Put aside sports beverages; eat some figs!

Fresh figs are a delight to eat “as is,” on their own. The entire fig is edible, so you can use figs as a transportable snack. If you like, you can chop them and add them to cereal, yogurt, rice, couscous, stuffing, muffin batter, or salad dressings. If you’re looking for an elegant dessert, poach figs in red wine and served chilled.

Here are some ways to use fresh figs:

• Chop fresh figs and toss into cooking oatmeal or other hot cereal and in cooking grains.
• Roast whole figs with maple syrup. Allow figs to caramelize, and serve warm tossed with nuts or sorbet.
• For a fig tart, layer a cooked pie shell with thinly sliced fresh figs. Drizzle with a small amount of agave, rice syrup, or maple syrup and serve.
• Stuff figs with crumbled vegan cheese or crumbled, flavored firm tofu or seitan. Wrap in foil and bake until soft. Serve hot.
• Make fast fig chutney. Simmer chopped figs with chopped onions, raisins, and walnuts (if desired), fresh or dried orange zest, white pepper, and thyme until soft and jam-like. Serve as a condiment for everything!
• Roasting or grilling mushrooms? Add sliced figs for flavor and texture.
• Make a fig and rice pilaf. Sauté minced garlic, minced fresh ginger, chopped chilis, and chopped onion until soft. Stir in rice and chopped figs, and allow to cook until rice is fluffy.”

Read Nancy’s entire column here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_cooking_tips.php

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