oh my you guys, i have a new favorite recipe!! our neighbor has three beautiful fig trees and so many figs that they ask us to come over and pick them any time we like (thank you!!). i knew we liked figs, but i really haven't ever cooked with them very much.. until this year, that is! i've eaten them plain, made fig pizza, added them to a squash roast and more, but now i have finally found the fig recipe that will stick with me forever. these rosemary stuffed figs (adapted from a recipe in color me vegan) make for the perfect appetizer and are deliciously balanced with sweet and salty. (*hint! you can make this feeling a few days ahead of time, which makes getting this dish in the oven a cinch).
- 12 figs
- 1 cup raw cashews
- ½ yellow onion, finely chopped
- 1 tbs olive oil
- 1 tsp miso paste
- 1 tbs lemon juice
- ¼ cup raw walnuts
- 1 tbs nutritional yeast
- 1 tbs fresh rosemary, chopped
- salt and pepper, to taste
- rosemary sprigs, for garnish
1) soak the cashews in water overnight (or for at least 6 hours). drain and rinse.
2) preheat oven to 450°F. sauté the chopped onion in the olive oil over medium heat until translucent (5-7 minutes).
3) place the soaked cashews, sautéed onion, miso, lemon juice, and 1 tbs of water in a blender and process until smooth. add the walnuts, nutritional yeast, and rosemary into the cashew mixture and blend until very smooth. season with salt and pepper.
4) take each fig and barely slice the bottom as to help them sit up straight in a pan. then, make a small cut crosswise across the top of each fig, making sure not to cut them all the way in half- you just want to 'open' them up enough to pipe filling in the middle.
5) spoon cashew mixture into a ziplock back and seal. snip the end of one corner to make yourself a piping bag. fill the cavity of each fig and place on a lightly greased baking pan.
6) brush or lightly spray the figs with a little oil, and roast for about 12 minutes or until the figs are soft. garnish with rosemary and serve!