Vegan Dried Fig, Pistachio and Goat Cheese Spread

Yield: approximately 8-12 appetizer servings

This simple layered appetizer–so beautiful and sumptuous with its contrasting earthy colors, flavors and textures–is a favorite that I created during my vegetarian days. Back then, I used real goat cheese combined with cream cheese for the base. Omitting goat cheese was a given. But I also decided not to substitute vegan cream cheese, largely because of cost and calories, and to experiment instead with tofu and a few other ingredients to create the creamy bottom layer. I do believe I like the result even better than the original. The rest is the same except that I have since discovered balsamic vinegar reduction from my friend Trish, the genius of Mediterranean cuisine, so I use it in place of plain balsamic vinegar. The reduction is truly nectar of the gods, thick and tangy-sweet. But, if you are in a rush, plain balsamic is delicious too.




For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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