Vegan Ricecake Stack with Hummus, Pesto, Baby Greens, Fresh Figs, and Smoked Almonds

Ricecake with Hummus, Pesto, Baby Kale Salad and Fresh Figs

Yield: 4 servings

As many of you know, since July 30, I have not been cooking or eating much, though the urge is slowly coming back.

In terms of cooking, a bounty of vegan food gifts over the last two weeks made any food preparation I might do redundant.

And, in terms of eating, though I may not want much, when I do eat, I want my small meal to be beautiful, delicious, nutritious, and relatively quick and easy.  So, this simple stack gets a check in all of those boxes.

Granted, we all know, that ricecakes can be topped with darn near anything, but this is an especially good combination.  Very seasonal and satisfying.

4 ricecakes

1/2 cup hummus, homemade or prepared

1/4 cup vegan pesto, homemade or prepared

8 figs, stemmed and halved lengthwise

1/4 cup lightly dressed baby kale or spinach (I use a simple homemade vinaigrette)

4 smoked almonds

Sea salt

Spread each ricecake with 2 tablespoons hummus.  Top each with 1 tablespoon pesto and spread, leaving a border.  Divide greens among the ricecakes, and top eachwith 4 fig halves, 1 smoked almond, and a few grains of sea salt.  Serve immediately.

 

 

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4 comments

  1. Looks like a delicious little meal for a smaller appetite when you want something flavorful and nutritious. Lovely to see you getting enjoyment out of cooking and eating a bit now. Be well!
    Anne

  2. Thank you, Anne, for taking time to comment in such a gracious way. I found this little stack to be exactly as you say. And pretty enough for company, but quick enough for eating standing up in the kitchen. 😉

  3. That is a marvelous and unique combination Betsy!

  4. Thanks, Alisa, it really does the trick for me!

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