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.
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
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.