“Nothing great is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig. I answer you that there must be time. Let it first blossom, then bear fruit, then ripen.” — Epictetus
We slow-cooked this sweetly-savory recipe from The Vegan Slow Cooker by Kathy Hester (page 123) to perfection, and served it alongside wild rice and braised yellow chard. I love pretty much anything cooked with alcohol and this port-imbibed dish is no exception. This is one of my very favorite entrees. It is grain, wheat, and gluten-free, a cinch to prepare, and mouthwateringly delicious.
Fig Fact: Although considered a fruit, the fig is actually a flower that is inverted into itself. The seeds are drupes or the real fruit. Crazy!
Yum! I think I would really this. I’m not crazy about figs as dessert, but I love them in savory recipes.
Hi Bianca! 🙂 Thanks so much for your nice comment. If you like savory fig dishes then I promise you won’t be disappointed with this one!
That looks absolutely amazing.
Thank you HSD!!! 🙂 I looooove slow-cooked foods and this dish has become a regular in our recipe circulation.
Oh wow, what a stupendous meal that strikes me as both incredibly comforting and elegant. Not too many dishes can do that! It’s definitely time to pull out the slow cooker again.
Thank you for your sweet comment, Hannah, You are always so wonderfully eloquent. 🙂 I definitely recommend pulling out the slow cooker for this one!
Elegant and easy to make. A good quality vegan organic port makes all the difference.
Right again, SurfVegan! Thanks t going to the store to pick up the port! 🙂
Looks yummy! I love figs, but I didn’t know they were actually flowers. How strange!! Celeste 🙂
I just learned that myself, Celeste. So, now we can tell people that we like edible flowers! I generally don’t go in for the typical nasturtium and pansy blossoms, but I love figs. 😉