Blueberry Persimmon Parfaits

Blueberry Persimmon Parfaits
Vegan; Raw; Gluten Free; Soy Free

I made these for a Christmas Day potluck. My usual farmers market trip always sparks inspiration! I found blueberries and persimmons and found a recipe from The Global Girl. Problem, the recipe gives you no yields and how many... So, I had just enough for 8 shot glass size parfaits....

4 persimmons, peeled (if extra ripe-slice in half and scoop out)
1 pint of blueberries (save some of the pretty ones for garnish)

1. In a food processor, blend persimmons until smooth. Remove half of the mixture in a bowl and set aside.

2. In the food processor with half of the persimmon mixture add the blueberries and blend until smooth.

3. Layer first using blueberry persimmon mixture, next the persimmon and the top layer blueberry persimmon mixture. I topped each parfaits with coconut whipped cream and 3 whole blueberries for garnish.

Pomegranate Persimmon Paste

Pomegranate Persimmon Paste
Vegan; 10 minutes; Gluten Free; Raw

Now that my kitchen has been busted out of storage, I've welcomed my missed "Gourmet Sundays". Here is the first of many more to come. Super easy, the messiest part is making sure you don't stain everything squeezing the pomegranate. I used this as a spread for french toast, so delicious!

2 persimmons, chopped
2 Tablespoons of freshly squeezed pomegranate

1. In a food processor combine ingredients and blend until smooth. Add 1/8 teaspoon of maple syrup if needed to cut tartness. Enjoy, will last 2 weeks in an airtight container.

Mushroom, Radish, Persimmon Sweet Chutney

Mushroom, Radish, Persimmon Sweet Chutney
Vegan; 15 minutes; Serves 4

Bruce and I received a bottle of wine for Christmas. Like so many of our friends who know that we like our spirits, however, this one got us a sweet white. It tasted more like pure sugar, then a wine that we would pick. Well, since I refuse to waste anything I told Bruce that I can cook and bake with it. So, I'll be posting a few recipes and tips on how to use wine that has either turned vinegar or just not drinkable....

3 large button mushrooms, sliced thin
3 large radishes, sliced thin
1 persimmon, chopped into 1 inch cubes
2 small garlic cloves, minced (or 1 large one)
1/4 cup sweet white wine
2 Tablespoons olive oil
3 dried Thai peppers (you need the heat to balance the sweetness)
black pepper to taste

1. Over medium heat, combine sweet white wine and olive oil. Add garlic and saute until fragrant.

2. Add radishes and saute for about 5 minutes, or until the oil and wine take on a pinkish hue. Add mushrooms and Thai peppers, for another 5 minutes.

Serve over tofu steaks, or toss into a salad.....

Cranberry Persimmon Relish

Cranberry Persimmon Relish
Vegan; Makes 2 servings

Cranberries and fuyu persimmons make a colorful autumn relish in which the sweetness of the persimmons is a perfect foil for the tart cranberries. Fuyu persimmons, which are eaten while still crisp, are sold in many supermarkets and natural food stores. This is a perfect match for a tofurkey dinner, or even for the turkey eaters..... Hope everyone has a beautiful holiday season!

Ingredients

2 fuyu persimmons
1 cup fresh or frozen cranberries
2 tablespoons orange juice concentrate
1 tablespoon agave or other sweetener
1/2 tablespoon ground ginger

Directions
Remove stems, then coarsely chop persimmons in a food processor. Add cranberries, orange juice concentrate, agave or other sweetener, and ginger.
Process, using quick pulses, until coarsely and uniformly chopped.
Let stand 20 minutes before serving.

Nutrition Information | Per serving (1/2 recipe):
calories: 48; fat: 0.1 g; saturated fat: 0 g; calories from fat: 2.1%; cholesterol: 0 mg; protein: 0.4 g; carbohydrates: 12.6 g; sugar: 9 g; fiber: 2.1 g; sodium: 1 mg; calcium: 6 mg; iron: 0.1 mg; vitamin C: 10.9 mg; beta-carotene: 113 mcg; vitamin E: 0.5 mg

Found: www.pcrm.org

Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.