FRESH PLUM TOMATOES RECIPES
VEGAN PLUM CRUMBLE WITH OATS | TINNED TOMATOES
Scottish Vegan Plum Crumble with Oats. A comforting pudding served with vanilla ice cream or custard.
Provided by Jacqueline Meldrum
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 9
Steps:
- Preheat the oven to 200c/180c fan/400f/gas mark 6 and grease a large baking dish.
- Toss the plum wedges in the cornstarch, then add the icing sugar and toss again. Spread in an even layer in your baking dish.
- Add the flour, salt, sugar and oats to a large mixing bowl and mix.
- Now add the butter and rub in with your fingertips until you have a crumbly breadcrumb-like texture.
- Pile the crumble mixture onto the fruit (if you are adding flaked almonds, sprinkle them over the crumble mix) and bake for 20-25 minutes until golden and crisp.
- Serve with vegan ice cream or custard.
- Enjoy!
Nutrition Facts : Calories 280.55, FatContent 15.61, SaturatedFatContent 8.80, CarbohydrateContent 36.16, FiberContent 2.27, SugarContent 32.27, ProteinContent 2.10, SodiumContent 147.60, CholesterolContent 36.42
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If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
- To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
- To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
- Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
- Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.
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