Whirl up this fig sauce to use as a no-fat salad dressing or spread. In the picture below, it's shown tossed with bok choy, carrots, and chickpeas with Mission, Kadota, and Brown Turkey figs for a complete lunch.
No-Fat Fig Sauce
Active time: 2 minutes. Total time: 2 minutes 4 servings. Oil free, vegan.
- 4 figs (120 grams)
- 1/4 cup chickpea broth
- 2 tablespoons balsamic vinegar (try Whole Foods' 365 Organic brand or Newman's Own Organic)
- few drops chipotle hot sauce (try Tabasco's)
- pinch salt
- Remove stems from figs. Combine all ingredients in a food processor or blender. Process until smooth.
- Taste and adjust seasonings. Refrigerate any extra for up to four days or freeze.
- If you don't have chickpea broth, use a tablespoon of chickpeas and three tablespoons of water instead.
- Of the three types of figs above, my favorite for this sauce is Mission. I grow the other two already, but will be adding a Mission fig tree soon.
- Figs might seem like a luxury, but they are one of the easiest fruits to grow organically at home. They also don't travel or keep well. I found these organic figs at Whole Foods Market for $3.95 a pound, marked down from $10.95! I'm going to buy more so I can make fig sauce to freeze for the winter and as gifts.
- Balsamic vinegar doesn't appear in Cook for Good recipes. This sauce scrimps by not using expensive olive oil, so it splurges on figs.
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