“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!