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Fall, Recipes, Sweet Stuff, Vegan  /  December 7, 2020

Persimmon and Thyme Galette

I have a tendency to take my favorite fruit of the season and make a galette out of it. This persimmon and thyme galette is the result of that obsession. Like pie, except a bit less perfect and more forgiving!

No matter what you put in a galette, it will probably work out. That’s why I’d consider a galette pie’s messier, more-forgiving cousin. Try to treat it with care, but if things get kinda messed up along the way, it’s fine. The beauty of a galette is that it is YOUR galette and if it looks different from the other galettes out there, that makes it all the more beautiful.

I stand by the fact that persimmons are the best winter fruit, so obviously I bought 20 and used some of them for this galette. The flavors are all the warm flavors you want in winter, with ginger, nutmeg, brown sugar, orange juice, and a healthy dose of thyme, though you can use any herb you have on hand.

The Rundown

1. Make the crust an hour ahead of time. You want the crust to be easy to deal with, which is why it needs to set in the fridge first. I made the crust with equal portions of spelt flour and all-purpose flour. I love spelt flour because it’s a whole grain flour rich in fiber and minerals, but it doesn’t make things as dense as whole wheat flour would. This crust used vegan butter to make it plant-based and it was totally hassle-free. Whatever you do…make sure you use some type of butter. Subbing with oil will not work here.

2. Make the filling! I decided to keep it simple and just combine persimmons with a few other ingredients, but you can make a persimmon jam too if you want. This was lovely on its own though. This filling uses orange juice and orange zest, but you can sub lemon zest and lemon juice for a slightly different flavor profile. The sweetener is brown sugar, but you can also sub coconut sugar.

3. Assemble the galette. Roll out the crust. Pile on the filling, leaving at least an inch of space at the perimeters. Fold the crust over and bake that baby!

Persimmon and Thyme Galette

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Servings 1 10-inch galette

Ingredients
  

Crust

  • 1 cup spelt flour sub whole what pastry flour or all purpose flour
  • 1 cup all purpose flour
  • 1 tsp sugar
  • ½ tsp sea salt
  • ½ cup (1 stick) vegan butter
  • 7-10 tbsp ice cold water add more if necessary

Filling

  • 4 persimmons, sliced
  • 1 tbsp orange juice sub lemon juice
  • 1 tsp orange zest sub lemon zest
  • 2 tbsp brown sugar
  • 1 tbsp fresh thyme
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp grated ginger
  • ¼ tsp ground nutmeg

Instructions
 

  • Combine flours, sugar, and salt for the crust. Add to a stand mixer bowl or.a food processor and process with cubed butter. Add a few tbsp of cold water at a time to get the dough together.
  • The dough should not be sticky and it should be easy to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes or longer.
  • Preheat oven to 400 F.
  • Slice persimmons and combine with all filling ingredients.
  • Take crust out of the fridge, roll it out on a floured surface, and add the filling, leaving ~ 1 inch of empty space at the perimeter. Fold the crust inward. (Optional: wash crust with nondairy milk – I didn't and my crust ended up super crisp.)
  • Bake for 35 min at 400 F (until crust is golden brown). Top with almonds, more thyme, and frozen coconut yogurt (as pictured) or your favorite ice cream!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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