Finally I’m brave enough to go out with my cute son, Adam to run a few errands and to do shopping. The best way to travel in the city is using the public transport that means it’s better to take your baby in a carrier than using the pram (at least in Budapest). Public transport and the whole city is not ready for moms and disabled people. Hopefully it’ll change very soon.
Using a carrier (like this one) has its advantages: both of my hands are free, easier to walk, to get on and off buses and the best part is that Adam is so close to me that I can feel his snuffle and his own special baby smell.
Finally when we get home we always happily tell dad what we did, where we went and what an incredible day we had (at least I enjoyed it but we should ask Adam too if he likes shopping or not ).
On a day when we went shopping I bought these delicate, juicy purple figs. It’s so rare to get figs in Hungary (although the weather is suitable to grow!) that’s why I was over the moon to get my hands on them. I was wondering how to use them… baking a fig frangipane tart or something else? Then I found one of Slyvie’s recipes and I decided to make a similar parfait dessert using these wonderful purple figs. It is not only a dessert but it’s perfect for a Sunday brunch as well.
Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble
Ingredients (serves 2)
For the crumble
- 1 cup walnuts
- 1/4 cup raisins
- 1 vanilla bean, split and seeded
- 1/4 teaspoon salt
For the yoghurt cream
- 1 cup soy yoghurt / yoghurt
- 1 medium lemon’s juice and zest
- 2 tablespoons honey or maple syrup
- fresh figs, sliced
Place the walnuts, raisins, vanilla and salt in a food processor. Pulse until chopped and crumbly.
In a bowl mix together the soy yoghurt with lemon juice, zest and honey (or maple syrup).
Place sliced figs in the bottom of a glass and top with a layer of walnut crumble, then lemon yoghurt. Repeat to create multiple layers.