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.