Tart gooseberries with sweet fragrant nutmeg swimming in honey-like saffron and floral rose water yoghurt; raw Gooseberry Saffron Compote.
Get your palette cleansed with a little ray of sunshine. And. glow.
This dish will tramp over any belief that vegan food isn’t easy to rustle up.
- When you’re wanting a quick and easy brekkie as you rush out the door for work
- When you’ve got a new beau/belle on a staycation with you and want something that looks visual and tastes amazing in the morning as you open the blinds
- When you’ve got a dinner party organised and want something that’s easy to put together yet looks stunning and is the bees knees
Raw Gooseberry Compote with Saffron Yoghurt is a fusion Indian breakfast dish and was inspired having crossed sandy roads across the harsh terrains of rural Pakistan.
A compote is a simple fruit sauce, usually made with fresh or dried food. Normally, it is gently simmered in its juices with sugar syrup. Unlike, jams and jellies, it tends to be eaten quicker. This raw dish – is merely the uncooked version – retaining its vitamin A and C, that Gooseberries have at their fullest and finest in their raw natural state.
Plus, that pinch of saffron, an aphrodisiac, might lead you back into bed. Who knows…
Raw Gooseberry Compote with Saffron Yoghurt is vegan, raw and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 250g gooseberries
- 25g raw unrefined sugar cane
- 350g vegan yoghurt (preferably coconut for paleo)
- 50g raw unrefined sugar cane
- Pinch of saffron
- Pinch of nutmeg
- 2tbs rose water
- Blend the gooseberries with the sugar in high-speed blender. Set aside.
- Place the yoghurt, sugar, saffron, nutmeg and rose water in a high-speed blender. Combine until the yoghurt turns a lush yellow colour.
- Serve the gooseberries with the yoghurt.