I did manage to put my twist on the Atlantic classic Blueberry Grunt recipe... my version being a healthier, flavorful Berry Apple Grunt.
Growing up, picking blueberries was one of my favorite things to do with our family. We could drive out to spots in the country and just pick for hours. I loved it. The berries we picked in the wild were much smaller than the berries I now buy out west. And although I prefer the sweetness of the big plump blueberries, the wild blueberries of Newfoundland are certainly more flavorful.My version of this recipe uses a combination of blueberries, strawberries, and apples, and is made without white flour or white sugar. As you might suspect, I've also made it wheat-free and without margarine.
While this is classified as a dessert, my version is not overly sweet. I've made it for breakfast for the girls, pairing it with soy yogurt. If you do make it for dessert, try serving it with some non-dairy ice cream or Macadamia Maple Butter Cream from ed&bv.
The method of cooking is simple. The berries are combined with sweetener and flavorings in a saucepan. As it simmers, sweet batter dumplings are added to the mixture, and the pot is covered for the dumplings to steam and cook. The name 'grunt' comes from the sound that the steaming berries and pudding make as it cooks in the covered pot.
Personally, I've never heard any grunting from the dessert... only grunting from family asking for seconds.
19 comments:
haha yes - only "good" grunts can come from those who taste this fabulous dessert; and I love how you've included a traditional recipe from Atlantic Canada (veganized, of course)!!
I've had my eye on this recipe...it's grunt season!
I've never even heard of a grunt, until your cookbook. And boy am I glad that my first encounter with one will be your healthy vegan version. And you bet I'll be grunting for "more, more, more!"
I have all three books and I cannot find this recipe. Is it in one of your books?
veggiegirl, this one was fun and easy to veganize... others like cod tongues, well, I don't think I'll go there. :)
urban vegan, agreed, grunt is cold-weather comfort food!
Oh Teresa, imagine if I had tried to play with some of the other recipes from Newfoundland... like fish 'n brewis (pronounced 'broos'), figgy duff, or toutons! Now there's a few names I'm sure you've never heard!! :)
Robin, the recipe is on p.182 of ed&bv... "Berry Apple Grunt". pls let me know if you still don't see it.
I don't know why I didn't see it before~ Thanks!
this is currently on our stove... smells so good! and such fun to have some desserts from back home.. i was born in nova scotia, and my grandparents were proud newfies!
You caught my attention with the grunt, but really drew me in with the hint at a Macadamia Maple Butter Cream. YUM
That looks so sweet and tasty. I love fruity concoctions. :)
This looks great!
BTW..I started a new thread on Vegan Freaks about your new book....everyone is raving!!!!
Looks yummy! I love your blog but it is frustrating at times. Is this in your book (I know, I know - it's on my wishlist!) or did you post the recipe somewhere? I want to make this but it's not clear where I could find the recipe...
Dreena, I see the answer to Robin. Looks like I may have to give myself an early Christmas present!
I was just reading about the difference between grunts, crisps, and crumbles - and didn't really get what a grunt was. Now I know! thanks!
dreena, i'm making your jumble-aya tonight for supper. do you think that any leftovers will freeze well? it seems like a great, nutritious post-baby meal :)
Michelle, I had no idea you had Newfie relatives. ahhh, small world! For your q about the Jumble-aya, I've never frozen it, though I've kept leftovers refrigerated for 4-5 days and then reheated just fine. I think it would freeze okay though. The rice might break down a touch when you thaw it... but that wouldn't stop me from doing so. Plus, when you're postpartum, you don't care quite as much about the texture being just perfect... you're just a STARVING breastfeeding mama, right? I'm so excited for you... time is soon approaching!!!!
Dark Faerie, thanks a bunch for starting that thread!! :) I had to take a looky-loo, and yeah, the initial reports are pretty cool. I always hope to have enough variety in tastes and textures that any one person can find at least a half-dozen or so recipes to suit their likes. Taste is so personal, as is texture for that matter, so I know that any given recipe may not appeal to someone. So, seeing some good early feedback about the recipes is just awesome! Did I just ramble again? Yeah, yeah, yeah. Oh well. Thanks again for your support. :)
Hi Doug, glad the confusion is cleared up. I have posted some recipes from ed&bv, and will continue to along the way (I've just posted a new cookie recipe). I just cannot post each recipe I blog about... or I'd be posting the whole book! (I know, works for all of you, but my publisher wouldn't be so thrilled)!!
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thanks again everyone for dropping a note!
We had a Halloween party last Saturday night and I made several of the recipes from ED&BV. Each recipe was a hit, including the cashew dip and cinnamon tortillas, olives and sun-dried tomato hummus and the spiced nuts (just to mention a few). The guests were quite appreciative that the food was dairy and wheat free since some of my friends have food
sensitivities and allergies.
Today I made the apple-hemp muffins from Vive and they were moist and so delicious -- an excellent prerun snack.
The Veggie Vixen
P.S. I can't sing your praises on Amazon b/c I bought ED&BV from Chapter's.
Hiya, veg vixen! Too fab!! Love that report, thanks for sharing, and it's always a bonus when our vegan foods appeal to those with allergies/sensitivities. Don't you wish Halloween was set on a Sat every year? I do - it's much too crazy doing all the prep and kids' activities on a weekday with school the next day!! Sounds like you had a great time. :)
I remember picking wild blueberries as a child in Cape Breton. One summer we had an entire deep freeze filled with blueberries! Its been awhile since I've had blueberry grunt and I was quite excited to see you included a recipe in ED&BV for it! I can't wait to give it a try.
I've been drooling over this recipe for a while now and I am wondering how to make it without margerine? Would applesauce work?
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