Dark Cherry Clafoutis Dessert
A WFPB vegan flan custard and sweet & sour dark cherry dessert. More to come...
This dessert will be your new WFPB Vegan SOS-Free show stopper. Like many of my recipes this dish is more than the sum of all it’s parts and it also looks way harder to make than it is.
More content is coming soon, I’m a bit behind and not functioning at 100% as I recover from my maintenance treatments …read more below…
📰 In This Issue
🌱 The Recipe - Simmer & Serve Black Cherry Clafoutis
Clafoutis (pronounced Cla[w]-fu-tea) is a classic French flan (custard cake) filled with unpitted cherrys–we’re going to do things a bit differently though…
Since pitted cherries taste just as good, if not better, in this dessert (I've tried both ways many times) the way we cook the clafloutis also creates a light cake-like crust, on the bottom, that adds both texture and taste.
This is also a Simmer & Serve recipe so it's very little effort and done in under 30 minutes from scratch.
As usual, all the ingredients are also top 8/9 allergy-free, coconut-free, SOS-Free, Whole Food Vegan, and use only common, affordable, and science-backed healthy ingredients.
Find the recipe video, links, and more below…
🌱 More content coming soon… still recovering…
My apologies,
I don't usually talk about this, but I feel I should let you in on why the newsletter this week is shorter than I wanted it to be (missing the produce PDF and part 4 of the WFPB Road Map), and why I've been sending out the newsletter later in the week each week.
I'm still undergoing immunotherapy maintenance treatments every 6 months, as an extra precaution, even though I've been healthy and cancer-free for over 3 years.
The treatments wipe me out and come with side effects (often painful) that make it very difficult to function normally during them and for about a month and a half afterward. During this time I'm usually functioning at about 1/5th of my normal level–so everything just takes me a bit longer than usual as they do come with some times of debilitating pain/soreness and interrupt my sleeping patterns. Some days are harder than others.
So more content (including the March seasonal produce PDF and more of the WFPB Road Map) will be posted soon, I'm just going slower than I usually do.
Thank you for your patience and understanding with this temporary setback as I regain my strength, heal, and return to my normal healthy self 🙏
Don’t miss a single WFPB vegan sos-free dish, any free guides, road map additions, or PDFs (It’s Free!)
I will be releasing continuations of the WFPB Road Map Series including a section on Freezer Prep & Freezer Meals and more including many quick and easy recipes and prep ideas!
🔜 Coming next week: You Tell Me!
What kind of recipe do you want to see next week?
Additional recipes will also accompany next week’s Road Map Guide (part 4, coming soon!), but if there is something you’re dying for, or just think is impossible to make WFPB SOS-Free then drop me a message and let’s chat about it!
🍲 The Main Recipe: Simmer & Serve Dark Cherry Clafoutis
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This recipe was originally posted on PlantBasedProof.com and you can find the full recipe and pro tips there, or quick links below to each section.
no dairy, no eggs, no wheat, no gluten, no nuts, no tree nuts, no shellfish, no seafood, no soy, no coconut, no salt added, no oil added, and no sugar added. Sesame free/alternatives.
A creamy WFPB Vegan SOS-Free flan custard encases sweet & sour cherries and as a bonus each slice has a light and airy golden cake-like crust.
🔪 The Recipe: Simmer & Serve Dark Cherry Clafloutis
⏲️ Estimated Time: Around 25-30 minutes
🍽️ Servings: Around 4-6 servings (~$0.58 USD ea.)
💵 Cost to make: Around $2.30 USD / $3.30 CAD / €2.20
🕹️ Difficulty: Easy - Simmer & Serve
Serving size:
1/4 of the recipe
Nutrition Facts:
🔥 117.8 Calories (5.9% DV, based on 2,000 calories)
🧈 3.2g Fat (4.8% DV of 65g)
- 🥓 Saturated Fat: 0.4g
- 🚫 Trans Fat: 0.0g
- 🌰 Polyunsaturated Fat: 1.9g
- 🥑 Monounsaturated Fat: 0.6g
🥚 Cholesterol: 0.0mg (0.0% DV of 200mg)
🧂 242.0mg Sodium (10.5% DV of 2,300mg)
🌾 20.9g Carbs (0.7% DV of 400g)
🥬 3.4g Fiber (12.2% DV of 28g)
- 🍬 Sugars: 9.8g (19.6% DV of 50g)
💪 2.8g Protein (5.6% DV of 50g)
🍌 287.5mg Potassium (6.1% DV of 4,700mg)
🦴 23.5mg Calcium (1.8% DV of 1,300mg)
🔩 0.9mg Iron (4.7% DV of 18mg
🌤️ 0.0mcg Vitamin D (0.0% DV of 50mcg/2000IU)If you need help or guidance with WFPB or how to eat more healing meals please message me, I love this community, and supporting and helping you on your journey is what really drives me, I want to help as many people to fight and avoid disease as I can!
🔗 PbP Resources
Find all the resources, PDFs, guides, mini-articles, and everything else here!
If you think others might find this newsletter useful then please share it!
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If you have any questions, concerns, complaints, or just want to chat then please feel free to contact me by hitting reply to this email, tapping the button below, or let’s connect on Instagram—I'm also on BlueSky!
That’s all for today. Stay healthy and nourished!
Happy cooking!
-Chef Robert Leigh
plantbasedproof.com
contact@plantbasedproof.com