Vegan Peach Cobbler
I usually do not make vegan desserts, but I was out of eggs and had a lot of ripe peaches, so I thought I’d make up a vegan peach cobbler. It turned out really good and I would definitely make it again.
Ingredients:
- 3 ripe peaches, thinly sliced
- 2 TB ground ginger
- 1/4 cup whole wheat pastry flour
- 1/4 cup oat bran
- 1 tsp baking powder (a little less if baking at higher altitude)
- a pinch of sea salt
- 1/4 cup plain rice milk
- 2 TB coconut fat (skimmed from the top of an undisturbed can of coconut milk)
- 1/4 cup pure Vermont maple syrup
Preheat oven to 350. In a Pyrex pie dish, arrange the thin slices of peaches and sprinkle with ginger.
In one bowl, combine the dry ingredients. Combine the wet ingredients in another bowl, mix well, and add to the flour mixture. Mix until just combined, pour over the peaches, and bake for 35 minutes until the top is set and nicely golden brown. Enjoy.
Grilled Veggie Skewers
- At August 30, 2009
- By megan
- In Grilled, Hazel Dell, Maple, Mushrooms, Peppers, tomatoes
0
Fresh from the farm to the table. Heirloom tomatoes, green pepper, and Hazel Dell mushrooms on bamboo skewers. Marinated in:
- 2 TB maple syrup
- 1 TB olive oil
- 2 cloves finely chopped garlic
- 1 TB soy sauce
Grill for a few minutes, turning them at least once. Don’t let all of the tomatoes burst! A perfect summer meal.
Bourbon Maple BBQ Tofu
As always, the tofu mantra goes like this:
Firm tofu, freeze it, thaw it, press it, cut it, flavor it, cook it.
Here’s the recipe for my Bourbon Maple BBQ Sauce:
- 1/4 cup mustard
- 1/3 cup real, pure maple syrup
- 1/2-1 shot Bourbon (it will have a kick, so use less if you are nervous or weary)
- 2 TB Worcestershire Sauce
- 1 TB apple cider vinegar
- 1 tsp turmeric
- 1 tsp paprika
- fresh ground black pepper, to taste
Mix all this for the BBQ sauce.
To make the tofu, pour 1/2-3/4 of the sauce in a separate bowl. Add 1/2 cup water and mix well. Add the tofu and let it marinate for an hour or so. Throw on the grill for 5 minutes on each side and enjoy with some extra BBQ sauce.
Not-So-Unhealthy-Chocolate Cupcakes
The chocolate cake part of this dessert is vegan and takes 5-6 minutes to put together. For this particular batch, I made a maple cream cheese icing just for fun.
Ingredients:
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder (I prefer to use Scharffen Berger for all of my chocolate needs)
- 1 tsp baking soda
- a pinch of sea salt
- 1/3- 1/2 cup evaporated cane juice (I usually use 1/3 cup)
- 1/2 cup walnut oil
- 1 cup cold brewed coffee
- 2 tsp vanilla
- 5 tsp apple cider vinegar
icing:
3 TB cream cheese
3 TB butter
3 TB maple syrup
Combine the dry ingredients in a bowl. In another bowl, combine the coffee, walnut oil, and vanilla extract. Measure out the vinegar into a small dish and set aside. Pour the coffee/oil mixture into the dry ingredients and mix well. Finally, add the vinegar and mix until it is just combined. Do not over mix this.
You can bake this as a cake, make cupcakes, or use whatever baking dish you prefer. Just be warned: this cake does not easily come out of the dish, so if you are planning to bake a chocolate cake that will stand on its own outside of the dish, you might look for a different recipe. I usually make cupcakes.
Lightly oil your baking dish and bake at 375. Cupcakes take 15-20 minutes, a cake will be 25 minutes or so. They’re done when a toothpick inserted in the center comes out clean.
For the maple cream cheese frosting: Put all 3 ingredients in the KitchenAid mixer and whip a few minutes until light and frosting-like. Spoon some on, or get fancy and decorate as you like.
Let’s get Social