Saturday, July 17, 2010

Something Different

I's been a while since I've posted anything. There is a good explanation for that! Around the time of my last blog, I discovered the joys of morning sickness. I was sick for seven weeks straight, sometimes not able to get out of bed without being overcome with nausea. I couldn't think about food, much less cook, thus the quiet blog. (We are due in early October.)

Yesterday I was given a bag of plums. I've never cooked with fresh plums before, but I had seen a recipe in my recent Vegetarian Times magazine that sounded good, Plum Cobbler. Since I had most of the ingredients on hand, I decided I would put it to the test. The results? My husband thought, and I quote, " it was awesome".

My 3 year-old daughter enjoyed helping me make this dessert. She washed the plums and carefully placed most of the ingredients into the blender. It's a joy to watch her take an interest in something that I'm passionate about.

The texture of the cake-like topping is very moist due to the escaping juices of the fruit as it cooks. The cobbler has a nice contrast of sweet to tart.

2 lbs. fresh or frozen, thawed, pitted and halved plums or apricots, or trimmed, halved figs
6 oz. silken tofu, such as Mori Nu, drained
1 Tb. cider vinegar
1 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup all-purpose flour
2 Tbs. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. Spray deep-dish glass or ceramic pie dish or 9-in. square baking dish with cooking spray. Arrange fruit in layer in prepared dish.

Blend tofu in blender or food processor until smooth. Add vinegar and 1/4 cup water, and blend until smooth. Add sugar, vanilla, and almond extract; puree 1 minute or until sugar dissolves. Add flour, cornstarch, baking powder, baking soda and salt. Blend again for about 2 minutes, or until a smooth thick batter forms.

Pour batter over fruit in baking dish. Bake 30-40 minutes, or until top is golden-brown and a toothpick in the center comes out clean. Let stand for 15 minutes before serving.

*This dessert freezes well, too. Wrap the baked, cooled cobbler with foil and plastic wrap before freezing. Thaw frozen cobbler, remove plastic wrap and foil, and warm in a 350 degree oven 20 minutes or until filling is hot and bubbly.

You can find this recipe in the July/August 2010 issue of Vegetarian Times.

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