Peach Berry Cobbler

There is a great little market not far from where I live that has fantastic deals on produce every Wednesday. This last week I was able to find peaches for about $.49 per lb. Of course, I had to buy at least a pound or two. Now that I had my acquisition, what would I do with it? I looked to find a great recipe for peach cobbler. I found this one for Peach-Blueberry...Tell me, how can you go wrong with that combination? I took it to potluck and it was scarfed up pretty quickly. I had to make another one for our family to enjoy!

Ingredients:

1 cup all-purpose flour

1/2 cup white sugar

1 1/2 tsp. baking powder

1/2 cup soy milk

1/4 cup margarine, softened

1/4 cup packed brown sugar

1 Tbs. cornstarch

1/2 cup cold water

3 cups fresh peaches, peeled, pitted and sliced

1 cup fresh blueberries (frozen work well, too)

1 Tbs. margarine

1 Tbs. lemon juice

2 Tbs. white sugar

1/4 tsp. cinnamon

Instructions:

Preheat oven to 350 degrees. In a medium bowl. stir together flour, 1/2 cup sugar, and baking powder. Mix in milk and 1/4 cup margarine until smooth.

In a medium saucepan, stir together the brown sugar, cornstarch and water. Mix until smooth. Mix in peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 Tbs. margarine and 1 Tbs. lemon juice. Continue cooking until the butter melts. Pour into an 8x8 baking dish. Evenly spoon batter over hot fruit.

As a final garnish, mix together 2 Tbs. sugar and cinnamon in a small container. Sprinkle over the batter as much as desired. (I only used half of the mixture.) Place the baking dish into the preheated oven. Bake for approximately 40 minutes or until bubbly and golden brown and a toothpick inserted in the crust comes out clean.

Yield: About 9 servings

Original Recipe was submitted to allrecipes.com by Amy Posont. I've tweaked it to make it vegan.

Curried Red Lentils

I happened upon these delightful split red lentils a few years ago, and developed one of our favorite recipes. One thing I appreciate about the red lentil is that it cooks so quickly. The stew was done before my brown rice could finish cooking!

Ingredients:

1 celery rib, diced

1 carrot, diced

1 small onion, diced

1 C. red lentils

2 C. vegetable broth (I made mine with 4 Tbs. vegetarian chicken broth and 2 cups water)

1 C. water

1/2 can lite coconut milk

1 Tb. curry powder

1/2 tsp. salt

1/8 tsp. granulated garlic

pepper to taste

Instructions:

In a medium saucepan, saute celery, carrots and onion. When they are softened, add red lentils. Cook for a few minutes before adding broth and water. Bring to a boil and add seasonings and coconut milk. Cook on medium-high heat until the soup begins to thicken slightly, then turn down and simmer until the lentils look slightly smooth and creamy. Stir occasionally to keep from sticking.

This stew is great served over brown rice. We even eat it over whole wheat toast sometimes!

Peanut Butter Cookies

Gracie and I were in the mood to bake cookies. I have an over abundance of peanut butter, so naturally the best way to use it up is make Peanut Butter cookies, right? Daddy has been gone all weekend (just arrived early this morning) so we decided to surprise him with a little treat.

This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor it adds to the dough. 1 tablespoon ground flax seed mixed with 3 tablespoons water is the equivalent of one egg. You could also use chia seed gel which adds yet another layer of protein to these delicious cookies. 3 tablespoons of chia seeds mixed with 1 cup of water yields a nice thick gel. 3 tablespoons of gel equals 1 egg.

Ingredients:

1/2 cup margarine

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar or 1/4 cup honey

1/2 tsp. baking soda

1/2 tsp. baking powder

1 Tb. ground flax seed, mixed with 3 Tb. water

1/2 tsp. vanilla

1 1/4 cup all-purpose flour

Granulated sugar

Instructions:

In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and brown sugar, baking soda and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flax seed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in any remaining flour with a wooden spoon.

Shape dough into 1-in balls. Roll in additional white sugar. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.

Bake in a 375 degree oven for 7-9 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

Tasty, tasty! Enjoy with a short glass of soy or almond milk. :-)

Vegetable Pot Pie

One of our family's favorite meals is vegetarian chicken pot pie. I remember when I was a child, we could buy individual frozen vegetarian pot pies at the health food store: chicken or beef flavor. Once in a while we'd have them for a treat and it seemed like the longest 45 minutes in the world as that delicious pot pie cooked in the oven. I'd sneak a peek at the ever-goldening crust and hope that it was ready to eat soon. Then...the moment arrived. I'd slip my fork through the flaky crust and try to take a bite and immediately burn my tongue! It was worth it. All too soon the pot pie was finished and the craving was satisfied for a while.

Unfortunately, the company stopped making those little delectable morsels of vegetable goodness. The only frozen precooked pot pies you can find now are the Amy's brand. I've tried them, and while very good, they just don't measure up to the original vegetarian pot pies of my memories.

The solution? Make my own. Here is my rendition of pot pie. I'm sure there are many wonderful recipes out there, but this is what I've created. I hope you enjoy this recipe. If you make it, please send me your feedback. I'd like to hear what additional ingredients you added or subtracted.

Ingredients:

Filling

1 T. olive oil

3 small Yukon Gold potatoes, washed and diced (red potatoes would work fine, too)

1/2 onion, diced

2 celery ribs, diced

1 carrot, peeled and sliced into bite sized pieces

2 vegetarian chicken patties, cooked and cubed

1 T. vegetarian chicken seasoning

1 tsp. granulated onion

1/2 tsp. granulated garlic

salt, pepper to taste

Gravy

1/2 cup raw cashews

2 cups water

4 T. vegetarian chicken seasoning

1 T. cornstarch

Instructions:

In a medium pot, saute vegetables in olive oil. Add seasonings as vegetables soften.

In a blender, blend 1/2 cup cashews with 1 cup of water until very smooth. Add additional 1 cup of water, chicken seasoning and cornstarch. Continue blending until well combined.

Pour cashew milk mixture into vegetables and cook over medium heat until combination begins to thicken. Stir often to make sure vegetables do not stick. Take off of heat and immediately pour into 8 x 8 casserole dish. Cover with your choice of uncooked pie crust. Poke 4-5 holes in top of pie crust to vent. Bake pot pie at 350 degrees for 45 - 60 minutes, or until golden brown. Remove and allow to cool for a few minutes before cutting through.

Complete the meal with a fresh green salad. Serves: 4 (depending on the size of pieces you cut!)

A Classic Favorite

I went to bed last night wondering what I would make for breakfast this morning. I know, I know! I really need to expand my thought patterns. I had some leftover home fries and sausage. Throw some scrambled tofu and a flour tortilla into the mix and you have one of my all-time favorite breakfast foods: the breakfast burrito. Voila! Breakfast is solved.

The breakfast burrito is so user friendly. You can add or subtract ingredients as you like.

Ingredients:

Flour or corn tortillas

Scrambled tofu

Crumbled cooked tator tots or hashbrowns

Vegetarian sausage links or patties, cooked and crumbled

Soy sour cream

Soy cheese

Salsa or Taco sauce

Olives, optional

Instructions:

Layer ingredients in tortilla. Roll and enjoy!

I made a Mexicali Tofu Scramble for my breakfast burrito this morning.

Ingredients:

1/4 of an onion, chopped fine

1/2 yellow bell pepper, chopped fine

1/2 orange bell pepper, chopped fine

1 block water-pack tofu, crumbled

Turmeric, Cumin, Granulated Onion, Granulated Garlic, Soy sauce, Oregano, Salt

Instructions:

Saute onion and bell pepper in a little cooking spray over medium heat. Add crumbled tofu to pan. Add seasonings to taste and color consistency. I only used a sprinkling of turmeric, oregano and garlic. I like the taste of cumin so added more. The soy sauce is nice because it adds a touch of saltiness with a rich flavor.

You'll have to experiment for yourself, but that's most of the fun, isn't it?? :)

Enjoy!

Breakfast Today

So, last night I planned to make waffles for breakfast this morning. I usually use a modified recipe that my mom created with granola and other ingredients (super easy!), but I didn't have everything that I needed. My husband always talks about these incredible oat waffles that he used to eat, so I decided to try my hand at making oat based waffles.

I think I may have created a new favorite! It takes a little longer than your average white flour waffle, but it's definitely worth it. Not only for your heart and digestive system, but for your taste buds as well.

Ingredients:

1/2 cup raw cashews (you could experiment with other kinds of nuts if you wanted)

7 dates

2 cups rolled oats

1/2 cup corn meal

1 tsp. vanilla

1/2 tsp. salt

3 cups of water (plus a little more as needed)

handful of coconut (opt.)

1 T. flax seed (opt.)

Instructions:

Blend cashews and dates with 1 cup of water in blender until very smooth and creamy. Add rolled oats, corn meal, vanilla and salt ~ blending with the rest of the water. Turn off the blender and stir in the coconut, if using.

Spray your waffle iron with cooking spray and pour batter onto hot waffle iron. Bake for 11 minutes. Remove and enjoy with your favorite toppings! I made a mixed berry sauce for mine.

Yield: 3 large square waffles or 7 small round waffles (give or take depending on your waffle iron)

Something Different

I know...it'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.

Ingredients:

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

Instructions:

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.