Tag Archives: blueberry cobbler

Welcome Food Surprises

When little things become amazing things.

Little thing:

I jokingly told Neal that he should make me breakfast on Saturday.

Amazing thing:

He not only made me breakfast, but he made it a nice spread with a tropical twist because he knew I had tropic lust. (tropic lust: noun, the desire for all things tropical when you see people’s tropical vacay pics on instagram).

French toast (recipe here) with coconut shavings and maple syrup.

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A virgin pina colada with coconut water, fresh pineapple, coconut cream, almond milk and ice.IMG_6550 _Snapseed

Little thing:

A friend texts suggesting we all eat and hang out at their pool.

Amazing thing:

We not only hang out and have good times, but it spontaneously turns into an amazing shared vegan meal!

It was a “build a plate/bowl”¬†smorgasbord.vegspread

Left side below: watermelon, basil, strawberry and tomato skewers with a sweet balsamic dressing; Udon noodles with bamboo shoots, baby corn, and tofu with a soy and sesame dressing; and nachos with black beans, scrambled tofu, fresh corn, mushrooms, tomatoes, and green onions covered with a salsa and melted Daiya mix.


Right side above: Jasmine rice topped with bbq soy bits, slaw, green onions and ranch (this was what we brought and it was our nod to¬†Native Bowl’s Mississippi bowl).

I had seconds of everything!

And for dessert we had open-faced s’mores and a lovely blueberry cobbler made with organic blueberries and oats.

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My only regret is that I could not make more room in my stomach because I wanted to keep having magical tastes in my mouth.

Blueberry Cobbler

This is such a quick and easy yummy dessert to make. The recipe is as follows:

2 12-oz packages of frozen blueberries
1/3 cup plus 4 tbls sugar
1 1/2 cups plus 2 tbls all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks (6oz) Earth Balance (or vegan margarine) cut into small pieces
2/3 cup soymilk
1/2 tsp pure vanilla extract

1. Preheat oven to 365 degrees. Grease an 8×8 baking dish.
2. Mix blueberries with 1/3 cup of sugar and 2 tbls of flour and pour into baking dish.
3. In a large bowl, whisk together the remaining 1 1/2 cups of flour and 3 tbls of sugar with the baking powder and salt. Cut the Earth Balance into the flour mixture until it resembles coarse meal. Add the soymilk and vanilla and stir to form wet, sticky dough.
4. Drop rounded teaspoons of the dough over the blueberries.
5. Sprinkle remaining sugar on top of dough.
6. Bake for 45 minutes or until top is golden brown and the fruit is bubbling out from the crust like this…

This recipe was veganized from a Rachael Ray recipe. Also, we used a combo of raspberries and blueberries in the one we made and I imagine you could substitute any fruit you like! In fact, for the upcoming holiday, we plan to make a peach and blueberry cobbler. Its plenty fabulous on its own but also nice served warm with a scoop of vanilla soy ice cream.