Tag Archives: coconut cream

Baked Peaches with Coconut-Vanilla Cashew Cream

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I pictured this dessert in my head long before I executed it. I envisioned raw peach halves filled to the brim with sweet cashew cream. This idea danced around in my head for several weeks.

I bought peaches every week with every intention of bringing this dish to fruition. But the peaches just sat in the fruit bowl and eventually just ended up in my belly…no cashew cream, no dessert.  There was something missing.

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Until one morning, this article came up on my Flipboard. And I was all — that’s what’s missing! I need to bake the peaches!

So I bought more peaches and set aside four specifically for this dessert.

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I call it a dessert because it’s sweet and has jelly-syrup and cookie crumbles on top. But real talk, I did eat some for breakfast one morning because well, peach and jelly. Those are breakfast-y things, right?

Baked Peaches filled with Coconut-Vanilla Cashew Cream

Baked Peaches Ingredients

  • 4 peaches
  • some melted vegan butter (enough to coat the tops of the peach halves)

Coconut-Vanilla Cashew Cream Ingredients

  • 1 cup of cashews soaked overnight and then drained
  • 1/2 cup of coconut cream
  • 2 tbs sugar
  • 2 tbs maple syrup
  • 1 tbs almond milk
  • seeds from half a vanilla bean

Jelly-Syrup Ingredients

  • 1/2 cup of your favorite jelly, jam or marmalade. I used a lemon-raspberry marmalade.
  • 3 tsp melted vegan butter (can omit)
  • 1-2 tbs of water

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Preheat oven to 400 degrees. Halve the peaches and remove the pits. Place the peaches in a baking pan and brush the tops of the peaches with the melted butter. I don’t have a brush, so I just used a spatula with a very flexible tip. Bake for 25 minutes.  While that bakes, make the cashew cream and the jelly-syrup.

Throw all the cashew cream ingredients in a food processor and blend until super smooth. I would usually bust out my Vitamix for this, but I decided to give the food processor some love. If you blend for a long time, you’d be surprised how smooth it can get in a food processor. Once smooth, store it in the fridge.

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For the jelly syrup, put the jelly in a small pot on low heat. Stir in the melted butter if you’re using it. I put that in because I had leftover melted butter from rubbing it on the peaches. Let it warm and then slowly drizzle in water until you get a syrup consistency of your liking. I used about one tablespoon of water. It depends on how thick your jelly is and whether you use butter or not.

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Next, assemble! I put a dollop of cashew cream in each peach and drizzled with the jelly syrup. We happened to have some store-bought vanilla cookies on hand so I crumbled a few of those on top too.

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I enjoyed eating this straight from the oven hot because the heat helped melt all the different components together. This ensured that every bite was creamy, sweet and peach-a-rific.

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This and That Red Curry

I’ve gotten in the habit of jotting down notes when I’m making food a mess in the kitchen. Neal doesn’t, yet he does about half the cooking in the house. One night he threw together this kick-ass red curry. So I asked him–what’d ya put in it? He just shrugged and said–this and that. This is our (mostly joking) email exchange in which I try to get some coherent recipe out of him.FakeCurry _Snapseed

Me:

How would you like an exciting opportunity to collaborate with an up and coming vegan blog? If so, read on and follow the directions…Can you type up the recipe for your curry that you made the other day before you forget? Rough estimates of quantities and measurements are fine.

Thanks,

Luminous Vegans

Him:

I would love this opportunity. Thank you. Please let me know at your earliest convenience if this will suffice:

First, quarter your red potatoes and boil them. Dice up red bell pepper, carrots and two cloves of garlic. Chop up the kale leaves. Then, saute the veggies and garlic for a few minutes with a tbsp of sugar before adding a can of coconut cream and some bamboo shoots. Also, at this time, add a tbsp of red curry paste. I like to smash and swirl the curry paste in a quarter cup of vegetable broth so it’s already broken up before getting lost in the sauce. Also add two tbsp of Bragg’s liquid aminos or soy sauce.  Squeeze half a lime into the sauce and cut up the rest of the lime for garnish. Simmer all of this for 20-30 minutes.

Kind Regards,

Neal

Me:

Thank you so much for your prompt response! We will be working hard to get this recipe out to readers.   We look forward to working with you more in the future.

Oh, but for realsies….HOW MANY potatoes, red bell pepper, carrots, kale? Estimates are fine.

Him:

M’am, with all due respects, your email was extremely pushy.

FOUR $$$$$$ red potatoes

ONE $$$$$$$ red bell pepper

EIGHT POINT FIVE $ baby carrots

FOUR kales

just estimates.

I’m not sure what the $$$$$$$$ means. I guess ya gotta get blinged out produce for this curry.  In case that wasn’t clear, the recipe is below.

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This and That Red Curry

Ingredients

These are estimates says the man!

  • 4 quartered red potatoes (or whatever potatoes you have on hand)
  • 1 diced red bell pepper
  • 8 chopped baby carrots
  • 4 stalks of chopped kale leaves (stems removed)
  • 2 cloves of minced garlic
  • a smidge of preferred sautéing oil
  • 1 tbs sugar
  • 1 tbsp red curry paste (EDIT: found out from Neal later that it wasn’t actually red curry, but Massamam Curry paste that he used. I think that any curry paste would work well though)
  • 1/4 cup of veggie broth
  • 14 oz can of coconut cream
  • 14 oz can of bamboo shoots (use as much or as little as desired. He used about 1/2)
  • 2tbs of Bragg’s liquid aminos or soy sauce
  • 1 lime

Directions

  1. Boil the potatoes until slightly tender (about 8 minutes). Drain and set aside.
  2. Sautee the bell peppers, bell peppers, carrots, kale and garlic with the oil and sugar for a few minutes in a large pot or pan.
  3. While that is sautéing, dissolve the red curry paste into the veggie broth in a small cup or bowl.
  4. Now add the coconut cream, bamboo shoots, cooked potatoes, curry paste +veggie broth mixture and Bragg’s to the sautéing veggies.
  5. Squeeze in juice from half of the lime. Stir and simmer for 20-30 minutes.

This curry is sweet and creamy with a slight kick of curry heat. We ate it with jasmine rice and squeezed a slice of lime over our individual dishes. The tanginess of the lime is a nice contrast to the other rich flavors. It made about 2-3 servings when served with rice.