Tag Archives: peaches

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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The story of how Pearl (couscous) went from drab to fab

It was a dark and stormy night getting late in the evening and I had no motivation (or inspiration) to make dinner.  So I started scrolling through this Whole Foods app thingie to try to get ideas and came across this (not vegan) recipe that used pearl (aka Israeli) couscous. I thought to myself—Hmm, I think I’ve got a jar of that in the pantry somewhere and I haven’t had couscous in awhile. Not a huge fan of tiny couscous, but I love this bigger pearl couscous because it tastes more like pasta. Which I guess it kinda is. Wait, what is couscous??? Oh, ok.  It is basically tiny pasta balls. Cool. Thanks Wikipedia.

Couscous seemed simple enough. I decided to just cook up the couscous and mix it with whatever veggies we had and some olive oil, salt and pepper. When I took stock of our produce situation I realized we had peaches that needed to be eaten along with a bag of king trumpet shrooms. Ok, if I was gonna have the king trumpets they had to be grilled like last time because they were delicious that way. And since I had the grill pan out, I decided I might as well grill the peaches too. Then I realized I had way more peaches than I needed to grill so it only made sense to use the extra peaches to make sauce to go over everything.

And that’s the story of how a  “well ya gotta eat” meal turned into a “blog about it” kind of meal.

I loved this salad because it wasn’t really a salad. It struck a nice balance between crisp freshness and grilled savory-ness all enveloped in summer sweetness  thanks to those Georgia peaches!

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Pearl Couscous Salad with Grilled Peaches

Ingredients

  • 1 1/3 cup pearl couscous
  • 1 3/4 cup veggie stock
  • 1 chopped cucumber
  • 2 whole peaches for the sauce + 4 sliced peaches for grilling
  • 2 garlic cloves
  • olive oil (amount varies)
  • maple syrup (amount varies)
  • salt and pepper (amount varies)
  • 16 oz bag of king trumpet mushrooms sliced to “scallop” sizes
  • 2-3 stalks of chopped green onion

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Directions

  1. Toast the dry couscous with 1 tbs of olive oil in a small pot on medium heat for about 5 minutes. Stir frequently. Parts of the couscous should get golden in color.
  2. Add in the veggie stock, turn the heat down and let it simmer for 10-12 minutes until the broth is absorbed and couscous is tender.
  3. Throw the cooked couscous in a large bowl with the cucumber and toss it with a drizzle of olive oil and salt and pepper to taste. Set aside.
  4. For the sauce, throw the garlic cloves and the 2 whole peaches (pits removed) into a blender along with a small drizzle of olive oil and maple syrup and a pinch of salt. Blend. Taste. Add more salt and pepper to taste. Blend again. Continue blending in small amounts of olive oil, maple syrup, salt and/or pepper until you get desired consistency and balance between savory and sweet. Set aside.
  5. Grill the 4 sliced peaches along with the king trumpet mushrooms.
  6. Put everything together by layering the grilled peaches and mushrooms on the couscous salad and pouring the peach sauce on top. Top with the green onions for presentation and taste!

Georgia Peach-y Slaw

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Dude, why are you buying peaches from South Carolina?– is what I should have said to the man buying peaches clearly marked as being from South Carolina at the farmer’s market.  Because right beside the South Carolina peaches were Georgia peaches. Hey guy, don’t cha know peaches are Georgia’s jam! Not like jelly jam but like that’s my jam JAM!

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But I didn’t say anything. Maybe I should have. The only thing I did was buy a lot of peaches of Georgia origin.

This quick, one bowl, sweet and tangy peach slaw was a result of my passive aggressive peach buying. It works great as a stand alone side dish or atop bbq jackfruit in a sandwich.

Peachy Slaw

Ingredients

  • 1/8 cup of apple cider vinegar
  • 1 tbs of olive oil
  • 1 1/2 tbs of maple syrup
  • salt and pepper to taste
  • 16 oz bag of pre chopped cole slaw mix (don’t judge)
  • 4 medium peaches, chopped
  • 1 cup of cooked corn
  • 1/3 cup of chopped cilantro (or more…I just threw some in because we had some in the fridge)

Directions

  1. In a big bowl mix/whisk the apple cider vinegar, olive oil, maple syrup, salt and pepper.
  2. Throw in the cole slaw mix, chopped peaches, corn and cilantro.
  3. Give it a good stir. I find folding it works best.
  4. Taste it. Add more salt and pepper as needed.

This makes quite a bit, way more than Neal and I could eat. It can be eaten immediately if desired or stored in the fridge, though I think it is best to eat this within a day for that crispy slaw crunch.

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Raw-vocado salad

Peachy-pineapple pico de gallo + avocado = get in mah belly.

For the pico de gallo (approximations, because I hate cleaning measuring spoons):

  • two roma tomatoes deseeded
  • two peaches
  • 3 pineapple rings
  • 2-3 stalks of celery
  • small red onion
  • handful of cilantro
  • 1 jalapeno
  • at least 2-3 tbs of lime juice (probably a bit more)
  • salt to taste

I chopped up all the produce, threw in the lime juice and salt and stirred it all up.

I then put two avocado halves in a bowl, threw some chopped lettuce on it and piled on the pico de gallo making sure to dribble its yummy juices over everything.

There was plenty of pico de gallo left over. Some ways to use the leftover pico de gallo for other good eats might be to scoop it up with tortilla chips, eat another raw-vocado salad, mix it with black beans and eat it that way or use it as a taco topping.