Sunday, June 13, 2010

Peach Blueberry Cobbler

I can't think of a fruit that says "summer time" more than peaches. And I also can't think of a dessert that says "summer time" more than peach cobbler. My parents and sister were in town and my wonderful mom brought me some peaches. As delicious as peaches are by themselves, they gave me a real hankering for cobbler. I also had some blueberries in the fridge and I figured they wouldn't hurt the cobbler one bit.

Peach Blueberry Cobbler

  • 2 cups peeled, sliced peaches
  • 1/4 cup blueberries, rinsed
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup flour (all-purpose or whole wheat)
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons vegan margarine
  • 3/4 teaspoon Ener-G egg replacer
  • 1 tablespoon warm water
  • 1 1/2 tablespoons almond milk (soy or rice is also fine)
Preheat oven to 400. In a saucepan combine all of the filling ingredients. Bring to a boil. Reduce heat and simmer for about ten minutes. While the filling is simmering, mix the egg replacer and warm water in a small bowl. Sit together flour, sugars, baking powder, and cinnamon. Cut in margarine until crumbly. Mix together egg replacer and milk, then add to flour mixture. Stir with a fork until combined. When the filling is cooked, pour into a pie plate. Drop by a tablespoon full the topping onto the filling. Place pie plate on top of a cookie sheet. Bake 25 minutes until brown and bubbly. Serve warm with vegan vanilla ice cream. Serves 4.

Sunday, June 6, 2010

Red Velvet Brownies

So, I've been pretty in love with beets lately. In the last issue of Vegetarian Times there were five recipes for beets! The one I found the most intriguing was for Red Velvet Brownies. The article discussed how beets, like applesauce, are good for low-fat baked goods. They're called Red Velvet because of the reddish tint given by the beets, not food coloring. I knew I had to try them, so I just put a little vegan spin on them.

Red Velvet Brownies:
  • 1 14 oz. can beets, rinsed and drains
  • 1/2 cup vegan margarine
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz. silken tofu
  • 1/2 cup whole wheat flour
  • 2-3 tablespoons coffee, cooled
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 cup vegan chocolate chips
Preheat oven to 350. Coat 9-inch square baking dish with cooking spray. Puree beets in a food processor until smooth, scraping down the sides as necessary. Set aside. Again in the food processor, puree the tofu with coffee until smooth. Set aside. Whisk together margarine and sugar until smooth. Add vanilla and tofu. Stir in the beets. Whisk together flour and cocoa powder in a separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan. Bake for 30 minutes, or until toothpick inserted into center comes out clean. Cool, then cut into squares.