Vegan Peach Cobbler with Toasty Almond Cinnamon Streusel

It’s easy to end up with basketfuls of fruit in the Summertime and there are so many fun things to do with them, especially a pile of juicy peaches! My favorite, having grown up in Seattle among the blackberry bushes, is to make a cobbler. My mother always made a classic blackberry filling with a crispy, crunchy cinnamon streusel topping that was TO DIE FOR, and a scoop of vanilla ice cream melting on top. However, I wanted to do a more cakey variation since I has never experimented with the crust of the cakier cobblers. I wasn’t willing to sacrifice my STREUSEL though, because it was always my favorite part, so I decided to make a cakey/streusel hybrid and DELICIOUSNESS ENSUED!

We used a basic cobbler recipe and turned it vegan by substituting Earth Balance for butter and vanilla almond milk for dairy milk. It turned out DELICIOUS but quite sweet due to the additional sugar from the sweetened milk and our peaches being much sweeter than sour. It is a good idea to taste your fruit before baking with it since the flavors can be so unique and sometimes need more or less sweetening. I have tweaked our recipe a bit to rid it of the excess sweetness and assure you this recipe is ripe with SUCCESS.

What you’ll need:

6 cups freshly sliced peaches (we added a spatter of shredded coconut to this which was really fucking delicious, you could also add berries or ginger GO CRAZY!)

1 cup of sugar for the fruit, 1 cup for the batter, 3 tbs for the streusel

1/2 cup water (we used the almond milk but it was a bit sweet, though if your fruit is more sour I say use it cause it’s delicious)

8 tbs Earth Balance for the pan, 2 tbs for the streusel

1 1/2 cups self-rising flour (which is just regular flour mixed with 2 1/4  tsp baking powder and 3/4 tsp salt)

3 tbs flour for the streusel

2 tsp salt for the streusel

1 1/2 almond milk (we used vanilla but you can use plain)

1 1/4 tbs cinnamon for the steusel

4 tbs almond meal for the streusel (you can get this at Trader Joe’s for cheap)

4 tbs oats for the streusel


Heat your oven to 350 and set the cube of Earth Balance in your big ol casserole dish. Set your sliced peaches, sugar and water (or almond milk) in a saucepan until they boil, then let simmer for 10 minutes and set them aside. Put your butter boat in the oven to melt.

Now you can quickly make your streusel which is just equal parts flour and sugar (3 tbs each) with a good amount of cinnamon, some salt, 4 tbs almond meal, 4 tbs oats all mushed together with more Earth Balance. It should have a crumbly consistency and not stick too much, if it is still sticky you can add more flour and sugar. Set this aside for the topping.

Mix sugar & flour with milk very slowly to avoid clumps (you can add some cinnamon to this, it is up to you) and then pour it into the melted butter but don’t mix it in. Spoon the fruit and its syrup in by hand and just let it sit however it falls. Top with your delectable almond meal cinnamon oat streusel sprinkled generously and somewhat evenly. Bake for 30-45 minutes and show off to all your friends.

Goes great with a scoop of vanilla soy ice cream, or if you’re not vegan, a slice of brisket. Delicious!

Oven-Baked Mac-N-Cheese / Tuna Vegetable Casserole

This is a recipe I use time and time again in different forms depending on what’s in my fridge and what my stomach demands. You can use the basic guidelines to make basic baked Mac-N-Cheese with crunchy delicious breadcrumbs on top, or to make a cheesier version of a tuna casserole. This is a great way to get rid of bags of pasta, logs of cheese and cans of tuna that have been sitting around.

A few things you’ll need:

a big ol greased casserole dish

a bag of pasta (preferably macaroni but you can also use penne, bowties, smaller sized pastas)

a log of cheddar cheese (colby or monterey jack work too, but don’t do mozzerella, it’s too stringy)

a more cured cheese (something like parmesan works great, or asiago, but if you don’t mind spending money I highly recommend Manchego. Viva España!)

1-2 cloves garlic

1-2 cups cream

3 tbs butter

3 tbs olive oil

1/4 cup flour

1/2 diced onion

frozen peas

can of tuna

random vegetables (I used zucchini, cherry tomatoes, but you can also use: spinach, mushrooms, thinly sliced potato or broccoli, go crazy!)

and some old bread, bread crumbs, or home-made croutons (recipe to follow!)

First thing you need to do is boil your noodles. Boil those fuckers til they’re al dente (the half-boner of noodles), and then strain them and put them aside, rinse them with cold water so they don’t overcook. This is easy to do while you are also preparing our sauce base.

Just melt your butter and olive oil in a generously sized saucepan. Mixing butter with olive oil prevents the butter from burning, it also gives a more complex flavor to all the veggies and sauce. Add your garlic and onion to the oil mix and as you turn the heat up to medium-low start slowing adding in the flour. This is my version of making a rue which is traditionally just butter and flour, but it is the base for sooo many delicious sauces. Mine is always garlicky because I make it like I’m going to make alfredo sauce. So basically you mix the flour in slowly, bit by bit, and keep stirring as you do so it doesn’t clump up. Once you’ve got all the flour mixed it, start stirring in the CREAM and turn the heat up just a bit, you don’t want it to burn. Add the rest of the cream and keep stirring the whole time, the sauce should bubble lightly and should not be erupting or splattering like a teenage boy.

Once you have the warm, creamy sauce base bubbling in your sauce pan, start grating some cheese in (or if you’re all TOGETHER and ORGANIZED you will have already grated it and can just sweep it gently and smugly into your sauce.) I do a mix of about half the the cheddar and the hard cured cheese until I have a pretty thick and creamy sauce. This is when you mix in the frozen peas (a half a bag to a whole bag depending on how much you love peas, love, unity, respect you dirty hippie), tuna and your noodles. Get everything all sloppy and cheesy and pour half of your mix into a greased pan and give it another layer of grated cheese. Layer your vegetables on top of this with a sprinkle of salt n pepper and then some more cheese. Pour the rest of your creamy mix over the top, top with cheese (especially a bunch of the cured cheese) and handfuls of breadcrumbs, bake in the oven at 425 for about a half hour or until everything is bubbly and golden brown. I like mine really crusty on top so sometimes I’ll bake it at 450 for a bit longer.

This shit keeps so well and ALWAYS tastes good for lunch, dinner, even breakfast (which I am eating it for today.) I like a big cold glass of milk with my warm cheesey, crispy tuna mac n cheese casserole. So fucking good. The vegetable layer in the middle makes it seem healthy and really balances out the carbo-load. This isn’t quite as overwhelming as a Boston Market carbo-fatty version. This is why I love it! Well-balanced, super cheesey, delicious when microwaved, ready to take anywhere. This is a great dish to bring to a potluck, people always eat the shit out of it and make you seem like some sort of food-wizard. I am in love with this super homey & customizable recipe!

Good enough to penetrate. Enjoy!

Ginger Carrot Bread W/Raisins, Toasted Walnuts, Wheat Germ & Flax Seed (Vegan)

Today I’m attempting a variation of my friend Miyuki’s Vegan Carrot Bread that I fell in love with and ate most of. Her recipe is great on its own but I wanted to really ginger-it-up and add some wheat germ, oatmeal and flax seed.

The recipe I started from is:

Miyuki’s Slow-Bake Carrot Loaf

2 cups wheat flour

1 cup tightly packed brown sugar

1 tbs cinnamon

2 tsps baking powder

½ tsp baking soda

½ tsp salt

3 cups grated carrot (about 3 moderately sized carrots)

¾ cup vegetable oil

¾ cup orange juice

1 cup raisins

1 cup chopped walnuts

What I added was:

1/4 cup wheat germ

1 tbs flax seed

2 tbs oatmeal

1/2 cup apple sauce

1 tbs honey

1 tbs shredded coconut

2 tbs pressed ginger juice mixed with some of the grated bits

2 tbs diced candied ginger

1 tbs molasses

And I substituted pineapple papaya juice for the orange juice.

Bake at 350 degrees for about an hour (check it by putting a knife through the middle and seeing if it’s still doughy)

Really I give all the credit for this recipe to Miyuki cause it’s pretty much perfect as is, I just wanted to hippie it up a bit more, San Francisco style. I sprinkled wheat germ on top of the dough when I put it in the oven and that was one of my favorite parts, it gets all crispy and has a great flavor and texture.

THIS TURNED OUT SO GOOD YOU GUISE

It’s really spicy and gingery and light and soft. I have already eaten two big pieces. Oh goddddd. Last time I ate this bread I made a fried egg and dipped it in the warm runny, salty yolk. That may sounds weird but it was SO GOOD. Just because this is really a pretty lightly sweet bread, it’s like a sweeter toast. Oh man I love this stuff, hope you do too.