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!

Roasted Corn & Black Bean Salad – High Fiber, Low Fat, Totally Fucking Delicious

Sometimes after BBQs a couple ears of corn go uneaten and end up in our fridges, neglected and under-appreciated. When I gaze upon this foresaken maiz, I see a world of opportunity, creativity overtakes me, and I am forced to concoct one of the most delicious dishes for Summer eats, ever. This is of course, my take on a roasted corn and black bean salad. Simple, light, high fiber, low-fat and vegan, even if you’re not a healthy hippie you will love the crunch of this dish.

For this recipe you will need:

– a can of black beans (salted or unsalted depending on your blood pressure)

– a few ears of corn (the corn to black bean ratio is up to you, I use at least 2 ears of corn)

– a red pepper & a green pepper

– cilantro

– a lemon

– olive oil, salt, pepper to taste

– Other things you can chop up and add are: onion (red onion looks especially nice), avocado (gives this a nice creamy taste I love and is really charming if you end up using it for salsa, just make sure to add it last so it doesn’t get mushy), sliced cherry tomatoes, jalapeno, diced orange or tangerine, pineapple, celery or quinoa. All delicious and add a different slant to this basic recipe.

I tend to like my corn re-roasted once I remove the husk. It gives it this nice brownish/charred look, which on top of the golden yellow, looks really fantastic in a salad. I lightly oil a skillet and rotate the corn on it about every 30 seconds. Once the corn has a nice color to it and smells good, I remove it and slice the kernels off with a paring knife. Then you can add your RINSED can of black beans, I rinse them so they don’t have that slimey liquid they come in. Dice your peppers and chop your cilantro and add them in too. Squirt lemon over everything to taste, and add your olive oil, salt and pepper if that’s your bag.

As you can see, this salad is so simple even cooking-impaired bachelors could make it, and it just happens to be really healthy and keep really well. It can be used in a variety of ways other than just a salad to be eaten with a fork. it makes a great salsa, is a great topper for burgers, is great fried up with eggs or wrapped up in a tortilla (with or without the eggs/bacon/cheese and some meat/tofu.) It is so versatile and such a great base for many other entrees, I really love to make it.

Hope you enjoy eating it as much as I love blabbing about it!

Roasted Corn Black Bean Salad The Morning After