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!

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