Growing up I loved peach cobbler, but the kind my mom made came from the bag with canned peaches- IYKYK. Tbh I never knew how simple it was to make it homemade. This recipe is quick and easy, all you really need is sweet ripe peaches. You can dice them or slice them, either way- this peach cobbler will be your new favorite dish for summer. Enjoy (:
Ingredients-
FOR THE PEACHES:
•3 cups sliced or diced peaches (about 4 large peaches)
•1/4 cup granulated sugar
•1 tablespoon cornstarch
FOR THE BATTER:
•1/2 cup vegan butter, melted
•3/4 cup granulated sugar
•1 teaspoon pure vanilla extract
•1 tablespoon soy milk or any plant milk
•1 cup all purpose flour
•1 teaspoon baking powder
•1/8 teaspoon salt
•dash of cinnamon (1/2tsp)- this is optional
* Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8x8 dish will work as well. You can even use a 9x13 dish but the cobbler will be more spread out. * Prepare the peaches: Slice or dice your peaches & place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish. * Make the batter: In a large bowl, add the flour, baking powder, salt, cinnamon, and mix to combine. Next mix together the melted vegan butter, sugar, vanilla and soy milk- add your liquid ingredients to your dry ingredients. The batter will be thick, with a cookie dough consistency. * Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn't have to be perfect, or cover all of the peaches. * Bake for 20-30 minutes, until the crust is slightly golden and the peaches are bubbling.
Enjoy with dairy-free ice cream(: you can store this in the fridge for up to 5 days- if it lasts that long without being eaten!
Preheat your oven to 350 degrees F and line a cookie sheet or pan with non stick parchment paper,silicone mat, or aluminum foil
In a large bowl, add your peanut butter and sugar. Mix together until creamy
Next stir in your plant milk of choice and vanilla extract. Then add a your salt, flour, and baking soda. Mix to combine. If the dough is too tough to stir, you can use your hands to mix it.
Scoop and roll the dough into about 1 inch balls and place on your non stick baking sheet. Using the back of a fork, flatten the balls into a cross cross pattern.
**Dip your fork in sugar between pressing the cookies to keep the dough from sticking on the fork**
Bake for 13 minutes! The cookies will be crispy on the outside and chewy on the inside 🧡
[make sure your peanut butter has only 1 ingredient, peanuts! And if your peanut butter is already salted then there’s no need to add a dash of salt to the dough]
I love a simple one-pot dinner and this recipe is one of my favorites! Extra creamy and full of flavor, this pasta will have everyone in your family asking for more. TIP- soak your cashews in water overnight IF you can. I rarely think that far in advance so instead of overnight, I soak mine for an hour or 2 (minimum) in HOT water. The longer you can soak them, the creamier your sauce will be! Also you need either a high powered blender or a good food processor to get the cashew cream REALLY smooth.
For the sauce-
3/4 cups raw cashews, soaked overnight and drained
1 cup veggie broth
3 tbsp tomato paste
For the pasta-
1 tbsp extra virgin olive oil
1 yellow onion or 2 shallots, diced
5 cloves garlic, minced
3-4cups veggie broth
1 lb penne pasta
1 10-12oz jar roasted red peppers drained and thinly sliced
1/4 cup nutritional yeast
1/2 tsp oregano
1/2 tsp salt
1/2 tsp red pepper flakes
3 large handfuls of baby spinach
fresh basil chopped for garnishing
Prepare the cashew sauce first. In a high speed blender or food processor, add ingredients for the sauce and blend until smooth. Scraping the sides as necessary. You can add up to 1 tbsp additional veggie broth if you need a little more liquid. You wanna be able to pour it out like a cream but not too runny.
In a big pot on medium heat add your onion and garlic, sauté 1-2 minutes until fragrant. Add 3 cups veggie broth (you can add up to 5 cups veggie broth max), penne pasta, roasted red peppers, oregano, salt, red pepper flakes, & nutritional yeast. Mix well and cover with a lid and bring to a strong simmer. Stir occasionally and mix the pasta so it all cooks even and doesn’t stick to the bottom of the pan. About 15-20min. When pasta is almost to your liking for texture, add the cashew sauce and spinach and cook with the lid on until pasta is soft and spinach is wilted. Serve topped with fresh basil. + I like eating this dinner with a side of steamed broccoli 🥦
my cashew cream blended onions and garlic I accidentally added 5 cups of veggie broth instead of 3 but it turned out great (:the pasta will start soaking up the veggie broth. Make sure to stir occasionally to keep pasta from sticking to the bottom. add your cashew cream once your pasta is allllmost to your liking also throw in your spinach and stir it all up good. Put a lid on and let the spinach wilt and the pasta finish cookingfinished pasta top with fresh basil
I love prepping these and eating them throughout the week! Super easy and all vegan- win 🥳
1 cup rolled oats
1/2 cup dairy free chocolate chips
1/2 cups ground flaxseed meal
1/2 cup crunchy peanut butter
1/3 cup maple syrup
1 tsp vanilla extract
shredded coconut
Combine all the ingredients in a big bowl excluding the shredded coconut- you’ll need that at the end. Mix the ingredients together well and let the bowl sit in the fridge for about 30 min. This helps the mixture not be so sticky when you’re handling it. Form 1inch balls using your hands and roll them next in some shredded coconut. Arrange them on a pan with parchment paper and let freeze in the freezer for about an hour to set. Put in a container and keep in the fridge- will last up to 5 days if you don’t eat them all before😂
If you don’t like peanut butter you can opt for almond butter but make sure no matter which one you choose, that the only ingredient is peanuts or almonds. Natural food stores usually have great unsalted nut butters with 1 ingredient, or try Trader Joes.
This is another one of my favorite recipes to make. It checks all the boxes for something quick, healthy, and all vegan.
1 cup quinoa- any color works!
1-2 limes
couple sliced radishes to put on top
fresh cilantro, chopped
1 jalapeño, deseeded and minced
1 can of chickpeas
1 can of corn or steam some fresh corn
2 tbsp vegan Mayo
1/4 cup of dairy free yogurt, I prefer cashew milk yogurt unsweetened
cayenne pepper, add to your liking
pumpkin seeds to put on top
vegan Parmesan cheese to put on top
Start your quinoa first. Cook it according to package details. Make sure to rinse your quinoa first! 1 cup quinoa – 2 cups water. Bring to boil and cover & cook for 15min. Let rest for 15-20min then fluff.
Next prep your other ingredients: Zest and juice your lime. Thinly slice your radishes. Roughly chop the cilantro. Trim, deseed, and mince your jalapeño. Drain and rinse the chickpeas, pat them dry. Drain and rinse your corn or steam your fresh corn and cut it off the cob.
For the elote sauce- add a pinch of lime zest, about 1 tbsp lime juice, vegan yogurt, vegan mayo, and a pinch of cayenne pepper + salt. Mix and taste it. Add more cayenne, salt, lime, as needed. You want it to drizzle nicely over your bowl like a cream sauce.
Next, heat a bit of olive oil in a large nonstick skillet and add your chickpeas. Cook until they’re lightly browned and crisped, 4-6 min. If you have an air fryer, you can put them in there also for a couple minutes. Once done, transfer to a bowl.
Then add a bit more olive oil to the pan and add your corn. Cook the corn until it’s charred in spots, 3-4min. Sprinkle with salt.
*if your chickpeas and corn are popping out the pan, place a lid over it
Get the rest of your lime zest and lime juice and add to a medium size bowl with the crispy chickpeas and minced jalapeño. Add a bit of salt and taste. Stir to combine.
Assemble your bowl- start with quinoa as your base. Top with lime chickpeas and sweet charred corn. Drizzle some elote sauce and add your sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. If you want more spice, add a sprinkle of cayenne on top 😛
Did you know quinoa is a complete protein? This means it contains all 9 essential amino acids that our body cannot make on its own. Eat more quinoa! Throw your extra cooked quinoa in a salad or add it to a wrap with some veggies. Also great to add in soups and stews!
This teriyaki tofu is probably my most favorite way to eat tofu. Perfect crispy edges paired with a simple homemade teriyaki sauce. I add just enough toasted sesame oil to help the tofu from sticking to the pan while frying. I love to eat this tofu over tri-colored quinoa with steamed brocolli as a side. Top with pickled banana peppers and sesame seeds if you have them.
First prep your ingredients and sauce! Make sure you press your tofu to get out the excess water & pat dry. Then dice into even sized cubes. Also shown is my green onions chopped- throw these in right before you add your sauce. Not shown is my broccoli cut and ready to be steamed.
Homemade Teriyaki Sauce – the best part 😛 mix together
1/4 cup low sodium soy sauce
2 tbsp water
2 tbsp maple syrup
1/2 tbsp grated ginger
1 clove minced garlic
1 tbsp cornstarch
Before you start your tofu, put your broccoli on to steam and get that started. Also cook your quinoa according to the package and set aside.
Next put 1 tbsp toasted sesame oil in the pan and add your tofu. Cook on medium- high heat and make sure you are cooking all sides of your tofu even. You want a nice golden brown pictured below
This is how the tofu should look right before you add your green onions and then the sauce
Once your tofu looks golden brown on all sides, throw in your green onions and cook for 1-2 min longer. Turn your heat down to low and add the sauce. Make sure to mix it in with your tofu and coat the tofu and green onions. The sauce will thicken as it cooks. Once it’s nice and sticky turn the heat off. Your teriyaki tofu is ready 🙂
Finished teriyaki tofu with green onions. Top with sesame seeds
Everyone loves raw cookie dough and i’m not going to act like this is better than the real thing…but it was pretty damn good and I feel less guilty eating it since I know the ingredients. Tip-you will need some parchment paper to wrap your faux dough!
1 can garbanzo beans, drained
1/3 cup peanut butter
1/3 cup maple syrup
1/2 tsp vanilla
dash of salt
chocolate chips-however many you want (dairy free)
Add all ingredients EXCEPT chocolate chips to blender/food processor. Blend together until completely smooth. Then add chocolate chips, mix, and pour onto parchment paper in the shape of a roll of cookie dough. Roll it as best you can & tie off the ends with rubber bands ~I wanted it to look like the tube of cookie dough I used to eat as a kid~ The key is to freeze overnight to get the perfect texture. Best eaten frozen or slightly thawed- not meant to be baked or cooked. Add as toppings for ice cream, oat meal, cereal, or just eat it straight up like I do :p
Here’s some additional info on why you should eat more chickpeas aka garbanzo beans!
The BEST restaurant style salsa that tastes even better after sitting in your fridge overnight!
4 roma tomatoes- cut in quarters
2 cloves of garlic
1/2 small red or white onion- cut in quarters
juice from 1 lime
1/2 jalapeno pepper – remove seeds
1 tsp salt
lil bit of cilantro (about 2 tbsps)
Start by adding onion, garlic, and jalapeno pepper to your blender and pulse for 5-10 seconds to get it pre chopped into small pieces . Next add in tomatoes and cilantro. Blend until the consistency is to your liking. Taste and add lime juice and salt as needed.
Hummus with 7 ingredients you might already have at home! I got tired of buying hummus from the store at $6+ when we eat sooo much of it, so I decided to make mine simple with items I always have in my pantry. ENJOY
4 Tbsp Extra Virgin Olive Oil
2 cans of garbanzo beans (save the liquid from 1 can ,you will need this later)
2-3 cloves of garlic
fresh lemon juice (about 2 tbsp sooo half a lemon)
1/2 tsp salt
1 tsp cumin
paprika for garnish (optional)
Add drained chickpeas, garlic, lemon juice, olive oil, salt, & cumin to blender or food processor. Also add between 3-5 Tbsp of the garbanzo bean liquid to the mixture. The more liquid, the creamier your hummus will be. Blend together until smooth and sprinkle your paprika on top!
Hummus goes great with carrots!
I started buying whole carrots, peeling them, and chopping them to eat with my hummus to make this meal even cheaper with less plastic~WIN
If you don’t like carrots, try your hummus with pita chips, tortilla chips, or on a wrap!
Here is More info on why you should eat more hummus –
geauxveg.com 