I thought I wouldn’t have time to post again, but guess what? I finished work a bit early and just found some time to do a post. Yay.
Empanadas are delicious little stuffed pockets of goodness. They originated in Spain and Portugal and can be traced back to the 1500’s. Damn empanadas, you’re old! Both empanadas and calzones are thought to have been inspired by the samosa. I guess everyone likes to put their own spin on stuffed pockets of food…. people just love to stuff food into other food. Empanadas can be baked or fried, but I have never fried them. I save frying for pupusas.
Anyhow, some of my favorite empanadas are the ones below from Veganomicon.
More recently, I was invited to a potluck by my awesome friend of I Dream of Greenie and I decided to make some….you guessed it, empanadas! This time I decided to veganize a recipe for Spicy Duck Empanadas w/ Citrus Blackberry Dipping Sauce. The end results were pretty yummy, although they were “spiced”, not spicy. They were a success at the potluck, the first dish to be completely eaten….although, I only made a baker’s dozen so there really weren’t that many. I was running short on time, so I just made enough to fill one baking sheet. I did have enough filling and dough for a second batch, but didn’t have time to let them bake.
Now the Spiced “Duck” Empanadas can be in your mouth with this recipe.
Spiced “Duck” Empanadas w/ Citrus Blackberry Dipping or Drizzling Sauce
1 recipe empanada dough (you can use your favorite. I like the one from Veganomicon, so that’s typically the one I use)
2 cans vegetarian mock duck, drained & chopped (omg what?!?!–You can try making your own mock duck from scratch, but just warning you that it is a process and a half because the majority of recipes you’ll find will use veggies rather than seitan. If you want to skip that step, find an asian grocer and check for canned mock duck. I get mine from 99 Ranch Market in Monterey Park. While you’re there, you can get all kinds of other delicious asian goodies. Don’t be scared that it’s in a can. It’s just seitan and only has like 3 ingredients so it’s not scary. I’ve never eaten actual duck, but from what I hear, the flavors are very, very similar)
3 tbsp Earth Balance
1/2 c port wine or other full bodied red wine
1 small red onion, minced or diced finely
1/4 lb button mushrooms, chopped (you can vary this up w/ different ones. Shitakes might be nice too)
1/4 c “beef” broth (I like Better than Boullion’s No Beef flavor, but Edward & Sons also makes good boullion cubes)
1/4 c smashed roasted garlic* (see tip at bottom for roasting garlic if you don’t know how)
1 tsp ground cinnamon
1 tsp lavender
1/2 tsp red pepper flakes
1/4 c fresh cilantro, finely chopped
Citrus-Blackberry Sauce (recipe follows)
Melt Earth Balance in a medium to large skillet or saute pan over medium heat. Add the mock duck to the pan. Saute for about a minute, then add the wine. Cook for another minute or so, then add the onion. Saute the onion until it starts to look translucent or close to getting there. Then add your mushrooms. Cook until the mushroom release most of their liquid and cook a lil longer until that liquid reduces from the pan. Stir in the broth, garlic, and spices. Cook until the broth starts to cook away. Remove from heat and let cool to room temp, then add your cilantro. Your filling will look like this:
Preheat the oven to 350°F. Line two baking sheets with silpats (which you should TOTES have) or parchment if you fail at life and don’t have silpats. Sorry, that was mean, but get yourself a frickin’ silpat. It will save you $ on parchment and will help the environment by not creating so much waste w/ parchment and packaging.
Now, here you can get creative. Lightly flour a work surface and roll out your empanada dough until it’s pretty thin. Not too thin, because you don’t want it break open when you’re trying to fold these guys. Now, here you can either use a round cookie cutter, or pint glass to cut circles, or you can use a pastry cutter to cut out squares. I like to do squares so my empanadas take a triangle shape, rather than a half moon shape. Either way, cut yourself some squares or circles. The size is up to you.
Anyhow, scoop about a tbsp worth of filling into each piece of dough and fold. If you’re making triangles, you’ll want to fold one corner diagonally over the other, just like you would folding a square of paper, to make a triangle shape. Hopefully, we are all familiar with shapes so this shouldn’t be too difficult. If you’re doing circles, just place your filling in the middle and fold your circle in half to create a half moon. I generally have success just pressing the edges together to seal the empanadas, but if your fingers are failing, grab a fork and use that to press the edges down. Remember to poke or slice a vent or two for steam into the top.
Bake for 20-25 minutes, until the tops or edges of the empanadas are looking golden.
Whilst the empanadas are baking, make the sauce!
Citrus-Blackberry Dipping Sauce
1 tbsp Earth Balance
1/4 c shallot, minced
1 1/4 c fresh blackberries
1/4 c raspberry vinegar
1/4 c white wine
1/4 c orange juice
2 tbsp orange zest (zest the orange before you juice!)
2 tbsp packed brown sugar
2 tbsp pure maple syrup
Melt Earthy B in a medium saucepan over medium-high heat. Add the shallot and saute for about a minute. Add the blackberries, wine, vinegar, orange juice & zest, brown sugar and maple syrup. Reduce heat to medium and cook about 10 minutes or until it starts to turn syrupy. While the sauce is cooking, I like to smash up the blackberries with my wooden spoon or spatula. If you like very smooth sauces, you can transfer this to a food processor or blender and blend until smooth. I don’t mind the delicious little bits of food though, so I leave it as is. Use this sauce to either drizzle over the empanadas or to dip them in. 🙂
*To Roast Garlic: Preheat oven to 325°F. Start with a whole, unpeeled head and cut off the bottom with a sharp knife. If you don’t have a very sharp knife, cut off the top of the garlic. Oil a tiny baking dish (like a creme brulee dish or ramekin) with a high heat oil. Place the garlic in the dish and drizzle a tiny bit of oil on top. Cover with foil and bake for 45-60 min until the garlic is soft. Let cool slightly and the garlic should just squeeze right out of the skins when you give it a little push.
Hi. Hi blog. I feel like I haven’t seen you in so long! I have been a busy, busy little bee lately. Unlike some people, I DO NOT like to be overly busy with plans and commitments. I am, and have always been the kind of person who requires substantial alone time and a fair share of down time. Doing things like cooking up something new and exciting, reading a copy of VegNews, watching a dvd and more are all things that I love to do. Not having time to do those things and other hobbies makes me a sad, sad
panda fox. And a stressed fox. A sad, stressed fox.
Anyhow, I am hoping things will calm down for me once fall gets into gear. When the days get shorter, people usually don’t like to do as much. Does that fall under environmental determinism? Or is that just climate and weather? Who knows. I have been 3 kinds of Eddie Murphy Delirious lately, so excuse me if I don’t make sense.
Enough about me! How dare I! I have some better posts with recipes that I will try to post later this week . But for now, here is some food porn of what I have been eating lately.
The Daiya doesn’t look that melted in the pic, but I assure you it was!
Most of these recipes (but not all) were from my favorite cookbook, Jenn Shagrin’s Veganize This! You can always expect an amazing meal when cooking from Jenn’s blog or book. Love that lady!
I have had galettes on my mind lately. If you’re wondering what they are, well then, what a perfect time for me to ‘splain it to chu. The word galette is used by the French to describe a free-form pastry of sorts. I tend to think of them as free form pies, but the term loosely applies to several different types of pastry including cake-like things and oversized cookie things.
Anyhow, I will do a recipe for a galette sometime soon, but for now, I need to work on my form. Actually, I’d like to work on presentation and visual improvements with many of the dishes I make, especially desserts. I have been thinking about doing a cake decorating class at my local Michael’s store to start–yes, Michael’s has cake decorating classes! 🙂 My dishes are usually full of flavor, but I think they could definitely stand to look a little better visually. Here are some past galettes I’ve made and I think I am improving on my folding techniques. What do you think?
My first thought after making this was that I should have spent more time making the folds. Just doesn’t look French enough to me. 😉
I was a bit more successful with this Rustic Apricot and Raspberry galette I made. I like to leave my galettes open-faced so that you can see some of the goodies inside. I think I did better with this one because I made it smaller than the first, savory style one I made above. I made this one with a touch of Grand Marnier; idea and recipe adapted from Ladycakes. 🙂
This is my most recent creation. Again, this one could stand a visual/presentation improvement I think. Although, I was pressed for time when I made this one and the pie dough I had made the night before was taking absolutely forever to reach a workable temperature. It’s because I made the crust with organic virgin coconut oil as my fat, with a tiny bit of Earth Balance–then stored it in the fridge overnight. You should never store your jar of coconut oil in the fridge because it becomes unworkably hard. At the same time, it’s way more convenient to make pastry dough in advance and it’s necessary to store it in the fridge or freezer, coconut oil or not. It helps to roll the dough out into a flat disc, then wrap in plastic wrap and refrigerate. That way, it will be easier to roll out and will warm up a bit faster…but don’t let it get too warm! Oh pastry dough, you’re so high maintenance!
I think to be a proper galette, the pastry must hold a slice when cut. I feel the same way about pie. If it doesn’t hold a slice, it’s still wonderful and delicious, but I think it becomes something else. A delicious pile of sweetness can still be amazing 🙂
I’ll be working on some fall galettes or maybe an end of summer peach galette? Either way, I’ll try to come back with a recipe so you all can get to making some yummy galettes.
Lately, I have seen so many beautiful varieties of figs appearing at local farmer’s markets and Whole Foods. I decided to pick up some mission figs and some green ones. A few weeks back, I had heard something about some kind of Parisian style famous mac’ n cheese with figs and mushrooms. I have no idea whether or not people in France really eat mac’ n cheeze this way or not, but I decided to do a vegan version anyway, using both varieties of figs and cremini mushrooms.
I roasted the figs with black pepper, fresh rosemary from the garden, and honey. I drizzled a very small amount of oil in the bottom of my baking dish so that the figs wouldn’ get stuck.
I sauteed some cremini mushrooms in Earth Balance and then boiled some spelt pasta shells. I then made this sauce using yummy Daiya cheeze.
Daiya Cheeze Sauce for Mac’ n Cheeze
1 1/2 c non-dairy milk
2 tsp dijon mustard
1 1/2 c Daiya cheddar style
3 tbsp Earth Balance
3 tbsp all-purpose flour
1 1/2 tsp all natural orange food coloring (optional)
Start by melting the Earthy B with the flour and making a yellow roux. Add non-dairy milk and dijon. Whisk about 10 min. When mixture is thick and bubbly, add Daiya and food coloring if using. Taste for salt, add some if it’s not salty enough for you.
This is sort of a heavy sauce, and makes for a richer meal than most meals that I eat regularly, but it’s good to be decadent once in a while. Also, be sure you like fresh figs. Sometimes certain varieties can taste rather earthy, other varieties are very sweet. Just use your favorite or a combination or dried figs. There is lots of wiggle room for the mushrooms, so don’t feel like you have to use creminis.
Over the weekend I met up with some friends to attend a Spork Foods cooking class. Afterwards, we had planned to go to the movies. So naturally I exclaimed to myself, “what a perfect opportunity to make cupcakes!” But what cupcakes to make?!? I’ve been on a lavender kick this summer, last summer it was the green zebra variety of heirloom tomatoes. I decided to make these Lavender Fudge Cupcakes w/ Strawberry Beer. A recipe I adapted from Quick and Easy: Vegan Celebrations by Alicia C. Simpson. I used Abita Strawberry Lager for the beer, but the strawberry flavor was not too pronounced. Feel free to use your favorite quality craft beer.
Lavender Fudge Cupcakes w/ Strawberry Beer
Adapted from: Quick and Easy: Vegan Celebrations by Alicia C. Simpson
6 oz. strawberry beer
1/4 c canola oil
1/4 c non-dairy milk
1/2 tsp vanilla extract
1/2 tsp lavender extract
1/4 c plus 2 tbsp vegan sour cream– I like Follow Your Heart brand
2 tbsp unsweetened applesauce
1/2 tbsp apple cider vinegar
1/4 c plus 2 tbsp unsweetened cocoa powder
1/2 c loosely packed light brown sugar
1/2 c unbleached granulated cane sugar
2 tsp dried lavender buds
1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 c unbleached all-purpose flour
1 Recipe Chocolate Ganache–recipe follows
Preheat oven to 350°F. Line a cupcake/muffin tin with liners.
Whisk beer, oil, milk, extracts, sour cream, applesauce, and apple cider vinegar in medium to large mixing bowl and mix until well combined. Add cocoa, brown sugar, and cane sugar and whisk until smooth. Stir in the baking powder, baking soda, dried lavender and the flour and mix until fully incorporated and the batter is smooth.
Fill each cupcake liner about 3/4 way full. Bake 20-23 minutes or until toothpick inserted in the center cupcake comes out clean.
Rich Chocolate Ganache
From Vegan Cupcakes Take Over The World
Ingredients: I used different versions of the ingredients listed in the book–not really sure if it is okay to post, but it’s only 3 ingredients so I’m doing it.
1/4 c almond milk
4 oz dark chocolate
2 tbsp maple syrup
Bring almond milk to gentle boil. Remove from heat and add remaining ingredients. Stir with rubber spatula. Enjoy!
Vegan Crepes. They exist. They’re delicious. They’re easy to make. Basically, you should go ahead and make vegan crepes right now. I know what some of you must be thinking. Crepes are made of eggs! No. Not these. Thanks to Vegan Yum Yum, you too, can now make vegan crepes in a snap.
The picture above is one of the recipes listed on the Vegan Yum Yum site and it is magnificent. The only difference is that I used a combination of chanterelle and morel mushrooms, rather than chanterelle and trumpet. I don’t think I could find trumpet mushrooms at the time and I had never had morels, so I went for it. The love affair that began with morels is a another blog post for another day.
Today, I’d like to talk to you about Plum Crepes w/ “Ricotta” & Honey. I saw a recipe on Smitten Kitchen for these crepes and I knew I wanted to make them. They sounded so delicious to me! But alas!!! They were far from vegan, made with eggs and dairy ricotta cheese. So, I decided to veganize them. Naturally, I went straight to Vegan Yum Yum for the crepe recipe, but added a small bit of local honey as well as freshly ground nutmeg to the batter. I made the sweet ricotta recipe from Veganize This! by Jenn Shagrin, used mint from my porch garden, slivered almonds, and a tad bit more local honey.
For the plums, I used a combination of beautiful black, red, and green plums as well as one yellow and red speckled pluot. I should have taken pictures of them because they were gorgeous. In fact, I will try to take more pictures of ingredients before they turn into recipes. Sounds like a good idea. I had found sugar plums at the farmer’s market a few weeks ago, but couldn’t locate them this week, so I went with the others, which were equally as good. Plums are in season now, as well as pluots and other luscious stone fruit. Get to your local farmer’s market and pick some up. My personal favorite are Mirabelle plums, mostly cultivated in France, but I have been lucky enough to get them from local farmers in LA in previous summers. They are a beautiful golden color and are so sweet and juicy. I adore them, so if you happen upon them in LA, please let me know where.
But right now, the only thing you should really be doing is making the crepes from Vegan Yum Yum and adding your own yummy fillings or, veganize your favorite crepe recipe. Or try the recipe from Smitten Kitchen if you’re in the mood for something tasty and sweet.
Happy Saturday to the world! I’m having a rather lovely time not really getting out of bed this morning! And by bed, I of course mean mattress on the floor. I might even be so bold as to take another lazy cat nap after this new post. Ahhhh, I love when you have a day or some time without work or any obligations to do whatever it is that you want. Like be a lazy ass, as in me right meow. 🙂
I don’t remember where I got the idea for these cupcakes, but at some point I was thinking that strawberry, lemon and basil would make good friends together in some kind of treat. I also love to use herbs in sweets, so I was excited to make these cupcakes. I have made them a few times and fed them to all types of people, including omnivores who could not tell that they were vegan….as omnis often can’t with my cupcakes. I vow to never feed omnivore or herbivore a dry, tasteless cupcake and call it vegan. Afterall, I am vegan and I have eaten dry, tasteless vegan cupcakes….I felt like a crime had been committed against me or something….
Anyhow, please enjoy these very moist, very yummy cupcakes with lots of flavor 🙂
The Never-Dry-Always-Flavorful-Strawberry-Basil-Cupcake-with-Lemon- Buttercream
1 3/4 c unbleached all-purpose flour
1 tsp baking soda
1 c unbleached granulated cane sugar
1/2 c canola oil
1 tbsp white vinegar
1/2 tsp vanilla extract
1/2 tsp strawberry extract– I like this one, homemade w/ organic strawberries!
1 tbsp fresh basil, minced
8 oz fresh strawberries, pureed in food processor or crushed–I suppose you could probably use frozen as well
6-12 strawberries for garnish
A little bit of extra basil, chiffonade for garnish
1 recipe lemon buttercream–recipe follows
Preheat your oven to 350°F. Fill your cupcake tin with liners.
Mix the flour, sugar and baking soda together in medium mixing bowl. In separate bowl or large measuring cup, combine oil, vinegar and the extracts. Add the strawberry puree and stir to combine. Create a well in the dry ingredients and then add the wet. Stir to combine, but be careful not to overmix. This batter will be very thick, like a paste almost–so don’t worry, it is supposed to be thick. Add the fresh basil. Scoop batter into prepared cupcake tin, filling them about halfway.
Bake for about 30 min or until a toothpick inserted into the center cupcake comes out clean. Remove from the oven and let completely before you even think about frosting these bad boys!
1/4 c non-hydrogenated vegetable shortening–I like Earth Balance brand
1/4 c Earth Balance buttery spread
1 1/4 c confectioner’s sugar–sifted it if it’s very clumpy
1/2 tsp vanilla extract
1/4 tsp lemon extract
2 tbsp coconut milk creamer–I like So Delicious brand
Zest of one small lemon–Meyer lemon would be very nice as well!
Beat shortening and buttery spread in your Kitchenaid or until fluffy. You can also use a hand mixer or a strong arm 🙂 Add the sugar and continue to beat for a few more minutes. Add extracts, lemon zest and coconut creamer, beat an additional 5 minutes or so until fluffy. If you like a ton of frosting, feel free to double the recipe.
Garnish w/ strawberries and basil.
Crabs. Crabs have a bad reputation because they look like spiders of the ocean, they pinch and they’re an STD. Well, those are different crabs, but still….
Personally, I have always loved crabs….the kind from the ocean, ha-cha-cha-cha-cha! In my meat-eating days, crab was easily one of my favorite meats. I loved all different species of crab, from soft shell to Alaskan King crab and everything in between. I used to enjoy crab straight out of the shell, in the form of crab cakes, real crab salad etc.
Years ago on a trip to Maryland I ate so much crab that I got sick and swelled up from an allergic reaction. My body was like….srsly….enough with the crab already. Anyhow, that was when I started to eat much less crab. I decided a few years after that event to give them up entirely. My family used to go out to Red Lobster fairly often and I was always disturbed by seeing the crab and lobster tanks. Claws rubber banded….tiny tank….just sitting there waiting to be boiled alive….No thanks Red Lobster, no thanks. I always had a hankering to break into Red Lobster someday and steal them all to set them free in the ocean. Now y’all know who to point the finger at when you hear about it on the news 😉
Okay, moving on.
So, now I am vegan and don’t eat le crabs anymore. But, occasionally I still do miss being able to enjoy the taste of crab. Enter Match brand Crab Without The Meat.
Recently I picked up a package of this wonderful faux crab at Figueroa Produce Market in Highland Park. For those of you in LA, Figgy Produce Market is a FANTASTIC and magical place worthy of your dollar. I don’t say that often, but it’s a very well run business, with nice and accommodating staff/owners and they commonly stock hard to find items like tamarind paste, frozen yuca, and canned jackfruit. They are the only location in Southern California that sells Match products. They carry them in the freezer section and they also sell by weight in the deli.
I decided to give the faux crab a try. The guys at Figgy Produce encouraged me to try it, as they were fans and said it was delicious. I decided that I would do a Northwest Lavender Crab Cake w/ a Creamy Honey Sauce.** This recipe is easy and makes for a satisfying and yummy meal. I served this meal to a few friends and they all seemed to enjoy the flavors, so I thought I would share it with you.
Northwest Lavender “Crab” Cakes w/ Creamy Honey Sauce
1/4 c minced celery, feel free to do this with your food processor’s shredding attachment or by hand
1/4 c minced green onion, feel free to do this with your food processor’s shredding attachment or by hand
1/4 c Vegan Mayo–I love/use Follow Your Heart’s Vegenaise
1 tsp Ener-G brand egg replacer or equal amount of potato starch or other egg replacer
1 tsp dry mustard
2 tsp dried lavender–lavender buds create a little flavor explosion in your mouth. If you’d like the flavor a little less like an explosion, grind the lavender in a spice grinder
1/4 tsp unbleached sea salt
1/4 tsp cayenne pepper
2 c panko bread crumbs–I like Ian’s brand because they make a whole wheat version
1 package Match Crab Without The Meat, defrosted if frozen–or alternatively, you can make a veggie based crab cake from parsnips, carrots, celery, seaweed etc. There is a good veggie based crab cake recipe in “Skinny Bitch in the Kitch”.
2-4 tbsp Earth Balance
Creamy Honey Lavender Sauce–Recipe will follow
In a medium to large mixing bowl, mix the celery, green onion, Vegenaise, egg replacer, mustard powder, lavender, sea salt and cayenne. Then stir in your faux crab. Mix 1 c of the panko bread crumbs into the mixture. You should now have a mix that you can mold or press together with your hands. If for some reason your mixture is too wet, add more egg replacer and a bit more bread crumbs. Place your remaining bread crumbs in a shallow bowl or on a plate.
Shape the crab mixture into patties. You can decide if you want them bigger or smaller, depending on how many people are going to eat them or whether or not they will be served as an appetizer or a main course. I made about 11 cakes. Press the cakes down into the panko bread crumbs, making sure to get both sides. After you’ve made all of your cakes, store them in the fridge while you make the sauce, set the table or prep your other dishes like salad etc.
When you are ready to make the cakes, heat the Earthy B in a skillet or saute pan over medium heat. Once the Earthy B is melted and your pan is hot, add 4-5 cakes and cook them for a few minutes on each side. The smaller your cakes are, the faster they will cook–the larger the cakes, you’ll need to add a little more time. Use a spatula to give them a peak. If they look golden, flip ’em! If not, give them another minute. Place the cooked cakes on a plate lined with a paper towel. Wipe out your pan and then do the next batch, using the same routine as mentioned above.
Place a dollop of sauce on top of each cake. If you want to be really fancy, cut up some lemon wedges and parsley for garnish. 🙂
Creamy Honey Lavender Sauce
3/4 c Vegenaise
1/4 c vegan sour cream–I use Follow Your Heart’s Vegan Gourmet Sour Cream
1/4 c lavender honey, or plain honey. If you are a very strict vegan and you do not eat honey, sub agave or brown rice syrup
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1 tsp dried lavender
unbleached sea salt and freshly ground pepper to taste
Optional: 2 tbsp chopped cilantro
In a small bowl, whisk everything together. Then add your salt and pepper to taste and the cilantro if you’re using it.
I served my cakes w/ a simple side salad of mixed mesclun greens, and homemade croutons.
**I do eat honey! And…da da daaaaa, I still consider myself a vegan. I try to avoid honey when I don’t know or can’t find out what the source of the honey is. I will have to do a separate blog post on this subject, but bees are very important to me, all humans and Earth’s ecosystem and I try my very hardest to support and protect our little pollinators whenever possible. For me, this includes buying humane, unheated, locally sourced honey from bee keepers who deeply care about what they do and act as guardians to these little wonders that literally make our Earth beautiful and fruitful. 🙂 Buzz Buzz!
Movin’ to the country, gonna eat a lot of peaches!
At least I think that’s how the lyric goes. Does anyone remember ‘The Presidents of the United States of America” band? I was never really a big fan, but “Peaches” was always a good song. Mostly because peaches are awesome and they really should have their own song. I would write a song about them if I wrote songs, but thanks to the Presidents, I don’t have to. Good lookin’ out guys.
Summer is the season for peaches and all stone fruit. They are at their very best right now, wearing fruit sized tuxedos and trying to charm us all with their vibrant colors and delicious tastiness. I picked up some white peaches at the farmer’s market and they were truly some of the best peaches I have ever eaten. They were organic, but still very big and had a wonderful sweet aroma….like if you closed your eyes and took a deep breath in through your nose you might find yourself on a giant floating peach full of friendly insects and some kid named James.
I decided to go back to the farmer’s market and buy some more white peaches. I brought them home and had planned to make a yummy jam or something with them, but instead I ended up making Balsamic Peaches. I used a very simple recipe from Bryant Terry’s Vegan Soul Kitchen, which is easily one of my top 5 favorite vegan cookbooks of all time. You make a simple marinade of balsamic vinegar, agave and freshly squeezed orange juice (Mr. Terry is all about the freshly squeezed and it’s totes worth it). You marinate the peaches for a few minutes and then saute them in the marinade. The result is a delicious warm dessert or breakfast. Mr. Terry also suggests serving these with Cashew Cream. I took his advice and whipped some up in my good pal, the Vitamix. As a finishing touch, I sprinkled on just a little bit of cinnamon sugar. The peaches are already very sweet, and the marinade is sweet, so I didn’t want to overdo it with the cinnamon sugar.
More about our friend, the peach:
These little wonders originated in China and are considered part of the almond family. I think that’s why the pits look like almonds!
The only major difference between a peach and a nectarine is that peaches are fuzzy and nectarines are smooth. You can substitute nectarines for peaches in most recipes.
Peach in French, is peche!
Before I was vegan, Caprese salad and and sandwiches were one of my favorite things to eat. I thought they were a thing of the past until recently. The wonderful Spork Sisters introduced me to a vegan version of Caprese salad with a balsamic reduction that was out of this world delicious. It turns out that Follow Your Heart’s Vegan Gourmet Mozzarella tastes really outstanding right out of the package.
To change up the traditional Caprese even more, I decided to use fresh organic yellow peaches in place of tomatoes. I also mixed a barrel aged dark balsamic with a little bit of an aged peach white balsamic vinegar that my most amazing friend Bess got for me–I will have to do another blog post on the store she bought it from, Oliana (located in West Hollywood) which is AWESOME. So awesome. Anyhow, the result is a delicious and light snack or lunch. It’s good just as traditional Caprese salad or it’s delicious as a cold sandwich. If you’d like to do a Caprese panini with melted cheese, use the Daiya brand vegan cheese. It melts better than Follow Your Heart, and the FYH brand really shines in its unmelted state.