PEACH MANGO CRISP

PEACH MANGO CRISP

8-inch pie pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 8

Filling

2-cups of sliced and peeled peaches

2-tablespooons-lemon juice

1-tablespoon arrowroot powder

1 mango peeled and diced

Crust

1-cup oatmeal

½-cup whole-wheat pastry flour

¼-cup oil

1/4-cup agave nectar

Mix in a glass bowl the peach slices, diced mango, lemon juice, and arrowroot powder. 

Place fruit into pie pan.  

In another bowl, combine oatmeal, flour, oil, and agave.  Spread the crumb topping evenly over the fruit. 

Bake at 350 degrees for 30 minutes or until golden. 

STRAWBERRY CREAM CAKE

STRAWBERRY CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

1/3-cup ground flaxseed

2/3-cup agave nectar

1-cup nut, rice, or soy milk

1/4-cup coconut oil

2-teaspoons vanilla

1-tablespoon white vinegar

2-cups whole-wheat flour

1-teaspoons baking powder

1 1/2-teaspoons baking soda

1/8-teaspoon salt

In a standing mixing bowl mix together the flaxseed, agave, milk, oil, and vanilla,

In another bowl, whisk together the flour, baking powder, baking soda, and salt. 

Mix vinegar to the wet ingredients just before adding the dry ingredients.   

Add the dry to the wet and mix until uniform. 

Pour the batter into the pan. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

While the cake is baking prepare the strawberries and vanilla cream. 

STRAWBERRIES AND AGAVE NECTAR

1 pound strawberries with leaves removed

1/4-cup agave nectar

 

Mix the agave into the strawberries by hand smashing all the berries.  Refrigerate 

VANILLA CREAM

Preparation time: 5 minutes

Yield: 1½-cups

1 container (12.3ounces) silken tofu

¼-cup agave nectar

2-teaspoons vanilla

Blenderize all ingredients until smooth.  Chill.

Cool the cake. 

Remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover the bottom with the strawberries.    

Place the other half of the cake back in the pan.

Cover with vanilla cream and decorate with blueberries.   

Refrigerate.

BAKED BEANS

Summer picnic time is here.  I prepared veggie hot dogs, whole-wheat hot dog buns, potato salad, and corn on the cob, baked beans, and strawberry cream cake.  I planned to take a photo, but the food was so good, the friendship so fine, and after my friends left realized I forgot to take the photo.  

Veggie hot dogs are purchased and processed.  I don't eat them often, but once in a while as an American you crave a hot dog.  I like mine with sauerkraut and mustard, sometimes onions.  I've served them with all the condiments, mustard, ketchup, relish, and chopped onions to non-vegans with good results.  

Here are the remaining baked beans in a ramekin.   

BAKED BEANS 

Preparation time: 10 minutes

Yield: 16 servings

6-cups cooked navy beans (or 3-15 ounce cans)

1-cup onion, chopped

1-cup tomato sauce

½-cup agave nectar

1-tablespoon molasses

¼-cup soy sauce

1-tablespoon prepared mustard

¼-teaspoon garlic powder

Drain and rinse beans.  Combine all the other ingredients and mix.  Place in an oiled baking dish. 

Cover and bake at 350 degrees for 1 hour.  Uncover for the last 10 minutes. 

TOFU-FAST EASY FLAVORFUL

TOFU-FAST EASY FLAVORFUL

This recipe is easier, faster, and lower in calories from the sixties when tofu became a big hit with hippies.  At that time, you pressed all the water out for half a day, fried the tofu, and then added flavor or soy sauce.  This new way lets the microwave do all the work. 

            1-14 ounce block of firm organic tofu

            soy sauce to taste

Cut tofu in half lengthwise.  Cut the halves in half lengthwise.  Stack the four pieces of tofu and cut into thirds. 

Place on a large plate and zap in the microwave for 5 minutes.

Drain excess water.

Turn tofu pieces and zap for 3 minutes.

Drain excess water. 

Turn tofu pieces.

Sprinkle with soy sauce.

Zap for 1 minute. 

Turn tofu pieces.

Zap for 1 minute. 

Repeat zapping the tofu if you desire chewy pieces. 

Use in sandwiches, salads, ramen noodles, or eat as a snack.