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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
peach suggestions and ideas needed
Dori
243 posts
Jun 05, 2005
8:41 PM
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muffins
crumbles (oatmeal, nutty crunchies on top)
cobbler (a pie like filling that is biscuit topped)
chutney sounds good, but I wouldn't know what to do with it if I did make some
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1005 posts
Jun 06, 2005
8:27 AM
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I have to find my peach chutney recipe-- I love chutney with curries or with vegan cheeze!
BRYANNA'S SORBETTO DI PESCHE (PEACH SORBET) Makes about 4 c.
This makes peach season worth waiting for!
2 and 1/2 c. fresh ripe peaches, peeled and cut-up (about 6 medium peaches) OR 16 oz. frozen unsweetened peaches, almost thawed
3/4-1 c. light unbleached sugar or white beet sugar
1 c. water
1 c. white wine, champagne or other sparkling wine, or white vermouth (can be dealcoholized) OR a hard or dry peach cider
3 T. fresh lemon juice
OPTIONAL: 1 and 1/2 tsp. grated orange zest (organic, preferably)
NOTE: If you use a non-alcoholic cider or wine, add 1 tsp. Emes Kosher Gelatin soaked in 1 T. water to the hot mixture, or use 1/4 tsp. powdered agar (or 1 and 1/2 tsp. agar flakes), soaked in the water for a few minutes, and then cooked with the sugar mixture. This keeps the sorbet from going rock-hard without the alcohol .
Blend the peaches and lemon juice in a blender or food processor until smooth. Dissolve the sugar in the water in a small stainless steel saucepan over high heat, stirring occasionally. Pour this into the blended peaches with the wine and optional peel, if using. Blend briefly. Chill. Freeze acording to directions for your machine.
VARIATIONS: If you prefer, you can omit the wine and use 1/2 c. marsala (or good sherry) and 1/2 c. more water, or 3/4 c. water and 1/4 c. Amaretto or peach brandy.
BRYANNA’S EASY FRUIT TOFULATO
Makes about 3 c. (you’ll have a little left over to eat plain)
This frozen treat is easy, light, and delicious, and you can use any fruit, from berries, to peaches, to mangoes. If you use frozen fruit, measure by volume while it's frozen, and then let it thaw out before puréeing. One of those inexpensive little ice cream makers with the metal insert that you freeze (like a Donvier) works just fine with this.
A heaping c. of lightly-packed fresh berries or pitted, peeled, chopped fruit (see note above for frozen fruit)
3/4 lb. medium-firm tofu PLUS 1/2 c. water, orange or other juice
about 2/3 c. very light unbleached sugar or white beet sugar or Grade A light maple syrup
(use less if your fruit is very sweet)
2 T. fresh lemon juice
1 and 1/2 tsp. vanilla (or use 1 tsp. plus 1/2 tsp. orange, other pure extract)
pinch salt
OPTIONAL: 1 and 1/2 T. vodka, rum, orange, almond, or other appropriate fruit liqueur or brandy (use a berry liqueur for the valentine version, if you like) (this will prevent the gelato from freezing rock-hard, as well as adding flavor)
For a richer tofulato, add 1 and 1/2 to 2 T. neutral-tasting cooking oil
Place all of the ingredients in a blender and blend until VERY smooth.
Pour the mixture into a covered container and chill thoroughly before freezing according to the directions with your machine. (If you use frozen fruit for the mixture, you can use it in the ice cream amchine right away.)
Scoop the tofulato into a quart plastic container, cover, and freeze for a couple of hours before serving.
SOME FRUIT FLAVOR IDEAS:
PIÑA COLADA TOFULATO: Use 3/4 of an 8 oz. can of crushed unsweetened pineapple for the fruit; use 1 and 1/2-2 and 1/2 T. dark rum; use3/4 tsp. vanilla and 3/4 tsp. coconut extract. Top each serving with toasted coconut flakes.
SOUTHERN PEACH TOFULATO: Use fresh or frozen ripe peaches for the fruit; use 1 and 1/2- 2 and 1/2T. bourbon; top each serving with chopped toasted pecans.
ITALIAN PEACH-AMARETTO TOFULATO: As above, but use Amaretto instead of bourbon and top each serving with chopped toasted almonds.
from freerecipe.org:
Peach And Tapioca Pudding Recipe
1 cup tapioca, washed OR 6 T. Minute Tapioca (no cooking in water)
1/2 cup sugar (light unbleached or white beet)
3 1/2 cups milk, scalded (non-daairy milk)
4 peaches, peeled, pitted, sliced
Cook tapioca in water for about 20 minutes. Drain off water. Add milk and let cook for about 10 minutes. Add the sugar, then the peaches. Place in baking or pudding dish. Bake in moderate oven for about 10 minutes.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
723 posts
Jun 06, 2005
9:57 AM
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There is a Peach Crumbles or Peach Crisp recipe in Bryanna's No Fat Cookbook. The topping is a combo of breadcrumbs and maple syrup, I think. It was good.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Dori
244 posts
Jun 06, 2005
10:53 AM
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Thanks for the ideas - I forgot, I did make the peach sorbet using peach wine last year - yummy!!!
How would I use the chutney with cheese? I'm picturing an appetizer made of a cracker, a peice of tofu cheese (like your feta), and a spoon of chutney.
I just made your peach pie - the spice was perfect! I tried a peach crisp from another cookbook last year and my family didn't care for the heavy mace seasoning. The little cinnamon, nutmeg, and almond extract was just right. The whole pie (stevia to replace the sugar) was gobbled up with breakfast yesterday along with a side of soy yogurt.
From my search I did find one interesting slow morning kind of breakfast that someone else may enjoy too. Ginger flavored pancakes (1 tbsp powdered added to a basic serves 4 - 2 pancakes each recipe) with a peach sauce (the recipe I found was stingy with the peach sauce using 1 peach per 4 servings - I say each serving should get one whole peach!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1006 posts
Jun 06, 2005
12:06 PM
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That's exactly how i liketo use chutney! Oh, and there is a peach melba muffin recipe in the fiber book.
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"To look like a goddess, eat like a peasant." Karen Andres
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