Apricot Peach Cobbler

A friend gave me a huge bag of fresh apricots and 3 peaches picked from her backyard today. Way more apricots than we could possibly eat, and quite a few of them were very ripe, so they needed to be made into something. So I consulted 3 different cobbler recipes (2 found on Foodlab, thanks Cyndi and Nittany) and one from a gluten-free cookbook. I then made up my own recipe, to account for my personal tastes and improvisation due to not having all the ingredients.

Two notes for you to factor in with your own personal tastes:
1. Some recipes call for adding sugar or starch to the fruit filling, but I really think fresh fruit needs no additional sweetening, and don't mind the juiciness. However, if you like a thicker, more pie-like filling, you might consider adding sugar and/or starch to the fruit first.
2. I wanted a topping that was sort of nut meal-y/oatmeal-y (without oats) and that was also sort of cake-y/crumble-y. I'm happy to say that my 5 year old actually asked if there was oatmeal in it, so I think I achieved that goal.

I am making up words left and right here, but let's just say it's part of the creative process of making up a recipe. And for the record, this is my first ever recording of a recipe of my own invention, so I am a little nervous about others trying it, but here goes! It's also my first food photography, so some are blurry.

Apricot Peach Cobbler
This recipe is vegan and is gluten, dairy, egg, soy and corn free!

Filling:
- 26 apricots, 3 peaches (freshly picked)
- 1 orange (or a lemon would work too)
- Ground cinnamon

1. Cut apricots in quarters, and slice peaches (cut so all are even-sized chunks).
2. Spray rectangle baking pan with canola or other non-stick spray.
3. Spread fruit evenly across bottom of pan.
4. Sprinkle with cinnamon.
5. Squeeze the juice of lemon or orange over the fruit (I did this to offset the sweetness of the apricots, I wanted it to be a little more tart. If you use more peaches and less apricots, you might not need the citrus juice).
6. Set aside. Preheat oven to 375.


Topping:
- 1/3 cup vegetable shortening (I used palm shortening)
- 1/4 cup organic raw sugar (optional)
- 1/2 cup each of potato starch, flaxseed meal and finely ground walnuts (or preferred nut)
- 1/4 tsp gluten-free baking soda
- 1.5 tsp xantham gum
- 1/2 tsp salt
- 1/2 gluten-free vanilla
- 1/2 to 2/3 cup milk (I used almond milk)
- 1 to 2 tbs honey

1. Mix together all ingredients except milk and honey by hand.
2. Slowly add milk and honey until consistency is thick, sticky, but smooth (like thick biscuit batter).

3. Drop the batter all over the top of the fruit in the pan, either by the spoonful or by hand.

4. Bake 15-18 minutes or until topping is lightly browned. Allow to cool and serve slightly warm, with ice cream (soy dream, rice dream, etc) if desired.

Turned out really tasty! It gets less liquid-y the cooler you let it get. I highly recommend serving with tea in tiny princess teacups and serving at a tea party in your daughter's bedroom. Wearing evening gowns, high heels and tiaras, of course.

yuh-um

I made Cyndi's dairy free pesto tonight, over brown rice spaghetti with sauteed mushrooms and spinach. Amazing, delicious, and really, really easy! Sophia picked basil, arugula and mint from our garden, and she helped chop the mushrooms too, so that made it extra yummy!

Vegan, Gluten-Free Quiche, Omelette, Burgers

Top 3 recipes I found this week for scratching some of the food itches I've been having since going vegan:









Crustless, Vegan Mini-Quiches









Vegan Omelette










Black Bean Burgers

Going vegan

After nearly a year of Sophia requesting to become vegetarian, I finally decided to grant her wish. I was hanging out near the edge for some time, but 3 things kicked me over the edge:

1. Late one night, I couldn't sleep. Turned on TV and was flipping back and forth between the original Planet of the Apes (have you seen that as an adult?) and an episode of 30 Days. 30 Days is a smartly-made reality show that puts someone in an environment quite opposite their own lifestyle for 30 days. In the one I watched, an avid hunter, NRA type guy lives with a vegan, animal-rights activist family. It showed graphic video of cruelty on dairy and poultry farms. The mix of that with Planet of the Apes and it's depiction of man's treatment of animals was a big kick in the pants.
2. I told my vegetarian neighbors about this and they loaned me a copy of Skinny Bitch. Have you read this? If not, let me mail you a copy! On the surface it sounds like a book about eating well to look good, but at the heart and soul, it's about getting smart about what you put in your body, loving yourself enough to do that, and about eating vegan. It has a painfully honest chapter about the cruelty of the meat industry, about inhumane slaughtering. Thinking "oh I try to eat free-range organic meat"? Try this thought on for size: even free-range animals are taken to the slaughterhouse. Even in the most humane slaughterhouse, the animals hear & witness the pain and dying of other animals around them. Sometimes their young have just been ripped away from them. Those animals are filled with fear, rage, panic, grief, stress, adreneline, suffering. If "you are what you eat", think about eating fear, rage and grief with every meal. The book then drives home the crap in found animal products - hormones, antibiotics, pesticides, etc. It also takes a hard look at corruption in agriculture, even in "organic" product lines, the EPA, FDA and more. With 2 basic premises: "read the ingredients" and "trust no one", it was an eye-opener to say the least. Even if you don't give a flip about animal cruelty, the unhealthiness of eating rotting animal carcass and carrying it around in your colon for years was enough to drop me completely over the edge of vegetarian and into the land of vegan! Since we already don't eat dairy, it's not that far to go.
3. Lastly, I went to the chiropractor recently and was weighed. I'm like 6 pounds shy of what I weighed when I was 9 months pregnant! That was definitely a wake up call, so here we are, vegan.

So in keeping with this, I rejoined my former online haunt, Foodlab, a support slash idea/recipe sharing group of mostly parents looking for a way to feed their families with food sensitivities, allergies or dietary restrictions. Great people, check it out if you need help or inspiration.

And there I found my new favorite blog, FatFree Vegan Kitchen. I'm going to start storing recipes from there on here, as I need a place to track them, and might inspire others at the same time!