navajo peach crumble

On the last day of my boyfriend’s family reunion in northern Maine, we stopped for a lobster roll and then had some time to kill before checking in at the airport. There’s not a whole lot to do in Bangor, so we wandered around the LL Bean outlet store for a while. At the “impulse buy” shelves by the register, I found a box of recipe cards: “Farm Fresh Meals: 50 Delicious Recipes for Every Season” from Moosewood Restaurant, which I had to buy. Inside, each recipe is on its own card, organized by season, so you can just pull the card out and take it to the grocery store. Genius.

California white peaches

It didn’t take me long to put it to use. We were invited to a friend’s place for dinner last night, so I decided to go through the “Summer” section and make a dessert. Since peaches are abundant right now, I made the Navajo Peach Crumble. What makes it Navajo? Well, that’s not explicitly explained in the recipe, but it does mention that cornmeal and pine nuts, two of the ingredients, are staples of the southwestern U.S. Anyway, this is super simple to prepare. In a bowl, combine 1/2 cup unbleached white flour, 1/3 cup cornmeal, 1/3 cup sugar, and 1/8 tsp salt. Using two knives, cut in 6 tbs butter until coarse crumbs form (you might have to use your fingers at the end to roll it). Then add 1 tbs toasted pine nuts (optional). In a separate bowl, combine 3 cups peeled and sliced peaches, 1/3 cup sugar, 1 tbs lemon juice, and 1/2 tsp cinnamon. I found these giant white California peaches, and ended up using three of them, which was a little more than three cups. I also added extra lemon juice because I thought the tartness of the white peaches would be less than regular peaches. Spread the peach mixture into a round 9 or 10 inch pie pan and sprinkle the topping over it. Bake at 375 for about 30 minutes.

We served it with butter pecan Haagen Dazs. Deeeeee-licious.

Navajo Peach Crumble


Vegan Week, Day 7

Day 7: Brunch
A Sunday morning and the last official day of Vegan Week clearly calls for pancakes. Blueberry pancakes! I came across this simple recipe and replaced the soy milk with almond milk, since that’s what I had in the fridge. The pancakes fluffed up very nicely and tasted great. My boyfriend said he’d eat these pancakes in place of regular pancakes any time.

Vegan blueberry pancakes

Day 7: Dinner
I ate seitan (mock duck) last night, but I still hadn’t cooked with it, so on tonight’s menu was Seitan Gyros with vegan tzatziki sauce and arugula salad. I made a slightly different twist on this recipe, mostly with changes to the tzatziki sauce. I used plain coconut yogurt, because I didn’t see any plain soy at the store, just flavored (another recipe I saw suggested toffuti sour cream which actually might have been the best choice here). There was still a lot of sweetness to the coconut yogurt though, so I left out the sugar, doubled the lemon juice, replaced the dill weed with oregano, and added two large cloves of minced garlic, and a dash of cayenne, cumin, and paprika. The coconut yogurt is still an odd consistency if you’re used to greek yogurt, but it tasted good once I added all that extra spice. I got lazy and bought seitan strips so I didn’t have to shave a 1 pound block of seitan. The cooking itself was a little tricky – I think I needed more oil maybe? – but the gyro, once assembled, came out great! But very messy.

Seitan gyro with vegan tzatziki sauce

 

Day 7: Dessert

You can’t do a whole vegan week without attempting to make a dessert. And anyone who knows me knows my addiction to peanut butter.

Vegan peanut butter blondies

So vegan peanut butter blondies? Yes please! Insanely simple to make, but definitely heed the advice to wait until completely cooled until cutting (I couldn’t wait to taste it, so the edge crumbled). They were so good I had to give a bunch away otherwise I was afraid I’d eat the entire pan full. If these couldn’t fool a non-vegan, nothing could.

So this ends vegan week. I have to say I didn’t miss much except seafood. No cheese, egg, or meat cravings, no mood swings, and I feel like I’ve eaten a ton this week and never felt deprived or hungry! There are still tons of vegan recipes I’d like to make in the future, and I will try to post them when I do.