Recipes

Posts that contain a recipe.

Peach-Raspberry Crisp

karenwpullen Breakfast, Desserts, Recipes, Side Dishes , , , ,

The perfect summer dessert.

Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Peach Raspberry Crisp

Course: Breakfast, Dessert

Ingredients

  • 3 cups sliced peaches fresh or frozen
  • 1 cup raspberries
  • 1 cup rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup flour I like whole wheat pastry flour
  • 1/2 cup date paste 8 medjool dates blended with 1/2 cup hot water
  • 1 tablespoon vanilla

Instructions

  • Preheat the oven to 375 degrees.
  • Mix the peaches and raspberries, place into a lightly greased baking dish, like a baking dish, pie pan, or individual ramekins.
  • Make the topping by stirring together the oats, flour, date paste, pecans, and vanilla.
  • Spread the topping over the fruit and bake for 15-20 minutes until the filling bubbles and the top is golden.

Notes

Serve with vegan ice cream, unsweetened yogurt, or cashew whipping cream.

Cashew Whipped Cream

karenwpullen Basics, Desserts, Recipes, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time5 minutes
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Cashew Whipped Cream

Course: Dessert, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 2 cups raw cashews
  • 1/3 cup water
  • 1/8 teaspoon vanilla
  • 1 pinch salt
  • 1 teaspoon tapioca starch/flour

Instructions

  • Soak the cashews in boiling water for 10 minutes. Rinse and drain.
  • Put all ingredients into a high-speed blender and process for 3 minutes. Stop and scrape down the sides a few times.
  • Allow to cool for a couple of hours.

Notes

Makes a nice topping for fruit, pie, cobblers, crisps.

Carrot Noodles with Pesto, Chickpeas, and Tomatoes

karenwpullen Recipes, Salads, Side Dishes , , ,
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Carrot Noodle Salad

Course: Salad

Ingredients

  • 4 large carrots
  • 1 can chickpeas about 1 ½ cups
  • 1/3 cup pesto oil-free
  • 1 cup cherry tomatoes halved
  • 2 tablespoons vegan parmesan

Instructions

  • Make the carrot noodles by cutting the carrots into long thin strips using a mandoline, vegetable peeler, or spiralizer.
  • Steam them for 6 minutes until tender.
  • In a bowl, combine the carrot noodles, chickpeas, pesto, and tomatoes.
  • Sprinkle with vegan parm.