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PEACH CAKE
(vegan)
Peach cake
I created this recipe because we recently bought a box of organic peaches, and we still had several left to eat. I think this cake is perfectly ‘sweet but not too sweet’, and the juicy, ripe, peach flavor really comes through!
[I made this as a pan cake because I like the flavor of coconut oil browning the edges, however, you could easily bake these in muffin tins, perhaps decreasing the cooking time by about 5-7 minutes.]
DRY INGREDIENTS
(Combine the following in a large bowl)
1 C all-purpose flour
1/2 C oat flour
1/2 C garbanzo bean flour
1/2 C organic sugar
2 T ground flax
1 T baking powder
1/2 t salt
WET INGREDIENTS
(Blend the following)
1 small banana
1 1/4 C chopped fresh peaches (see below for more peaches, you’ll use ~2.5 cups total)
1/2 C unsweetened soy milk (or other non-dairy milk)
3 T avocado oil (or other liquid oil)
2 pitted dates
1 t vanilla extract
OTHER INGREDIENTS
Coconut oil for greasing the pan
1 1/4 C chopped fresh peaches
ASSEMBLY
- Mix the dry ingredients in a bowl.
- Blend the wet ingredients.
- Stir the wet puree into the dry ingredients.
- Stir in the chopped peaches.
- Grease a 9×13″ glass pan with coconut oil. Pour the cake mix into the pan.
- Bake at 375 degrees for about 30 minutes (depending on your oven). Check at 20-25 minutes.
- After 5 minutes out of the oven, flip out onto a wire rack to cool completely.
- ENJOY!
Peach cake, right out of the oven
Peach cake, flipped onto a wire rack
Tandoori Tempeh
TANDOORI TEMPEH
This is a veganized version of a Tandoori Chicken recipe that I used to make decades ago. This is waaay better for many reasons, and every bite bursts with lemon-accented flavor! To create this dish, I used the same seasoning blend of spices and lemon, but I substituted coconut milk and unsweetened soy milk for the plain dairy yogurt. I cooked this on the stove instead of in the oven.
INGREDIENTS
2 C cooked short grain brown rice (cooked with 2 t Vegebase broth powder 1/4 t turmeric)
1 package tempeh (8 oz)
Zest and juice of 1 large lemon
1/2 C onion, chopped
1/2 C carrot, chopped (about 1 large carrot)
1/2 C red pepper, chopped
1 large garlic clove, minced
1/2 C unsweetened soy milk
1/2 C coconut milk
2 T liquid oil (I use avocado oil)
2 t ground cumin
1 1/2 t chili powder
1 1/2 t ground ginger
1 t paprika
1/2 t turmeric
1/2 t salt
Oil for cooking (I use coconut oil)
Spices for Tandoori Tempeh
DIRECTIONS
1. Make a batch of rice (I use a rice cooker). I cooked short grain brown rice with 2 teaspoons Vegebase vegan broth powder and 1/4 teaspoon turmeric added to the water. Reserve 2 cups of the cooked rice to use in the Tandoori Tempeh recipe.
2. Zest and squeeze the lemon. Soak cubes or strips of tempeh in the zest/juice while you chop the veggies and press/mince the garlic.
Tempeh soaked in lemon zest/juice and the chopped veggies
3. Combine the soy milk, coconut milk, and liquid oil, then add the spices. Stir.
Spices and liquid ingredients ready to combine
4. On medium heat, using a large non-stick fry pan, saute the carrot, onion, red pepper and garlic in the coconut oil for several minutes. Push the veggies to one side of the pan. Add the tempeh and any remaining lemon juice to the other side of the pan, and saute for several more minutes.
Veggies and tempeh
5. Add the combination of spices and liquids to the pan and combine thoroughly. Cook for several minutes, until the liquid reduces somewhat.
Combining the tempeh, veggies and sauce
6. Stir in 2 cups of cooked rice.
Combining the finished meal with the rice
7. Serve up and enjoy!
Freeheel Vegan 