Four Peachy-keen Vegan Desserts

When my friend, Patti, came to visit for a week; she brought along a basket brimming over with lovely Georgia peaches, as a gift. They were the kind of delicious peaches where the juice runs down your chin when you bite into one... Before Patti visited, the most cooking I'd done with peaches was to throw them onto the grill with pineapple slices; or to toss a peach into the blender as a change-of-pace for a smoothie (both of which I still love, by the way). But, by the time Patti taught me how to prepare peaches in every imaginable way that week; each was so delectable I found myself wondering out loud, "You know, the scriptures don't specify WHICH fruit Adam & Eve were tempted by... I wonder if it was actually a peach, instead of an apple?" Patti just laughed, as together we cleaned up after another delightful dessert. (Don't you just love guests who cook and clean?)

I realize most of us can't always obtain fresh Georgia peaches **sigh**, but don't despair... We can substitute frozen sliced peaches from the grocery store—just make sure they are the firestone type, for best results. Although all Patti's peach dishes were delicious; since her visit, I've only continued to make the desserts which were the easiest—because to be honest, I'm not that proficient in the kitchen... So, if I can make these, ANYBODY can! The middle two recipes are baked desserts; but I've also included a couple bonus regular recipes (first and last ones), because I like them so much, FYI. Here are my four favorite Vegan Dessert recipes inspired by Patti's peaches:

1) Three-Ingredient Vegan Peach Sorbet:

Ingredients:

-8 large peaches (ripe and peeled, then frozen in a ziplock bag) or 16 oz. store-bought frozen, sliced firestone peaches

-1 cup white cranberry peach juice (like Ocean Spray or Great Value)

-1 cup of (local-raised) honey

Directions:

1) Pour all ingredients into blender, first breaking up any clumps of peaches into smaller pieces.

2) Blend on high until smooth.

3) Freeze in a loaf-pan for 5 hours or until completely frozen.

4) Scoop into pretty, individual serving bowls; OR scoop into a glass of champagne for a peach Bellini (if you're over 21). OPTIONAL: If desired, garnish the bowls/glasses with a little fresh mint and/or a peach slice.

2) Vegan Pretty Peach Upside-Down Cake:

STEP 1—Ingredients for Caramel-like Topping Over Peaches:

-5 peeled & pitted peaches; cut each half into four slices

-2 T. vegan butter (like Earth Balance, Miyoko's Kitchen, or Nutiva)

-1/2 cup unrefined brown sugar (like Florida Crystals or Billington's)

Easy Directions for Step 1:

1) Preheat oven to 350 degrees F.

2) Melt vegan butter in a 9-inch cast-iron skillet, tilting it so the butter coats all sides. Remove from heat.

3) Sprinkle brown sugar to cover bottom of skillet.

4) Arrange peach slices onto skillet bottom in a spiral pattern (as shown in picture), leaving no gaps. Set aside as you make cake.

Step 2—Ingredients for Cake:

-1/2 cup non-dairy milk (we used soy milk, but any non-dairy milk will do); with 1 t. apple cider vinegar stirred in (to make it start to curdle); set aside.

-1 single-serving conainer of natural, unsweetened applesauce

-1 t. pure vanilla extract

-1/4 cup unrefined coconut sugar

-2 T. softened Crisco shortening

-1/2 cup cake flour

-1/2 cup rice flour (OR nut flour OR whole wheat flour)

-1 t. ground cinnamon (like organic Ceylon cinammon)

-3/4 t. baking powder

-1/2 t. baking soda

-1/4 t. sea salt

Easy Directions for Step 2:

1) In a small bowl, stir together non-dairy milk & apple cider mixture, applesauce, and vanilla extract. Set aside until dry ingredients ready.

2) Pour all remaining ingredients into a (different) large bowl, combining softened shortening and dry ingredients with a fork or pastry blender to make coarse crumbs.

3) Pour in 1/3 of wet ingredients in at a time, stirring each time, until all of wet and dry ingredients are mixed together.

3) Pour batter evenly over peach slices in the cast-iron skillet and bake at 350 degrees F. for 50 minutes (or until toothpick in center comes out clean).

4) After removing skillet, cool for 5 minutes. Run a knife along the edge of skillet to loosen the cake. Center a pretty serving platter over the skillet; then in a quick (but careful) motion, flip the skillet upside down, onto the serving platter. Tap the skillet to make sure it has released the cake.

5) After carefully removing the skillet and quickly flipping it upright, spoon any caramel-like topping still in the skillet, over the cake. OPTIONAL: If desired, serve with vegan ice-cream or vegan whipped topping, garnished with fresh mint leaves (although it's good plain, too).

3) Vegan Popular Peach Cobbler:

Step1—Ingredients for Biscuit-like Topping:

-Vegan cooking spray

-2/3 cup almond milk; with 1 t. apple cider vinegar stirred in (to make it start to curdle); set aside.

-1/2 cup Crisco shortening, softened

-2 T. unrefined white sugar (we used coconut sugar, but any type will do)

-1 cup cake flour

-1 cup rice flour

-2 t. baking powder

-1 t. pure vanilla extract

Easy Directions for Step 1:

1) Preheat oven to 375 degrees F. and spray a 9-inch baking pan with cooking spray.

2) Beat Crisco and sugar until creamy.

3) Add flours and baking powder, combining with a fork or pastry blender to make coarse crumbs.

4) Stir in almond milk & apple cider vinegar mixture and vanilla, just until combined. Set bowl of biscuit-like batter aside.

Step 2—Ingredients for Peach Bottom:

-6 peaches, peeled and sliced

-1/4 c. unrefined brown sugar (like Florida Crystals or Billington's)

-1/4 cup unrefined white sugar (we used coconut sugar, but any type ok.)

-1 T. cornstarch

-1 t. ground cinnamon (like organic Ceylon cinammon)

-1/4 t. sea salt

Easy Directions for Step 2:

1) Combine all remaining ingredients in a different bowl, until peaches are evenly coated. Then pour peach mixture into sprayed baking pan.

2) Spread biscuit-like batter evenly over peaches. Bake at 375 degrees F. for 40 to 50 minutes or until the biscuit-like topping is browned and done. OPTIONAL: If desired, serve with vegan ice-cream or vegan whipped topping, garnished with fresh mint leaves. (Although my husband likes to pour a bit of coconut or almond milk into a bowl, topped with the Peach Cobbler; and I prefer it plain).

4) Vegan Particularly-peachy Fruit Salad:

Directions:

There's no set recipe for Vegan Particularly-Peachy Fruit Salad... I've just learned that if we add diced peaches to WHATEVER fresh fruit we have on hand, it makes our fruit salad yummier—and prettier. It goes with everything! For the salad dressing, there's no measurements here because the amounts will depend upon how much fresh fruit you have on hand. Simply try squeezing in a little bit of lemon juice, then stir in a little bit of local-raised honey, and a bit of balsamic vinegar to taste. (This is the way my mother and grandmother cooked.) Could there be anything easier for a new twist on a light vegan dessert, than Particularly-peachy Fruit Salad?

Why did I use Crisco instead of vegan butter in some of the above recipes? Well, Patti also taught me some handy vegan tips (since I'm new at this). For instance, did you realize Crisco solid shortening is vegan? Who knew? Yep, old-fashioned Crisco actually works better than vegan butter in many BAKED dishes—and it's less expensive, too! (Old-timers will remember that old-fashioned Crisco solid shortening was invented years ago, to replace lard.) Another bit of knowledge she shared with me... Did you know that some (not all) refined sugars are filtered through animal bone char? (How disturbing... I'm buying unrefined sugars from now on!)

I've also discovered that peaches are packed with nutrients and antioxidants; they're rich in many vitamins, minerals, and beneficial plant compounds. (In one study, just the juice from fresh peaches demonstrated beneficial antioxidant actions in just 30 minutes!) The fiber in peaches is half soluble and half unsoluble, so they help our digestion. As with many fruits, peaches benefit heart-health. Peaches may even help protect our skin from drying out, reduce allergy symptoms, boost immunity, and more! Yes, there are many reasons to choose peaches when we're planning a dessert.

But, the number one reason why I prefer a vegan peach dessert is the pleasure the taste gives me. It's so true what Gary Francione was quoted as saying: "Veganism is not a sacrifice. It's a joy!"