Serving Size: 6

Yield: 1 8″ pie

Ingredients:

for the crust:

• 2 & 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 4 ounces vegan margarine, cut in small pieces
• 1/4 cup cold water

for the peach filling:

• 6-8 peaches
• 1/4-1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon of sugar as sprinkle topping, optional.

Directions:

to make the crust:

1. Place the flour, salt and sugar in a food processor or large bowl.
2. Add the margarine and either whiz with the food processor, or mix with a fork to the consistency of sand.
3. Add 3-4 tablespoons of cold water and mix to form a ball, if needed add more cold water 1 tablespoon at a time.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour or more.
5. When the dough had hardened.
6. Make 2 separate balls from the dough, one for the bottom of the pie, the other for the lid. If it will be a solid lid, you will need to have each half the same, if using cut out forms for the lid, less dough is needed, about 3/4 as much as for the bottom.
7. Roll the dough out on a lightly floured surface.
8. Place the dough I the pie pan and decorate the edge as you wish.
9. Place a bit more flour on the surface.
10. Roll the lid out, and if cutting forms, prepare them.
11. Preheat the oven to 375 F.

to make the filling:

1. Peel and slice the peaches in a bowl, catching the juice as you prepare them.
2. Sprinkle the lemon juice over to retard browning.
3. In a small bowl, mix the flour, sugar and cinnamon.
4. Add the flour mixture to the peaches and gently mix to cover the peaches.
5. Pour the mixture into the pie shell and put the pie top on.
6. If you are making a solid pie top, you will need to cut vent holes in the top for the steam to escape.
7. Optionally brush the top with water or soy milk and sprinkle with sugar.
8. Place the pie in the preheated oven and bake for 50 minutes.
9. Check after about 30 minutes to see if it has become golden, if so, place some aluminum foil over the pie so that it does not become too brown on the top and edges, while continue cooking.
10. When the pie is golden brown and bubbly, remove from the oven and allow to cool.
11. We enjoy the taste of peach pie so much that we really don’t want to add anything else, however many add ice soy cream, or whipped soy cream with bourbon.

Notes:

Peaches are one of the highly fertilized crops, it is advisable to use organic peaches
Adapted from http://www.foodandwine.com/recipes/georgia-peach-pie

Yield: 12

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg replacements
• 1/2 cup soy margarine, melted
• 1 cup plain soy yogurt
• 4 tablespoons finely chopped crystallized ginger
• 1 cup fresh peaches, peeled and finely chopped (nectarine can be substituted)
• 1/2 cup chopped pecans

Directions:

1. Mix the dry ingredients in a large bowl.
2. In a second bowl, combine the egg replacement, soy yogurt and soy margarine.
3. Add 2 tablespoons of the ginger, the peaches, and pecans to the second bowl.
4. Fold the wet mixture into the dry mixture.
5. Fill each of the greased muffin tins about 1/2 to 2/3 full of the mixture.
6. Sprinkle the remaining crystallized ginger on top.
7. Preheat the oven to 400 F / 204 C.
8. Place in the oven to bake for about 25 minutes or until done.

Notes:
adapted from
http://www.virtualcities.com/ons/me/e/mee85012.htm

Serving Size: 2

Ingredients:

• 175 grams (6.2 oz) tofu pieces or t.v.p. chunks softened
• 1 tsp. ginger, ground
• 1/2 tsp. cinnamon, ground
• 1 tsp. nutmeg, ground
• 4 tbs. olive oil
• 2 large onions, finely sliced
• 2 cup vegetable bouillon
• 3 bay leaves
• 1 pinch saffron
• 1 cup couscous
• 3 cloves garlic, minced
• 1 tsp. paprika powder
• 1 tsp. cumin
• 1 tsp. coriander, ground
• 6 cardamom seeds
• 1-2 Tbs. pine nuts
• 2-3 Tbs. raisins
• 3 fresh peaches, sliced
• salt and pepper to taste

Directions:

Place the tofu pieces or softened t.v.p. chunks in a baking dish.
Sprinkle the salt, pepper, cinnamon and nutmeg over, mix well, and drizzle 1 tablespoon of olive oil over them.
Bake in the oven for 15 minutes and remove ad set aside.

Bring the 2 cups of vegetable bouillon with the bay leaves and saffron to a boil.
Add the couscous, cook for 2-3 minutes, remove from the heat, place a cover over the pan and allow to swell.

In a frying pan, heat the other 2 tablespoons of olive oil.
Add the onions and garlic and saute until glassy and caramelized.
Add the remaining seasonings, pine nuts and raisins and mix well.

In a small frying pan, heat the remaining 1 tablespoon of olive oil.
Gently lay the sliced peaches and saute until they are warm and slightly softened.

Serve the warmed, tofu pieces over a bed of onion slices, with the peaches, raisins and pine nuts.
Serve the couscous on the side.

This is a lovely way to enjoy peaches. It was originally created by Ilva at lucullian delights, but it was not vegetarian. The recipe was easy to adapt for a vegan diet, as it was just a matter of changing the Greek yogurt to soy yogurt. I added a very light touch of cinnamon, mostly as decoration, but it also tasted quite nice. I love peaches, and want to enjoy them at their fullest, I really don’t like bogging them down with cake, or smothering them with a lot of other flavors. This recipe is really about the peaches and the wine takes on a nice peachy flavor when they’ve been simmered for a while.

Serving Size: 4

Ingredients:

• 1 can peach halves
• 1 pint vanilla soy “ice cream”
• 1 pint fresh or frozen raspberries
• 1 tbs. sugar
• lemon juice
• 1 teaspoon corn starch
• Soyatoo or other whipped soy cream
• a few almond slivers as garnish

Directions:

1. Thaw the frozen raspberries, or clean and remove the stem of the fresh raspberries.
2. Place the raspberries in a small sauce pan with 1/4 cup water and 1-2 tablespoons of sugar and a splash of lemon. Cook the raspberries until they become a syrup.
3. Pour the raspberry syrup through a strainer to remove the seeds.
4. Return the sieved raspberry syrup to the sauce pan.
5. Dissolve the corn starch in a tablespoon of the peach syrup and add to the raspberry syrup. Cook until the syrup becomes thick. Put in the refrigerator to cool until served.

For the whipped soy cream:
Either make the whipped soy cream using 100 grams soy whipping cream and §-2 tablespoons of powdered sugar, or buy a can of Soyatoo whipping cream.

To build the Melbas:

1. Place 1/2 of a peach on each desert plate or in a small bowl.
2. Top with an ice cream scoop of soy ice cream.
3. Pour or drizzle a tablespoon or 2 of the raspberry sauce over the top.
4. Put a dollop of whipped soy cream over the raspberry syrup and garnish with a few almond slivers.

Notes:

The original uses fresh peaches which you peel, cook in a sugar syrup, slice in half and cool.

Serving Size: 2

Ingredients:

• 1 cup 4 grain flour, made from wheat flour buckwheat flour, rice flour and millet flour 1/4 cup each
• 1 & 1/2 cups soy milk (vanilla flavor)
• salt
• 1 tbs. oil
• 2 egg equivalent
• 1 capful vanilla
• 4-6 peaches, sliced
• 1 cup sauce from peach juice
• 2 tsp. cornstarch
• cinnamon
• soyatoo and or vegan chocolate , optional

Directions:

1. Make the crepe batter by mixing the flour, egg substitute, pinch of salt, soy milk, 1 tablespoon oil and vanilla.
2. Allow the batter to sit for 1/2 hour to 1 hour.
3. Meanwhile, cut the peaches and make the sauce from the peach juice.
4. If there is not enough juice you can use a sweet neutral juice as pear juice or even a bit of multi fruit juice.
5. Add the cornstarch while the juice is cold.
6. Bring to a boil and stir until it becomes thick. Remove from the heat.
7. Make the crepes using a soup ladle of batter for each crepe.
   
8. This recipe will make 4 large crepes.
9. Fold or roll the crepe onto a plate and serve with some of the peaches and sauce on top.
10. Optionally you can also add whipped soy cream and or melted chocolate.