vanilla-almond roasted peaches with sweet cashew ricotta, pecans, and basil

by In Breakfast, Desserts and Sweets, Uncategorized Leave a comment

This lovely peach dish is juicy and tangy and sweet and creamy and crunchy. Plus, that summer basil!

Vanilla-Almond Roasted Peaches with Sweet Cashew Ricotta, Pecans, and Basil
 
Print
Author:
Ingredients
For the sweet cashew ricotta
  • ½ cup raw cashews
  • 6 ounces firm tofu
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • ½ teaspoon salt
For the peaches:
  • 4 large peaches
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • Pinch of salt
For the garnish:
  • Chopped pecans
  • Chopped fresh basil leaves
Instructions
Prepare the sweet cashew ricotta:
  1. Blend cashews, tofu, 1 tablespoon lemon juice, maple syrup, and ½ teaspoon salt in a food processor until smooth.
  2. With a spatula, scrape into a bowl and set aside.
Prepare the peaches:
  1. Preheat oven to 450 degrees. 
Lightly grease a casserole dish with plant-based butter or cooking spray.
  2. Pit the peaches and slice them into eighths.
  3. In a medium bowl, combine the peaches, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, cinnamon, nutmeg (if using) and salt.
  4. Transfer the peaches to the casserole dish. 
Roast 12–15 minutes or until peaches are cooked through.
Assemble:
  1. Spoon peaches into individual bowls.
  2. Top with sweet cashew ricotta, and sprinkle with chopped pecans and chopped basil. Serve warm.

 

Quick Vegan Caprese Salad for Two (Or Three, Or Four…)

by In Appetizers, Sandwiches and Salads, Side Dishes Leave a comment

Let’s make this super easy and forego measurements, shall we?
Note: This recipe uses plant-based smoked mozzarella from Miyoko’s Kitchen. Visit their website to find a store near you that carries their delicious plant-based cheeses and butter, or order directly on their website. If you have a plant-based mozzarella you make or prefer, use that instead!

 

 

 

Quick Vegan Caprese Salad for Two (Or Three, Or Four...)
 
Print
This recipe is too simple for measurements and quantities. Make as much or as little as you want!
Author:
Ingredients
  • A big tomato (or some small ones)
  • Miyoko's Kitchen Smoked Vegan Mozz (or your own homemade vegan mozzarella or favorite brand)
  • Fresh basil leaves
  • Balsamic vinegar
  • Olive oil
  • Sea salt
  • Freshly ground pepper
Instructions
  1. Slice tomatoes and plant-based mozzarella into roughly equal size thickness.
  2. Stack alternating slices of tomato and cheese, making sure to lay basil leaves between them.
  3. Drizzle with balsamic vinegar and olive oil.
  4. Season with sea salt and freshly ground pepper.
Notes
This recipe uses plant-based smoked mozzarella from Miyoko's Kitchen. Visit their website to find a store near you that carries their delicious plant-based cheeses and butter, or order directly on their website. If you have a plant-based mozzarella you make or prefer, use that instead!