ON OUR MIND
- January 11, 2019
August 22, 2018
Plump Palisade Peaches
In my world seasons dictate my favorite foods. They are always my favorites of the moment! So fickle! But this season, bouncy, juicy, flavorful sunshiny peach season - oh yeah! And what could be better in the waning days of summer than capturing the moment? (In a cookie ;) )
Easy and quick and exceptionally tasty grilled fresh ripe peaches with a cookie crust. Even though a perfect peach needs no zhuzhing, a peach and gingerful cookie combo is heaven. (The only thing better - take a little extra time and make a vegan chamomile caramel sauce and some coconut whipped cream and yeah - DONE!)
What do you need? A peach and a cookie or two or three if you have friends to share with...
Gilled Peaches with Ginger Cookie Crust
2 peaches, pitted and sliced
a couple of pinches of sea salt (in a small bowl)
4 Zhuzh! gingerful cookies
Heat your grill until it is very hot. If you have grill pan or a grilling basket that the peaches won't fall through, you'll want to use it. I do not "pre-spray" my grill, but you may want to.
Spread the sliced peaches on the grill and sprinkle with sea salt. Let the peaches cook for about 90 seconds and flip them so they get grill marks on both sides.
Lay out the cookies on your serving tray and top with the peaches. Serve. (So easy, so yum!!!!)
1. vegan caramel & coconut cream
2. crumble over "nice cream"
3. add chiffonade basil over top
4. drizzle with balsamic vinegar glaze
August 21, 2018
I love curd. Really I do. Before I was vegan I loved curd filled with egg yolks and sugar, but now, well, now I know better and I make my curds all vegan. Yup, it can be done.
Aside from eating it by the spoonful, I use curd as a counterpoint to Zhuzh! cookies - I make the cookies into pie crust and use the curd as filling or mix it into vegan buttercream and make sandwich cookies.
One of my favorite afternoon snacks is chia pudding. Enough sweet to kick my afternoon blues in the butt, but enough protein to make sure I get through the rest of the day and on to dinner.
In this one, I layer chia pudding and plain plant-based yogurt and top it with a dollop of key lime curd and a side of Zhuzh! gingerful snap.
Try it - you'll like it!
KEY LIME CURD (GF/V)
½ cup key lime juice
1 Tablespoon key lime zest (you want to do this first of course – and don’t be afraid to add more if you like)
½ cup organic cane sugar*
2 Tablespoons arrowroot powder
Big pinch of salt
1 cup plant based milk (I like coconut milk from the can, but I know some folks who can tolerate nuts who use almond milk)
- Mix the lime juice, lime zest, arrowroot, and salt in a saucepan and place over medium heat. Stirring constantly, cook until the arrowroot powder has fully dissolved.
- Add the milk to the heated mixture and continue to stir more than occasionally but less than constantly. The mixture will thicken and bubble. When the bubbling begins, turn the heat to low and cook another few minutes. You will notice if you are using a rubber spatula that the curd does cling to the spatula.
- Remove from the heat and put in a jar. Cool completely before capping and refrigerating.
- This will keep in the fridge for about 5 days to one week.
*organic cane makes it a bit less sweet – I tried coconut sugar and whomp whomp whomp…
- July 09, 2018