Walnut-Stuffed Slow-Cooked Apples

I dusted off my slow cooker to make this yummy dessert tonight!  By the time I was home from evening graduate school classes, it was ready to go...

In a small bowl, combine 1/4 cup chopped walnuts, 3 tablespoons dried currants, 2 and 1/2 tablespoons organic brown sugar, and 1/4 tsp. ground cinnamon; stir to combine.

Core 4 granny smith apples and peel them about one-third of the way down, then stuff evenly with the walnut mixture.  Place the apples in a slow cooker, and set aside.

Note: I don't have an apple corer, so had to get a little creative here - my solution was to slice the apples in half, cut out the cores, then arrange the walnut mixture between the halves of each apple.  Luckily this seemed to work!  I did forget to peel the top third of the apples, but it hardly seems to have mattered.

In a separate bowl, combine 1/2 tsp. ground cinnamon, 1 cup organic brown sugar, and 3/4 cup apple cider; stir with a whisk to combine.  Pour evenly over the apples, then cover and cook on LOW for 2 hours and 45 minutes.

Remove the apples with a slotted spoon, and place 1 apple on each of 4 dessert plates.  Top each with 1/4 cup of the cooking liquid.  Each dessert is 310 calories.  This is great with some non-dairy vanilla ice cream on the side!

Cost:
dried currants $3.39

Chocolate Spiderweb Cookies

These fun cookies are the perfect treat to make in the days leading up to Halloween!

Lightly spoon 1 cup all-purpose flour into a measuring cup, and level with a knife.  Combine the flour with 1/3 cup unsweetened cocoa powder, 1/2 tsp. baking soda, and 1/8 tsp. salt; set aside.

Place 1/3 cup vegetable shortening (such as Earth Balance) in a stand mixer and beat until the shortening is fluffy.  I probably should have let it soften a bit ahead of time, since mine never quite reached the fluffy stage, so I recommend removing the shortening from the fridge a little before you plan to make the cookies.

Add 2/3 cup vegan sugar about 1 tablespoon at a time, and beat after each addition.  Add 1 teaspoon vanilla extract and the equivalent of 1 egg white made with egg replacer (such as Ener-G); beat until combined.  Add the flour mixture and stir to combine.  I found it helpful to use my hands as well as a wooden spoon, kneading the batter together into a dough more than I was actually stirring it.

Turn the dough out onto a piece of wax paper and shape into a 6-inch log, then wrap in the wax paper and freeze for 2 hours - you want it to be very firm.

Slice the log into 24 (1/4-inch thick) cookies.  Place the cookies on baking sheets coated with cooking spray, and bake at 350 degrees for 10 minutes.  Remove from the pans and cool completely on a wire rack.

Once cool, make the frosting: combine 2 cups organic powdered sugar and 3 tablespoons plain soy milk (such as Silk) in a large bowl; stir with a whisk until smooth.  Transfer to a zip-top plastic bag and seal, then snip a tiny hole in one corner of the bag.  On each cookie, pipe 3 concentric circles.  Starting at the center circle, pull a toothpick through the other circles at regular intervals so you have a "web."

Each cookie is 110 calories.  Happy early Halloween!

Cost:
vegetable shortening $3.49

Fall Pear Galette

Last night I made pear crumble, and tonight I'm making another dessert with pears, perfect to finish off an autumn meal. My galette didn't come out quite as elegantly as I hoped, since I was using pre-made (vegan!) pie dough from Wholly Wholesome. The dough comes fitted into a pie plate; however, if you thaw it, you can roll it out and shape as desired. It was more my impatience than anything else that meant my rolling was a tad uneven, resulting on a rather jagged crust. Normally, however, the process should work just fine, or, if you prefer, you can make pie dough at home with your favorite vegan recipe, then follow the instructions below:

Roll 1 (9-ounce) pie dough into an 11-inch circle. Line a baking sheet with aluminum foil, and coat the foil with cooking spray; place the dough on the foil, then set aside.

Next, the original recipe called for 1/2 cup shredded sharp cheddar, so I used the sharp cheddar Sheese, available online at veganessentials.com. Sprinkle the 'cheese' evenly over the crust, leaving about a 1-inch border.

Next, peel and core 5 ripe pears, and cut into 1-inch slices. The original recipe suggested either Bartlett or D'Anjou pears, so I actually used a mixture - 3 of the latter and 2 of the former. In a large bowl, combine the pear slices with 1 tablespoon lemon juice and 1/8 tsp. ground nutmeg; toss well to coat. Add 1/4 cup organic brown sugar and 3 tablespoons all-purpose flour, then toss gently to combine.

Arrange the pear mixture evenly over the crust, leaving about a 2-inch border - your pears will be piled quite high, but don't worry! They will shrink down during cooking. Fold the edges of the pie crust toward the center, forming a rim around the pears.

Bake at 400 degrees for 30 minutes, then cool on a wire rack.

Soon before serving, place 1/3 cup vegan sugar (such as Wholesome Sweeteners) in a saucepan over medium heat, and cook until the sugar dissolves, stirring as needed so it dissolves evenly - it should take about 4 minutes. Once dissolved, continue to cook for 1 minute, until the mixture turns golden. Drizzle this 'caramel' sauce over the galette.











Divide the galette into 8 wedges for 8 desserts of 300 calories each.

Cost:
frozen pie shell $4.39
Bartlett pears $3.64
D'Anjou pears $2.84

Pear-Amaretti Crumble

I loved the contrast between the warm pears and the cold vanilla 'ice cream' in this easy dessert!

In a large bowl, combine 2 and 3/4 cups thinly sliced pear, 2 tablespoons organic brown sugar, 1 teaspoon grated lemon rind and 1 tablespoon fresh-squeezed lemon juice; toss to coat.  The original recipe didn't specify which type of pear to use, so I chose bartlett, but I imagine any variety would do.

Divide the mixture evenly among 4 (8-ounce) ramekins.  Next, the original recipe said to drizzle 1 tablespoon Marsala over each serving, and to sprinkle each serving with 1 tablespoon crumbled amaretti cookie crumbs.  Marsala is one of those alcoholic products I can never quite get a vegan confirmation on - nothing I find online says it isn't vegan, and plenty of my fellow vegan bloggers use it in recipes, so I assume it is okay.  As for the amaretti cookies, most store-bought varieties contain eggs, but the closest alternative I know are the almond cookies from Joseph's Lite Cookies.

Bake the crumbles at 500 degrees for 8 minutes.  Top each serving with 1/3 cup non-dairy vanilla 'ice cream' of your choice - my favorite is the vanilla from Soy Delicious - and serve!  Each crumble is 230 calories.

Cost:
pears $4.28
lemon $0.89
vanilla soy ice cream $4.19

Chai-'Buttermilk' Spice Cake

This very un-vegan cake can be made vegan with a few tweaks.

First, pour 1/2 cup boiling water over 6 black chai tea bags in a bowl; let steep for 5 minutes, then discard the tea bags and let the liquid cool to room temperature.

Meanwhile, lightly spoon 2 and 1/2 cups all-purpose flour into measuring cups and level with a knife.  Combine the flour in a large bowl with 1 teaspoon baking soda, 1/4 tsp. salt, and 1/4 tsp. ground cinnamon; set aside.

In the bowl of a stand mixer, combine 1/3 cup vegan cream cheese (such as Tofutti) with 1/4 cup vegan butter (such as Earth Balance); beat until well combined - about 2 minutes.  Add 1/4 cup vegan sugar and 1/2 cup organic brown sugar (for both, I like Wholesome Sweeteners); beat until combined.

Add the brewed tea liquid, along with 1/4 cup vegetable or canola oil; beat to combine.

Next, make the equivalent of 1 cup vegan buttermilk: pour 1 tablespoon lemon juice into a liquid measuring cup, and fill with plain soy milk (such as Silk) to equal 1 cup; let stand for 5 minutes to clabber (sour) the mixture.

Add the flour mixture and the 'buttermilk' alternately to the rest of the batter, starting and ending with the flour mixture, and beating after each addition.

Now it's time to whip up some vegan egg whites!  The original recipe called for two egg whites, beaten into stiff peaks.  To make that vegan, make the equivalent of 2 eggs with Ener-G egg replacer (I do not recommend other vegan egg substitutes for this particular step) and place in a large bowl.  Beat for 12 minutes - yes 12! - to get the full effect of 'stiff peaks'.  After about 2 minutes of beating, add 1/2 tsp. cream of tartar.  About half way through the 12 minutes, start adding 1/4 cup vegan sugar (1 tablespoon at a time), beating well between each addition.  By the end, you'll have lovely, foamy 'egg whites'.

Gently stir one-third of the 'egg whites' into the rest of the batter, then fold in the remaining 'egg whites'.  Spoon the batter into a 9-inch square baking dish coated with cooking spray and bake at 350 degrees until a wooden pick inserted in the center comes out clean.  The original recipe said 35 minutes, but I've learned that vegan 'egg whites' take a bit longer to set than the real thing, so I baked my cake for 40 minutes - at which point it was so perfect I could hardly believe it!

Cool the cake, still in the pan, on a wire rack, then dust with 1/4 cup powdered sugar once cooled.  Here's a photo of the cook just before dusting with the powdered sugar (where, again, I recommend Wholesome Sweeteners).  Divide into 12 squares of 270 calories each.  This cake is perfect with - of course- a cup of tea!

Cost:
Alas, these groceries were bought the day my cashier did not hand me my receipt!

Crisp Polenta Rounds with Fresh Figs, Raspberries, and Maple Syrup

This recipe makes an elegant little dessert!

To start, heat 2 teaspoons olive oil in a saucepan over medium heat; add 1/4 cup finely chopped onion and cook for 5 minutes, stirring frequently.

Add 1 cup dry polenta, and cook for 1 minute, stirring constantly with a whisk. Add 4 cups water and 1 teaspoon salt; continue to stir with a whisk for about 2 minutes, then reduce the heat to low, cover, and cook for 25 minutes. The liquid should all be absorbed by the end, and I actually briefly increased the heat back to medium when it looked like the polenta wasn't absorbing water quite fast enough.

Transfer the polenta to an 11x7-inch baking dish coated with cooking spray, then refrigerate - uncovered - for 30 minutes to cool.

Using a 2-inch cookie cutter, cut 8 rounds from the polenta, and place on a baking sheet coated with cooking spray. The original recipe said to discard the leftovers, but I found that to be an extravagant waste - nearly 2/3 of the polenta remained! Since polenta can easily be savory as well as sweet, I recommend saving the leftovers for dinner tomorrow night, perhaps in a commercial pasta sauce for a quick meal.

Meanwhile, bake the 8 polenta rounds at 400 degrees for 40 minutes, turning over half-way through - they will be beautifully crisp by the end. Cool completely on a wire rack.

When it comes time to assemble dessert, place 2 polenta rounds on each of 4 plates. Slice 6 fresh figs each in half. Arrange 3 fig halves and 5 raspberries over each dessert plate, and drizzle each serving with 2 tablespoons maple syrup.

Finally, combine 2 tablespoons vegan sour cream (such as Tofutti) with 2 tablespoons plain soy yogurt (such as Silk); top each serving with 1 tablespoon of the 'sour cream' mixture. Each dessert is 380 calories - garnish with some fresh rosemary sprigs for a pretty presentation, if you like!

Cost:
raspberries $3.99
fresh figs $3.99

Sugar-Roasted Plums with Balsamic and Rosemary Syrup

This easy dessert would be an elegant finish to your next dinner party!

Place 12 small plums (about 3 pounds total) in a 13x9-inch baking dish. In a bowl, combine 1/2 cup water, 1/2 cup balsamic vinegar, 4 tablespoons raw sugar, and 10 black peppercorns; stir with a whisk until the sugar dissolves. Split open 1 vanilla bean, and scrape the seeds out with a knife. Add the seeds and the bean to the vinegar mixture, then pour evenly over the plums. Arrange 2 rosemary sprigs in the dish, and sprinkle the plums evenly with an additional 2 tablespoons raw sugar.

Bake at 400 degrees for 20 minutes - their skin should be starting to split away.

Remove the plums from the dish with a slotted spoon and place 2 plums on each of 6 dessert plates; set aside. Pour the vinegar mixture through a sieve into a saucepan, and discard the solids. Bring to a boil, then reduce heat to medium-high and cook until reduced to 3/4 cup (about 5 minutes). Drizzle 2 tablespoons of syrup evenly over the plums on each dessert plate, and garnish each plate with an additional sprig of rosemary.

Each serving (2 plums and 2 tablespoons sauce) makes a dessert of 150 calories.

Cost:
balsamic vinegar $4.99
plums $4.01
fresh rosemary $2.49

Macerated Berries

Pears and apples and other fall fruit are hitting the grocery store shelves - but I wanted to make one last dessert using summer berries before their season ends. This dessert is super easy, and is great over vegan ice cream or yogurt, or just in pretty dessert bowls by itself!

In a bowl, combine 2 cups sliced strawberries, 2 cups blueberries, and 1 cup raspberries. Sprinkle with 1 tablespoon raw sugar, and drizzle with 3 tablespoons lemon juice and 3 tablespoons Grand Marnier, tossing to coat.

Cover and refrigerate for at least 2 hours, and up to overnight, stirring occasionally. I only made my 2 hours in advance, at which point the berries already tasted great!

1 cup of berries is 140 calories.

Cost:
strawberries $4.99
blueberries $4.99
raspberries $3.99
Grand Marnier $15.00

Caramel Corn 'Ice Cream'

I wouldn't even have bothered with this recipe until I saw vegan caramel candies from Allison Gourmet - and then I just had to try it!

First, combine 2 cups fresh corn kernels and 1 cup plain soy creamer (such as Silk) in a blender or food processor; process until very smooth - about 1 minute.

Strain the mixture through a sieve over a large bowl, and discard any solids. Add 2 cups plain soy milk (again, I used Silk), 2/3 cup raw sugar, a dash of salt, and the equivalent of 3 egg yolks using Ener-G egg replacer - that's 1 and 1/2 tablespoons powder whisked into 3 tablespoons warm water.

Transfer the mixture to a saucepan; cook over medium-high heat for about 20 minutes, stirring constantly - you want it to be thickened by the end. You should not, however, let the mixture come to a boil, which is why it's crucial to stir the whole time.

Transfer the pan to a large ice-filled bowl and let the mixture come to room temperature (about 20 to 30 minutes), stirring occasionally.

Meanwhile, combine 3 tablespoons plain soy milk with 12 vegan soft caramel candies in a saucepan or skillet. The original recipe said to bring to a simmer, then continue to cook for 10 minutes until the caramels melted. However, perhaps vegan caramels melt faster, because I removed mine from heat after only about 5 minutes over medium-low heat. Let cool slightly.

Once the corn mixture has come to room temperature, transfer to an ice cream maker and process according to manufacturer's instructions. Add the melted caramels once done, then spoon the 'ice cream' into a freezer safe container and freeze a final 2 hours before serving.

You'll have 7 servings of 1/2 cup and 240 calories each - if you want to serve the ice cream in cones, try the vegan ice cream cones from Let's Do Organic!

Cost:
corn $1.20
plain soy creamer $1.99
vegan caramel candies $10.95

Peach Upside-Down Cake

Use peaches and sweet cherries for this summery upside-down cake!

Melt 2 tablespoons vegan butter (such as Earth Balance) in a 9-inch cast-iron skillet over medium-high heat. Sprinkle with 1/4 cup organic brown sugar, then remove from heat.

Peel, halve, and pit 4 peaches. Place 1 peach half, cut-side up, in the center of the pan, and form the other peach halves in a circle around that center peach.

Peel and halve 16 cherries; place the cherry halves, cut-sides up, in an outer ring around the peaches; set the pan aside.

Lightly spoon 1 cup all-purpose flour and 1/2 cup soy flour into measuring cups, and level with a knife. Combine the flours with 2 teaspoons baking powder and 1/4 tsp. salt.

In a stand mixer, combine 2/3 cup raw sugar with 1/4 cup vegan cream cheese (such as Tofutti) and 3 tablespoons vegan butter. Beat until smooth, then add the equivalent of 2 eggs using egg replacer (such as Ener-G) and beat until combined.

Add the flour mixture to the sugar mixture alternately with 6 ounces of pineapple juice, beginning and ending with the flour mixture, and mixing after each addition. For the juice, I like R.W. Knudsen's line of juices, which has no added sugar.

Stir in 1 teaspoon vanilla extract, then pour the batter into the center of the skillet, spreading gently so it covers all of the fruit. Bake at 350 degrees for 35 minutes - the cake should spring back when touched lightly in the center.

Cool in the pan for 10 minutes on a wire rack, then run a knife around the edge of the cake, place a plate over the top of the pan, and invert the cake onto the plate. Here's a picture of the cake just before inversion!



This cake is at its best when served warm. You'll have 8 servings of 300 calories each.


Cost:
organic brown sugar $4.39
peaches $3.71
cherries $12.82
raw sugar $3.39
vegan cream cheese $2.29
pineapple juice $3.50

Spiced-Vanilla Rice Pudding

Vanilla soy milk makes for a rich, creamy rice pudding.

Start with 3/4 cup short-grain rice - I used Arborio, but any short-grain variety would work. Cover the rice with water and stir until the rice becomes cloudy. Drain, then repeat the process until the water no longer seems cloudy. To be honest, I wasn't sure how un-cloudy was good enough! After about 15 rinses and drains, there was still a tinge of white to the water, but I figured I had rinsed off enough of the excess starch to proceed with the recipe.

Combine the rinsed rice and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer for 15-20 minutes until all the liquid is absorbed.

Let stand, covered, for 10 minutes, then stir well.

On a double layer of cheesecloth, arrange 3 cardamom pods, 1 whole clove, and 1 cinnamon stick. Tie up the ends of the cheesecloth securely to form a bag. Add the spice bag to the rice, along with an additional cup of water, 2 cups vanilla soy milk (such as Silk), 1/2 cup raw sugar, and 1/8 tsp. salt. Bring to a boil over medium-high heat, stirring frequently, then reduce heat and simmer for about 20 minutes - the pudding should be reduced to a total of 4 cups. Remove and discard the spice bag.

Note: if you don't have cheesecloth at home and don't want to buy it just for this recipe, you can add the spices individually. Just make sure to remove and discard them before serving!

Make the equivalent of 1 egg yolk by whisking 1 and 1/2 teaspoons of Ener-G egg replacer into 1 tablespoon warm water. Add 1 tablespoon of the rice pudding, and stir to combine. Return that mixture to the rest of the rice pudding; cook over medium-low heat for a final 3 minutes, stirring constantly.

Remove from heat and stir in 1 teaspoon vanilla extract. Dish 1 cup of rice pudding into each of 4 dessert bowls - this particular rice pudding is at its best when served warm! Sprinkle with ground cinnamon if you like, for a pretty garnish.

Each serving is 300 calories.

Cost:
short-grain rice $0.44
vanilla soy milk $2.49

Carrot-Chocolate Cupcakes

Fresh carrots add a healthy boost to these cupcakes! The cupcakes freeze beautifully, since they are not frosted - just thaw at room temperature whenever you want one.

Peel and slice 1 pound of carrots, then place in a food processor and process until minced - because my food processor is small, I did this step in two batches.

Place the carrots in a large bowl, along with 1 and 3/4 cups vegan sugar (such as Wholesome Sweeteners), 6 tablespoons vegetable or canola oil, 1/3 cup vegan buttermilk, and the equivalent of 3 eggs using egg replacer (such as Ener-G).

Note: to make the 'buttermilk', pour 1 teaspoon lemon juice into a measuring cup; fill with plain soy milk (such as Silk) to equal 1/3 cup, then let stand for 5 minutes to clabber (sour) the mixture.

Lightly spoon 2 cups all-purpose flour into measuring cups and level with knife. Combine the flour with 2 teaspoons baking soda and 1/2 tsp. salt. Add the flour mixture to the carrot mixture, and stir until smooth. Stir in 1 ounce finely chopped dark chocolate (my favorite brand is the Endangered Species chocolate company, for rather obvious reasons).

Line 22 muffin cups with paper liners - I recommend Beyond Gourmet's unbleached liners, available at organic markets, rather than the standard liners you might find at a regular grocery store.

Divide the batter evenly among the muffin cups, then bake at 350 degrees for 22 minutes. Cool in the pan on a wire rack for 10 minutes, then remove from the pans and cool completely on a wire rack. Once cooled, sprinkle the tops evenly with 3 tablespoons organic powdered sugar.

Each muffin is 160 calories.

Note: I only had 17 paper liners left at home and didn't have time to dash to the store, so sprayed the remaining 5 muffin cups with cooking spray. These 5 muffins still baked just fine; they were just a little bit harder to remove from the pan afterwards. But it worked in a pinch!


Cost:
carrots $1.41
dark chocolate $3.99

Streusel-Topped Peach Pie

Next time you buy a big batch of peaches (or pick them!) try out this yummy pie.

I made the crust in a large bowl, but you can also make it in a food processor if you have one big enough. Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 1/2 tsp. salt and stir (or pulse) to combine. Cut 1/2 cup vegan butter (such as Earth Balance) into small pieces, and cut into the flour mixture using a pastry blender (or pulse in the food processor to combine) until the mixture looks like coarse meal. Add 1/4 cup ice water and 1 tablespoon white vinegar, and stir (or pulse) until blended.

Divide the dough into thirds. Place two-thirds of the dough on a layer of plastic wrap, and pat into a 4-inch circle. Cover with 2 additional layers of paper towels, then roll into an 11-inch circle through the wrap; freeze for 5 minutes. Remove the top sheets of plastic wrap, and place the dough, plastic wrap-side up, into a 9-inch pie plate. Remove the remaining plastic wrap. Press the dough into the bottom and up the sides of the pie plate, and flute the edges; set aside.

Note: I am an inexpert pie-crust-fluter, so just sort of crimp the edges willy-nilly with my fingers. There are better how-to's online if you want your pie to look nice and professional!

Meanwhile, combine the remaining third of the dough in a food processor with 1/2 cup regular oats, 1/2 cup packed organic brown sugar, 1/4 tsp. cinnamon and a dash of ground cloves; pulse until crumbly, then set aside.

In a large bowl, combine 1/3 cup all-purpose flour, 6 cups peeled and sliced peaches (about 5-6 peaches), 1 cup vegan sugar (such as Wholesome Sweeteners), 1/2 cup raisins, 1 tablespoon lemon juice, 1/2 tsp. salt, 1/2 tsp. cinnamon, and a dash of ground cloves. Let the mixture stand for 10 minutes, then transfer to a saucepan over medium heat and cook for ten minutes, stirring occasionally.

Spoon the peach mixture into the crust. Top evenly with the streusel mixture, then bake at 350 degrees for 50 minutes - the top should be browned by the end.

Divide into 12 wedges of 330 calories each.

Cost:
white vinegar $2.99
peaches $3.15

Peach and Muscat Granita

I've made several peach desserts this month, and tonight I'm giving you yet another, so you can take advantage of summer's bounty! This dessert is particularly easy because you can make it ahead.

In a blender, combine 2 cups sliced peaches with 3/4 cup sweet muscat (about half of a 375 ml bottle). For the muscat, make sure you don't buy muscato d'asti, which is sparkling - a certified vegan muscat to try is the Stellar Heaven-on-Earth sweet muscat from South Africa.

Puree the mixture until very smooth, then pour into a bowl through a sieve, discarding any solids; set aside.

Combine 1/2 cup water and 6 tablespoons raw sugar in a saucepan; bring to a boil, then continue to cook, stirring, until the sugar is dissolved. Remove from heat and add an additional 1 cup water - since the added water never cooks, I used filtered water for the cleanest taste.

Combine the sugar mixture with the peach mixture, stirring with a whisk, then transfer to an 8-inch baking dish. Freeze for 6 hours, stirring twice during the first 2 hours (I stirred at the 1 hour mark and then again 45 minutes later).

1 cup of granita is 190 calories and you'll have about 4 servings - scrape the mixture with a fork to get that nice fluffy granita texture as you dish it out. Note: although it needs to freeze at least 6 hours, there is no problem letting it freeze longer than that - I made mine closer to 9 hours in advance.

Cost:
peaches $3.66
sweet muscat $10.99

Peaches and 'Yogurt' with Sugared Almonds

This easy dish would be perfect at either end of the day -either as a protein-packed start to your morning as breakfast, or a sweet cap to your day for dessert.

Whisk together 3/4 tsp. Ener-G egg replacer powder with 1 tablespoon warm water. Add 1/4 cup sliced almonds and 1/4 cup raw sugar, stirring to combine, then spread the mixture in an even layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 10 minutes, stirring halfway through; transfer to a bowl and let cool.

Meanwhile, combine 2 tablespoons raw sugar, 2 tablespoons water and 1/2 tsp. lemon rind in a small saucepan. Bring to a boil over medium-high heat, then continue to cook for 1 minute.

Transfer to a bowl, and add 1/4 tsp. vanilla extract. Add 2 cups peeled and sliced peaches (about 2 peaches), tossing to combine. Let stand 5 minutes, then drain the excess liquid; set the peaches aside.

In another bowl, stir together 1 cup vanilla soy yogurt (such as Silk or Whole Soy), and 1 tablespoon agave nectar in place of honey.

Spoon 1/2 cup of the soy yogurt mixture into each of two bowls. Top each serving with 1 cup of the peaches and about 3 tablespoons of the almonds. Each serving is 400 calories; although the amounts above make enough to serve 2, you can double all the quantities easily.

Note: make sure you buy sliced almonds, not slivered - otherwise the topping won't be quite right! Here's a closer look at the topping, which was to die for!


Cost:
sliced almonds $1.80
lemon $0.69
peaches $4.26
vanilla soy yogurt $2.18

Roasted Plums with Ginger and Pecans

Here's another delicious summer fruit dessert that would be perfect after a meal eaten al fresco!

Bring 1/2 cup vegan sweet Riesling of your choice to a simmer in a saucepan over medium-high heat. Stir in 3 tablespoons chopped dried apricots, then remove from heat, cover, and let stand for 20 minutes. Drain the apricots over a bowl, reserving the wine as well; set both aside.

In a bowl, combine 1 and 1/2 tablespoons raw sugar, 1 and 1/2 teaspoons grated fresh ginger, 1 and 1/2 teaspoons vegan butter (such as Earth Balance), and the equivalent of 1 egg yolk using Ener-G egg replacer (which is 1 and 1/2 teaspoons powder whisked into 1 tablespoon warm water).

Stir in the dried apricots and 1 and 1/2 tablespoons chopped pecans (which you can toast first, if you like).

Halve and pit 5 plums. You actually only need 9 plum halves for the recipe, which means you'll have 1 half extra - I highly recommend noshing on it while you cook!

Place the 9 plum halves in an 8-inch square baking dish, and stuff each half with about 1 and 1/2 teaspoons of the sugar mixture. Pour the reserved wine around the plums, then bake at 350 degrees for 20 minutes.

Remove the plums from the dish, and transfer the liquid to a saucepan; bring to a boil, then cook until reduced to only about 2 tablespoons (about 4 minutes).

Serve 3 plum halves with 2 teaspoons of the sauce and 1/3 cup vegan vanilla 'ice cream' of your choice for 3 dessert servings of 230 calories each. My favorite remains the Soy Delicious vanilla from Turtle Mountain.

I will confess, although the plums were delicious, it was really the apricot-ginger stuffing that made my taste buds pop here!

Cost:
Riesling $9.99
pecans $1.88
plums $2.89

'Honey' Peach and Blackberry Cobbler

I can't get enough of peaches in the summertime! This yummy dessert is the perfect end to a summer meal.

In a bowl, combine 2 tablespoons all-purpose flour with 4 cups chopped and peeled peaches, 2 tablespoons agave nectar (in place of honey), 1 and 1/2 tablespoons lemon juice, and 1/8 tsp. salt; let stand for 15 minutes.

Definitely don't forget to peel the peaches before you chop them! I chopped up one, then had to remove the peel from each individual cube, before realizing my mistake.

Gently fold in 1 and 1/2 cups blackberries, then spoon the mixture into an 8-inch square baking dish coated with cooking spray; set aside.

Lightly spoon 1 cup all-purpose flour into a measuring cup and level with a knife. Combine the flour in a bowl with 6 tablespoons vegan sugar (such as Wholesome Sweeteners), 1 and 1/2 teaspoons grated lemon rind, 1/2 tsp. baking powder, and 1/4 tsp. salt. I realized last minute that I didn't have any fresh lemons at home, so omitted the rind!

Cut 3 tablespoons vegan butter (such as Earth Balance) into small pieces, then cut the 'butter' into the flour mixture using a pastry blender or - my favorite method - your fingers, until the mixture resembles coarse meal.

The recipe called to add 1/2 cup plus 2 tablespoons buttermilk. It's tough to make that much vegan buttermilk at home, so I made a full cup (1 tablespoon lemon juice plus enough plain soy milk to measure 1 cup; let the mixture stand 5 minutes to sour it). I added the amount needed, then discarded the extra.

Stir the 'buttermilk' into the flour mixture just until moist, then drop in 6 mounds on top of the peach mixture. Sprinkle the mounds with 1 tablespoon turbinado sugar (which you probably already have in your pantry, as a vegan!).

Bake the cobbler at 400 degrees for 40 minutes - it should be bubbly and golden by the end.

1/2 cup of cobbler plus one biscuit makes a serving of 290 calories. Although delicious hot out of the oven, I actually enjoyed leftovers for breakfast, too!

Cost:
peaches $7.26
blackberries $2.99
plain soy milk $2.49

Peppermint Patties

These homemade ice cream sandwiches are a fun project for a summer afternoon!

An interesting side benefit of being vegan (on top of the many others I'm sure you know of already!) is that you can halve recipes that call for 1 egg. While a real egg is hard to cut in half, as a vegan, you can simply whisk 3/4 tsp. Ener-G egg replacer into 1 tablespoon warm water. For the cookies in this recipe, make that "half egg" and set aside.

Meanwhile, lightly spoon 3/4 cup all-purpose flour into measuring cups and level with a knife. Combine the flour in a large bowl with 3 tablespoons cocoa powder, 1/4 tsp. baking soda, and just a pinch of salt; set aside.

In a stand mixer, combine 1/4 cup raw sugar, 1/4 cup packed organic brown sugar (such as Wholesome Sweeteners), and 1/4 cup vegan butter (such as Earth Balance); beat until well blended. Add the "egg" and 1/2 tsp. vanilla extract; beat to combine.

Add the flour mixture, and beat until well blended. Lightly coat your hands with cooking spray, and shape the dough into a 6-inch log - try not to overwork it, or it will become very soft!

Wrap the dough in plastic wrap and freeze for one hour; once firm, slice into 24 thin slices (about 1/4-inch thick each).

Place the cookie slices on 2 baking sheets coated with cooking spray, and bake at 350 degrees for 11 minutes; cool completely on a wire rack. I found it best to let the cookies sit on the baking sheet for about one minute before transferring them to the rack, as they were quite soft when they first emerged from the oven.

To assemble the patties, crush 1/2 cup of hard peppermint candies. For the best vegan option, try the wild peppermint drops from Yummy Earth - they won't be red-and-white striped like traditional peppermint candies, but they have the benefit of being certified vegan! I found a few light taps of a hammer worked great to crush them into pieces. Place the crushed candies in a shallow bowl.

Let 1 and 1/2 cups vegan vanilla ice cream of your choice soften slightly - any kind should work here, whether rice, almond, coconut or soy-milk based; I used the soy vanilla from Turtle Mountain. As a note of caution, I find that non-dairy ice cream melts faster than real ice cream, so start to work with it while it is still pretty frozen, or you risk making a big mess!

Place 2 tablespoons of the vegan ice cream on the flat sides of 12 cookies. Top with the remaining 12 cookies, pressing gently so the ice cream reaches out to the edges of the cookies. Roll the patties in the crushed peppermint candy, then wrap individually in plastic wrap and freeze for 4 hours before serving.

Note: since my soy ice cream was becoming awfully melted, I rushed to get the patties into the freezer, then went back about 15 minutes later to wrap them in plastic wrap.

Kids will love these yummy summer treats! 2 patties make a serving of 330 calories.

You can, of course, double this recipe, in which case you'll go back to the original recipe which called for a whole "egg" - but isn't it nice to have the option of cutting it an egg in half for baking when you want to?

Cost:
soy vanilla ice cream $4.19

Chocolate Pudding with Bananas

The bananas are buried on the bottom of this pudding, for a fun surprise!

Heat 2 and 1/4 cups plain soy milk in a saucepan over medium-high heat, until tiny bubbles form around the edges, but don't let it come to a boil - it's best to use a thermometer, since this step will happen somewhere between 160 and 180 degrees.

While the soy milk heats, combine 1/3 cup raw sugar, 1/3 cup unsweetened cocoa powder, 2 tablespoons cornstarch, 1/8 tsp. salt, and 2 ounces finely chopped dark chocolate in a large bowl. Gradually pour in the soy milk, stirring with a whisk. Return the whole mixture to the saucepan and cook over medium heat, stirring constantly with a whisk. Once it is thickened and bubbly (which should take about 5 to 10 minutes) remove from heat and stir in 1 teaspoon vanilla extract.

Arrange 1 and 1/2 cups sliced banana in the bottom of a 1 and 1/2 quart casserole dish. Spoon the pudding over the bananas. You can serve this warm if you like, or cover the top of the pudding with plastic wrap (so it doesn't form a skin on top!) and chill.

1/2 cup of pudding is 190 calories. I thought this turned out exactly like the soy pudding snack packs from Zen Soy, which made my quite proud.

Here's the pudding after chilling, and before anyone spooned into it!


Cost:
plain soy milk $2.49
dark chocolate $3.99
banana $0.52

Nectarine Clafouti

Clafoutis is a dessert from the Limousin region of France, where it traditionally consists of cherries baked in a flan-like batter. However, you can use almost any kind of fruit, and tonight I chose nectarines. Substituting tofu for eggs makes the batter vegan-friendly!

Instead of 2 eggs, combine 6 ounces firm silken tofu in a food processor with 1 tablespoon cornstarch and 1 tablespoon water; process until smooth.

Transfer the 'eggs' to a large blender, along with 6 tablespoons all-purpose flour, 1/2 cup vanilla soy milk (such as Silk), 6 tablespoons raw sugar, 1/4 cup plain soy yogurt (such as Whole Soy), and 1/2 tsp. vanilla extract; process until smooth.

Transfer the batter to a bowl and chill for 30 minutes.

Coarsely chop 2 and 1/2 cups of nectarines (about 3), and place the fruit in an 8-inch square baking dish coated with cooking spray. Pour the batter over the fruit, then bake at 400 degrees for 35 minutes - the batter should be set by the end of cooking.

Divide into 4 equal servings of 220 calories each. You could also try this dish with peaches for a fun variation! Or, in the winter, try pears or cranberries.

Cost:
vanilla soy milk $1.69
silken tofu $2.39
nectarines $4.19