S’meaches (s’mores x grilled peaches)

IT’S THE TEACHES OF PEACHES!

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I love peaches. They’re the fucking lion of the fruit kingdom. Peaches are probably my desert island food. I have an appallingly low number of recipes using peaches, which are (in order of most bangable to least):

Raw peach tart with almond lime mascarpone

Raspberry peach chocolate chip muffins

Okay, so there’s just two. But they’re both REALLY good. And here’s a third one!

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I heard about these being a thing from my friend Liz. She ate them at a wedding and the next day I went and bought all of the fixings and have had them every day since (yes, that’s three days in a row). They’re INCREDIBLY messy, but extremely delicious and worth it. This *might* be my favorite way to eat peaches, except for all of the other ones.

S’MEACHES (s’mores x grilled peaches)

  • 1 package of graham crackers (honey-free if preferred)
  • 1 bar of dark chocolate/vegan chocolate of choice
  • 1 package of vegan marshmallows (Dandies!)
  • 2-3 peaches, sliced

You can choose to either a) broil the peaches and marshmallows b) grill the peaches and toast the marshmallows over a grill

A note about slicing peaches: if you’re grilling on the grill, I recommend just halving them. The s’mores end up peachy and drippy, but delicious. If you’re roasting, the peaches can be sliced as thinly as you like.

IF BROILING: turn on the broiler. Place peaches on an oven-proof pan or cookie sheet. Broil for 5 minutes or until the edges start to get burnt and the sugar in the peaches is caramelizing. Throw several marshmallows on the pan and broil until golden brown (this takes about 10 seconds, so keep an eye on them!). Remove and build your s’more: take a square of graham cracker, layer on a couple squares of chocolate, smoosh on a melted marshmallow, then top with a roasted peach and another graham cracker. Repeat with as many as you can fit in your belly.

IF GRILLING: simply heat up a grill to high, take halved peaches and brush lightly with canola oil, place face down and grill for about 5 minutes or until lightly charred. Follow steps for building s’mores as listed above!

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Summertime Herbed Fettuccini with Arugula, Tomatoes, and Walnuts

I’m not usually one for quick and dirty posts on recipes I’ve made for dinner some night this week. I generally prefer to make recipes a few times to be sure they’re actually good (and I wasn’t just delirious and really hungry), but this week I made something so simple and delicious I can’t NOT use a double negative and can’t NOT share.

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This recipe is the perfect way to use up fresh bounty from your garden, CSA, farmers’ market, or even the freshest of fresh stuff in the supermarket. I made it with my friend Tori, who is one of my favorite cooking buddies of all time. When we cook together we’re constantly ducking and weaving: one of us is adding a little garlic, the other is squeezing some extra lemon juice and both of us are deciding whether it needs a bit more basil. I find that every time I cook with her it turns out just right.
Summertime Herbed Fettuccini with Arugula, Tomatoes, and Walnuts

  • 2 (8 oz) boxes of fettucini
  • 2 cups arugula, rinsed and dried
  • juice of 2 lemons
  • 1/2 cup fresh basil (or more, to taste)
  • 3-4 sprigs of rosemary, stems removed, chopped finely
  • 2 cups cherry or grape tomatoes
  • 4-5 cloves garlic
  • 1/4 cup walnuts, chopped
  • olive oil
  • 2 teaspoons crushed red pepper flakes
  • salt and pepper to taste

1. Cook pasta according to package instructions (be sure not to overcook). Drain and set aside.

2. While the pasta is cooking, cover the bottom of a large skillet with olive oil (3 tablespoons or so). Crush the garlic cloves with the broad side of a knife and add to the oil. Heat the oil over medium heat for 3-4 minutes, then add the tomatoes and chopped walnuts. Cook the tomatoes, stirring occasionally, for 5-6 minutes, or until they start to get browned on the outside and slightly deflate. Add the lemon juice, basil, rosemary, crushed red pepper, salt, pepper, and half of the arugula to the skillet. Cook 3-4 minutes, or until  the leaves are all wilted.

3. Add the cooked pasta to the skillet and toss with the herbed mixture. Add in the remaining arugula and cook for about 5 minutes. Season with extra lemon juice, salt, pepper, and crushed red pepper.

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Whiskey Old Fashioned Ice Cream

Hey crew, Izzy here. This week I’m trying something totally new to Veganizzm: a blog takeover. I wouldn’t steer you wrong and let just *any* blogger take the reigns; Abby is a connoisseur of all things dessert and booze, so we trust her when she whips up a recipe for Old Fashioned flavored ice cream. I’m over on her blog, The Frosted Vegan, today with a killa recipe, so make sure to check that out too! 

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I am super excited to be posting over here on Veganizzm! Izzy and I connected over social media and have been sharing our love for delicious vegan food ever since. Since Izzy and I both lived in and are fans of Wisconsin foods, I decided to convert one of my favorite cocktails into a super simple vegan ice cream. This boozy vegan ice cream is no-churn, whips up in a blender in no time and is sweetened with oranges and cherry jam. Cocktail ice cream, on point.

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When I first moved to Wisconsin, I figured it was going to be all beer, all the time. Boy, was I wrong. What I didn’t know was that Wisconsin is famous for making a killer Old Fashioned, mixing together notes of orange, sweet muddled cherries and a choice of whiskey or brandy, into the perfect sweet cocktail. I usually take mine with brandy and sweet, but for this version, I wanted to keep chipping away at the huge bottle of whiskey I have hanging out on my bar cart at home, so whiskey it was. Cherry and orange are two of the other prominent flavors in a well crafted old fashioned, so I added lots of sweet cherry jam and orange juice. I also prefer to actually taste the alcohol in my desserts, so I used a bit more in this vegan ice cream recipe than I usually would. Alcohol ends up being perfect in homemade ice cream because it prevents the whole batch from freezing rock hard and turning into a solid chunk of ice in the freezer. I’ve been perfecting my perfect vegan ice cream base and the combination of soaked cashews and firm tofu proves to be a lovely base.

From blender to eating, this ice cream can be blended up the night before, frozen, and served the next day. I also think this would be right on as a boozy ice cream drink, blended up with extra ice and topped with just a wee bit more booze. Someday, when Izzy comes back to Wisconsin for a visit, we are going to share a couple of these on my patio and talk in our favorite food puns. Get your boozy ice cream on!

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Whiskey Old Fashioned Ice Cream (Vegan, No-Churn)

1 1/2 cups cashews, soaked for at least 4 hours and drained

3 ounces firm tofu

1/3 cup water

4-5 ounces whiskey

1 tablespoon vanilla extract

1/2 cup pure maple syrup

3/4 cup orange juice

1 cup cherry jam

In a blender, blend together all the ingredients, except for the cherry jam. Blend until smooth and

creamy and transfer to a pan. Swirl in the cherry jam and freeze for at least 4-6 hours, or until firm.

 

 

Don’t forget to check out my recipe for Thai Chopped Salad with Peanut-Lime Dressing on her blog today!

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Sun-dried Tomato Pesto Veggie Burgers

Do you ever get totally obsessed with one ingredient? Like, you find an ingredient that you suddenly want to wife up and NEED TO ADD TO EVERYTHING EVEN THOUGH PICKLED ASPARAGUS AND KUMQUATS REALLY AREN’T A THING. My ingredient du jour is sun-dried tomatoes. I can’t really explain it (maybe I’m lusting for the soon-to-be tomato season? Maybe I’ve been eating canned/jarred food for so many months straight that I can only eat vegetables that have been preserved?). Whatever the reason, I can’t stop. Sun-dried tomatoes, I wish I could quit you, but I can’t.

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I like to buy them packed in oil because they are already nice and plump and perfect for adding to pasta, salads, sandwiches, pancakes… I really did try that. Verdict: Pretty good.
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Of course, a natural use for sun-dried tomatoes is in sun-dried tomato pesto. It goes without saying that tomatoes and basil are an incredible pairing (#italianshit), but somehow this fact continues to surprise me and rain joyful flavor showers on my tastebuds all the time. I made these burgers a pesto double whammy by filling them with pesto and topping them with a hearty smear of extra pesto. You may opt to top them with other condiments, but if you choose pesto it’s pretty tasty. YOU WON’T BE SORRY, JUST SAYING.

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The patties are quick to make and brown up really nicely in the oven. Fresh basil is a must, but otherwise the ingredients happen to be all shelf-stable for year-round summery flavor.

OH AND LET’S NOT FORGET THIS IS THE 21ST WAY TO LOVE A CHICKPEA.

Sun-dried Tomato Chickpea Veggie Burgers

Makes 4 (double if you’re serving a crowd)

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cooked brown rice
  • 3 Tablespoons pine nuts + 2 Tablespoons pine nuts
  • 1/2 cup fresh basil leaves (loosely packed) + 1/4 cup
  • 1/3 cup sun-dried tomatoes, packed in oil

Sun-dried Tomato Pesto (condiment)

  • 3 Tablespoons pine nuts
  • 1/2 cup fresh basil leaves
  • 1/3 cup sun-dried tomato, packed in oil (1.5 ounces)
  • 1/2 clove garlic

Preheat oven to 400*

1. Add the chickpeas to a food processor and process for 20 seconds, until a thick past begins to form. Remove and pour into a large bowl.

2. Add the cooked brown rice and process for 10-15 seconds until loosely chopped. Combine with the chickpea mash.

3. Pour the pine nuts into the food processor, pulse until they’re finely chopped, then add the sun-dried tomatoes and basil. Add a light drizzle of olive oil (or pour a bit of the oil from the sun-dried tomato jar).  — I recommend doing the burger portion separate from the “condiment” portion so you can easily distinguish what goes where, but you can also do it all at once and then divide in half.

4. Combine the pesto mixture, brown rice, and chickpea mash and add 2 Tbs whole pine nuts and 1/4 cup loosely chopped basil. Use your hands to form the mixture into hockey puck patties (add 1 teaspoon olive oil to the mixture if necessary to make it more moist). This mixture will yield 4 patties.

5. Take a cookie sheet and spread olive oil on both the sheet and both sides of the burgers. It doesn’t take much, but omitting the oil will cause the burgers to stick to the sheet and can burn. Place the four patties on the sheet and place in the oven for 10-14 minutes, flipping carefully halfway through.

For the pesto topping:

Simply repeat step 3 with remaining pine nuts, basil, sun-dried tomatoes, and olive oil.

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