Blackberry Peach Cobbler

Today's farmer's market on the square had wonderful looking peaches and blackberries.  This is my favorite combination for cobbler so I knew I must attempt a gluten and dairy free version.  This is very much a swap-out recipe: almond milk replaced milk, gluten-free flour mix replaced the flour, Earth Balance replaced the butter, etc. 

You'll need:
4 tbsp of earth balance
1/2 cup gluten free flour mix (with some baking powder, salt, and xanthan gum added)
1/2 cup sugar
1/2 cup unsweetened almond milk
dash of pure vanilla extract
2 large peaches
blackberries (however many looks good)

Turn the oven to 350.  Place earth balance in your pan and place in oven--you want it to melt as the oven preheats.

 

I decided I wanted my flour mixture a little finer so I placed it in the food processor for a bit.  Add sugar.  Mix vanilla into the almond milk and incorporate into the dry ingredients.  It will have a pancake batter consistency.

Once the earth balance is melted, get the pan out of the oven.  Put the fruit into to the pan and then cover with the batter.

Place in oven and bake for around 45 minutes or until the crust is browned and springy.  The fruit will bubble.

Enjoy.

Is there much better

than some fried corn?

Happy to report it tastes great with earth balance in place of the butter.

Quick Enchiladas

Tonight for supper I ate the last eggplant burger so I decided Andy gets a creation out of stuff we have around.  This ended up being enchiladas--great for customization.

This version included taco beef (leftover from recent tostadas) and strips of cheese wrapped in corn enchiladas, covered in onions, LocalFolks enchilada sauce, and shredded cheddar.  I baked in the oven at 350 and served with sour cream, sliced radishes, and fresh cilantro.

Grilled New Potatoes with Lemon-Garlic Aioli and Parsley

I've made these potatoes several times--they're a Bobby Flay recipe.  They're fairly easy and I can attest that the aioli is great with roasted potatoes as well.

Boil some new potatoes--red, white, whatever is available. 

In the meantime, get your ingredients together for your aioli.

Mix up in a food processor or whisk with all your might.

Once cool, cut the boiled potatoes in half and coat with a bit of oil.  Since I don't have an outdoor grill available I use a George Foreman.  Place the potatoes on the grill cut side down.

 

 Get some nice grill marks and crisp the potatoes up enough.  Drizzle with aioli and sprinkle parsley on top.

Baked Eggplant Burgers

Since so many veggie burgers on the market contain gluten, finding a great homemade burger recipe became a quick goal.  I came across The Tolerant Vegan's baked eggplant burgers recipe a few weeks back and knew it was one to try.  I'm happy in saying it was a great success!  One of the best veggie burgers I've ever eaten--and easy to make.

I followed the recipe fairly closely--discrepancies included adding in other colors of peppers, making gluten free bread crumbs (from an oven dried Udi's whole grain hamburger bun), using great northern beans, and tossing in a bit of stoneground mustard.  I made a half batch as the eggplant I had on hand was a baby one.  Photos of the process are below.  I can't recommend them enough.  My first gluten-free bun experience as well--very happy with Udi's.