This dessert is perfect for a fast weeknight meal.
2 15-oz. cans sliced peaches in syrup, drained
1/3 cup flour
1/3 cup brown sugar, firmly packed
1/3 cup old-fashioned oats
1/3 cup walnuts, chopped
1/2 tsp. cinnamon
1/4 cup vegan margarine, melted
Place peaches in a 1-quart shallow baking dish. Combine flour, sugar, oats, walnuts, and cinnamon. Stir in melted vegan margarine until crumbly; sprinkle over fruit. Bake at 375° for 30 minutes or until golden brown. Serve with your favorite frozen soy or rice dessert, if desired.
Enjoy these fruits while they’re in season by indulging in this smoothie.
1/2 cantaloupe, seeds and rind removed
2-3 large peaches, pits and skin removed
Juice of one large orange
8-10 ice cubes
1 cup your favorite non-dairy milk
Combine all ingredients in blender; process until smooth. If you like your smoothies a little sweeter, add some agave nectar.
Mmmmm…a vegan peach crisp!
1 cup vegan margarine (1 stick)
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 cup of your favorite non-dairy milk
3-4 cups frozen sliced peaches
1. Thaw peaches; drain and reserve juice.
2. Preheat oven to 350°. Put vegan margarine in 9 x 13 glass cake pan and place in preheated oven. While margarine melts, mix batter. After margarine is melted, remove pan from oven and pour batter on top of melted butter. Carefully spoon peaches and juice over batter. Bake for 35-45 minutes. Batter will rise up around peaches.