Side Dishes

Peach-Raspberry Crisp

karenwpullen Breakfast, Desserts, Recipes, Side Dishes , , , ,

The perfect summer dessert.

Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Peach Raspberry Crisp

Course: Breakfast, Dessert
Servings: 0

Ingredients

  • 3 cups sliced peaches fresh or frozen
  • 1 cup raspberries
  • 1 cup rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup flour I like whole wheat pastry flour
  • 1/2 cup date paste 8 medjool dates blended with 1/2 cup hot water
  • 1 tablespoon vanilla

Instructions

  • Preheat the oven to 375 degrees.
  • Mix the peaches and raspberries, place into a lightly greased baking dish, like a baking dish, pie pan, or individual ramekins.
  • Make the topping by stirring together the oats, flour, date paste, pecans, and vanilla.
  • Spread the topping over the fruit and bake for 15-20 minutes until the filling bubbles and the top is golden.

Notes

Serve with vegan ice cream, unsweetened yogurt, or cashew whipping cream.

Carrot Noodles with Pesto, Chickpeas, and Tomatoes

karenwpullen Recipes, Salads, Side Dishes , , ,
Print Recipe

Carrot Noodle Salad

Course: Salad
Servings: 0

Ingredients

  • 4 large carrots
  • 1 can chickpeas about 1 ½ cups
  • 1/3 cup pesto oil-free
  • 1 cup cherry tomatoes halved
  • 2 tablespoons vegan parmesan

Instructions

  • Make the carrot noodles by cutting the carrots into long thin strips using a mandoline, vegetable peeler, or spiralizer.
  • Steam them for 6 minutes until tender.
  • In a bowl, combine the carrot noodles, chickpeas, pesto, and tomatoes.
  • Sprinkle with vegan parm.

Endive Boats with Fennel-Apple Filling

karenwpullen Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

  • fresh
  • crisp
  • quick to make
  • pretty
  • different
  • yummy
  • fun to eat
Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish
Cuisine: Vegan
Servings: 0 bites

Ingredients

  • 3 Belgian endive
  • 1 fennel bulb
  • 1 large apple
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/3 cup silken tofu
  • 1 pinch each, salt and pepper

Instructions

  • Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
  • Add the silken tofu and blend briefly. Add salt and pepper to taste.
  • Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
  • Peel the leaves of the endive apart.  Place a spoonful of the salad in each. 
  • If not serving immediately, refrigerate.