Quick and Easy Peach-Blueberry Turnovers

OK, so you spent all that time making the puff pastry, but now what? I like wrapping veggies and the like in the pastry for some kind of en croute creation like this, but I always save some dough to make some turnovers. I posted this recipe a while back, but since doing so I got my hands on a copy of Williams-Sonoma's Essentials of Baking and I think this method makes for a nice golden and well-baked turnover. Also, after making puff pastry I am in no mood to mess around with complicated filling.

INGREDIENTS
- puff pastry
- peach jam
- frozen blueberries
- soy milk for brushing

METHOD
Line a baking sheet with parchment paper.
1. How much puff pastry you need depends on how many turnovers you want to make. 1/2 recipe of the puff pastry will make 8 turnovers. If you are making 8, roll the chilled dough into a 9x18 inch rectangle. If you are making 4, make a 9x9 inch square. Cut in half lengthwise, then crosswise to make 8 squares (or four).
2. Spoon a generous tablespoon of peach jam slightly off centre in each square. Top with a few blueberries. Fold over to make a triangle, then seal edges with a fork. Place on the prepared sheet, cover, and refrigerate for 30 mins.
3. Preheat oven to 400 degrees. When the turnovers are chilled, brush them with soy milk and sprinkle sugar over top (regular or large grain). Poke the tops with a fork a few times then bake for 20 mins. Reduce heat to 350 degrees, rotate the pan, and bake for an additional 15 mins, or until golden and nicely puffed up.
4. Let cool for 15 mins in the pan, then serve.

Son #1's Peach Smoothie

Tonight's post comes to you courtesy of Son #1. He created this recipe, made it, staged it, photographed it, and wrote down the recipe. To say he was excited is a bit of an understatement. He was so proud of his accomplishment and kept going on and on about how he was going to be a chef just like Dad. It really was heartwarming.

INGREDIENTS
Serves 6
- 3 cups frozen peach slices
- 3/4 cup crushed ice
- 1/4 cup sugar
- 2 1/2 cups vanilla soy

METHOD
1. Place all ingredients in a blender and process until smooth.

Here is his original recipe.

Peach Blueberry Cobbler

I'll have to admit that cobbler really isn't in my culinary vocabulary. That is probably because my Mom was more of a crisp person. Or is it because cobbler is more of an American thing? Anyway, after making the Southern Tofu dish I was in the mood for an appropriately southern dessert and cobbler jumped to mind. But, what is cobbler, exactly? Correct me if I am wrong, but from what I can tell, it is a mix of fruit and cake, baked into moist and syrupy goodness. In many way, it is like the pudding cakes I posted a while back. Peaches and blueberries are in season here (though not for long) so it was a perfect dessert.

INGREDIENTS
Fruit
- 4 cups peeled and sliced peaches
- 1/3 cup water (more if peaches are not that ripe)
- 1 cup sugar
Cake
- 1 1/2 cup all purpose flour (I am sure WW pastry flour would work fine)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups soy milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract

- 1/2 cup margarine
- 1 cup blueberries

METHOD
Preheat oven to 350 degrees
1. Put peaches, sugar, and water in a saucepan over high heat. Bring to bubbling, stirring regularly, then reduce heat and simmer for 10 mins.
2. While peaches are simmering, whisk together dry ingredients. Place 1/2 cup margarine in a 9 x 13 pan, then place in the oven to melt. Put wet ingredients into the dry and gently whisk until mostly smooth (like pancake batter).
3. Pour batter over the melted butter, but do not mix. Sprinkle blueberries over that, then spoon the peach mixture over that.
4. Bake for 40-45 mins, until top is golden and peaches are bubbling away happily. Serve while warm with a dollop of vanilla ice cream.

Millions of Peaches, Peaches for Me

Ontario peaches are ripe and ready for eating. I have made 20 jars of jam so far and thought I would try my hand at canning peaches as well this year. It's a bit time consuming but I think it will be worth it in the dead of winter when we enjoy fresh-like peaches. I am sure they will taste way better than canned peaches from the store, and the great thing about making your own is you can control how much sugar goes into the canning syrup. I will report back in the winter on how they taste.

Ultimate Almond Peach Shortcake

Here is what Vegan Mom and I indulged in on Valentine's Day. We've never been big Valentine's Day people, and with 3 kids, celebrating now means trying to stay up past 10:30. Ha! On the 14th we enjoyed a nice pasta dish (I will post that next), and then bolted these down while taking in a class piece of cinematic comedy: Dragnet.

INGREDIENTS

Shortcakes

Makes 6

- 1 3/4 cup flour
- 1/4 cup powdered sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 5 tbsp cold Earth Balance margarine

- 1/4 cup sliced almonds
- generous 3/4 cup soy creamer (or soy milk)

- 1 tsp almond extract

METHOD
Preheat oven to 450 degrees
1. Whisk together flour, baking powder, sugar, and salt in a bowl. Cut in cold margarine (or use your fingers) until it resembled coarse bread crumbs. Mix in almonds, soy creamer, and extract with a wooden spoon. Add a splash more creamer if dough is too stiff.
2. Spread batter into an extra large non-stick muffin tin (or, grease and flour a pan if you don't have a non-stick one) with a silicone spatula. You should have 6.
3. Bake for 15-17 mins, until lightly brown on top. Let cool for a 5 mins, then remove from pan and cool on a wire rack.

Filling

- 2 cups chopped frozen peaches

- 1/3 cup sugar

- 2 tbsp amaretto

- 1/4 tsp cinnamon

- 1 tbsp cornstarch

- 1 1/2 tbsp soy creamer

Vegan Whipped Cream

- make this recipe

METHOD

1. Heat peaches and sugar in a pot over med-hi heat. When bubbling, add amaretto, reduce heat to medium, and let bubble away for a few mins. Add cinnamon. Dissolve cornstarch into creamer and add to peaches. Bring back to bubbling and stir for one min, allowing to thicken. Remove from heat and let cool in the fridge.

To Assemble the Shortcakes:

Cut shortcakes in half. Spread some whipped cream on the bottom half, and then some peach filling. Place the top of the shortcake on, then top with more filling and a dollop of cream.

Almond Peach Strudel

The Vegan Dad blog turns 1 today! Woot woot! 408 posts and going strong! Boy, when I look back at those very first posts I wonder how I ever developed a readership. Today, the blog gets about 1000 hits a day and I look forward to reading your comments and they come in throughout the day. Today also marks my 3rd veganiversary. So, there is much to celebrate! I thawed out the puff pastry I had been storing in the freezer (works beautifully) and made this.

INGREDIENTS

- 1/2 recipe puff pastry

- 4 peaches, skinned and sliced

- 1 tbsp sugar

- 1/3 cup sliced almonds (plus more for top)

- 2 tsp instant tapioca

- 2-4 tbsp sugar

- 1/2 tsp cinnamon

- pinch of nutmeg

- 1/4 tsp almond extract

- soy milk for brushing

- 3/4 cup icing sugar

- splash of almond extract

METHOD

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

1. Mix peaches and 1 tbsp of sugar in a bowl and set aside. Roll puff pastry into a large rectangle (9" x 14" or so).

2. By now, the peaches will have released some liquid. Strain peaches with a sieve, draining liquid into a small bowl. Add remaining sugar, almonds, tapioca, remaining sugar, spices, and extract to the peaces and mix well.

3. Place peach filling a bit off centre along the long side of the puff pastry. Bring pastry over the filling and roll. Seal end and place seam-side down on baking sheet.

4. Brush with soy milk and cut slits in the top with a sharp knife every 1.5" or so. Top with as many sliced almonds as you see fit (about 1/4 cup). Bake for 35-40 mins, or until filling is bubbling and pastry is golden brown.

5. Heat 1 tbsp of the reserved peace juice on the stove over medium heat. Add in icing sugar and extract and mix until smooth. Add more liquid, if needed. Drizzle over warm strudel. Serve.

Peach Blackberry Shortcake Turnovers

During my week off with the kids we headed to the cottage for some peaceful seclusion. Well, that was the theory, anyway. With 3 boys things are rarely peaceful. We took many walks in the woods scouting for wild mushroom and lichen (did I mention we are total nerds?), and happened upon a patch of wild blackberries. The question was what to do with them. I thumbed through this old Five Roses cookbook (which had no publication date but I am assuming is a few decades old judging by this cookie picture) and adapted the shortcake recipe to make these tasty treats.

INGREDIENTS

Makes 9

For the dough

- 2 1/4 cup flour

- 3 tsp baking powder

- 1/2 tsp salt

- 3 tbsp sugar

- 1/4 cup non hydrogenated margarine

- 3/4 cup soy milk

- soy milk for brushing

For the Filling

- 2 peaches, skinned and chopped

- 1 tsp sugar

- 1 cup wild blackberries

- 2 tsp sugar

- 1 tsp flour

- 1/2 tsp cinnamon

- pinch of nutmeg

METHOD

Preheat oven to 425

1. Mix peaches with 1 tsp of sugar in a bowl and set aside.

2. Make the dough: mix together flour, baking powder, salt, and sugar in a large bowl. Mix margarine in with your finger until mixture resembles coarse bread crumbs.

3. Heat milk in the microwave until warm (but not hot) then mix into flour with a wooden spoon. Use your hands when the dough gets too tough to mix with a spoon, then knead a few times on the counter until smooth. Try not to overwork the dough. Set dough aside.

4. By now, the peaches will have released some liquid. Strain liquid out, then add remaining ingredients and mix well.

5. Roll dough into a 12 x 12" square. Use a knife to cut into nine 4 x 4" squares. Place 1/9 of the topping in the centre of each square, then fold into triangles. Press down on edges to seal. Transfer to a cookie sheet and cut 2 slits in the tops. Brush with soy milk.

6. Bake for 12-15 mins, or until browned and insides are bubbling. (I think the oven at the cottage cooks a little hot).

Blackberries in their natural habitat.

These thorns are deadly. The canes do not give up their fruit easily.

Peach Ginger Tempeh and Chickpeas

Ontario peaches are ripe and ready. Of course, that means summer is almost over, but what a way to go out! I wanted to use peaches in the main dish tonight since they always seems to be relegated to dessert (not that I am complaining). If you dislike tempeh you could use tofu instead, or just stick with the beans. As it stands, this dish is a protein-fest so you could tone it down a bit. Also featured here: red quinoa! I saw it at the bulk food store and snapped it up. The only difference seems to be the colour, but perhaps there are secret health benefits too. I think green onions would have been good in this dish, but I was out.

INGREDIENTS

Makes 1 crapton (i.e. 2 metric buttloads)

- 1 pkg tempeh (or tofu, frozen and thawed), cut into small cubes

- 4 large peaches, peeled and chopped

- 1/2 cup water

- 2 tbsp brown sugar

- large chunk of ginger, minced

- 1 tbsp oil

- 1 sweet onion, halved and sliced

- 1 red pepper, small dice

- 1 can chickpeas, drained and rinsed

- 2 tbsp hoisin sauce

- salt to taste

- 1/2 cup water (or more)

- 2 green onions, thinly sliced

METHOD

1. Place peaches, ginger, water, and sugar in a blender and process until very smooth. Heat 1/2 of the mixture in a non-stick frying pan over med-hi heat and bring to bubbling. Add tempeh and cook, stirring frequently, until sauce has been absorbed/has cooked down. Reduce heat and cook until tempeh becomes golden brown, stirring frequently. Remove from pan.

2. Wipe pan down and return to heat. Add oil and saute onion and pepper for 5-7 mins, until translucent. Add remaining peach mixture and return tempeh to the pan. Add chickpeas, hoisin sauce, and water and bring to bubbling. Reduce heat and simmer for 10 mins, adding more water if sauce gets too thick.

3. Stir in onions and remove from heat. Serve over quinoa or rice.

Grilled Jerk Tempeh and Mushrooms with Roasted Peach Salsa

I decided that since it was Sunday I had some time to do a wee bit of grilling. They don't have a propane BBQ where I am staying so I purchased some hardwood charcoal at Trader Joe's and went totally old school. The idea for the dish started with a packet of jerk seasoning I bought at the Reading Terminal Market the other day. As far as jerk seasoning goes, it is fairly mild. I thought it would taste good with tempeh and so I began constructing what was in my mind was a terrine-like dish. In the final analysis, I don't think it works as a coherent dish, but all the different elements of the dish are tasty (I particularly like the roasted peaches). I am posting the recipe and you can do with it what you want. Instead of tempeh on the top and bottom I think it would work better to pile everything on a slice of tempeh.

INGREDIENTS

Marinade

- 1 tbsp oil

- 1/4 cup orange juice

- juice of 1 lime

- 1/2 tsp salt

- 3 tbsp jerk seasoning (or to taste)

- 1 pkg tempeh, cut in half vertically and horizontally

- 1 portabello mushroom

- 1/2 red pepper

- 1/2 cup (frozen) corn

- 1 large peach peeled and halved

- salt and pepper

- 1 cup chickpeas

- 1/2 tsp jerk seasoning

- 1/4 tsp salt

- splash of oil

METHOD

1. Combine ingredients for the marinade and marinate tempeh and mushroom for a few hours. Steam or boil the tempeh first if you think it has a "taste."

2. Make 2 rectangular containers out of heavy duty foil. Place corn in one. Toss chickpeas with spices and oil and place in another. Wrap peach in foil.

3. Start roasting the red pepper (BBQ should be nice and hot). When skin in blackened, remove from grill and place in a bowl. Cover with a lid and let steam.

4. Place corn and chickpea foil containers on med-hi grill (stir every min or so to keep stuff from sticking). Place peach on the grill, turning every few mins. Grill tempeh and mushrooms, basting with extra marinade, until done. Mushrooms should have released some water, tempeh should be golden, as should corn and chickpeas.

5. Remove skin from roasted pepper. Chop pepper and peach, and mix with roasted corn. Season with salt and pepper.

6. Mash chickpeas with a fork (add splash of water, if needed). Slice mushroom.

7. Put a tempeh slice on a plate. Top with mashed chickpeas and mushroom slices. Top with another tempeh slice (if you want) and peach salsa.

Strawberry Peach Mini Strudels

Tonight's meal was actually leftovers from a great veggie Chinese place on Sansom Street. So I thought I would share these strudels I made before I left for my trip. I went a little crazy with my new pasta roller and made my own phyllo from this recipe, but you most certainly can use the store bought variety. The filling was made with fresh local berries that made it all the more tasty.

INGREDIENTS

Makes 4 strudels

- 6 x 8" squares phyllo dough, 4 layers thick (you might want to use 5 if using store bought)

- melted margarine (about 1/4 cup)

- cinnamon and sugar

- 2 cups sliced strawberries

- 1 peach, chopped

- 1/4 cup sugar

- 1/2 tsp lemon juice

- 1/2 tsp cinnamon

- 1/4 tsp nutmeg

- 1 tbsp flour

- icing sugar

METHOD

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

1. Mix together sliced berries, peach, sugar, lemon juice, spices and flour in bowl. Set aside.

2. Brush a sheet of phyllo with margarine and sprinkle with cinnamon and sugar. Lay another sheet on top and brush with margarine. Top with another sheet, brush with margarine and sprinkle with cinnamon and sugar. Top with another sheet of phyllo.

3. Place 1/4 of the filling just off center, along the 8" side, leaving some space on either end. Roll up, not too tightly, placing seam side down. Fold up ends and pinch to close. Repeat with remaining filling and dough.

4. Brush each strudel with margarine and cut 3 slits in each. Bake for 30 to 35 mins, or until golden brown.

5. Let cool on a wire rack, then dust with icing sugar.

Roast Seitan with Ginger Peach Stuffing and Glaze

The great thing about tonight's meal is that it helped me figure out what to serve for Christmas dinner (and who doesn't plan Christmas dinner in June?). Imagine the pic above with a chestnut and sage stuffing and a cranberry glaze. It's all going down in December. Today's recipe has a nice summery feel and makes use of sweet peaches and apricots in the stuffing and glaze, balanced by cinnamon and ginger. The seitan is both steamed and roasted, giving it a perfect texture. It was a big hit with my visiting in-laws.

INGREDIENTS

Stuffing

- 2 tbsp margarine

- 1 small onion, finely diced

- 1 celery stalk, finely diced

- 1/2 tsp salt

- 1 tsp cinnamon
- pinch of nutmeg

- 1-2 tbsp mined ginger (depends on how much you like ginger)

- 1 piece stale french bread, with crusts on, small dice

- 1 almost ripe peach, skinned and chopped

- 1 almost ripe apricot, skinned and chopped

METHOD

1. Melt margarine in a small saucepan over medium heat. Saute onion, celery, and ginger for 5 mins, or until soft. Add spices, stir well, and remove from heat. Put bread and fruit in a bowl, pour onion mixture over top and mix well. Set aside to cool. Make the seitan.

Seitan

Get your water on its way to boiling in your steamer

- 1 1/3 cup vital wheat gluten

- 1/4 cup nutritional yeast

- 1 tsp poultry spice

- 1 tsp onion powder

- 1/2 tsp garlic powder

- 1 tsp salt

- 3/4 cup water

- 1/2 cup soy milk

- 2 tbsp oil

- 1/4 tsp apple cider vinegar

METHOD

1. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add to dry. Mix with a wooden spoon into a wet dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.

2. Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.

3. Put stuffing in a line the center of the dough. Compress the stuffing in your hands a bit so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle (i.e. make sure there is a cavity in the middle with the stuffing in it--don't roll it like a jelly roll). Seal the ends and seam as best you can.

4. Transfer the roll to a piece of extra wide, extra strength aluminum foil, and tightly roll up like a Tootsie Roll.

5. Steam for 30 mins, turning over after 15 mins. While seitan is steaming, make the glaze.

Glaze

- 2 small ripe peaches, skinned and chopped

- 2 ripe apricots, skinned and chopped

- 1 -2 tbsp minced ginger

- 1/2 cup water

- 1/2 cup sugar

- 2 tbsp brown sugar

- 1/2 tsp cinnamon

- pinch nutmeg

- pinch salt

- 1/2 tsp cornstarch

METHOD

1. Blend peaches, apricots, ginger, and water in a food processor until very smooth. Transfer to a saucepan and bring to bubbling over med to med-hi heat.

2. Let bubble for about 5 mins, until fruit begins to darken and sauce reduces slightly. Add sugars and spices and mix well. Let bubble and reduce for 5 more mins.

3. Mix cornstarch in a bit of water and add to pan. Bring to bubbling, stirring constantly, and remove from heat. Set aside to cool while seitan finishes.

Roasting and Glazing

Preheat oven to 350 degrees. Lightly oil a 9 x 13 glass baking dish.

1. When seitan is done steaming, remove from steamer and set aside to cool for a few mins. Unwrap, and place in prepared baking dish.

2. Spoon half the glaze over top, covering as much of the sides as you can. Bake for 15 mins.

3. Spoon remaining glaze over roast and bake another 15 mins.

4. Spoon any glaze that has slipped off the roast back over the roast and bake for another 10 mins.

5. Remove from oven and let cool for 15 mins to allow everything to firm up a bit. Transfer to a cutting board and thickly slice with a very sharp knife.

VARIATION

If you like the bite of ginger, don't process the ginger in with the fruit for the glaze. Instead, mince it and add it to the pan with the processed fruit. This will give you bursts of ginger flavour in with the sweet peaches.