1 handful frozen peach slice (can use fresh)
1ripe banana, peeled
1 to 1 1/2 cups vanilla soy or almond milk
2 pitted dates
cinnamon to taste
Blend until smooth. Enjoy your spankin' smoothie!
PEACH SALSA RECIPE
1 ½ cups ripe peaches, diced (4-6 depending on size)
1 cup tomato, diced (about 2 medium)
1 Tbs jalapeno, finely minced (about ½), to taste
¼ cup yellow pepper, small dice
¼ cup red onion, finely diced
1 Tbs cilantro, chopped
juice of 1 lime
¼ tsp ancho chili powder, if desired
1 Tbs brown sugar, packed, if needed to sweeten
salt and pepper to taste
Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.
STRAWBERRY PEACH GAZPACHO
1 large seedless cucumber, chopped
10-12 large strawberries, chopped
2 ripe peaches, peeled and chopped
1/2 red onion, chopped
1/2 jalapeno, seeded and chopped
4 medium tomatoes, somewhat seeded (squeeze the seeds out) and chopped
2 cups V8 juice
1/4 cup Balsamic vinegar
1/4 cup cilantro, chopped
1 avocado, chopped
fresh cilantro for topping
salt + pepper to taste
Add half the cucumbers, strawberries, peaches, tomatoes, onions and jalapeno to the bowl of a food processor and blend until smooth. Add remaining fruit/veggies and pulse 3-4 times to chop. Mix the fruit/veg, mix with the tomato juice, balsamic, and Worcestershire sauce. Season with salt and pepper. Let sit for a few hours (refrigerated) before serving.
When ready to serve, garnish with additional peach cubes, chopped avocado, cilantro and a sprinkling of salt.
PEACH GINGER TEMPEH AND CHICKPEAS
8 ounces tempeh, cut into small cubes
4 large peaches, peeled and chopped
1/2 cup water
2 Tbs brown sugar
large chunk of ginger, minced
1 Tbs oil
1 sweet onion, halved and sliced
1 red pepper, small dice
15 ounces can chickpeas, drained and rinsed
2 Tbs hoisin sauce
salt to taste
1/2 cup water (or more)
2 green onions, thinly sliced
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.
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.
Stir in onions and remove from heat. Serve over quinoa or rice.
Serve over quinoa.
Peach Barbecue Sauce
1 lb fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 Tbs minced fresh jalapeño with seeds
1 Tbs canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 Tbs mild honey
2 Tbs Dijon mustard
3/4 tsp light brown sugar
1/4 tsp chili powder
1/8 tsp dry mustard
1/4 tsp kosher salt
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
Purée in a blender (use caution when blending hot liquids).
Use in any dish that uses barbecue sauce
1/2 cup whole-wheat flour
3/4 cup rolled oats
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp + 1/8 teaspoon salt, divided
1/4 cup + 2 tablespoons canola oil, divided
1/2 tsp vanilla
1 tsp ground ginger
2 Tbs fresh lemon juice
1/4 cup pear or apple juice concentrate
1/4 cup sugar
1 Tbs cornstarch
6 peaches, pitted and sliced
1/2 cup dates, roughly chopped
1/2 cup almonds, roughly chopped
Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, cinnamon, and 1/4 teaspoon salt, and slowly pour in 1/4 cup of oil. Set aside.
In an 11x7 baking dish, stir together remaining 2 tablespoons oil, vanilla, ginger, lemon juice, juice concentrate, sugar, cornstarch, and remaining 1/8 teaspoon salt. Add peach slices, and toss to coat thoroughly. Stir in dates. Sprinkle in almonds, without stirring, and then top with oat mixture.
Bake for 30 to 40 minutes, until browned and bubbly. Let rest at least 10 minutes before serving.
Top with a scoop of Vanilla Frozen vegan ice cream.--
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