Tag Archives: Vegan

Amaretto Cherry and Pear Crisp

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Yesterday I went out to water my garden and noticed some of the cherries on our lovely cherry tree were finally red and ready to be picked. I’d actually been waiting for a few weeks for them to finally ripen and now they’re ready! I’m a big fan of sharing the entire life span of an ingredient with you. Thus, the picture below. You can see in the right of the picture, some of the cherries are still yellow and are continuing to ripen. The star of this picture, however, is ready to be used in the mouthwatering recipe I’ve created for it. Yum!

I was inspired to use the fresh cherries in a baked crisp by a great blog post I recently read. You can check it out here if you’re interested! This is awesome as a dessert topped with ice cream but it also works well as a breakfast fruit bake since I’ve added minimal sugar. I might even have this after my morning juice today. Shhh!

I chose toasted almonds in this recipe because before baking, the cherries with get a little amaretto bath. The almond flavored liqueur in the filling and toasted almond in the topping work perfectly together.

The Recipe

  • Total active prep time: 10 minutes
  • Total inactive prep time: 30 minutes
  • Total cook time: 30 minutes
  • Serves: 4

The Ingredients

For the filling

  • 1 cup of cherries, pitted and halved
  • 2 medium pears, cored, peeled, and sliced
  • 3 Tablespoons of amaretto liqueur (can be replaced by a couple teaspoons of almond extract if you’re not into liqueur)
  • 1 teaspoon vanilla extract
  • 1 Tablespoon of unbleached granulated sugar

For the topping

  • 1/2 cup of toasted sliced almonds
  • 1/2 cup unbleached flour
  • 1/2 cup uncooked rolled oats
  • 1/4 cup packed brown sugar
  • 4 Tablespoons of Earth Balance buttery stick, melted (this is a butter alternative with healthy Omega-3s)
  • 1 teaspoon vanilla
  • Dash or two of salt

The Preparation

1. Combine all filling ingredients. Let soak for at least 30 minutes, stirring occasionally so each piece of fruit gets it’s time in the amaretto bath.

2.  Preheat your oven to 375 degrees. To prepare your topping, combine all of the ingredients listed and set aside until the fruit has finished bathing. When the fruit is ready, steal a couple tablespoons of the amaretto liquid and throw it into the topping mix. If you need more liquid, add more of that liquid.

3. Spoon the fruit into four ramekins or a small glass baking dish. If a little bit of the liquid makes it’s way into the baking dish that’s ok but avoid adding too much extra liquid since the fruits let off their own when baking. If using ramekins, place them on a baking sheet just in case the yumminess bubbles over. Top the fruit filling with the almond topping and bake for 30 minutes.

I’ve found this recipe to be crunchy and satisfying with just the right amount of sweetness. I hope you enjoy it!

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I wish I may, I wish I might…

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This is a little joke post that I decided to write so I can make a visual list of some of the things I plan on eating/cooking next week when I’m done cleansing. Ok fine it’s not a joke post at all. I really will make all of these things. I do realize that the purpose of a cleanse is to rid your body of junk but hear me out! These things aren’t terrible. They’re delicious and if I’ve said it once I’ve said it a hundred times, healthy can be delicious. If you know what’s good for ya you’ll be around when I whip these babies up!

1. Veg Pizza

  • Now I know pizza doesn’t sound healthy but this pizza is. The crust is homemade with whole wheat, organic flour. The sauce is organic and local. And then to top that off, its sprinkled with soy-based cheese and loads of fresh veg. If you’re not on a plant-based diet, you could always add your favorite real cheese to this pizza. Everything is fixable! My friend Lauren blogs about this pizza here.

Photo courtesy of L. Bennett 

2. Corn, Edamame, Avocado, and Toasted Sesame Salad
  • This.salad.is.so.good. And it’s so simple I can’t even stand it. It’s light yet filling, flavorful, fresh, and like I already said it’s easy to prepare. It’s perfect for when you’re in a rush or want to throw together something to take to work the next day. I will certainly post about it within the next week so you can have the recipe too!

3. Pesto Hummus

  • I’ve really been craving the creaminess of hummus. But I’ve also been craving that one-of-a-kind basil flavor too. My solution? Pesto Hummus. It’s really easy to make your own hummus and your own pesto so next week when I make it, I’ll post the recipe with some pictures for you. In the meantime, here’s a look at my hydro basil. Soon he’ll sacrifice his life, or at least his leaves, to be a part of something greater. Don’t let him fool you, he’s happy about fulfilling his purpose :)

4. Strawberry Cupcakes

  • These babies are amaaaazzzzing. They were one of the first animal product-free cupcakes I learned to make and they’re still my favorite. These were also the first cupcakes I ever sold to someone. Since it’s still strawberry season (barely) these will taste extra amazing.

Photo courtesy of L. Bennett

See, those things aren’t too bad! All animal product free, mostly plant-based, healthy (aside from sugar in the cupcakes), and oh so delicious. Lucky for you there’s always a seat at my kitchen table. Well, if there actually isn’t a seat, you can have mine! :)

Re-blog!

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Look it! My friend Lauren wrote a little something about my garden so today, instead of reading my thoughts, you’re reading her thoughts about some of MY favorite hobbies. Pretty sweet.

From the Inside Out

The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul. ~ Alfred Austin

Growing up, I imagined at one point I would have a quaint little garden of my own, where I could spend hours and hours in the sun growing and nurturing the plants. Just kidding. I didn’t really. I mean, growing up on the farm, we had a garden. It was a small one, but I remember as a kid how nice it was when my mom would go and pick the fresh lettuce or even better, the fresh blackberries which she would mix them into vanilla ice cream. We could sit on the porch out back and watch fireflies come up out of the corn fields. Do any of you siblings remember that?

While my mom is an excellent gardener…

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