|
Edna's Peach
Kuchen
From: Julie Kerr
So far I've made pecan sticky rolls, rice pudding (with rice milk,
of course), peach kuchen, and walnut cookies.
My favorite distinctly vegan recipe was Edna's Peach Kuchen, which
comes out of Vegan Vittles.
The recipe looks long, but it didn't take too much time to make.
Shortbread Crust:
- 2 cups whole wheat pastry flour
- 1/4 cup unbleached cane sugar
- 1/2 teaspoon salt
- 1/4 teaspoon non-aluminum baking powder
- 1/2 cup corn oil or canola oil
Peach Filling:
- 9 peach halves (peeled fresh, or canned peach halves, drained)
- 2 Tablespoons unbleached cane sugar
- 1 teaspoon ground cinnamon
Golden Cream Topping:
- 1 cup Tofu Sour Cream (see IVU recipes)
- 2 Tablespoons pure maple syrup
- 1/8 teaspoon turmeric
[ed note: I think this is mostly for color, but I think it might
look better without it.]
1) Preheat the oven to 350 degrees.
2) For the crust, place the flour, 1/4 cup sugar, salt, and
baking powder in a large mixing bowl, and stir them together.
Cut the oil into the flour mixture using a pastry blender or fork
until the mixture is crumbly.
Pat an even layer of this mixture over the bottom and halfway
up the sides of an 8-inch x 8-inch x 2-inch glass baking dish.
3) Place the peach halves in three rows of three, cut side down,
over the pastry.
Combine the remaining 2 tablespoons sugar and cinnamon, and sprinkle
this mixture over the peaches.
4) Place the kuchen in the oven on the center rack, and bake
it for 15 minutes.
5) meanwhile, place the Tofu Sour Cream, maple syrup, and turmeric
in a small mixing bowl, and stir them together until they are
well combined.
After the kuchen has baked for 15 minutes, remove it from the
oven, and spoon this mixture evenly over the top of the peaches.
Return the kuchen to the oven to continue baking for 30 minutes
longer.
Serve warm or cold.
Yield: 9 servings
|
