sweet miscellany

seasonal plant-based recipes

Raw Peach Crumbles

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This might be a little blasphemous but I prefer my peaches raw instead of baked into a pie or a crisp.  I want to bite into the fuzzy flesh and feel the juice run down my hands.  The experience isn’t quite the same when the peaches spend some time in the oven.  Sure, they are still delicious, but I don’t get to appreciate the peach in its purest form.  Peaches are usually what I miss the most when their season ends so I try to compensate by buying a lot (read: way too many) when they are available.

Several pounds of quickly ripening fruit had me almost in a panic this week.  What to do?!  Since our temperatures are now climbing into the 100s, I knew the oven was completely out of the question.  And, I don’t particularly feel like standing at my stove nowadays, either.  So, I figured I could whip up some raw crumbles and stash them in the fridge for a tasty snack or dessert.  Not only do these crumbles let you enjoy the simple juicy sweetness of summer peaches, they take only minutes to make so you can enjoy more of your summer festivities.  Now if you’ll excuse me, I’m off to enjoy a crumble and a book in the lovely air conditioning 🙂

 

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Zucchini Coconut Fritters & Tomato Hemp Salsa

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I’ve been exploring flavor combinations a lot lately.  I think sometimes I get wrapped up in certain “rules” about what goes together and what doesn’t go together.  I’ve also been trying to think up new ways to use veggies from the farmers market so I don’t get stuck in ruts or get bored with my food.  Since zucchini has been exploding at the market for a while now, I’ve been eating quite a bit of it lately.  I’ve put it into muffins, on polenta pizza, sliced it into raw noodles, baked it into cookies, grilled it, and most recently, made it into fritters.  The fritters turned out so well that I decided to share them.

 

The fritters were inspired by a recipe in the summer issue of Chickpea Magazine.  They are actually more like a savory pancake, but I like the term fritter a little better than pancake (not that I have anything against pancakes!).  They come together pretty quickly and are quite tasty for the small amount of work involved.  I wanted to add a fresh component to them so I made a quick tomato salsa with a bit of red onion, lemon juice, cayenne, and hemp seeds.  This was a lovely summer dinner that made use of some beautiful local produce.  And I’m serious when I say beautiful produce because I think these were the reddest and sweetest tomatoes I’ve ever eaten!