Vegan Blueberry Cobbler

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Blueberries were on sale at Trader Joe’s, and I was gonna make a pie but then I forgot to thaw the pie crust so you get a cobbler recipe instead.  I don’t like the topping part to be terribly sweet, but if you do you can add more sugar.  It tastes good fresh out of the oven, or served cold later on, or heated up with a scoop of (non-dairy) vanilla ice cream.  I’ve been eating it for breakfast all week, and Lana (my new dog!) enjoys it too:

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VEGAN BLUEBERRY COBBLER

(makes 12 servings)

Ingredients

  • 5 cups fresh blueberries
  • 3/4 cup sugar
  • 2 Tbsp corn starch
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 1/2 cup oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup vegan margarine, melted
  • 1/2 cup non-dairy milk

Directions

1) Preheat oven to 375 degrees F.

2) Combine flour, oats, baking powder, salt, 1/4 cup of the sugar, and pumpkin pie spice in a bowl.

3) Gradually stir in butter and milk until mixture forms a loose, crumbly dough.  Set aside.

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4) In a large sauce pan, stir together blueberries, water, lemon juice, cinnamon, corn starch, and remaining sugar.  Stir over medium heat until mixture begins to bubble and boil, then pour into a baking pan.

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5) Crumble dough over the blueberry mixture, spreading as evenly as possible.

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6) Bake for 40 minutes, or until topping begins to brown.  Serve warm (but not like, right out of the oven, give it a couple minutes to cool…).

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Yummmm!

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Vegan Piña Coladas

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This post represents part 2 of my Hawaiian Night series.  For our post-dinner beverages, my sister and I made Piña Coladas.  These are incredibly simple to make, and quite refreshing, especially if you use fresh fruit.  My sister didn’t have a blender, just a Magic Bullet, so this recipe is for a single serving, but if you have a whole blender multiply it accordingly.  Enjoy!

Ingredients

(makes 1 12oz beverage)

  • 2/3 cup fresh pineapple chunks
  • 1 cup crushed ice
  • 3 Tbsp Coco Lopez Cream of Coconut (can be found by the mixers in the grocery store)
  • 2oz (shots) coconut rum (or regular rum, but we figured coconut rum would taste better)

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Directions

1) Empty the coconut cream into a bowl and mix it up until it achieves a consistent texture–it will be separated into liquid and chunky parts when it comes out of the can.

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2) Put all of your ingredients in a blender, blend until smooth.  There may still be some chunks, but it should be liquid enough to drink.  Garnish with a pineapple and/or a cherry if desired.

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That’s it!  See, I told you, hella simple.

Vegan Pineapple Mango Upside-Down Cake

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This post is part of a series my sister instructed me to call “Hawaiian Night,” based mostly on my sister’s love of coconut and the fact that I bought a pineapple on impulse and had to use it before it went bad.  Neither of us bake very often because it requires actually measuring things instead of estimating, but oh my goodness I will be making this cake again.  It’s sweet and moist (sorry if you hate that word), and the toasted coconut on top adds a little crisp.  Plus the fruit means it’s basically a health food.  I used this recipe as inspiration.  It took a few steps, but it’s well worth the effort.

VEGAN PINEAPPLE MANGO UPSIDE-DOWN CAKE

(makes 1 9in cake)

Ingredients

Topping

  • 1 ripe mango, peeled and thinly sliced
  • 1/2 of a fresh pineapple, peeled and sliced or diced into 2-inch thick pieces
  • 2 Tbsp vegan butter (we used Earth Balance)
  • 2 Tbsp agave nectar (or you could probably just add extra sugar if you don’t have this)
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened coconut flakes

Cake

  • 1/2 cup water
  • 2 Tbsp egg replacer powder (we used Ener-G)
  • 1 cup unbleached flour
  • 1 cup whole wheat pastry flour (the original recipe insisted that you not use regular flower, so I played it safe and bought pastry flour)
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup non-dairy milk (we used Silk almond-coconut milk)
  • 2 Tbsp oil (we used coconut oil)
  • 1 tsp vanilla extract

Directions

1) Preheat oven to 350 degrees F.

2) Melt butter by microwaving it for 30 seconds, pour into pan (we used a 9-in round glass pan), and combine with brown sugar and agave syrup, spreading the mixture evenly across the bottom of the pan.

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3) Arrange mango and pineapple on top of the butter/sugar mix, and press the pieces into the topping slightly.

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4) In a separate bowl, combine water and egg replacer.  Whisk (or put in a stand mixer) for 7-10 minutes, until it becomes frothy.

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My sister got tired of mixing…

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5) In yet another bowl, mix remaining dry ingredients (except for the coconut flakes), then add the wet ingredients and stir just until combined.

6) Add your egg replacer mix to your batter, fold with a spoon or spatula until completely combined.

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7) Pour the batter over the topping in the pan, being careful not to overflow the pan.  We had some batter left over, so we poured it into a separate pan with some chocolate chips and made another little cake.

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8) Bake for 45 minutes. I recommend you put another pan under the cake, because ours overflowed a bit.

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9) While cake is baking, toast your coconut flakes by heating them on medium high heat for about 10 minutes or until flakes begin to brown, stirring occasionally.

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10) Remove cake from oven, allow it to cool for at least 15 minutes. Once it has cooled, move a knife around the edge of the pan to make sure the cake is not stuck to it, then carefully flip the cake over onto a plate.

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11) Sprinkle the coconut flakes on top of the cake.

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And you now have a delicious cake.  It tastes great warm, so I suggest serving it right away.

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