vegan summer peach-coconut cobbler

we received our beachgreens bounty of veggies and fruits thursday and it was overflowing! after a day of picking peaches at a friends house we ended up with more than we could eat. this summer peach cobbler is a great way to use up peaches and its vegan! what could be more of a treat! you can of course use unsalted butter for the coconut oil... i use coconut in place of all butter in recipes now and the ratios stay the same.

enjoy!

a bunch of fresh, ripe peaches- scrubbed clean and sliced (i used 6, maybe 8?)
1/4 cup organic pure maple syrup
cinnamon, nutmeg- as much as you would like
half the juice of 1 lemon
2 tsp cornstarch

-combine all together in a glass baking pan. set aside. preheat oven to 425F.

1 cup organic whole wheat flour
1/2 cup organic pure cane sugar
more cinnamon and nutmeg- add to your taste
1 tsp aluminum free baking powder
pinch of sea salt
1/2 cup unsweetened, organic flaked coconut
6 tbl unrefined, organic coconut oil
1/4 cup boiling water

comine flour thru coconut. with fingers mix in coconut oil until combined and grainy. stir in water and combine.
with spoon dollop over the peaches in baking dish. sprinkle with oatmeal and some cinnamon.

bake for 30-40 min until golden and bubbly.

lentils with bacon and leeks

we received our bi-monthly beachgreens arrival last thursday and now have a fridge full of goodies. i did forget to snap a photo of the bounty but here is what it entailed: 1 cucumber, a dozen of the sweetest and smallest yellow summer squash, 4 small artichokes, basket of strawberries that littlefoodie ate in seconds flat after being washed, a few nectarines (best nectarines ever!), 2 avocados, bunch of leeks, 4 juicy and sweet beefsteak tomatoes, spinach, romaine, bag of romano beans (yeah!), couple ears of corn and some valencia oranges. a pretty good feast!
lentils are a pretty quick and hearty meal that you can throw together fairly quickly and let cook slowly on the stove while you, say, make playdough spaghetti and cover everything with sidewalk chalk. i served it along some grilled chicken and roasted veggies but the next day for a quick dinner we heated it up and topped it off with some romano cheese.

enjoy!

few slices of good quality, natural bacon, chopped
2 organic carrots, small diced
3 garlic cloves, minced
1 leek, sliced thin
1 sprig rosemary, chopped
1 1/2 cup lentils, rinsed
3 cup organic veggie or chicken broth or water
salt and pepper

saute bacon on med low, in dutch oven until cooked. add in leeks and garlic and rosemary. toss in lentils and broth. saute a few minutes. reduce heat to low and cover. cook 30-40 min. season to taste.

spicy beef on hummus with grilled veggies

we ate at a local lebanese restaurant the other day for lunch. it was our first time there and while the service was terrible, (the waitress seemed to have the same common sense as a poodle) the food was pretty good. now nothing compares to Open Sesame, since that is our mediterranean restaurant of choice but they did serve a spiced beef on hummus dish that made us swoon. i never buy ground beef since i kind of have an aversion to it but this dish called for bovine and not poultry. i searched for recipes like this one and found it fairly simple- beef, onions, garlic, allspice, pine nuts and hummus. all good. i added a little extra lovin (sriracha sauce aka rooster sauce) to mix things up and served alongside roasted veggies. it was tasty! we decided next time to use ground chicken since ground beef always freaks me out after i've eaten it but man was it good.

enjoy!

spicey beef:

1 lb extra lean organic ground beef
1 small yellow onion, diced
4 garlic cloves, chopped
cinnamon- no measurements on the spices here, just added, tasted, added, tasted until it was right for us.
cumin
salt
pepper
allspice
teeny pinch of curry powder
big handful of pine nuts
6 tbl unsalted butter
olive oil
chopped parsley
sriracha sauce

saute onions and garlic in olive oil. add beef and cook on med heat. add spices, hot sauce, pine nuts and butter. cook for 30 min with lid on med heat. stir occasionally.

hummus:
2 cans organic garbanzo beans, drained
1/2 cup organic tahini sauce
1 lemon
3 garlic cloves
salt
olive oil

whip it all up in the food processor. add more olive oil, seasoning to taste.

roasted veggies:
cut up organic carrots and zucchini into match stick size pieces. toss with parsley, salt and pepper and olive oil. grill until tender.

heat up good quality pita bread. slather with hummus. top with beef and throw a handful of veggies on top. sprinkle with parsley and eat, eat, eat. oh, don't forget a big helping of hot sauce!