Anytime Peach Cobbler Cake w/ Streusel Topping; First Vegan MOFO Post

Yeah! Its been an exciting week - my first giveaway has been finished and the order is in process while my second week of culinary class has started and my help with some Girl Scout Cookie sorting may work out soon. I feel like I deserve a snack, and one of my favorite things to snack on is a lightly boiled peach with a side of peach tea. There's something that is oh so marvelous about the soft, supple flesh and the bright color as you take a bite and juice lands everywhere.

Sometimes, though, I want that jubilant feeling in the morning and I just don't have the time to boil a peach and eat it for breakfast, no matter how big and how badly I want it. So, for something even quicker, bulkier and quite tasty I've decided to make Anytime Peach Cobbler! You can make this into tiny individual skillet cobblers or you can make a huge one and heat as you like. I've noticed that my single-serving and breakfast recipes can appear to be too microwave-dependant (they can be cooked in any fashion) so I wanted something a little more down home that I can reheat anywhere.

The best thing about this cake is that its so easy to make and it only takes a few tablespoons of oil and vegan sour cream to make it moist and shiny on top. In addition, the crispy streusel topping I've added makes it so great - and the fruits on top make this really gorgeous and taste just like a peach cobbler! I'm just a fan of cakes, so you can separate these or even make a type of pancake batter if you wish. So, here goes my first post for Vegan MoFo!

(Anytime Peach Cobbler Cake Ingredients)

• 3 & 1/2 cups All-Purpose Flour
• 1 tsp Buckwheat Flour
• 1/2 cup Raw Sugar
• 1 tsp. Baking Powder
• A Generous Pinch of Cinnamon
• Pinch of Salt
• Slivered Peaches
• 4 tbl. Vegan Sour Cream
• 1 tsp. ACV
• 1 cup of Rice Milk
• 2 tbl Veg. Oil

(Directions)

• "Cream" your sour cream and sugar together with a whisk
• Add your oil to the sugar mix then add the ACV to your rice milk.
• Sift your dry ingredients into the sugar and sour cream, then fold in your liquids. Top with your favorite streusel topping and peaches.
• Bake for about 45 minutes or until done. Allow to cool and serve.
• Enjoy!

Brown Rice, Rice Baby

That's right, another vegan milk recipe that goes out there for those of you who are allergic to soy or want to use it for other reasons. The process is quick and simple - take a cup of brown rice and soak it in two cups of cold water for about 30 minutes and once time has elapsed, drain and wash the rice, then follow the instructions for cooking the rice on the package and do just that. Make sure that the rice is still firm and feel free to add a tray of ice cubes into it, otherwise you might have a hot mess of rice coming out of your blender and that's a very painful no-no.

Add half of the rice to a nice glass blender with 3 cups of cold water. Liquefy it and shake it a bit to make sure that the rice has been thoroughly crushed. Now you can either take out the rice and leave the milk, or vice versa. Add the secondbatch of rice and do the same, but keep some of the rice in some time with just a tiny bit of the milk. Shake it around and liquefy it to make it creamier. After that is done, strain it thoroughly and heat it on the pot for about 5-10 minutes, then strain it again and let it cool. If you are drinking it you can add 1/2-1 crushed tablet of a vitamin B12 tablet and 1/2 a calcium tablet to the milk and shake it in its container constantly. If you want it to have flavor add a tablespoon of sugar or vegan sweetener and 1/2 a tsp of almond extract or vanilla extract.

(Brown Rice Milk Recipe)

• 1 cup of Cooked Brown Rice
• 2 cups of Cold Water (for cooking)
• 2 cups of Cold Water (for soaking)
• 6 cups of cold water (for blending)

(Optional Add-Ins)

• 1 tbl Vegan Sugar (or other sweetener)
• 1/2 a tsp of Vanilla or Almond Extract
• 1/2 a tsp of Iodized Salt
• Crushed vitamin B12 and/or Calcium tablet

I don't personally drink rice milk unless it's something like horchata, but I do use it in baked goods or to cover oatmeal. When used in baked goods it makes the pastry (or whatever you're making) much lighter than soy milk would be. However, like soy milk - this should be used quickly and efficiently, as well as the leftovers, meaning the pulverized rice mix.

I would suggest making a sweet rice porridge known as Okayu, although I'm not sure how it would work out with pulverized rice (haven't had it in a long time). If you make it and don't have too much of a sweet tooth - don't add too much Azuki bean paste to it either.