Oh my GOODNESS, it is hot here in the South! I stumbled through a 5-ish mile run this morning, and I really need to walk the dogs….but it is SO HOT! I’m not sure they even want to go.
The less cooking/baking in this weather, the better. Tonight’s dinner was a massive Thai curry, with tons of farmers’ market veggies: zucchini, squash, white eggplant, carrots, kale – YUM! The white egglants were surprisingly tender and did not have a strong flavor, as purple eggplants usually have. I also made some spring rolls, which I’ll post about later.
I haven’t turned on the oven in almost a week! Last week I made this crisp/cobbler (what’s the difference, anyways?), also with farmers’ market peaches and blackberries. It was so good! We served it to two sets of guests and everyone loved it. I used almond extract in the crisp topping because I was out of vanilla (gasp! horrors!) and I really like almond, particularly with fruit. Use either or both!
1 dozen peaches, sliced
3-4 cups fresh blackberries
2 Tablespoons sugar
2 tablespoons white flour
2 cups flour
2 cups sugar
salt, to taste (1/2 – 1 teaspoon)
1 teaspoon vanilla extract
1 teaspoon almond extract, optional (but totally delicious!)
1 stick plus 2 tablespoons vegan margarine, such as Earth Balance or Fleischmann’s unsalted
1/4 cup coconut oil
Put the fruit in a bowl; sprinkle with flour and sugar and stir gently until well-combined.
Put flour, salt, and sugar in a bowl. Using a pastry cutter, cut in the margarine and coconut oil until the mixture resembles coarse sand with a few pebbles thrown in. Add the extract(s) and stir to combine.
Put fruit into 2 9 x 13 pans, or other similarly sized pans. Pour topping on top and press down gently to ensure the fruit is covered. Bake at 350 for about 40 minutes or until fruit is bubbly and topping is a nice light brown. Serve with your favorite vegan ice cream.
These. Bars. Are. AMAZING. I wasn’t really sure what to expect, as I’ve never had one before, and they were billed as high-protein and I’m not usually a high-protein kind of gal. Every now and then I buy a Luna or Clif bar, but in general I don’t buy bars. However, I will buy PureFit if I happen to see them at Whole Foods (or anywhere else). I got the Almond Crunch flavor. There was a distinct, but not too strong or bitter, almond flavor. I was worried that there would be too much crunch for my taste, but instead of being crunchy, the bar was dense and chewy with just little pieces (tiny) of almond that gave the bar a nice texture. I don’t like big chunks of nuts in my food, and these bars definitely did not have that. The bar is not a granola bar; it is denser and chewier than a granola bar. However, as the wrapper proclaims, it does not melt – even after being left in a car in the southern heat! The bar was sweet without being overly sweet. I find Luna and Clif bars to be too sweet, most of the time; these were NOT too sweet. Score!
I’m not big on calorie counting or fat counting or any of that, but these seemed to have good nutrition. The Almond Crunch bars have 220 calories and 18 (!!!) grams of protein, and 3 grams of fiber. I like a bar/snack witha good amount of fiber and/or fat, to help keep me full. These bars were GREAT in that regard – as a quick breakfast or snack, they really tided me over to the next meal. I have started stashing one in my bag on the days I’m running from one courthouse to another – they are a tasty, wholesome, filling snack on the go.
PureFit has several flavors – Cherry Almond, Brownie, Peanut Butter Crunch, Granola Crunch – AND EVERY SINGLE ONE OF THEM IS VEGAN!!! That is just totally awesome. I love finding a product line that is 100% vegan – it is so convenient to NOT have to read labels. They are all gluten-free, too. Definitely worth trying, especially if you want a bar that is not sickeningly sweet and has a solid dose of protein.