Vegetarian Blog for the Lazy

Ingredients:

For the filling:

• 5 large ripe peaches, cut into chunks
• 1 lemon, zested and juiced
• 3 tablespoons all-purpose flour
• 1/4 cup tightly packed brown sugar
• 1 tablespoons sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

* variations can be with plums, nectarines, apples or similar fruits

For the topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 1/4 stick cold unsalted butter, cut into pea sized pieces
• 1/2 cup sliced almonds
• Pinch kosher salt
• 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice, adding the rest of the ingredients and stir to combine. Divide the filling evenly between the 5-6 ramekins.

For the topping:

Combine all of the ingredients in a food processor (or by hand) except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Takes about 30 minutes.

• 1 large, crisp apple, cut into bite-sized wedges
• 1 lemon, juice only
• a couple pinches of fine-grain sea salt
• a couple splashes of olive oil
• 2 medium cloves garlic, minced
• a scant tablespoon of maple syrup
• 1/3 cup pine nuts, toasted and chopped
• 12 ounces (3/4 pound) fresh brussels sprouts, washed and cut into 1/8-inch wide ribbons
• optional- 4 ounces extra-firm wildwood brand tofu cut into tiny-inch cubes

Soak the apples in a bowl filled with water and the juice of one lemon, remove seeds.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Serves 2 – 3 as a main, 4 as a side

From 101 cookbooks.com