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Stovetop Peach-Blueberry Crumble

Stovetop Peach-Blueberry Crumble

With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream.

Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the “crumble” topping is healthful, toothsome oatmeal. Yum.

Stovetop Peach-Blueberry Crumble

(Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.)


  • 1 1/2 pounds firm, ripe peaches (5 to 6 peaches)
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold vegan butter (Earth Balance), diced


Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries.

Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas.

Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.



Vegan in Asheville

We just returned from our annual visit to Asheville, the unofficial vegan food capital of the South. Every spring we drive down for a few days to enjoy fabulous vegan food and all the other wonders that Asheville has to offer.  Here are some highlights with photos by Elissa Free.

For the second year in a row, we stayed at The Chestnut Street Inn, a gorgeous house with a perfect location, made even better by the terrific innkeepers, Emilie and Arturo, who make us feel like family.  Emilie goes out of her way to make special vegan breakfasts for us each morning.  This visit we enjoyed Churro Waffles with Strawberries, Stuffed French Toast with Orange Syrup, Savory Breakfast Enchiladas, and an astonishing Banana Crepe Cake with Caramel Sauce.


For a snack, Emilie even made us a batch of vegan cookies each day….

Of course, one of the main reasons for our trek to Asheville, is the opportunity to have dinner at Plant, our favorite restaurant.  As usual, we went there on our first night in town as well as our last night.  Among the highlights were an ethereal maitake mushroom appetizer, the always-a-favorite seitan entree, and a sublime lemon cheesecake with a side of apple-bourbon sorbet that tasted just like apple pie.

Other food favorites included an amazing lunch at Chai Pani:

And also at Bean Vegan Cuisine:

We also had a great meal with friends at Doc Chey’s where I’m obsessed with the spicy green bean appetizer:

Believe it or not, we also made time to do a few things other than eat great vegan food!  We visited the North Carolina Arboretum, took part in an “escape room,” went to the local farmers’ market, visited the Woolworth Walk, Lexington Glass Works, and lots of other fun stuff, including listening to loads of great street musicians.

Until next year, Asheville!!!


Veganize It! Blog Tour

In less than a week, my new book Veganize It! Easy DIY Recipes for a Plant-Based Kitchen will hit the shelves.

To celebrate, we’re having a blog tour.  Over the next few weeks, you can visit some fantastic blogs and websites to check out some sample recipes, photos, and reviews of Veganize It! and also enter giveaways to win a copy of the book.

Having written more than 20 cookbooks, Veganize It! may be my most personal favorite of all because it comes full circle to when I first went vegan nearly 30 years ago and began to “veganize” all our favorite foods.  In this book, I’ve organize the recipes to share not only veganized ingredients but also recipes that use those ingredients.  So, whether you need basic DIY recipes such as vegan sour cream or seitan, or want to make a “soup to nuts” meal from appetizer to dessert, you’ll find the recipes in Veganize It!

Here’s a list of dates and locations of the blog tour…beginning with Vegan Huggs where you’ll find my recipe for Smoky BBQ Pulled Jackfruit Sandwiches.

Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Veganize It! 


February 27        Vegan Huggs

March 1                Dianne’s Vegan Kitchen

March 2                JLGoesVegan

March 5                Yummy Plants

March 6                Veggies Save the Day

March 7                V-Nutrition

March 9                Vegan Mos

March 13             Glue and Glitter

March 14             Veggie Inspired Journey

March 15             Lisa’s Project: Vegan

March 16             HealthySlowCooking.com

March 20            Chic Vegan

March 23             Zsu’s Vegan Pantry

March 26             Spabettie

March 28             Vegan Crunk

March 29             Jazzy Vegetarian

March 29             Fran Costigan

March 31             From A to Vegan



Veganize It!

My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen.  It officially hits the shelves on March 7, so I wanted to give you a sneak peek of what’s inside.

My goal in writing this book was to provide the ultimate guide for making homemade vegan foods from everyday ingredients — and share great ways to use those ingredients.  Like all my cookbooks, the recipes are geared to busy home cooks who want to get a great dinner on the table but don’t want to spend all day in the kitchen.  With VEGANIZE IT, you can be as DIY as you want to be, or not.  For example, if you want to make lasagna completely from scratch, there are recipes for homemade ricotta, a melty mozzarella-like cheese, homemade pasta, and a wonderful baked tomato sauce.  If you don’t have time to make all the components, you can simply pick and choose what you want to make from scratch and what you prefer to buy ready-made – such as making homemade ricotta and tomato sauce, but using storebought lasagna noodles and vegan mozzarella.

In that sense, VEGANIZE IT is really two cookbooks in one:  all the DIY vegan basics such as dairy-free sour cream, mayonnaise, butter, and plant-based meats and seafood made from wheat, soy, beans, and vegetables.  But what makes this book really special is that each chapter goes one step further to include recipes that incorporate one or more of those basic recipes, all made inexpensively, using simple cooking methods and easy-to-find ingredients — so, for example, you can use the cashew cream cheese to make Spinach-Artichoke Dip or Chocolate Cheesecake.  Make the andouille sausage, and you’re just one step away from a great jambalaya.

I’m really excited about VEGANIZE IT and I hope you will be too.  Sample recipes (and a blog tour!) are coming soon.  For now, though, I’d like to give you a brief tour around the recipe chapters with a list of just some of the recipes you’ll find inside along with a few of the gorgeous photos by William and Susan Brinson.

Cheesy Broccoli Soup
Spinach and Mushroom-Bacon Quiche
Chickpea Flour Omelets
Breakfast Nachos with Smoky Queso Sauce
Bacon-Topped Mac UnCheese


BBQ Seitan Ribs
Burmese Tofu
Iron Kettle Chili
Better Made Tacos with Avocado Crema
Seitan Oscar with Béarnaise Sauce



Cheesy Crackers
Handcrafted Lasagna
Perfect Pot Pie
Cheesy Sausage Biscuits
Benedict Pizza


Maple Breakfast Sausage
DIY Jerky
Banh Mi Sandwich
Haute Dogs Wellington
Join the Club Sandwich




Lobster Mushroom Bisque
Clam-Free Chowder
Vegan Crab Louis
Fish-Free Tacos
Tof-ish and Chips with Tartar Sauce




Luscious Lava Cakes
Strawberry Shortcake
Lemon Meringue Pie
Bellini Trifle





VEGANIZE IT is available for pre-order now….


Happy Mew Year


Gary wants to wish everyone a Happy Mew Year!

See you in 2017!



Pumpkin-Pecan-Apple Pie


I actually started out making an apple pie and a pumpkin pie when I began thinking about how everyone has their favorite kind of pie and how tricky it must be to please everyone in a family where someone wants pumpkin pie, another wants apple pie, and still another prefers pecan pie.  With company coming for dinner, I didn’t want to risk an experiment gone bad, so I made a basic apple pie to hedge my bets, freeing me to make a three layer Thanksgiving pie to (hopefully!) please everyone at the table.  (photo by Elissa Free)

I didn’t actually use a recipe, so I’ve had to reverse-engineer what I did for this post.  But basically, just proceed with your favorite pumpkin pie recipe and then add a couple layers of thinly sliced apples (seasoned for apple pie filling). Cover and bake (I cover it so the apples don’t dry out and to help them cook.  Then uncover and top with some gooey pecan halves (you can coat them in your favorite caramel topping, glaze, or date syrup — I did mine in kind of a hybrid date syrup-glaze combo. And then bake a few more minutes (uncovered) to meld all the flavors and finish browning the crust.

After chilling a couple hours (mainly to set the pumpkin layer) the pie is ready to slice.  When I made it, everyone else seemed to like getting a little bit of each of the three kinds of pie in every bite.  I guess that makes me more of a purist because I preferred eating one layer at a time, to experience the three pies on their own.

Whichever way you decide is best, I hope you enjoy this pie.  Happy ThanksLiving everyone!


Pumpkin-Pecan-Apple Pie

1 (9-inch) vegan pie crust

Pumpkin Layer:

1 (15-ounce) can solid-pack pumpkin

1 cup light brown sugar

1 tablespoon cornstarch

2 teaspoons pumpkin pie spice

Apple Layer:

2 or 3 apples (try Honeycrisp)

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons lemon juice

1 teaspoon ground cinnamon

Pecan Layer:

3 tablespoons dark brown sugar

1 tablespoon water

1/4 cup date syrup

1/2 teaspoon vanilla extract

1 cup toasted pecan halves


Preheat the oven to 400°F. Arrange the crust in a deep-dish pie plate, crimping the edges. Set aside.

In a large bowl, combine the pumpkin, brown sugar, cornstarch, and pumpkin pie spice. Stir until well mixed. Scrape the pumpkin mixture into the pie crust, and spread it evenly with a rubber spatula. Set aside.

Peel, halve, and core the apples, then cut them into very thin slices (about 1/8-inch thick) and place them in a large bowl.  Add the sugar, cornstarch, lemon juice, and cinnamon, and stir gently to coat the apple slices. Arrange the apple slices on top of the pumpkin filling, layering the apples in a circle, overlapping the slices, beginning at the outer edge and ending at the center of the pie.

Cover the pie loosely with foil and bake for 45 minutes.  While the pie is baking, make the pecan layer.  In a small saucepan, combine the brown sugar, water, date syrup, and vanilla, stirring over low heat until smooth and well blended.  Stir in the pecans and coat well until the pecans are glazed with the mixture.  Remove from the heat to cool.

Remove the baked pie from the oven, remove the foil, and beginning at the center, arrange the pecans in a circle on top of the apples.  Return the pie to the oven for 10 to 15 minute or until the crust is nicely browned.  Cool on a rack for about 1 hour, then refrigerate until chilled before serving.


Serves 8