Today’s post is taking me back to colder days at the middle of September. Weather has been weird here in northern California, and we’re actually back to days in the high 80s late into October. I’m not loving that summer doesn’t seem to want to end. It makes me miss warm and cozy recipes like these easy baked vegan peaches. These are seriously so simple, I think the most difficult part was cutting the peaches in half.
These use a vegan butter substitute and some basic sugars. If you’re a super hardcore vegan you could also sub for coconut sugar or whatever you prefer. I also used yellow peaches, which in my experience with baking peaches, work best for this type of recipe. The white peaches are too tough and don’t soften correctly in the oven. Without further ado, let’s throw back into cooler temps and yummy desserts.
Easy Vegan Baked Peaches
2 large ripe yellow peaches, cut in halves and pitted
2 Tbsp vegan butter
4 Tbsp brown sugar
Cinnamon for sprinkling, if desired
Place peach halves in a baking dish and preheat the oven to 375°F
Add 1/2 Tbsp of vegan butter to the center of each peach, followed by 1 Tbsp of brown sugar and a sprinkle of cinnamon.
Place in the oven and bake for about 20-25 minutes or until the peaches are soft.
Top with your favorite dairy free ice cream and enjoy the lovely smells and the warm feelings from these incredibly easy and delicious peaches!
Here we are again, another week of meal prep! Seriously, these last few weeks have been so great as far as lunches go. I’ve been on top of my ish! Which is great because being on top of it makes me want to stay on top of it. So here is another yummy, yummy lunch that I made for the week. It’s super easy and the ingredients are super cost effective – saving you time and money! Luckily for me, the items were also on sale at my local grocery store so that’s always a plus too. I actually made this particular lunch set on a Monday morning before work – that’s how easy it is!
For this recipe, as with most of my recipes I share here, all items can be substituted if you don’t care for specific ingredients. Furthermore, all of these items could also be subbed for fresh ingredients as well, I just did cans this time around because they were easier and on sale. This meal is great because it has the protein you need but is still super tasty and keeps me full until dinner. Pair this bowl with some tortilla chips and you have a real winner!
Vegan Fiesta Bowls
White or brown rice (I didn’t have brown rice on hand or I would have used that. You could also use quinoa)
1 can sweet corn, drained
1 can whole black beans, drained and rinsed
1 can rotel, drained
Guacamole (I like using premade guac because it doesn’t brown as fast)
Add rice, corn, beans, rotel and guacamole to your container. Top rice with cilantro and cover all ingredients with fresh squeezed lime juice and salt and pepper. When ready to eat, you can either eat cold or microwave. I like to take the guac out before microwaving and then add back in. Stir everything together and enjoy. It’s that easy!