Peachy Keen

OK, I've noticed that most of my posts lately have featured numerous items with a focus on a particular ingredient - strawberries, then tomatoes, and now peaches. I am forcing myself not to go overboard with one particular ingredient in particular, as I fear that's one way of making me hate something since I've over-made it.


But I digress - I had to buy a basket of peaches since every blogger has been making the Fat Free Vegan's Peach Upside-Down Cake. I know that the original, VeganYumYum's and Vegan Eats & Treats' versions look way better than mine, but mine doesn't look so bad considering I had to make it with a 10" springform pan rather than a cast-iron skillet (I don't have one...I'll have to add that to my Xmas list). My pan didn't give the cake a golden hue, and made a drippy mess (thank god I put it on a foil-lined cookie sheet!).

I absolutely cannot believe how there was no added fat in this recipe, and it tastes so darn good. I really hope that Susan V publishes a cookbook, as that too would be added to my Xmas list! Even though she's added no fat to her recipe, I added a little with a serving of Purely Decadent soy ice cream.

To ensure no other insect infestations, I wanted to use up my peaches before the fruit flies came along. I pulled out my waffle iron and hoped to avoid another waffle disaster by making a tried-and-true recipe from the Peaceful Palate by Jennifer Raymond - Oatmeal Waffles. Basically, you put oats, water, a banana, and some vanilla extract in a blender and voilà - waffle batter. I put it in my waffle maker carefully, and avoided filling it with too much batter like I always do (I end up cleaning up stuck-on waffle goo every time from the sides), but this time I put in too little and they didn't make a full square pattern. I think they look like I tried to make Belgian Waffles...yeah, that's what I was trying to do...