Tag Archives: summer

Peach Galette

This easy and tasty peach galette was my go-to dessert this summer!  If you’ve never heard of a GALETTE before–it’s simply a French pastry made with flour, butter, sugar, and fruit.  It’s basically an easier, more rustic version of a pie.

AND it’s easy to exchange the fruit for whatever fruit is in season or for your favorite fruit!

This may not be the healthiest dessert, but it’s fun every now and again to splurge, especially when you are serving company.  This will definitely be a hit!

Traditionally, galettes use regular butter and even egg.  But it’s very easy to make this vegan.  Switching regular butter for Earth Balance Vegan Butter, and simply omitting the egg wash will do the trick.  I brush maple syrup on the edges where I’d normally use egg.  It has the same effect, but gives it a sweet touch.

The crust recipe will make enough for two crusts.  You can cut the recipe in half, or do what I do and keep one in the freezer to make for an easy dessert in a pinch.

Serve with coconut whipped cream or vanilla coconut ice cream!

Peach Galette
  • 2½ cups flour
  • ½ cup vegan butter, cold & cut in chunks
  • ½ cup cane sugar
  • ¼ t salt
  • ¼ cup coconut oil, melted but not hot
  • 1 t vanilla
  • 4-5 fresh peaches, washed and sliced
  • 2 T flour
  • ½ lemon, juiced
  • 3 T sugar
  • Maple syrup for brushing
  1. To prepare the crust, you can use your hands or a food processor. Either will work fine!
  2. In a large bowl, combine flour, sugar, salt, and butter. With your hands, fold the butter in the dry ingredients until the mixture is crumbly. It's ok if the butter is still chunky.
  3. Add the coconut oil and vanilla and mix with your hands until combined.
  4. Divide the dough in two and then form discs. Wrap them in plastic wrap. One will be for the galette, and one will be for later. If you won't make the second galette soon, you can place in the freezer.
  5. Put one of the wrapped discs in the refrigerator for 30 minutes to harden a little bit.
  6. While the dough is chilling, combine all the filling ingredients in a medium bowl and set aside.
  7. Once the dough has chilled, preheat the oven to 400.
  8. Place a piece of parchment paper on a pan and place the dough on top. Put another piece of parchment paper on top, and roll out until the dough looks like a round pizza.
  9. Remove the piece of parchment paper that is on top, and add the fruit filling into the center of the dough. You'll want to leave more room on the sides than you would if you were making a pizza.
  10. Carefully fold the sides up to create the galette. Don't worry about it being perfect; it's supposed to be rustic.
  11. Brush edges with maple syrup and sprinkle with coconut sugar or cane sugar.
  12. Bake at 400 degrees for 30-35 minutes or until the fruit is bubbling and the edges are golden brown.
  13. Serve with coconut whipped cream or vanilla coconut ice cream. Enjoy!


Summertime Peach Salsa

If you’re like me and you love all things summer, then you’ll love this recipe for PEACH SALSA.  And by “things” I mean summer fruit.  I like sunshine–it makes me happy, but if we’re talkin’ favorite seasons? It would definitely be the one that rhymes with BALL.

But grilled corn? Watermelon? Vegan BBQ? Oh yeah.  I’ll brave the heat for that.

We are having some friends over for a poolside grill-out tonight, and so it is the perfect opportunity to have a summer time feast.

Our menu is:

-Peach salsa with lime tortilla chips

-Oriental Coleslaw with Ramen

-Grilled corn with Coconut-Lime cream sauce

-Teriyaki Tofu & Veggies Kabobs

-Steak & Chicken Kabobs for the meat eaters

-Peach Galette with coconut cream for dessert

I seriously CANNOT wait.  I love the easy-going feel of our summer nights (the pool at our apartment helps our nighttime routine.  Also, it counts as the kids’ baths 90% of the time.  Right?)

At your next gathering, try serving this fresh and delightful salsa.  It mixes sweet and spicy, which is one of my favorite combinations and will have your guests cooling off before the grill heats up.

Summertime Peach Salsa
  • 1 large tomato, diced
  • 1 jalapeno, seeded and diced
  • ½ large red onion, diced
  • 4 peaches, diced
  • 1 clove garlic, minced
  • 1 lime, juiced
  • salt & pepper
  1. Combine all ingredients in a medium bowl and stir to combine.
  2. Refrigerate for about an hour for flavors to develop.
  3. Serve with tortilla chips or as a topping on tacos or salad.



Carrot Raisin Salad

I love this slightly sweet carrot raisin salad because it’s a change from the normal ole green one.  Sometimes you just need something new to change the routine, right?

I’m not a huge fan of store-bought versions, mainly because they taste more like sugar or mayo than food. But this one is sweetened with natural sweeteners like honey and fresh orange juice.


It’s great as a side for a sandwich or would make a nice dish for a summer pot-luck!

Enjoy 🙂

Carrot Raisin Salad
  • 2 cups carrots, shredded
  • 1 small green apple, grated (peel left on)
  • 2 T Vegenaise (see note)
  • 1 T honey or maple syrup
  • ¼ cup orange juice
  • ¼ cup raisins
  • ¼ cup pecans, toasted
  1. Put shredded carrots and grated apple in a medium sized bowl.
  2. In a small bowl, mix Vegenaise, honey, and orange juice.
  3. Drizzle dressing over carrot mixture and stir until combined.
  4. Add pecans and raisins.
  5. Mix until well combined.
  6. Refrigerate for about an hour to let mixture marinate.
  7. Serve cold and enjoy!
Use soy-free Vegenaise variety if necessary or you can use an organic mayo if you can eat eggs!


Berry Cobbler

The South Carolina heat is definitely moving in.  It’s the “I’m standing still outside, and I’m pouring sweat” kind of summer so far.  And I have a feeling it’ll be around for a while.

So, we might as well get used to it, have some friends over for a cookout, and eat things like watermelon and berry cobbler.

Cobbler Final

Except for my husband–he won’t eat watermelon.  Serious question, who doesn’t like watermelon?

In my book, it’s almost like the symbol of summer, and I’m the only one in my house who eats it.  Hey, at least I don’t feel so bad when I eat a whole watermelon by myself.  Quite a different feeling than the bag of chips 🙂

This recipe is adapted from one of my favorite cookbooks, Forks Over Knives.  I made some adjustments to make it fit what we normally have on hand, and the taste we prefer.

I hope this makes your summer cookout a little nostalgic–but without all the bad stuff.

I like to serve mine with homemade coconut whipped cream.

The cooked filling:

Cooked Berries

The biscuit batter:


Final product:

Cooked Cobbler

Berry Cobbler
  • 2 10-ounce bags of frozen mixed berries, thawed out some
  • 2 T lemon juice
  • ⅓ cup coconut palm sugar
  • 3 T arrowroot powder (or organic cornstarch)
  • pinch of salt
  • ½ cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1.5 cups oat flour (I make my own in my blender)
  • 1 T baking powder
  • ¼ cup coconut palm sugar
  • ¼ t salt
  • 3 T applesauce
  • 2 T almond butter or sunflower seed butter
  • 1 T coconut palm sugar
  • ¼ t cinnamon
  1. Preheat oven to 425 degrees.
  2. Grease an 8 x 8 pan with coconut oil.
  3. In a bowl, mix together all of the "Filling" ingredients.
  4. Pour in prepared pan, cover with foil, and bake for 25 minutes.
  5. Meanwhile, whisk together the almond milk and vinegar. Set aside for 5 minutes. Then add the vanilla extract.
  6. In a bowl, combine oat flour, baking powder, coconut palm sugar, and salt.
  7. In a small bowl, mix together applesauce and almond butter.
  8. Cut the applesauce mixture into the flour with a fork, until it becomes crumbly.
  9. Pour in the milk mixture and stir until just combined.
  10. Once the filling has cooked, reduce the oven to 350 degrees.
  11. Remove the foil from the pan.
  12. Plop spoonfuls of batter on top of the berry filling until all batter is used.
  13. Combine the Sprinkling ingredients and pour on top of cobbler.
  14. Return to oven and bake for 20 more minutes.
  15. Serve warm!



Mango & Black Bean Salsa

Allergen Information: Free of the top 8 allergens

There’s just something about that sweet and savory combination that satisfies our taste buds.  It’s probably why I used to follow my Wendy’s Fry with a Frosty.  (Ok, ok, stop drooling.  If you need a Frosty fix, try something like our Chocolate Milkshake).

This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.

You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂

I can picture this beautifully at a summer picnic or potluck!

A note about cilantro:  I really don’t like a ton of cilantro on anything.  I don’t LOVE the taste, but I like it.  So in my recipes, I tend to do just a little sprinkle.  BUT if you love the taste, you can always up it.  For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!

Mango & Black Bean Salsa
Prep time: 
Total time: 
Serves: 6
  • 1 ripe mango, peeled & chopped into small bite sized pieces
  • 1 can black beans, drained & rinsed
  • 1 cup organic corn
  • 1 jalapeno, seeded & finely chopped
  • 1-2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • ¼ t garlic powder
  • sea salt to taste
  1. Combine all ingredients in medium bowl and stir well.
  2. Season with desired amount of salt.
  3. Serve cold with chips or as a topping to tacos or salad!