Vegan Plum Cobbler and Ice Cream
Do you make promises that you can't keep?
I have been so disappointed in people who have made promises to me and broke them. Some of those broken promises have actually shattered my heart.
Last week I blogged about my vegan journey and how important it was for me not to break the vow I made to myself about eating animals. So I started blogging to make myself accountable, and it worked.
Today I would like to invite members of our community to share their stories of promises they made, and how they were able to realize them.
I believe improving our ability to keep promises is a skill that can be learned, and I know our Ordinary Vegan community can inspire that.
Please share your stories in the comments below.
Now on to food and a yummy vegan plum cobbler.
I love plums. When summer arrives, I go plum crazy.
Plums are actually one of the healthiest foods in the world.
One medium-sized plum contains 113mg of potassium, a mineral that helps manage high blood pressure and reduce stroke risk. They also have high amounts of Vitamin C. Plums are delicious eaten as is, but I also enjoy them in salads or as a desert like this super easy plant-strong plum cobbler.
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- 2 lb. fresh or frozen, thawed, pitted and halved plums
- 6 oz. firm organic silken tofu, drained
- 1 Tablespoon cider vinegar
- 1 cup sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350 degrees F. Coat deep-dish glass or ceramic pie pan or 9-inch square glass or enamel baking dish with a little oil. Add all the fruit.
- Blend tofu in food processor or blender for 2 minutes, or until smooth, scraping down sides. Add vinegar and ¼ cup water, and blend until smooth. Add sugar vanilla, almond extract: puree 1 minute, or until sugar dissolves. Add dry ingredients, and blend 2 minutes or until smooth and thick batter forms.
- Spread batter over fruit in baking dish. Bake 30 to 40 minutes, or until top is golden-brown and toothpick inserted in center comes out clean. Let stand 15 minutes before serving.
- Serve with your favorite vegan ice cream.