Real Food. Real Stories. Oh Yeah.

Posts tagged ‘peach’

Peach Bourbon BBQ Sauce

Fire up the grill and slather on the barbecue sauce!

Peach Bourbon BBQ Sauce, in an appropriate container

Earlier I discussed how barbecue sauce is a condiment I didn’t really grow to appreciate until I went vegetarian. I think another reason I’ve grown to appreciate it in later years is because I’ve started making it myself. Barbecue sauce is ridiculously easy to prepare at home, and most recipes make a lot! Fortunately barbecue sauce also keeps really well, so you can make yourself a batch that’ll last you for weeks and weeks in the fridge. Everyone wins!

With peaches in season, I decided to give peach barbecue sauce a try. I was watching Paula’s Best Dishes the other week, and lo and behold, Ms. Deen had a recipe for homemade peach bbq sauce on her show. I know, you thought you’d never see a Paula Deen recipe on here, right? Well, she does occasionally put out some nice light recipes that aren’t drowning in butter; and while this sauce was an accompaniment to grilled tilapia, the sauce itself was veg-friendly and looked delicious!

You are about to witness how easy it is to make your own barbecue sauce; and you’ll wonder why you were wasting your time and money buying bottles from the store (specialty sauces are one thing, but just plain ol’ BBQ sauce? Make it – it’s fun!). In a large pot, I combined ketchup, mustard, canola oil, apple cider vinegar, dried minced garlic, salt (I didn’t have the garlic salt the recipe called for, so I used a pinch or two of both garlic and salt), vegan Worcestershire sauce (regular Worcestershire sauce usually has anchovies; I use  The Wizard’s Vegan Worcestershire and it’s a great sub), paprika, lemon juice, black pepper, brown sugar (I reduced the amount to 1 TB because I don’t like incredibly sweet sauces, and was also using sweet bourbon), water, and my own addition, Jack Daniels. I replaced 1/2 a cup of the recipe’s water with Jack Daniels; you can sub more or less depending on how much of a bourbon-y taste you want.

While I heated up the mixture above, I chopped my onion; and added it once the mixture came to a boil. I then simmered the sauce for twenty minutes. In the meantime, I prepared my peaches. The recipe calls for fresh or canned peaches. If you’re not going to use fresh peaches (and I didn’t – I’d already bought a lot of fresh peaches for a crisp and for snacking, so I got frozen peaches for this sauce), I’d recommend using frozen peaches instead of canned, since they’re not covered in gooey sweet syrup and additives. For this recipe, I used a defrosted 16-oz bag of peaches, and blended them in my blender until they were very smooth. You can puree less if you’d like chunkier sauce!

Pureed peach goodness

Once twenty minutes had passed, I stirred in my peaches. I also raised the heat back up to high so the sauce could cook a bit with the peach puree inside of it. Once it got to a boil, I reduced back to a simmer and simmered for just a couple of minutes. After that, it’s done! A quick, simple, summer-y BBQ sauce that’s perfect for a slab of tofu, a seitan cutlet, or even just dipping in crackers (which is what I did to taste-test).

This sauce has a light peach taste and the bourbon isn’t too heavy, so it’s a tasty combo that doesn’t overpower the sauce – or whatever the sauce is on, for that matter. Plus, it makes a lot, so you’ll have plenty to keep around and even give to friends!

Lots of sauce for lots of grills. Can't complain


Ginger Peach Ice Cream

Summer’s here, and so is ice cream season!

Ginger Peach Ice Cream

I recently became the proud owner of an ice cream maker, thanks to a Craigslist acquisition that also got me a crock pot and a waffle iron. Seriously, if you need kitchen appliances that are a tad on the expensive side, take a look at Craigslist – you’ll often find perfectly good items that are only slightly used, and cost much less than going to the store. Recycling! Anyhoo, with summer upon us in full force, I wanted to break out the ice cream maker to whip up a batch of refreshing, fruity, seasonal vegan ice cream. Enter Ginger Peach Ice Cream!

This is actually a slightly-modified recipe from Cathe Olson’s Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, which was recommended to me by a friend. The recipe is a simple peach ice cream recipe which calls for fresh peaches, coconut milk, sugar or agave nectar, and vanilla extract. So simple, and without a miles-long ingredient list that many ice creams, vegan or otherwise, tend to boast in the store. I got a little lazy though, as the recipe calls for four cups of fresh peaces sliced and peeled; and instead used 1-1/2 16 oz bags of sliced frozen peaches from Whole Foods. Because of this, I also omitted the optional cooking step for the peaches in the book’s recipe. I defrosted the peaches before using, just to make it easier to blend; but you can keep them frozen if you have a strong blender (as opposed to a $20 blender from Target).

Mm, peaches

First you blend together the coconut milk, choice of sweetener (I did an even blend of agave nectar and granulated sugar), and vanilla; I also added a tablespoon of ground ginger to this step to give the ice cream a bit more zip. Plus, peaches and ginger go insanely well together. I would recommend using ground ginger as opposed to fresh ginger root, since the former has a slightly sweeter taste (as opposed to being all spice) and, perhaps more importantly, blends really well with the liquids since it more easily dissolves. However, if you’re a fresh ingredient purist, I’m sure you could use minced or grated ginger root as well. After these ingredients were blended, I added one bag’s worth of peaches to the blender and blended completely, as instructed by the book. I liked that the fruit is pureed to become a part of the ice cream, as opposed to this being a vanilla ice cream with peach chunks; the latter is cheating! But I do also love peach chunks in my ice cream, so once the peaches were blended with the coconut-ginger mixture, I added the remaining half-bag of peaches and pulsed them until they were chopped finely in the mixture.

Up next comes the longest part – letting the mixture cool. The book instructs you to let the mixture cool in the fridge for at least 3 hours. This is very important, as a mixture that’s not cold enough will not freeze properly in an ice cream maker. Once three hours passed (wherein I watched old B-movies and surfed the web), I simply started up my ice cream maker, poured in my ginger peach mix, and 30 minutes later, had delicious homemade ice cream!

I like this recipe because of both the minimal ingredients and the large use of less-processed products like organic coconut milk (the coconut milk I bought had three ingredients as opposed to the encyclopedia often found in other nondairy milks). Yes, it’s still a treat (especially with the sugar), but it’s definitely a better alternative to both dairy-based ice creams and expensive store-bought vegan ice creams. I definitely want to make more of the recipes soon!