Southern Crumble Peach Streusel Pie

Every time I make this pie it’s gone in minutes! Vegan or not this is a hit every time it comes out of the oven. If done with ripe fresh peaches you won’t be disappointed. It has become the defacto Father’s Day Pie in our home.

This recipe can be found in the Vol. 2 Edition of the Taste of Health Cookbook

Pastry for 9-inch single-crust pie (deep dish)

FILLING

• 1/4 cup fructose or milled cane sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 4 cups sliced fresh or frozen peaches, thawed (2 one-pound bags from the freezer section)

TOPPING

• 2/3 cup Sucanat
• 1/2 cup granola cereal (without raisins), Kellogg’s low-fat granola or your own
• 1/4 cup whole-wheat pastry flour
• 1 teaspoon ground cinnamon
• 1/4 cup Earth Balance margarine

Soy vanilla ice cream

1. Line a 9-inch pie plate with pastry; flute edges. Line the pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a bowl, combine the fructose, cornstarch and lemon juice, and pour over peaches. Heat peaches in a 2-quart saucepan over medium heat until bubbling and thickened. Spoon into pastry shell.

3. To make the topping, combine the Sucanat, granola, flour and cinnamon; cut in margarine until crumbly. Sprinkle over filling.

4. Bake at 350 degrees F for 25 to 30 minutes or until topping is browned. Cool on a wire rack. Serve warm with your favorite soy ice cream.

Serves 8

Creamy Vegan Dill Potato Salad

For years I tried to entice my husband to eat potato salad with no luck. There was just something about the traditional mayonnaise and hard-boiled egg combo that ruined it for him. If you are like Bill, then I encourage you to try this egg-less version. Loaded with fresh chopped dill, a hint of mustard to give it just the right twang, and a pinch of cayenne to give it the perfect amount of spiciness, now my husband brags about this potato salad every chance he gets! As a matter of fact, this Creamy Vegan Dill Potato Salad is one of his all-time favorites now. You know I’m loving that!
You will need:

• 6 cups cooked, cubed potatoes
• 3/4 cup Vegenaise
• 1 tablespoon prepared mustard
• 2 tablespoons sweet relish
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup green onion, 1/4-inch rounds, green part only
• Scant 1/2 cup fresh dill, minced

1. Boil potatoes until tender. Remove skins and cut into 1/2-inch pieces.

2. Add remaining ingredients and mix well. (If too dry, add a little water.)

If possible allow this salad to sit overnight to blend flavors and become creamier. You may need to adjust salt again the following day.

Cook’s Tip: Serve this salad in hollowed out medium-sized tomatoes that have been lightly salted inside. Cut a thin slice from the bottom of the tomato so it will sit flat. Even easier, serve an ice-cream scoop of salad in the center of a thick tomato slice. Can also be served in a variation of my Strawberry-Kiwi Phyllo Flowers