Edna's Peach Kuchen (Vegan)

Name: Edna's Peach Kuchen (Vegan)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 9 serving(s)
Ingredients: 2 cups whole wheat pastry flour; 1/4 cup unbleached cane sugar; 1/2 teaspoon sea salt; 1/4 teaspoon non-aluminum baking powder; 1/2 cup light oil; 9 peaches, halved (peeled, fresh or canned and drained); 2 tablespoons unbleached cane sugar; 1 teaspoon ground cinnamon; 1 cup tofu sour cream; 2 tablespoons maple syrup; 1/8 teaspoon turmeric (optional)

Submitted by Chef Joey Z.

"I wanted to try making a Kuchen. I love peaches and this sounded perfect. The original recipe comes from The International Vegetarian Union."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 9

ingredients

For the Crust
2 cups whole wheat pastry flour
¹⁄₄ cup unbleached cane sugar
¹⁄₂ teaspoon sea salt
¹⁄₄ teaspoon non-aluminum baking powder
¹⁄₂ cup light oil
For the Filling
9 peaches, halved (peeled, fresh or canned and drained)
2 tablespoons unbleached cane sugar
1 teaspoon ground cinnamon
For the golden topping
1 cup tofu sour cream
2 tablespoons maple syrup
¹⁄₈ teaspoon turmeric (optional)

directions

Preheat oven to 350'F.
FOR THE CRUST.
Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together.
Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly.
Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish.
FOR THE FILLING.
Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches.
Put the Kuchen into the oven on the center rack and bake for 15 minutes.
FOR THE GOLDEN CREAM TOPPING.
Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined.
Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches.
Return to the oven and bake for another 30 minutes.
Serve warm or cold.
Bon Appetit!

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Reviews

everyone really liked this one, fantastic crust!!! we used safflower oil, frozen peaches and had just enough toffuti cream cheese , got a gang out here so the recipe was tripled. Thanks! oh, also replaced sugar with zylitol, it's the rage! and it's good for your teeth : )

toolehemet

RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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