OK, we've cover most of the basics, so before we start getting a little more complicated, lets move on to a dessert to round out your entire vegan meal menu.
Desserts can be tricky, mostly because of milk, butter and eggs, but...there is a great cobbler that people I know love and it serves great with dairy-free soy ice cream! YUM!
First, pick a fruit, almost any fruit...apples, peaches, mango, blueberries, raspberries, blackberries, etc.
If using large fruits (apples for example) peel and cut into bite size chunks. If using a tart fruit as blueberries or apples, you may want to sprinkle them with sugar after cutting and make sure they're evenly coated.
Place the fruit in a 9 x 12 pan, and set aside.
In large mixing bowl add:
1-cup all purpose flour
1-teaspoon baking powder
1/2-cup sugar
1/2-cup dark brown sugar
1-cup quick oats
1-teaspoon cinnamon
Mix dry ingredients until they are well blended.
Slowly add 1 cup of soy milk as you stir, until you have the consistency of cake batter. If you need a little more or little less milk, that's OK. Add in 1 teaspoon of vanilla extract (pure is best) and stir a little more.
Once mixed, evenly pour over fruit in baking pan. Sprinkle appx. 1/4 cup of dark brown sugar evenly over the top.
Place in 350 degree oven and bake for approximately 30 minutes or until top is golden and a toothpick comes out clean when inserted into the cake part.
Pull out of the oven, let cool for 5 to 10 minutes then serve topped with soy ice cream.
DELISH!
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