No need to heat up your kitchen with the oven this summer, make this Grilled Blackberry Cobbler. A fluffy biscuit topping, fresh berries, and super delicious; plus, vegan!
I had planned to share another dessert with you, this week, but then I picked a bucket of fresh blackberries from my parent’s backyard. I knew that I had to make something very delicious with it, the caveat being that there was no way I was turning on the oven. There hasn’t been much talk here on the blog about my life post-move to Las Vegas. What I will say, for now, is that I am enjoying myself and acclimating fairly well to the heat.
One “problem” I have, is that my kitchen is about 4 to 5 degrees warmer than the rest of the house – before cooking starts. So, that means that it ranges from 79F to 85F on most hot days. Now do you see why I refuse to turn the oven on? That being said, it has motivated me to get even more creative with my outdoor cooking, which can also help with camping cooking!
My mission with this grilled blackberry cobbler was to create pretty nice dish that could be served at a cookout or party, but could be cooked solely outside. And, you can probably guess from this post that it was a SUCCESS! Sweet – but not too sweet, fluffy – but with a sweet crust, and something of which you’ll be grabbing second helpings.
This grilled blackberry cobbler recipe was based off of this Savory Tomato Cobbler I made last year, and honestly, didn’t need much tweaking to bake in on the grill. Give the savory version a try if you have the chance, but don’t have much of a sweet tooth! Either one will be great for 4th of July.
Speaking of the 4th, check out more festive recipes on some of my favorite blogs!
- White Bean Pizza Burgers – From My Bowl
- Mom’s Vegan Potato Salad – Conscious Chris
- New England style Chik’n Salad Rolls – Vegan Catman
- Antipasto Skewers – Sweet Simple Vegan
- Tempeh “Ribs” with Peach BBQ Sauce – Vegan Travel Eats
- Mediterranean-Style Black Bean Burgers – The Vegan Jetsetter
- Cheesy Burger Tater Bites – Vegan, What?
- Hemp Seed Pesto Pasta Salad – Plant Philosophy
- Cheesy Pasta Salad w/ Tempeh Bacon Crumbles and Spinach – Plant Based Jane
Incredible, vegan, King Oyster Scallops, made from King Oyster Mushrooms! Recipe from The Wicked Healthy Cookbook, and makes for an impressive appetizer.
I’ve been following the Sarno brothers for YEARS, so you may have an idea about how excited I was to see that they’ve put together an incredible cookbook, that just The Wicked Healthy Cookbook came out. And wow, is gorgeous! If you’re not familiar with Chad and Derek, check out their site and see how much they’ve got going on (hint: it’s a lot).
This book is great for those of you who absolutely love food and cooking. The Sarno bros put together dishes that inspire, teach new techniques, and are above all, damn delicious! With chapters like “Healthy Food Doesn’t Have to Taste Like Shit”, “Nature’s Candy”, and “The Conscious Cook’s Mindset”, they bring you in with their mushroom innovations, and get you to stay with their food philosophy.
I chose the king oyster mushroom scallops, as they caught my eye, and seem like an awesome idea! I’ve seen the concept from Olives for Dinner, before, but wanted to follow the Sarno execution and see what it’s all about. I’ll tell you what, I was not disappointed in the least! They were simpler to prepare than I had anticipated (though I skipped the corona butter), and tasted amazing. The mushroom texture was really similar to what I remember scallops being like!
And before I get to the recipe, here are some other dishes I’m planning on giving a go! Recipes such as: Smoky Poutine, King Satay with Spicy Peanut-Ginger Sauce, and Corn Dumplings in Coconut Corn Broth, are making me drool. You can find TWHC where books are sold and on amazon! Now, for the star, King Oyster Scallops:
Here, creamy avocado and iron-rich tahini come together to make a delicious, super-simple, dish! This avocado tahini pasta is great for a quick dinner, or make-ahead lunch. Vegan, gluten-free, soy-free, and nut-free.
It’s avocado season! That means that the trees my parents have are loaded down with these highly popular fruits. I’m truly grateful that they’ve had trees since I was very little, no matter the house! My eyes may have been bigger than my fridge the last time I brought some back to Vegas, so I’ll have a few avocado recipes coming your way. There are worse things in life, right? 😉
First, I wanted to create a recipe that was savory, but wasn’t guacamole. Nothing against guac, it’s just been done a million times; though I do love my Roasted Veggie Guacamole recipe. This avocado tahini pasta came to mind when I needed to feed myself, late one night. Hmm.. It needed to be quick, fairly healthy, and use up some of these avocados! A few minutes later, I had the first version of this dish.
While I enjoyed this most at just cooler than room temperature, you can also leave it in the refrigerator to chill until serving. I wouldn’t recommend eating it warm, but that’s mostly because warm avocado is a little weird to me. Aside from eating this as a meal, you could easily serve it as a side at a barbecue or party.
Next up, I’m thinking avocado raspberry popsicles! If there’s anything else you’d like to see done with avocados, let me know in the comments. <3