Food Blog Vegan MoFo

#VeganMoFo Day 11: Fruit is Nature’s Dessert, or Something

Oh boy, it’s sugar-free (or no added sugar) day. I don’t have any sugar subs (unless you count dates?) and don’t believe the hype about “alternative” sugars that still contain calories. Look. I’m not a nutrition expert by any stretch, and I don’t wish to promote any kind of problematic health food/diet crap, but I’m pretty sure that sugar is sugar, more or less. So I wanted to keep this pretty straightforward and just bake fruit.

A lot of folks might go with dates and/or bananas. I don’t care for bananas and I usually use dates in a raw application, so I wanted to bake a whole fruit that I liked to eat on its own merits. And what I had was a very ripe nectarines.


Usually a baked fruit recipe will call for sugar, and I think it helps break down the fruit and release juices, but it isn’t absolutely necessary, especially starting with a very sweet fruit. So I simply topped it with a little bit of sea salt (to help with that chemical reaction), a drizzle of coconut oil, and a pinch of cinnamon to trick the palate into tasting “sweet.”


Baked at 350°F for 30 minutes, after which it is tender and juicy and a little bit browned.


I enjoyed it with a dollop of unsweetened plain Greek-style almond yogurt for a lovely creaminess. It’s definitely sweet, but not too heavy or cloying, plus it required almost no actually effort. No mixing bowl! Practically no measuring! Easy!

Food Blog

Collard rolls with tofu and fresh salsa

Tofu, nectarine salsa, and collard rolls

Tonight’s dinner…

Baked tofu with a spicy ginger-sesame marinade (1 tbsp fresh grated ginger, several shakes crushed red pepper, rice vinegar, soy sauce, sesame oil, and a little bit of coconut nectar)

Mushrooms sauteed with red onions, ginger, crushed red pepper, a pinch of allspice, and fresh thyme, mixed with brown rice and stuffed into blanched whole collard leaves

Tomato-nectarine salsa with red onion and flowering cilantro (finished with a pinch of salt and a splash of white wine vinegar)

Adding thyme to mushroom mixture
Fresh collard greens

Filling greens with rice and mushrooms
Nectarine-tomato salsa