How to make Vegan Peach Cobbler

Hey hello mom cultures peeps in my universe a world of peace yes no you're not seeing anything to us no you ain't mom already yes really it's me but I have a special guest ship here with me today I've been promising you vegans and vegetarians but not just vegetarians cuz we gonna be we goin on over to the vegan side alright yes and y'all know me I was born an animal don't like me to get no help from animal who eat animals okay but I do love my plants as well and now that we have moved now no but I'll be honest now that veganism is no longer just a HIPAA thing to do it's a lifestyle I'm ready to join now wait a minute what's always a lifestyle very mom I feel more niche kind of what very niche but y'all ain't gotta worry don't mean I'm gonna stop recording in eating meats it just means I'm opening my heart and my tummy to something different okay so this is curly says hi and she has her own channel but I'm gonna I'm gonna stop talking in a minute to let you know who she exactly I'm gonna let her tell you she is tell her what she does and we're gonna do a sit-down with momma T section later different video so you got to tune back in and that's when all the details cuz this is all about food but before I get on and letting her talk which I will I want to tell you what we're going to be cooking today because when I contacted calm is so funny I call it this is Suzanne yeah but she curly suit so when I contacted miss curly sue so I got from the deep south and I say your name she I said what would you like to learn to cook that we can turn into a vegan recipe and what did you say peach cobbler and you know me I'm all about the cobbler and this is the perfect opportunity because our peach cobbler recipe happens to be our number one I was number two it's off number one recipe well number one recipe David what was the number one what do you think the number one video is Oh stop in the dog Oh what about me sitting on a so veining door no cooker talking about God knows about Gordon Ramsay well this ain't about what Ramsay this is about the cobbler and our cobbler has received so many hits but I am very conscious that this we're missing out on a huge population who ain't able to sample my cobbler cause it ain't vegan but today it's gonna be vegan so first thing first can you just introduce yourself to everybody tell them where you're from hi I'm Cody sue I'm a vegan cook I'm a vegan blogger I'm a food columnist I have to food columns and I'm also obviously a youtuber and I do lots of videos and lifestyles about veganism I do focus mainly on vegan desserts and when Mama cherry spoke to me about doing a collab I've never had peach cobbler I've been to America loads of time I've got lots of American friends and for some reason the peach cobbler slipped me rice I thought right I want to taste peach cobbler but it has to be made by an American so that's why I wanted to make that here today exactly and I'm taking right now the only thing this cop is gonna do is gonna slip on your tongue it's not mostly bad okay yes you got questionnaire Katrine oh no no no question I was thinking just thinking it aloud all right now also I do need to let you guys realize one thing it's gonna be a little bit different because you know what me and Katrina are like we just hammers roll go with I would a professional all these cameras like she has bought rumors she's bought camera crews particular like that I did purchase myself because we were getting to the dark side and you get the second oh I did yeah so there might be a little bit of stopping and starting but it won't be from our point of view you ain't gonna notice it okay so we gonna just keep on rolling okay so let's get done that peach cobbler is one of the easiest dishes in terms of desserts I love that that you will ever make it because it's one of these ones which is it's kind of like a quick bread topping all right very easy very few ingredients the only thing we do we start with a tin or a can of peaches can you manage you can use fresh peaches but he owns you there's no pictures and season at the time yeah yeah there's nothing you could but it does take an awful lot of work with the fresh peaches because with the fresh peaches you would have to blanch them then you'd have to peel them then you got the stone them okay and then all the time that you'd have done that I didn't go into the shop bought a can and put it lover a star cool so just so we know if that you can get it there are options okay so these peaches and then I tend to use white sugar and brown sugar okay okay a teeny bit of mixed spice some vanilla I use cinnamon very important now I'm very conscious of flour when I make it obviously one of the key ingredients is butter and eggs right and those are no no never be the world right yes but it's quite easy to replace them so okay so okay so these are my eggs I would normally be putting two eggs into this so no eggs so one away substitute for X we can use for this recipe I would recommend apple sauce apple sauce okay so now this one here oh this is I like this so they come in little now this portion and that's equivalent to about two eggs okay so you guys go out and get you this and this is four ounces 113 grams of applesauce okay and that is going to be placing my eggs the other thing which is quite important is butter right now in the UK yeah yeah I have some options because because I knew I was cooking with you I thought I mean be clever and buy my butter I'm gonna show her I'm on a good foot so I went for this one his head perfect for cakes vegetable oil olive oil some to me these are made from vegetables so that's a no-brainer until I showed it to curly soup okay for those of you who are vegan or wants you to be vegan the biggest thing that you have to get used to is turn it over and read the ingredients because it's one thing to look at what it's cool but it's another thing to see what it's made of and usually in the UK if it's has an ingredient that people are usually allergic to or avoid it will be in block capitals or involved so this one has buttermilk and so does that so there's this one but this one so doesn't because what is dairy free there's quite a few different ones on the market those by tonight's flora does a dairy free one also pure there's a number of difference if you're from the US Earth Balance and it comes in different flavors there's one that tastes closer to butter than others in the Earth Balance range there's lots of different ones what about that one that they call I can't believe this is not butter it has buttermilk in it does it I think yeah it's definitely not suitable can I have a look look at the back of the third packets of both of them just so I can zoom in just so I can show people yeah okay alright so what they're looking for so well this one's leaves it's really clear clear because you can see the buttermilk is komali mean just there yeah so you can see that's buttermilk where is on the back of this one can use it yeah okay advice life and the vital life well the biggest thing is success Terry okay and what was the basic or the VTech that people need to be looking out for this this is what makes it difficult for vegans is not everything that is vegan has the VTech ah okay does it contain this one it's definitely vegan friendly is this dairy-free yeah but it doesn't have the vegan tick on it it's not so much alike sorry I'm lying it does fantastic okay there we go yeah Regas I know okay so also we need to be looking for firstly very free dairy free angle B no butter no yeah but I would still turn it over because look I just - just a chance some people still don't know what the difference is between I can imagine Terry okay so we go so we've got all of our ingredients so I'm ready to get cooking are you ready to go I'm ready let's go okay okay let's get ready alright so first thing I'm gonna move this to here so that we can see it first thing first is I tend to I'm gonna use these whole peaches normally I'd use to slice peaches but we're gonna do it there these are this is quite nice and what I do is literally you can keep it all in juice and all okay okay Lizzie and that's just the syrup it's just like thanks or a light syrup okay to that oh yeah there we go to that we're going to add even though it's got the light syrup in it I am going to add two tablespoons of white sugar okay and then I'm going to also add that's just a granulated brown sugar 1 tablespoon one heaping tablespoon a brown sugar then to this I'm then also going to add just a tiny bit of vanilla I say a tiny bit about a tablespoon yeah table thing no tapes being teaspoon not was gonna pull one okay just give that a stir and if this thing is where I would add some butter but I'm gonna be putting my bottle line back and look guys it looks like butter so I was gonna say I'm mom have you still got some peach cobbler that you made from last week joki is that gone it's gone old it's do a blind taste test yeah well um I mean so that's kind of like that is okay that is I'd say I have a half cup cup oh not a half cup or if you want to let's say you want to measure it we could measure it's the I'll imagine look we don't mention okay we need a scale because this year you are wanting no no you want to get it right not everybody like me yeah not everybody cooks in the way that certain cultures yeah look at it go someone who need numbers yep so there's a zero yeah so we've got I've got it on the ounces one that's two point eight ounces quick three you know quite three ounces and can we put that on grams 1700 grams you know so close 200 grams and then we're just gonna ditch me put this on the stove and let that cook and all we're doing is my wooden spinner is we're just cooking this just so that the butter melts and the sugar dissolves and it creates a little bit of a syrup so let's just leave cook all right so that's step one yeah because I need to stop calling it butter what do we what are you calling I call it butters vegan butter online selling dairy butter so holidays let our non-dairy butter milk or you can call automate does it melt as quick is there a difference in it no no difference no all right so we just let that cook and once you've done that you're done step one step one complete ready okay so section one is done and look it's already it's starting to come to a boil which is what we want butter a melt melt butter melts oh yeah oh yeah you know what they snap I watched a pop mum I know somebody stop watching it okay so step to that two down y'all know me I'll measure nothing I'll make you go to the website to find out with the fishermen saw once I'll look them up however I'm going to do my best to measure so we're going to get some self raising flour we have here and if you got that set to zero do an ounce evil crimes um let's go wait no crimes let's go with grams joy already crime shouldn't okay you wanna be yeah and I'm going just pour it and then what I think I got enough you tell me to stop I mean you tell me what it is because it's just for this how about that - 250 let's go to 15 take a little bit out oh she did the precise people how many Ounces I know I know whom they need a step-by-step number they're not good Oh freestyle we're going to add 250 grams and what I tend to do is whatever flour I've put in it used to be equal sugar and however it is so sweet north of China it's they put you in a diabetic coma okay so I've reduced my sugar intake so what I'm now going to be looking for in terms of granulated sugar if that was 250 we're going to go honey okay where is it what's going on here it doesn't matter this if we just put 250 in yeah what you're looking for is around 125 yes okay roughly and that's 125 that's enough that or then we're gonna give that a start now at this stage I put in some cinnamon okay and I pretend to put teaspoon of cinnamon mix that in and you could add a little bit of mixed spice okay I'm gonna try I've had a lot of comments actually from people say nutmeg it has to have nutmeg which there's not that meg is in exactly the mix fight exactly okay so a dash of that just a - yes you know you don't need too much because I don't want it to be just hold powering with the spice yeah I said now that's good now once I get it to this level this is where I would normally put my eggs in all right so instead of eggs we're going to add apple off okay so let's open that up smell their sketches oh and guess what Katrina yeah come on pour it in actually I've got the top Ian from the cotton I made before although I will make a small one so we can do it taste comparison okay so the applesauce and then what I intend to do at this stage I would mix my eggs in so we're mixing our when you mix the egg in yeah does it have more liquid than that or less what are usually I'm sure that's how you gauge it that's how you gauge it well except this stage I'm putting butter so let me put my butter in only because then I will know okay so we're then going with our butter let's see if we can get that back to zero and I tend to add the same amount of butter as I would have put the sugar so I'm looking at 125 grams roughly there was 18 SATs okay get a little bit more Oh 133 so it's close its close enough yet so this stage in there all right you're missing that vanilla um this stage it's really about just mixing because what you're looking for is almost like a pastry consistency like a crumble topping but a little bit yeah we gonna leave more like a dough okay so let's just see how this is I might now there's my that might work I think that's gonna work it's fine then because the way to gauge whether the egg replacer you're putting in is okay you have to look at is the consistency in the terms of how much liquid it is roughly the same as it is because that will be a problem if it's a little bit less it might make it a bit dry so that's one thing to look for baby if she mama cherry had said no it's usually wetter I'd say add a little bit more of the applesauce that would make it easier yeah no that's good okay so what's on by the model that is good and anything it's almost a little wet okay okay so I'm just gonna add tiny bit just to firm it up not a lot just it was just a little bit cuz I wanted so you want it to be like in the shape of a cutter like a job okay okay so now let's move this there now at this stage our peaches already okay looks and smells like so ideally but I'm making a cobbler I tend to let this reduce just a teeny bit more questions only hunted it because it will picking up a bit let's add these peaches and what I'm going to do is I'm going to make a another smaller one so that we can do kind of a yeah are you gonna get to take home the bottom edge we live by Carlos okay so we got some color what I need is a small Katrina you do it for me over go over there to the bottom cover it there's a container that alright I'm gonna smoke okay so I'm gonna where I decided we're gonna make two okay one's not enough so we'll just put that in and then up you want to pour quite a bit of your liquid because this cooks into the pastry now whenever I have any left over I call it sugar gravy gravy's henna new and best stuff in the world and I tend to do is I ball it down a little bit more and then when you have the cobbler you spoon it over it's the naughtiest nicest thing in the world okay so at this stage this is where the cobbler part comes in right because it's Nate it's called a cobbler because it's supposed to resemble like a cobbled Street oh okay I didn't know that yeah so what you do cool thank you now this is a little bit this is gonna totally take us a little bit longer to cook and all you want to do is you want to take it and you just want to drop it on you can move that ball out the way keys which way so I can see so we just want to drop it on because then when it cooks it brings together and it will look like cobble streets so it's nothing really pretty about it it's just getting it in there definitely taste pretty but it's gonna taste pretty damn good strange yeah so it's just a teeny bit wetter but that's okay because it just means the cooking time it's just gonna be a little bit longer this is good to make if you have any people over cuz you could make a big train oh you make a huge tray make a huge tray of it and the thing about this it's like hot or cold hmm okay it's gonna rise and there's it spread out and it spreads out that's why you don't have to worry about filling it because it's gonna spread a melts and spreads out I'm gonna have to wash my fingers in a minute now this yeah can you just sprinkle just take some and you sprinkle just over the top you just pinch it and you just sprinkle it over the top and all that leaves is sugar and cinnamon okay that's it all right so this is ready to go in the oven I put some peaches in here because I thought we need to do a comparison between the two okay and last week I made up some cobblers a sale at a market and I made so much talking that I had something left over now I'm the type of person don't I don't be Bennett I spin it so I stuck the call to the topping in a bag I threw it in the fridge now I wasn't sure when I was going to get around to using it if it stayed in there for two weeks then I probably would have had to been in but I don't because I'm gonna use this and look and this is to show you that if you do make up your cobbler stuff you can save it and you don't have to use it immediately so I'm gonna put this one so we can do a taste test with with the with the vegan unknown the non-va 23 is nominated let's just get this but and she's fine because I can't take exactly to be and I can taste both mhm and then I know it ain't yeah and then I thought if this is there we go that's good I got a little bit here and I'm gonna also put a giant cobbler cookie pull some sugar crazy and break I am I'm doing a cobbler cookie see you know it's good don't waste anything I wasted nothing and I'm gonna put some of my vegan butter over the top because I think if I don't want it to be too dry oh this is gonna be nice open sprinkle some I'm gonna that's what I'm doing I'm gonna sprinkle this so there's my culture cookie mouth sugar cobbler cookie and we need some of this over this so now the oven is set to about 180 all right next so as well that's Martha for roughing me up so we're going to put this on the top shelf here mm-hmm I'm going to put this one here and we're going to put this one here and we're gonna come back in about 40 minutes to our cobbler all right here we go let's see about our couplers there let me come this side excuse me my mom Bigfoot so this one that's the non-vegan that's the non-vegan one and I see what you mean it does look like cobblestones and there's okay so we have now to look at them there's no difference really to look at them they look the same but we all know that proof is in the test so but what we want to do is gonna let this cool just a little bit and then we're going to take these through to the other room okay and we're gonna have tea okay and we shall show it off excellent so we'll be back to you you're gonna sign up now you gonna sign flakes which I sign off later I see y'all guys in a minute cool that's it I just had okay so our cobblers are out of the oven they've had time to cool down enough that they ain't gonna just burn our tongues off so this is a new for me first because this is our vegan table now let me have a look oh look at this guys I'm gonna turn it this way can you see the can you see the peaches yeah oh so I just want to make sure I get a peach so let's get this just put it on here okay and just the one thing to do okay yeah and then we're going to top it with what I call my Shula gravy remember that little bit of excess juice that we had let it over so we're just going to women's I'm just going to wrinkle that over it here's your pork and I want you to taste that and tell me what you think a so that's my very first time having peach cobbler cobbler with it and peach yeah you got it that's it now I need to let me taste a bit because he I know in his letter K long mm-hmm it's very nice I'm cinnamony mmm slightly crunchy on the top no this way it's meant to be sort of light and fluffy mm how many got your fruit with the sugar great awesome and this is excellent late at night it's perfect with some ice cream but it's also good we've costed a little bit of custard on there damn it down now Katrina is a cobbler Queen I am she is the cobbler Quinn the connoisseur of cobbler so what I'm going to do with her is we're gonna do a blind test because here is my normal cobbler mix this is our vegan cobbler mix and I'm gonna give to Trina two bits I'm gonna put them on plates so what I'm gonna do is I'm going to put them onto this plate here I'll know which one is waiting on place in my eyes I've got it on you and then you take the camera for me when you're ready I mean my eyes are closed let's make sure I'm in all right now close my eyes so just don't move too much I'm not with me I'm like try they'll close the thing is we might go out of like shocked cuz I'm not all I'm doing now okay Coco I'm excited very nice well we ain't got none left for me to try on that plate let me know when you're ready okay you can open your eyes now okay I'm gonna pop pop pop the camera okay wait a minute let me know we make make sure I remember which is which cuz I took the plate and dinner I know which is which let me just do this okay you know which is which are you sure I do it so Katrina look I need something you should thing is but we'll get it for you taste this one first mm-hmm let's go oh whatever really need the peach I'm gonna take it mmm that's one delicious okay let me see which one you were eating okay okay now dry this one cut it fast it's very nice but I know which is which mmm they're both delicious but that's the vegan one which one's the vegan one that one let me see I think and I don't know why but they're both delicious can you don't remember mother really you turn to fly you know do it again do it again alright my simple gracious man you turn my eyes are closed again giving you is topping this time fine okay come in right okay put that one in your mouth okay now put that one in your mouth oh so a or b first your second fastest bite vegan I think yes it was you know what it is I think it's just the texture it is oily because I think this one's more munching it's lighter ice yeah it is if it is lighter it is my cup my yahoos a little bit more dense yeah it's not a bad thing at all the only reason what I knew is that I know my mom's cobbler like the back of my hand yeah and so with the texture in my mouth I could tell that that one is lighter and it is delicious and to be honest I wouldn't turn either down delicious so if somebody is wanting to make a cobbler vegan do it there wouldn't be a no no no honestly it's a it's not it hasn't compromised the taste it hasn't compromised it right tell what it is what they need to do is how much apple sauce that we put in that we put a whole one four ounces for ounces drop it down to three because that was it it was just that it was a lot wetter remember I added more flour and if you had to put less apple sauce indeed to begin with I wouldn't have had to put the flour we wanted it to just be a teeny bit drier okay but otherwise even so I honestly don't know if it matters it doesn't just honestly because everyone makes their cobbler exactly exactly if you if you've made if you made me a cobbler and these eggs I probably still would have known mums one but that's because I grew up on mums when I know it I know it intrinsically if both delicious absolutely stunning eNOS okay so we can say little piece they look a lot of cobbler goodbye

Channel: Momma Cherri

Views: 3,625

Keywords: Momma, Cherri, momma cherri, momma cherri's soul food, soul food, momma cherri's, momma cherri's soul food shack kitchen nightmares, gordon ramsay, kitchen nightmares, kitchen nightmares youtube, peach cobbler, vegan, vegan food, vegan recipe

Id: Xf661ZAILcQ

Length: 32min 31sec (1951 seconds)

Published: Mon Jun 25 2018