Simple Way to Prepare Speedy Vickys Stuffed Peaches with Vegan Option, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys stuffed peaches with vegan option, gf df ef sf nf recipe. You can cook vickys stuffed peaches with vegan option, gf df ef sf nf using 4 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Vickys Stuffed Peaches with Vegan Option, GF DF EF SF NF:

1. Provide 1 can of peach halves in juice, 400g or so.
2. Prepare 100 grams of cream cheese or my dairy-free version from the link below.
3. Provide 1 slice of deli ham or mock ham, finely diced.
4. Provide of salad leaves/lettuce to serve.

Instructions to make Vickys Stuffed Peaches with Vegan Option, GF DF EF SF NF:

1. Place the lettuce or salad leaves onto each plate and drizzle them with a little of the peach juice from the can.
2. Set the peach halves hole side up on the plate.
3. Combine the cream cheese and most of the ham, saving some for garnish, and add a little of the juice to loosen and flavour the mixture a little. If you have an extra 'half' in the can you could chop it finely and add it for a bigger flavour or just have an extra portion https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese.
4. Spoon the mixture into the holes in the peaches and sprinkle the remaining diced ham over the top.
5. Nice as a light starter/appetiser and is quite similar to my rice salad recipe and mango salsa one.

Sondi writes our monthly Allergen Friendly Recipe Remix column where she takes favourite recipes and shows you how to make them gluten free, dairy free, vegan, egg free and nut free. This vegan and gluten-free peach cobbler features a topping that changes from brown and crisp on top to cake-like in the middle and syrupy on the bottom. I grew up with peach trees in the garden, and it pains me a little to have to pay money to buy peaches imported from Alabama every summer. Take advantage of peach season with this paleo and vegan peach cobbler! It's sweetened with unrefined coconut sugar and spiced with a touch of sweet cinnamon, with a warm and crisp grain-free pastry topping that's downright addicting.

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