Fresh Peach Pie

6 Tablespoons lemon jello
6 Tablespoons corn starch
1 cup water
1 & 2/3 cup sugar
Fresh peaches, diced

Graham cracker crust(s) (of course, home made is always better)

Combine the jello and cornstarch in a small pan.  Add water, and stir until dissolved.  Bring to a boil and cook until very thick.  Add sugar and cook just until dissolved.  Cool some while you finish chopping peaches, but don't let it completely set up.

Pour over peaches.  If you have a lot of good, fresh peaches, this will be enough to make two pies. (It's better that way, but still good with fewer peaches making just one pie).

Refrigerate until set up, (or just eat it if you can't wait that long).

*Note:  The original recipe says to mix the sugar in during the first step before cooking, but in my experience it does not thicken up that way, as the sugar just melts and gets runny the longer you cook it, so it doesn't ever thicken up right.

Tempeh Bacon

I know...fake bacon?  But, it is delicious!

Tempeh Bacon, Vegan Facon
makes about 1/2 cup
*a nice stack for 1-2 sandwiches

5 ounces tempeh (2/3 a standard 8 ounce pack)
1-2 Tbsp maple or agave syrup
1 Tbsp olive oil
1/2 tsp cumin
a dash of cayenne
1 tsp liquid smoke (opt'l)
1 tsp soy sauce
1/2 tsp thick black pepper
for pan: 2 tsp olive oil
*if you don't have liquid smoke use these BBQ spice combos:
(garlic, pepper, paprika and onion)

To make:

1. Very thinly slice the tempeh.

2. As thin as you can slice it without it falling apart.

3. Combine all ingredients in a shallow dish.

4. Soak tempeh in marinade for 1-2 minutes.

5. Turn saute pan on high, add 1-2 tsp olive oil. Lay the tempeh flat on skillet. One layer only. Drizzle a bit of excess marinade onto skillet-it should be sizzling a lot now.

6. Allow to cook for 1 minute, then flip. Allow to cook for another minute on other side-or until both sides are crisp and browned.

7. Lay cooked tempeh on parchment paper to cool. Sprinkle with black pepper and thick sea salt to taste.

8. For a crisper tempeh bacon, do not pour excess marinade in skillet, and allow all liquid to steam off of pan while cooking.