As fall is quickly approaching, it has triggered a feeling in me that I get every year about this time. Knowing that summer is almost over sends me into a panic and I start scheduling camping trips and baking cobblers just to squeeze a few more summery things into the year. Tonight I made a light soup with farro, chickpeas, and some CSA veggies from one of my favorite cookbooks (Deborah Madison's Vegetable Soups book).

What better way to finish this meal and this day than with warm blackberry cobbler? As usual, I made up my own recipe that is lower in fat and sugar than most. I love, love, loved this cobbler and so did my husband!

Vegan Blackberry Cobbler
4-5 cups fresh blackberries
1 tbsp cornstarch or arrowroot powder
1/2 cup organic sugar, divided
1 tsp orange zest
1 cup whole wheat flour
2 tsp baking powder
1/4 cup non-hydrogenated margarine, melted
1 cup non-dairy milk (I used rice)
1/4 tsp almond extract
1/4 tsp vanilla extract

1. Preheat oven to 375〫F (190〫C). Gently combine blackberries, 1/4 cup sugar, cornstarch or arrowroot powder, and orange zest and set aside.
2. In another bowl, combine the remaining ingredients. Whisk to combine well but don't over-mix.
3. Lightly grease an 8x8 or 9x9 baking dish (or deep dish pie or casserole dish). Pour batter into prepared pan then pour the berries over the top (do not stir- the cake will puff up around the berries as it bakes). Bake for about 45 minutes or until golden brown.

Enjoy!

What end-of-summer things are you enjoying?

Vegan Zucchini and Sweet Pepper Pancakes
Makes about 8 pancakes

1 large zucchini, grated or finely chopped
1 sweet bell pepper (2, if the peppers are small), grated or finely chopped
1 Tbsp parsley (I used Italian parsley), finely chopped
1/2 yellow onion, grated or finely chopped
~1/2 cup amaranth flour*
~1/2 cup garbanzo (chickpea) flour*
1 tsp baking powder
Sea salt and black pepper to taste

*Note: I chose amaranth and garbanzo flour for the extra protein and iron content. You can use any kind of flour that you like.

1. Finely chop and combine the zucchini, pepper(s), parsley, and onion (a food processor makes this really fast).
2. In another bowl, combine the flours, baking powder, and salt and pepper. Then add the flour mixture to the veggies.
3. Lightly coat a pan with olive oil or cooking spray and heat over medium heat. When hot, shape the pancake mixture into patties and cook until brown on both sides.

Paired with a salad of baby lettuces and edible flowers that was lightly dressed in lemon juice and olive oil, these pancakes were perfect for lunch today! I think they would also be good served along side a tofu scramble and some fresh fruit for breakfast.