Peaches Three Ways | Plant-Based Cooking

Today, we’re making peaches three different ways:

  • Peach Chutney
  • Peach & Quinoa Salad
  • Grilled Peach Salsa

Hope you find some inspiration here.

You can find the written recipes and video below.

Also, feel free to check out my live cooking classes here!


Black Bean & Peach Quinoa Salad

Cook and Prep Time: 15 minutes

Serves: 2-3 people

You Need
  • 1 cup Quinoa, cooked
  • 1 small can Black Beans, rinsed and drained
  • 2 cups Arugula, or other leafy green, chopped
  • 2 Peaches, chopped
  • ¼ cup Almonds or Walnuts, chopped
  • ½ cup Cilantro, chopped

For the dressing:

  • 1 tbsp. Tahini
  • 1 Lime, juiced and zested
  • 1 tbsp. Honey or Coconut Nectar
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Olive Oil
  1. Rinse and chop the produce accordingly.  Cook the quinoa if necessary.
  2. Combine all of your salad ingredients in a large bowl
  3. In a smaller bowl, whisk together your dressing ingredients. 
  4. Combine dressing with salad and toss to combine.
  5. Enjoy!

Homemade Peach Chutney

Cook and Prep Time: 35 minutes

Serves: about 2 cups

You Need:
  • 3 cups Peaches, chopped (4-5 total)
  • 2 lemons, juiced and zested
  • ¼ cup Apple Cider Vinegar
  • 1 clove Garlic, minced
  • 1 small Yellow Onion, diced
  • 1 tbsp. Ginger Root, minced
  • ½ cup Water
  • 1 tbsp. Salt
  • ½ cup Pecans, chopped (you can use other nuts)
  • ½ cup Golden Raisins
  • 2 tbsp. Coconut Nectar
  • 1 tsp. Black Pepper
  • 1 tsp. Red Pepper Flakes (optional)
  • 1 tsp. Cumin
  • 1 tsp. Thyme
  • 1 tbsp. Turmeric
  1. Rinse and chop the produce accordingly.
  2. Mix water, lemon juice, vinegar, honey, and salt in a saucepan set it to medium-high heat.  Once boiling, reduce the heat to simmer. 
  3. Add the garlic, ginger, and onion to the sauce pan.  Allow mixture to simmer for about 10 minutes, stirring occasionally.
  4. Add the peaches, pecans, and the rest of your spices.  Simmer for another 10 minutes, until peaches are tender.
  5. Remove pan from heat, and allow the chutney to cool for 10-15 minutes.
  6. Store additional chutney in a glass jar, and keep refrigerated.  Enjoy!

Grilled Peach Salsa

Cook and Prep Time: 15 minutes

You Need:
  • 3 Peaches, halved, core removed
  • 16 oz. Cherry Tomatoes, halved
  • 1 15.5 oz. can Black Beans, rinsed and drained
  • ½ Red Onion, diced
  • 1 clove Garlic, minced
  • 1 Lime, zested and halved
  • 1 tbsp. Olive Oil
  • Fresh Cilantro, chopped, to taste
  • Salt, to taste
  • Black Pepper, to taste
  1. Rinse and chop vegetables accordingly.  Zest lime before cutting in half.
  2. On a grill or grill pan set to medium high heat, add the halved peaches, cut-side down.  Grill for 3-4 minutes, until charred grill marks appear.  Remove peaches from grill and set to rest for 5 minutes.
  3. While the peaches grill, add red onion, tomatoes, half of the cilantro, garlic, and lime zest to a bowl.
  4. Once the peaches have rested, dice the peaches and add to the bowl, along with the lime juice, salt, and pepper.
  5. Stir to combine, and top with remaining cilantro. Enjoy!