Serving Size: 2

Ingredients:

for the pancakes:

• 2 cups wholewheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup soy milk
• 1/2 – 3/4 cup water
• 2 tablespoons agave or maple syrup
• 1 capful vanilla extract
• oil for the frying pan

for the strawberry syrup:

• 1/2 cup strawberry jam
• 1/3 cup water
• splash lemon juice
• 1 pint of strawberries

Directions:

to make the pancake batter:

1. Place flour, baking powder salt and cinnamon in a large bowl.
2. In a smaller bowl, combine the soy milk, vanilla 1/2 cup water and the syrup.
3. Fifteen minutes before serving the pancakes, combine the wet ingredients with the dry and mix.
4. This will be a thick batter, allow the batter to set for 10 minutes.

to make the strawberry syrup:

1. Clean and slice the strawberries.
2. Add the strawberry jam, water and splash of lemon juice in a small sauce pan.
3. Mix well and bring to a gentle heat to melt the jam.
4. Add most of the sliced strawberries, saving a few as fresh garnish.

to make the pancakes:

1. If the batter is still too thick, use the other 1/4 cup of water to thin the batter. It should be a thick batter, but slightly liquid.
2. Heat a small amount of oil in a large non-stick frying pan and ladle the batter into the pan.
3. Allow small bubbles to form in the center of the pancakes, then flip over.
4. Serve the pancakes with strawberry syrup and garnished with a couple of fresh strawberries.

Our rhubarb is just beginning to come above ground. But luckily we have some from last season nicely frozen in the freezer. Our strawberries were also frozen, as they do not ripen before early summer. We’re looking forward to having this again in the spring and early summer.

Serving Size: 4

Ingredients:

• 1 cup stewed rhubarb and juice
• 1 cup fresh or frozen strawberries
• 1 cup apple juice
• 8 tablespoons plain soy yogurt
• 1/2 teaspoon cinnamon (optional)

to make stewed rhubarb:

• 1 cup rhubarb pieces
• 2 tablespoons sugar
• 1/4 – 1/2 cup water

Directions:

to make the stewed rhubarb:
Place all in a small saucepan and cook until the rhubarb is soft.

for the smoothie:
Combine all the ingredients in a blender and pulse until smooth.

Notes:

This is also nice using ginger instead of the cinnamon.

Ingredients:

• 1 pound cherry tomatoes, halved
• 1 pound strawberries, hulled and sliced
• for the dressing
• 2 tablespoons walnut oil
• 2 tablespoons strawberry vinegar
• 1 tablespoon maple syrup
• 1 teaspoon poppy seeds
• 1 teaspoon vegetable bouillon powder
• optional herbs

Directions:

1. Wash and slice the tomatoes.
2. Wash and slice the strawberries.
3. Make the salad dressing by combining the ingredients and whisking.
4. Place tomatoes and strawberries on individual plates, add the dressing and serve.

Notes:

Regular tomatoes can also be used and sliced in wedges. You can also serve the salad o a bed of lettuce or other salad greens. We enjoyed this for lunch today.

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We have been having strawberry shortcakes and strawberry waffles and now this amazing jam from Jen at the Flamingo bear blog. There are lots of strawberry jam recipes to be found, but this recipe is a bit unusual because it takes 3 days to make it. But it’s quite easy to do and well worth the wait. I did add a bit of vegan pectin to make sure the jam was solid. It really makes a delicious berry flavorful jam to enjoy with breakfast.

Serving Size: 4

Ingredients:

for the strawberries in balsamic syrup:

• 2 lbs. fresh strawberries, clean, hulled and quartered
• 3-4 tablespoons good balsamic vinegar
• 1/2 cup sugar
• 1 teaspoon freshly ground black pepper

for the waffles:

• 1 & 3/4 cup all-purpose flour
• 1/4 cup polenta
• 1/4 teaspoon salt
• 2 & 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 3 egg replacements
• 1 & 1/2 cup soy milk
• 4 tablespoons soy margarine, melted
• 2 cup berries (any kind)
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon corn starch
• nonstick spray

Directions:

to make the strawberries in balsamic sauce:

1. Clean, hull and quarter the strawberries.
2. Add the sugar and balsamic vinegar and gently mix.
3. Allow the juices to draw for at least 1/2 hour or more.
4. Shortly before serving, add the freshly ground black pepper.

to make the waffles:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

Notes:

I suggest you make the strawberry sauce before you make the waffles, that way there is enough time for the juices to be drawn from the berries. You could also make it the night before and keep it in the refrigerator.

Serving Size: 4

Ingredients:

for the shortcake:

• 1/2 cup lavender sugar*
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon dried lavender (besides the lavender used for the sugar)
• 6 tablespoons cold vegan margarine
• 1 egg replacement
• 1/3 cup soy yogurt or soy cream

for the strawberry sauce:

• 4 cups of cleaned, hulled and quartered strawberries
• 1/4 cup sugar

for the lavender whipped coconut cream:

• 1/2 cup cold coconut cream
• 2-3 tablespoons powdered sugar
• 2 teaspoons of dried lavender

for the lavender sugar:

• 1/2 cup of granulated sugar
• 2 tablespoons dried lavender

Directions:

to make the lavender sugar for the shortcake:

1. Ground 2 teaspoons of dried lavender. You can use a clean coffee grinder to grind the lavender or a mortar and pestle.
2. Mix it with powdered sugar.

to make the shortcake:

1. Mix the flour, lavender sugar, baking soda, baking powder, egg replacement and salt in a large bowl.
2. Add 1/2 the tablespoon of dried lavender (reserving the other half to sprinkle on top of the biscuits).
3. Cut the cold vegan margarine into small pieces and drop into the flour mixture.
4. Mix the vegan margarine into the flour mixture well. It will resemble sand.
5. Add the soy yogurt or soy cream and mix.
6. Preheat the oven to 350 F / 177 C.
7. Turn out onto a lightly floured surface and lightly fold three of four times. Don’t overwork the dough as it will become tough. Just enough to have an even consistency.
8. Using a floured cookie cutter, or juice glass, cut the biscuit forms out of the dough.
9. Place the biscuits on a parchment lined cookie sheet.
10. Brush the tops of the biscuits with a bit of soy milk, soy cream, soy yogurt or water, and sprinkle the remaining lavender on top of the biscuits.
11. Bake in the oven for 15-18 minutes or until lightly golden brown.
12. Allow to cool before cutting and assembling with the strawberries and lavender cream.

to make the strawberry sauce:

1. Clean hull and quarter the strawberries.
2. Add the sugar and mix gently.
3. Allow the juices to draw for at least 1/2 an hour.

to make the lavender whipped coconut cream:

1. Beat the cold coconut cream until it thickens and will hold a peak. This will take about 10 minutes.
2. For the lavender sugar, ground 2 teaspoons of dried lavender and mixed it with powdered sugar.
3. Add the lavender sugar and continue beating.
4. Place in the refrigerator until needed.

to make the dessert:

1. Slice a lavender biscuit in half, put a generous about of strawberry sauce on the bottom half and on part of the plate.
2. Place some of the whipped coconut cream on the strawberries and then the top portion of the biscuit.
3. Place a dollop of the whipped coconut cream on top, and optionally garnish with a strawberry.

Notes:

It’s most important that you use organic lavender.

Serving Size: 8

Yield: one 9″pie

Ingredients:

for the pie crust-makes 1 bottom and a lattice top:

• 1 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 & 1/2 tbs. baking powder
• 4-6 tbs. cold water
• 1/2 cup vegan margarine

for the filling:

• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 1 & 1/4 cup sugar
• 4 tablespoons flour
• 1 teaspoon cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

For the pie crust:

1. In a large bowl or food processor, combine flour, salt, baking powder and sugar.
2. Cut margarine into the flour mixture until it looks like coarse meal.
3. Add the water a few tablespoons at a time.
4. Mix until it becomes a smooth dough.
5. Wrap dough and chill in refrigerator.
6. Divide the dough into 2 pieces, one slightly larger than the other.
7. Roll the larger pie out for the bottom of the pie and place in a pie pan.
8. Preheat the oven to 400 F / 204 C.
9. To make the filling, place the cut rhubarb and strawberries in a large bowl.
10. In a smaller bowl, combine the sugar, flour salt and spices, and pour the mixture over the fruit.
11. Gently mix the fruit to be evenly coated with the dry ingredients.
12. Place the fruit mixture in the pie shell.
13. Roll the other pie of dough out cut the strips to form the lattice and weave on top o the fruit to form the lattice top.
14. Bake in the oven for 35-40 minutes or until golden brown.
15. Remove from the oven and allow to col. he pie s quite juicy, cooling will allow to to solidify.
16. Serve warm, possibly topped with whipped soy cream or soy ice cream as desired.

Serving Size: 4

Ingredients:

• 1 & 1/2 cups fava beans, shelled, blanched and peeled
• 1 pint strawberries, cleaned, hulled and halved
• 100 grams tofu feta
• handful mint leaves, cleaned and chopped
• handful almonds or pine nuts
• mint
• salt and pepper
• balsamic vinegar
• olive oil
• Italian herbs
• pinch of sugar

Directions:

1. Remove the fava beans from their pods.
2. Bring a pot of water to boil and put the beans in.
3. Allow them to cook, just until the begin to float.
4. Then directly plunge them into cold water to stop the cooking process.
5. Remove the outer skin of the favas to reveal the tasty bright green bean.
6. Make the dressing by combining the vinegar, oil, salt and pepper, herbs and a pinch of sugar. Season to taste.
7. Clean and spin dry the spinach leaves.
8. To assemble the salad:
9. Mix the spinach and mint leaves together and arrange as a bed on individual salad plates.
10. Lay a few strawberry halves on top of the spinach and mint.
11. Add the favas around on top also.
12. Sprinkle the tofu feta and almonds or pine nuts on top.
13. Drizzle the dressing over the salad.

Notes:

You can make “tofu feta” by cutting the tofu in very small pieces. Then soaking it in a brine of salt, miso Italian herbs a bit of vinegar and water overnight.

Inspired by Amanida de faves tendres i maduixes from cuinaperllaminers.com.

Serving Size: 8

Ingredients:

for the strawberry topping:

• 1 & 1/2 – 2 quarts fresh strawberries
• 3/4 cup sugar
• 3-4 tablespoons lemon juice
• 3 tablespoons cornstarch
• 1/2 cup water

for the pie crust:

• 1 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 & 1/2 teaspoon baking powder
• 3-4 tablespoons ice water
• 1 & 1/2 tablespoon white sugar
• 1/2 cup vegetable shortening, (vegan margarine or coconut fat)

for the cream filling:

• 1 & 1/2 cups plain soy yogurt
• 2 tablespoons raw cashew butter
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions:

for the strawberry topping:

1. Choose the prettiest strawberries to keep whole for the topping.
2. Clean them well and remove the hulls.
3. Finely chop and mash enough strawberries to make 1 cup.
4. Place the strawberries in a saucepan.
5. Add the sugar, and lemon juice.
6. Dissolve the cornstarch in the water and pour over the strawberries.
7. Cook the strawberries to make a thick jam.
8. Stir continuously until the jam has thickened and become clear.

for the crust:

1. In a large bowl, combine flour, salt, baking powder and sugar. Cut or pinch the shortening into the flour mixture until it looks like coarse meal or sand. Blend in the water and mix well. Wrap dough and chill in refrigerator.
2. When the dough has chilled, remove and roll out for your pie pan.
3. Prick crust with a fork in many places.
4. Place a layer of baking parchment and fill the crust with rice or beans.
5. Bake bind for 8 minutes then remove the beans and parchment and bake for a few minutes more (8-10) until the crust is golden.
6. Remove the pie shell from the oven and allow to cool.

to make the filling:

1. Put the soy yogurt in a cheesecloth and drain the excess liquid for 2 hours or overnight.
2. Mix the cashew butter, powdered sugar and vanilla and blend well.

to make the pie:

1. Carefully, fill the cooled pie crust with 1/2 a layer of the soy cream mixture.
2. Top the soy cream layer with the pretty strawberries which have been hulled. Start with the center and work to the edges.
3. Pour the strawberry jam over the entire pie. Set in the refrigerator to cool and set.

Notes:

I had seen Kittee’s vegan strawberry pie and I knew it would be delicious. But we are unable to get ‘tofutti’ here, and I wanted to use my favorite flaky pie crust. But Kittee deserves the credit for the original idea of using the fresh strawberries, and making your own strawberry jam.

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Serving Size: 8

Ingredients:

• 2 cups all purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 4 Tbs. cold vegan margarine, cut into small pieces
• 2 Tbs. sugar
• 3/4 cup cold soy milk or soy cream
• 1 pint strawberries
• 1 Tbs. sugar
• Soyato or other vegan whipping cream

Directions:

1. To make the shortcake put 2 cups of flour in a large bowl.
2. Add the baking powder, sugar and the salt and mix.
3. Cut the vegan margarine in small pieces into the flour mixture.
4. Pinch or cut the butter well into the flour mixture. (I pinch it in by hand, it goes quicker that way).
5. When the mixture has become as small pebbles of sand, it is ready to add the soy milk.
6. Add the soy milk and stir with a fork or large spoon.
7. Pre-heat the oven to 205 (C) / 401 (F).
8. Place the dough on a lightly floured workspace and gently kneed to a soft consistency. A bit more flour may be needed if it is too wet.
9. Roll or pat the dough to a 3/4-1 inch thickness.
10. Using a circular form, cut out 8-10 nice sized biscuits.
11. Place on a baking sheet lined with baking parchment.
12. Bake in the oven for 15-20 minutes or until lightly golden brown.
13. Meanwhile, clean the strawberries and save 6 or so nice strawberries as garnish.
14. Chop the rest of the strawberries and add the tablespoon of sugar.
15. Allow the sugar to draw the juices from the strawberries while the biscuits are baking.
16. When the biscuits are ready, remove from the oven and allow to cool.
17. To serve the short cakes, slice each biscuit in half and place on an individual plate.
18. Place a generous amount of the strawberry sauce on the bottom piece of shortcake.
19. Place the top part on the strawberries, and top with Soyatoo or other vegan whipping ream or vegan ice “cream”.
20. Garnish with sliced berries.

Notes:

Basically you can use the American Baking Powder Biscuit recipe and add a tablespoon or 2 of sugar. This also works well for peach shortcakes.