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Archive for the ‘strawberries’ Category

Heavenly! This cake is very moist, very easy to make, and most delicious. It will remind you of summer in every scrumptious bite. Not only that, but it’s very pretty.

Strawberry summer cake (adapted from Smitten Kitchen, and made nondairy by me)

6 tablespoons margarine

1 1/2 cups AP flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

7/8 cup plus 2 tablespoons granulated sugar

1 large egg

1/2 cup almond milk

1 teaspoon vanilla extract

1 pound strawberries, hulled and halved

Preheat oven to 350 degrees F. Grease a 10″ pie pan or 9″ deep-dish pie pan.

Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, bet margarine and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, almond milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and bake cake until golden brown and a tester comes out free of wet batter, about 50 – 60 minutes. (Gooey strawberries on the tester are a given). Let cool in the pan on a rack. Cut into wedges. Makes 8 – 10 servings.

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I love scones. I’ve baked them here, here, and also here. So I’m always open to a new way to enjoy them. I’ve never baked scones with strawberries in them. This recipe looked easily adaptable to a non-dairy version. I made mine with a little less “wet” than called for, and they came out delicious. One of the best things about baking scones in the summer is that your oven is not on for that long – 15 minutes baking and done!

Strawberry scones

1 large egg

1/4 cup plain soy yogurt

1/4 cup almond milk

1 teaspoon orange or lemon zest (I used orange)

2 1/4 cups flour

1/4 cup sugar, plus more for sprinkling

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons cold margarine, cut into small pieces

1 heaping cup diced fresh strawberries

In a small bowl, whisk together the egg, yogurt, almond milk, and zest until blended; set aside.

In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the margarine pieces to the bowl with the dry ingredients and pulse several times to cut the margarine into the flour, until the largest margarine pieces are the size of small peas. Transfer the mixture to a large mixing bowl.

Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.

Transfer the dough to a well-floured surface and pat into a disc about 7-8″ in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.

To bake the scones, preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.

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Too hot to cook, uh-huh. This easy to make recipe will come together very quickly by buying already cooked chicken (any kind – roasted, grilled, your choice; and either white or dark meat works). A very refreshing yet filling meal, and good for ya, too.

Chicken and strawberries over mixed greens (from Cooking Light)

2 cups chopped roasted skinless boneless chicken breasts (about 2 breasts)

2 cups quartered strawberries

1/3 cup finely chopped celery

2 tablespoons golden raisins

1 tablespoon sesame seeds, toasted

1 tablespoon chopped fresh or 1 teaspoon dried tarragon

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper

4 cups gourmet salad greens

Combine first 4 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients in a small bowl, stirring well with a whisk. Pour over the chicken mixture, toss well to coat. Cover and chill 1 hour. Serve over salad greens. Makes 4 servings.

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It’s officially blueberry season in these parts – they’re big and firm and bursting with flavor. Besides just grabbing handfuls of them like I always do, I decided to make a parfait, layering the blueberries with some leftover strawberry glaze I had from this recipe. Topped off with some soy whipped cream, this was an amazing, fresh, and easy dessert.

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This recipe is all about summer. Sweet and refreshing.

Strawberry almond cream tart (modified from Cooking Light)

crust:

1 1/3 cups graham cracker crumbs

2 tablespoons sugar

4 tablespoons melted margarine

4 teaspoons water

filling:

5 ounces soy cream cheese

1/4 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

topping:

6 cups strawberries, hulled

2/3 cup sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

Preheat oven to 350 degrees F. For crust, process the crumbs, sugar, margarine, and water with pulses until moistened. Place cracker mixture in 9″ round removable bottom tart pan. lightly coated with nonstick spray. Press crumbs evenly across bottom and up sides. Bake for 10 minutes; remove from oven and cool.

For the filling, combine the cream cheese, sugar, and extracts in a bowl til thoroughly mixed and smooth. Spread evenly onto the cooled tart crust.

To prepare the glaze topping, place 2 cups of berries into a blender and process til smooth. Combine puree, 2/3 cup sugar, and cornstarch in a medium saucepan, and heat over medium heat. Stir with a whisk and bring to a boil, stirring constantly. Remove from heat and cool, stirring occasionally.

Combine the remaining 4 cups of strawberries and the lemon juice. Arrange the berries, bottoms up, in a circular pattern over the filling. Spoon half the glaze over the strawberries (reserve the rest for a future use). Cover and chill for 3 hours. Makes 10 servings.

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(Disclaimer: WARNING – may become addictive)

This is a pretty loose recipe. Use your favorite chocolate for melting (I used Whole Foods semi-sweet vegan chocolate chips. I find they have a par-excellent better chocolate flavor than almost any non-vegan chip I’ve tried). For the cheesecake filling, I found a great no-bake non-dairy cheesecake recipe here. And use the biggest, reddest, sweetest strawberries you can find.

Start this recipe a couple of hours before you’re ready to eat, as you need time for the chocolate shell to harden and get nice and cold. Plus you want to prepare your cheesecake filling and refrigerate that, too, for a couple of hours beforehand.

Eat these at  your own risk.

Chocolate-covered cheesecake-stuffed strawberries

1 quart of large, red, sweet strawberries (this will make you about 2 dozen little desserts), washed and patted dry

1 12-ounce bag of your favorite semi-sweet chocolate chips

1 tablespoon canola oil

your favored non-bake cheesecake recipe (see mine below)

Line a baking sheet with waxed paper.

In a medium saucepan, add the chocolate chips and the oil, and stir over medium-low heat until completely melted. Then, grab a strawberry by the stem and dip it in the melted chocolate, covering it 3/4 of the way towards the stem. Let any excess chocolate quickly drip off, then sit the strawberry on the waxed paper baking sheet. Repeat with the rest of the strawberries. Place the baking sheet with strawberries in the refrigerator for a couple of hours.

Meanwhile, prepare your cheesecake.

1 box extra-firm silken tofu

3 tablespoons lemon juice

1/4 teaspoon salt

1/2 teaspoon vanilla

3 tablespoons Tofutti cream cheese

1 1/2 tablespoons agar-agar flakes

3/4 cup almond milk

1/3 cup sugar

Place the tofu, lemon juice, salt, vanilla, and cream cheese in the bowl of your food processor, and process until smooth, scraping down the sides if necessary.

In a medium saucepan, heat the almond milk with the sugar and bring up to a simmer. Add the agar-agar and lower the heat to just below simmer. Simmer until the agar-agar has completely softened and blended into the almond milk. This took 15 minutes for me. Remove from heat, let it sit for 1 minute, then add in a slow stream to the tofu mixture in the food processor, while pulsing til smooth and completely blended. Place in a bowl and refrigerate for a couple of hours, covered.

To stuff the strawberries: Cut off the stem of the strawberry, then take your knife and hollow out the inside. Take a healthy spoonful of cheesecake and fill the strawberry. Repeat til all strawberries are stuffed.


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With strawberry season in full swing, I just love to take advantage of this lucious berry. Inspired by this recipe, here is my take on a classic, but with a nondairy twist. Probably a few less calories, too. First I made some some scones:

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Scones

2 cups flour

1 tablespoon baking powder

4 teaspoons sugar

1/2 teaspoon salt

4 tablespoons margarine, diced

2 large eggs, beaten

1/2 cup nondairy creamer

Preheat oven to 375 degrees F. Lightly grease and flour a baking sheet.

In a large bowl, mix together the flour, baking powder, sugar, and salt. Cut in the margarine until the mixture resembles coarse meal. Add the egg and creamer, stirring gently until the dough holds together.

Turn the dough out on a floured surface and knead several times. Then roll out to a thickness of 1/2″. Using a biscuit cutter, cut the dough into 2″ rounds, reworking the scraps as you go. Place the circles 1″ apart on the baking sheet. Bake for 15-18 minutes, until lightly golden. Makes 10-12 scones.

Then I got the strawberries ready

2 pounds fresh strawberries, hulled and sliced

1/4 – 1/3 cup sugar

Place about one third of the strawberries in a large bowl and crush them with a potato masher or a fork. Add the remaining sliced strawberries, along with the sugar (the amount will depend on the sweetness of the berries). Set aside to macerate at room temperature, about 30-60 minutes.

Then came assembly

soywiplarge

Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with soy whipped cream (as much or as little as you like) and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately. Makes about 8 servings.

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