Browsing Tag

strawberries

Vegan Strawberry Streusel Bread

June 10, 2011

If I’m completely honest with myself, the reason I’ve avoided vegan baking is because it seems scary and unknown.

Butter and eggs I understand. I know that when you add them to recipes they produce soft, rich, fluffy baked goods that make people oooh and ahhh.

Vegan baking, on the other hand, is another world full of words like flax eggs, vegan margarine and the likes.

So to help you all, and myself, out I stopped by Mama Pea’s site, which is full of amazingly approachable vegan recipes, and picked out the easiest baking recipe I could find. Of course, the Apple Spice Coffee Cake seemed a little too much like fall for this time of year, so I switched things up and subbed in chopped fresh strawberries for the apples. Has anyone else noticed how amazingly delicious strawberries are right now?

If you’ve never ventured into vegan baking, this is a great place to start. And even if you are a vegan baking expert, this streusel bread is worth making. Serve with coffee, at a brunch, or as a mildly-sweet dessert. The choice is up to you.

Have a happy weekend, all!

Vegan Strawberry Streusel Bread
Adapted from Mama Pea’s Apple Spice Coffee Cake 

Ingredients
*1/2 cup non dairy milk
*3/4 cup unsweetened apple sauce
*1/4 cup canola oil
*1 teaspoon ground cinnamon 
*1 teaspoon vanilla extract
*1/2 cup brown sugar
*1 cup whole wheat flour
*1 cup all-purpose flour
*1 1/2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1 cup chopped fresh strawberries

For the topping:
*3 tablespoons brown sugar
*1 tablespoon sugar
*2 tablespoons flour
*2 1/2 tablespoons vegan margarine
*1/4 cup old fashioned oats
*2 teaspoons ground cinnamon

Instructions:
*Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper. (I prefer to grease and line just the bottom with parchment.)
*In a small mixing bowl, combine the non-dairy milk, apple sauce, oil, cinnamon, vanilla and brown sugar. Stir until well combined.
*In a large bowl, combine the flours, baking powder, baking soda and salt. Stir to combine. Add the wet ingredients to the dry ingredients. Stir until just combined.
*Gently stir in chopped strawberries. Transfer batter to loaf pan.
*In a small bowl, combine the ingredients for the topping and combine with fingers until mixture is well combined and crumbly. Spread mixture atop batter in loaf pan.
*Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. Serve with vegan margarine or strawberry preserves.

Happy Baking!

Madison

Guilt-Free Strawberry Fool

April 19, 2011

Lately I’ve been on a bit of a strawberry kick. Maybe that’s an understatement since I eat a clam shell container of strawberries a day. Thankfully, strawberries are in abundance and finally at a reasonable price. Something I can’t say eight of the other months out of the year.

But as much as I love strawberries, even they need a little bit of love every now and again. Enter the strawberry fool, which is bascially a fancy way of saying berries and whipped cream, with a few other extras added in. And while I would much prefer a full-blown fool made with real, rich whipped cream and thick lemon curd or sticky strawberry jam, the weeknights call for something a bit less decadent.

This week has suddenly turned extremely crazy, full of big changes, decisions and responsibilities. I’m running just to keep up and promise to share with you all the juicy details as soon as I can! Until then, I strongly recommend hitting up the produce isle for some strawberries.

Guilt-Free Strawberry Fool

Ingredients
*1 tablespoon sugar-free strawberry preserves
*2 to 3 tablespoons lemon yogurt
*1/3 cup light whipped topping
*4 strawberries, sliced

Instructions
*Stir together the strawberry preserves and yogurt until well combined. Combine the strawberries, whipped topping and yogurt mixture in a bowl and gently stir to combine.
*Spoon into glass and enjoy!


Madison

Strawberry-Rhubarb Cobbler

May 19, 2010

Working at a magazine devoted to home and family, I think I fit in pretty well. I love my family, dabble in home (er, apartment) decorating and design, and it’s no surprise food gets me going. But truth be told, I’ve never even really had the desire to grow anything, especially when I can run down to the farmer’s market on a Saturday morning and return with a bounty of reasonably priced local produce – no weeding required.  That is, until I was home last weekend and developed a hint of longing for a small garden of sorts. Or in the case of my yard at home, just a few healthy rhubarb plants, sprouting like clockwork every year around this time.

I returned to my apartment Monday morning, suitcase and a big bunch of freshly-cut rhubarb in tow, excited about my loot but unsure what I wanted to make. Rhubarb bread was tossed around for a while, followed by the idea of making rhubarb sauce. But since J. tells me his mom makes a fabulous rhubarb sauce and I’ve never made any, I figured some things are best left untouched. Instead I settled on the classic combo of strawberry and rhubarb in the form of a cobbler.


Cobblers epitomize everything great about fruit desserts; they are sweet, simple, and light enough to eat even during the warmest days of summer. They pair nicely with ice cream and are easily adaptable for whatever fruit is in season. But no matter how great the fruit below may be, the bread and butter of a cobbler lies in the topping.

In my mind a good cobbler topping must be substantial, crispy, sweet and toasty – like eating an oatmeal cookie only to discover an equally delicious fruity delight underneath. This cobbler is best when eaten warm and straight from the oven, or within a day of baking. And if you are lucky enough to have any cobbler left over, it makes a delicious, indulgent breakfast when served alongside a scoop of yogurt and a cup of good, strong coffee.

Strawberry-Rhubarb Cobbler
(Printable Recipe)
Ingredients:
Filling
*3 cups rhubarb, chopped
*1 lb. straberries, sliced
*1/2 cup sugar
*1/4 cup all-purpose flour
*1 Tbsp. strawberry gelatin
Topping
*1 cup all-purpose flour
*1/2 cup sugar
*1 cup rolled oats
*1/2 cup chopped pecans
*1 tsp. ground cinnamon
*1/4 tsp. nutmeg
*1/2 tsp. salt
*1 tsp. baking soda
*1 stick of butter, melted
*1 large egg

Instructions:
*Preheat oven to 350*F. Lightly grease a 9- to 10-inch pie plate. Set aside.
*In a large bowl, toss together the rhubarb, strawberries, sugar, flour, and strawberry gelatin. Pour the strawberry-rhubarb mixture into the pie plate and spread into an even layer.
*In another bowl, combine the flour, sugar, oats, pecans, cinnamon, nutmeg, salt, and baking soda and stir until evenly combined.
*Add the butter and egg to the dry ingredients and stir until dry and wet ingredients are well combined.
*With your fingers, crumble the topping over the fruit. Place the cobbler in the oven and bake for 35 to 40 minutes, until filling is bubbly and topping is set and slightly golden. Cool for 5 to 10 minutes. Best is served warm or within one day of baking.

Happy Baking!

Madison

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