Monday, July 09, 2007

Strawberries Four Ways

I wasn't feeling so hot, so I opted to buy a large 4 litre basket of strawberries instead of picking them. Despite feeling crappy, I managed to use up every last berry:

1. Strawberry Rhubarb Crisp

Using rhubarb from my garden, I created this tasty treat to take to one of Kyle's family get-togethers. I loved how it made a whole 9x13 pan of crisp! I obviously veganized the recipe to use Earth Balance instead of butter and Sucanat instead of brown sugar, but I would cut down on the amount of Sucanat next time since it was a little too sweet. A little vanilla soy ice cream on the side would have been great too.

2. Strawberry Ice Cream

I modified a recipe from Vice Cream to avoid juicing the strawberries, but rather puréeing them whole in the food processor, then mixing with the cashews and maple syrup. Tasty! It was very gelato-like, but next time I'll try to ensure I have some soymilk on hand to make a creamier version.

3. Strawberry Freezer Jam

I love making this with crushed berries, organic sugar and pectin. And these cute little reuseable jars are too cool.

4. Fruit Salad

Boring, but tasty.


urban vegan said...

One can never have too many strawberry tricks up her sleeve.

Judy said...

I've been digging the strawberries lately too, mostly on salads with sunflower and pumpkin seeds. Yum!

Kati said...

Mmmm strawberries! I love the look of that ice cream - it appears to be very rich.

Anonymous said...

Gorgeous photos of that fruit, yum!!!