Strawberry Shortcake

Posted on

As a breakfast food or as a dessert, strawberry shortcake does not disappoint. I like mine in the morning, for breakfast, with the sauce over it and topped with banana slices. The picture does not do it justice, but then I have already told you this is not a food blog, right? Without further ado, here is the recipe.

Strawberry shortcake

Strawberry shortcake

 

Ingredients

1/3 c oil

3/4 c non-dairy milk

2 Tbsp. Sugar-in-the-Raw

1 tsp. vanilla

2 c flour

1 tsp. salt

3 tsp. aluminium-free baking powder

1 lb. strawberries, fresh or frozen

2 Tbsp. cornstarch Continue reading »

1 c water

bananas, optional

 

Preparation

Pre-heat oven to 375 F. Spray a round cake pan with oil spray. Mix wet ingredients together in a large cup or mixing bowl with a lip. Mix dry ingredients together in a medium bowl. Pour wet ingredients over dry ingredients and mix well. You should get a rather stiff dough.

Spoon it into the prepared cake pan and bake for 20 minutes. Toothpick should come out clean. While the cake is baking, wash and chop your strawberries. Transfer them to a pot cover them with water. Add a pinch of salt to get their juices flowing. If using frozen fruit, it will take a couple of minutes before you can stir and separate them. Let the heat do its job to thaw your fruit.

Once they are boiling, reduce the heat. In a clean cup, whisk water with cornstarch until you can see or feel no more lumps. Then add the mixture to the fruit and mix well to distribute it evenly. Add sweetener of your choice and cook until thickened, another five minutes or so.

Pour over your sliced shortcake and top with non-dairy whipped cream, vegan cream, banana slices, chocolate chips, peanut butter chips or any other chopped fruit. You could use any other fruit instead of strawberries: blueberries, peaches etc. Enjoy with moderation!


Stuffed Tomatoes

Posted on

Tomatoes can be stuffed with different spreads or ground crumbles. I used Morning Star crumbles or similar vegetarian ground “beef” and eggplant spread to stuff my tomatoes.

I love eggplants, don’t you? Eggplants are nutritious, high in fiber and low in calories. Plus they look so pretty, all purple and shiny and smooth. I just think eggplants are the best!

Stuffed tomatoes

Stuffed tomatoes over a bed of lettuce – the taste of summer

Growing up in Romania, I am very familiar with “salata de vinete” or eggplant spread. You grill eggplants, then you peel off the skins under slow water. After you cut off the stems, you should let them sit in a colander in the sink, so they can let their juices drain.  Continue reading »

Eggplant juice can be bitter and your spread will not taste good if you don’t allow them to drain. Just letting you know. Also, be careful with grilling eggplants. Sometimes they explode. Even if your grill has a cover, like mine, you don’t want to deal with the mess of an exploded eggplant. So poke them with a fork twice before putting them on the grill.

It goes without saying that you will have washed them before grilling them, right? Right.

Now, another thing. Eggplant stems can be pokey. Some are worse than others. So wear kitchen gloves or, if you have one, a silicone glove. That’s the best because you can easily wash it off plus it is thick enough to protect you.

Now that your eggplant is grilled, cleaned, and drained, you can place it in a food processor with a medium sized onion chopped up in big chunks and salt to taste. I would say one teaspoon of salt for five eggplants, but you should probably start with half a teaspoon and adjust to your liking.

Rosii umplute Stuffed tomatoes

Eggplant spread in food processor, ready to be stuffed into tomatoes

Pulse the processor until everything is smooth. Now you can turn it on and, while it is going on, pour oil slowly through the chute of your processor. Eggplants can absorb a lot of oil. I would not put more than one third cup of oil over five processed eggplants, but that’s just me. Adjust for salt again, as the oil has modified the taste.

Enjoy over crusty bread, with sliced tomatoes and peppers. The perfect summer meal and the taste of my childhood.

The other thing you can do is stuff tomatoes with it, especially if you are trying to stay away from bread and carbs. Slice off the top of a tomato, then scoop the insides with a grapefruit spoon. Stuff eggplant spread into the tomato, then cover with the “lid” you sliced off earlier. Enjoy over a bed of lettuce.