Strawberry Shortcake

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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!


Scrambled Tofu

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If you like scrambled eggs but your cholesterol is over 200 overall, you might want to learn how to fix scrambled tofu. You get 0 cholesterol and all the benefits of lean protein. The taste, while not close to eggs, is savory and delicious. You can put it on toast and serve it with tomato slices or, even better, on a bagel, with your favorite orange juice or warm morning drink. I like Kaffree Roma prepared with rice milk. If you add a teaspoon of honey, it tastes better than hot chocolate.

Scrambled tofu and toast

Scrambled tofu and toast

As you know, breakfast is the most important meal of the day. A hot breakfast based on lean protein helps your homeschooling day go much better than a high-sugar cold cereal one.  Continue reading »

Add a delicious apple or orange, a banana or berries, grapes or pears, and you have the perfect formula for your little homeschoolers to have mens sana in corpore sano (a healthy mind in a healthy body), as my ancestors the Romans used to say.

 

Ingredients

1 container of firm or extra firm tofu (about 1 pound)

1 tsp Bragg’s Liquid Aminos

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp turmeric

1 tsp McKays’ chicken-style seasoning

1/2 tsp dried parsley flakes

salt to taste

 

Preparation

Open the tofu container over a sink and drain well. Transfer to a big bowl and mash with a fork or a mashing tool (like the one you use for mashed potatoes). Add all the condiments and mix well. Taste and adjust for salt. Move to a nonstick skillet and stir often over medium heat, until most of the moisture has evaporated and the scrambled tofu is hot and has changed color from off white to yellow.

The turmeric will give it this yellow color as the scrambled tofu heats up. It might be fun to show the kids this “science experiment.” It should be done in about 10 minutes. There is no need to add oil, so this will be a lean protein meal – the best!