Strawberries are one of England’s favourite fruits (related to roses, they are the only fruits with their seeds on the outside). They are easy to find in summer, and often you may be left with a glut of leftovers, if you go overboard at the PYO farm (remember to put a few pennies in the honesty box!) Here are some simple plant-based recipes to use them up!
This 5-Minute Fresh Fruit Smoothie (Crowded Kitchen) uses frozen strawberries, blended with banana and mango with plant milk and yoghurt. You can also make this with smoothie with raspberries (and add fruit yoghurt if wished). And optional maple syrup and cinnamon.
Use vegan butters with no palm oil. Use a reusable baking liner or unbleached parchment paper. Keep recipes away from pets, due to toxic ingredients (strawberries also contain small amounts of pet-toxic xylitol).
Avoid punnets with underneath fruit stains, as some are already crushed (very large berries are less tasty, due to more water). Only wash just before eating (ripe when you can pull out the stem). Store on a plate in the fridge, removing an hour before eating, and eat within a couple of days.
This 7-Ingredient Fresh Strawberry Cake (Rainbow Nourishments) uses everyday ingredients save beetroot powder (which you can use to dye all your cakes pink!) The recipes works with fresh or defrosted strawberries, the pureee replacing the egg to rise the cake. Top with vegan buttercream (made with icing sugar – we like Suma as it’s egg-free).
Quick Strawberry Coulis (The Veg Space) only needs strawberries, a lemon and maple syrup. This is a tasty sweet sauce that you can add to porridge, pancakes, ice-cream or cheesecakes.
Easy Baked Strawberry Donuts (Minimalist Baker) are far lower in calories – so you can eat more of them! Wash them down with a creamy vegan strawberry milkshake (Minimalist Baker).
