Whether you are scouring for bargains on the grocery shelf, or have a glut of produce from your garden or PYO farm, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (fruit pips & seeds, dried fruits, nutmeg, fresh dough, chocolate, caffeine, alcohol and xylitol).
Strawberries are the only fruits with their seeds on the outside, and often you get a glut of them, as it’s easy to pick too many at the PYO farm, or if you grow your own. Here are some nice plant-baed recipes to use them up!
This recipe for Fresh Strawberry Vegan Ice Cream (Addicted to Dates) is so simple to make, as long as you have an ice-cream maker (one purchase then all you do is add your ingredients to a chilled bowl, turn it on and have fresh ice-cream in 20 minutes or so). Homemade ice-cream should be used up within a short while, but it tastes way nicer and you can choose your own flavours.
This recipe starts with a base of coconut milk (choose a brand not harvested by monkeys like Biona or Nature’s Charm) and vegan condensed milk (the blog offer a recipe but you can buy ready-made), with a little vanilla (this combination means the mix does not taste much of coconut).
Then you simply add macerated fresh strawberries, made by soaking them into a sweet syrup. It’s then a simple case of blending it all together and placing in the ice-cream maker, until ready. What a lovely way to get your vitamin C, and also a great option to use up leftover strawberries in the garden (or if you went overboard at the PYO farm).
This 5-Minute Fresh Fruit Smoothie (Crowded Kitchen) is a wonderful way to use up leftover fruit. If you’ve got too many strawberries in the garden (or gone overboard at the PYO farm), this recipe is ideal. The recipe uses frozen strawberries, so dig out the extras and blend with banana and mango, for a creamy drink made with plant milk and plant-based yoghurt. You can also make this recipe with raspberries. You can make this smoothie even tastier by using a fruit-based yoghurt.
If your fruits are naturally sweet, you don’t need any sweetener. But if you want a little extra sweetness, then this recipe uses optional maple syrup (with optional cinnamon, for a warming flavour).
You don’t need to buy expensive Vitamix blenders to make your own smoothies. But if you make a lot of them, it does pay to invest in a quality glass blender from the kitchen store, as cheap plastic ones will just burn the motor out. Good blenders are also easier to clean, which will save it collecting dust in the kitchen cabinet, from lack of use. Making your own smoothies is a wonderful way to get vitamin C, and save on plastic packaging. You can also be more adventurous with flavours, and use up any leftover fruits in the kitchen.
It’s really easy to make a mylkshake. Just blend plant milk with fruit and natural sweeteners. This Vegan Strawberry Protein Mylkshake (The Simple Veganista) only needs 5 simple ingredients.
This 7-Ingredient Fresh Strawberry Cake (Rainbow Nourishments) uses only natural ingredients, so you don’t have to run to 10 different health stores, to make and bake it. You’ll need beetroot powder (which you can use to colour all your recipes) that you can find in health stores.
The recipes works with fresh or defrosted berries, and the strawberry puree replaces the egg to do all the science bit of baking, and all you need extra are plant milk, oil, baking powder and baking soda.
That’s it! Your cake is ready in 30 minutes. You can optionally top it with whipped vegan cream, or make the ‘buttercream’ with a mix of plant butter (Naturli and Miyoko’s are two brands free from palm oil), icing sugar (Suma & Wholesome! are egg-free) and more strawberries.