Friday, June 5, 2009

Vegan Recipe - Strawberry Shortcake

Before we take a look at this month's recipe, I'd like to let you know that today, June 5th, is World Environment Day (WED). WED is a program, developed by the United Nations, to stimulate worldwide awareness of the environment. The program focuses on large scale awareness ... getting governments to care and act. But it also makes an appeal to individuals ... people like us ... to do what we can to protect our environment. So, today, spread the "green" word ... blog about it, talk about it, act on it. For daily tips, suggestions and a lot of wonderful information, check out the WED website HERE.

Okay ... on to our recipe.

Eating local and in season is very "green" ... so here's a wonderful recipe to get you started.

I hope that you and your family enjoy it.

Strawberry Shortcake

2 & 1/4 cups all-purpose unbleached flour
4 tsp. baking powder
2 Tbs. sugar
1/4 tsp. salt
1/3 cup oil or shortening
1 egg substitute (Ener-G), prepared and beaten
2/3 cup soy milk
3 pints fresh strawberries
1/2 cup sugar
2 cups whipped topping of your choice (Hip Whip, etc.) or Vegan Ice Cream

  • Slice the strawberries and sprinkle them with 1/2 cup of sugar. Let stand.
  • Preheat oven to 425 F
  • Grease and flour one 8" cake pan.
  • In a medium bowl, combine flour, baking powder, 2 Tbs. sugar, and salt.
  • With a pastry blender (or two knives), cut in the oil or shortening until the mixture resembles coarse crumbs.
  • Make a well in the center and add the beaten egg sub. and soy milk. Stir until just combined.
  • Spread the batter into the prepared pan.
  • Bake at 425 F for 15 minutes, or until golden brown.
  • Let cool partially in the pan on wire rack.
  • Slice partially-cooled cake in half, making two layers.
  • Arrange the strawberries on one layer, and the top with the other layer.
  • Top with remaining strawberries, and cover with the whipped topping or ice cream.

As always ... I would love to hear from you.