| Title: | Vegan Strawberry Shortcake |
| Category: | Dessert - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 1/2 c sliced fresh strawberries
4 t sugar or other sweetener
1 c whole wheat flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t sea salt
1 1/2 T organic canola or safflower oil
1 T frozen apple juice concentrate- thawed (undiluted)
1/2 c Tofu Whipped Topping or other nondairy whipped topping
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| Directions: | Combine strawberries and sugar and toss gently. Let stand 30 minutes. Preheat oven to 450F. to make the shortcakes, combine flour, baking powder, baking soda, and salt in a large bowl and stir with a dry wire whisk. Combine oil and juice concentrate in a small measuring cup and beat with a fork until well blended. Pour into flour mixture, and cut in with a pastry blender or fork until the mixture resembles fine crumbs. Using a fork, stir in just enough milk so dough leaves the sides of the bowl and rounds up into a ball. (Too much milk will make the dough sticky, not enough milk will make the shortcakes dry). Turn dough out onto a lightly floured surface and knead lightly 20 to 25 times, about 30 seconds, then gently smooth into a ball. Roll or pat dough into a 1/2-inch-thick circle and cut with a floured 3-inch biscuit cutter into 4 rounds. Place shortcakes on a dry baking sheet as soon as they are cut, spacing them about 1-inch apart. Bake on center rack of oven until golden brown, about 10 to 12 minutes. Immediately transfer to a cooling rack. Carefully split shortcakes crosswise while they are warm, and spread with a small amount of the whipped topping. Place bottom halves of shortcakes on four dessert plates, and spoon half of the strawberries over them. Cover with the top halves of the shortcakes. Spoon on remaining strawberries and top with the remaining whipped topping. Variations: any other fresh, seasoning berries of your choice may be substituted for the strawberries. |
| Makes: | 4 servings |