Tag: berries

Berry Cobbler

vegan berry cobbler

The wild blackberries are all ripe where we live.  This was just one of the three baskets that we picked.  Needless to say we have a ton of berries already and there are a lot more to pick in the next few weeks.  After a few hours of picking, we decided to make cobbler.  Blackberry cobbler is on of my Dad’s favorite desserts, so he was super happy.  The cobbler is great as is or with vegan vanilla ice cream.

vegan berry cobbler

 

Berry Cobbler

 

6-8 cups of fresh or frozen berries (just use your favorite ones)

1/4 c sugar (use a little more or less depending on how sweet you like your berries)

3 TBSP flour

 

Cobbler Topping:

2 cups of unbleached flour

1/2 C sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

8 TBSP non hydrogenated vegetable shortening or Earth Balance

3/4 cup of soy or almond milk

 

Preheat the oven to 375.  Lightly grease a large baking dish.  In the dish combine the berries, sugar and flour.

For the topping:  In a large mixing bowl mix together the flour, sugar, baking powder, baking soda and salt.  Add in the shortening and mix it in with your fingers until it feels course.  Add in the milk and mix it in with a fork just until it is combined.  It should be a wet dough.  Spoon the dough on top of the berries.  Bake the cobbler about 25 minutes until the top is lightly browned.  Remove it from the oven and let it cool at least 10 minutes before serving.

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Strawberry Pie

vegan strawberry pie

We have a strawberry farm close to us, so for a few weeks we had tons of strawberries.  We actually bought so many that I had to freeze some because we could’t eat them all.  I made this pie to help use some of the berries and it was a delicious way to use them.  The crust was nice and flaky and was filled with fresh sweet strawberries.  I topped the pie with a little granola just to give it a little crunch.  The basic recipe for this pie actually came off the bottom of an old pie dish that my mom had.

 

Strawberry Pie

 

1 9 or 10 inch pie shell (here is my recipe for vegan pastry dough from a previous post or you can use store-bought)

About 2 quarts of fresh strawberries, washed and sliced in quarters

1 1/3 cups of water divided

3 TBSP of cornstarch or arrowroot powder

1 cup of sugar

1/2 cup of granola (optional for topping)

vegan whipped cream (optional for topping)

To blind bake the pie crust:

Preheat the oven to 375.  Place prepared dough in the pie pan and trim it to fit.  Cover the bottom with parchment and then cover it with pie weights or some dried beans to keep it form puffing up while it is baking.  Bake the pie crust about 15-20 minutes until it is golden brown.  Remove from the oven and let it cool completely.

 

For the filling:

Dissolve the cornstarch or arrowroot in 1/3 cup of water.  Mash about 1 cup of the berries in a small bowl.  Bring 1 cup of water to a boil in a medium saucepan and add in the mashed berries.  Let boil of a few minutes and then add in the sugar.  Stir until all the of the sugar has dissolved.  Add in the cornstarch mixture and stir until it becomes clear.  Remove from the heat, strain out the pieces of strawberry and let cool completely.

Once the glaze is cool mix it with the rest of the strawberries.  Pour it into the crust and then refrigerate the pie for at least 30 minutes.  Top with granola just before serving.

 

 

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Berry Crisp

Vegan berry crisp

Berry crisp is a great summertime dessert. I made it while we were visiting Florida where it definitely felt like summer.   It is best served warm with vegan ice cream, yum!  I used frozen fruit, but you could always use fresh berries.  I also used a mixture of all different berries, but just use your favorite.  The crisp topping is delicious with the warm, juicy berries.  I actually ate the leftovers of the berry crisp for breakfast the next morning.   Now that we are back in North Carolina I can’t wait to make a berry crisp with the fresh strawberries that are in season now.

 

Berry Crisp

 

6 cups fresh or frozen mixed berries

3 cup of rolled oats

1/2 cup flour plus 2 TBSP

1/2 cup brown sugar

2 tsp cinnamon

3/4 cup melted Earth Balance

 

Preheat the oven to 375.  Place the berries in a large baking dish and toss with the 2 TBSP of flour until all the berries are coated.  In a mixing bowl combine the oats, 1/2 cup of flour, brown sugar, cinnamon and Earth Balance to make the topping.  Mix it until it is well combined.  Crumble the topping evenly over the berries.  Bake 40 – 50 minutes until the topping is golden brown and the berries are bubbling.  Let cool at least 10 minutes before serving.   Serve the berry crisp with a scoop of vegan vanilla ice cream.

 

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Strawberry Pancakes

pancake recipe

Strawberry Pancake Recipe

This weekend my kids asked for strawberry pancakes, which I have never had before.  They were actually really good, so will be making them again.  I always use the same basic pancake recipe and then just add in whatever fruit I feel like that day.  My family’s favorite  are apple cinnamon.  Of course the kids love chocolate chip pancakes, but those are only for special days like birthdays.  This pancake recipe makes enough for 4, but I usually double it so we have some leftover for a quick breakfast during the week.

 

 

 

Pancake Recipe

2 cups soymilk

1 tsp apple cider vinegar

1 cup whole wheat flour

1 cup unbleached flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 TBSP agave nectar

4 TBSP canola or vegetable oil

1 tsp vanilla extract

1 cup of fruit diced (optional)

 

Combine the soy milk and the vinegar and set aside.  In a large mixing bowl combine the flour, baking powder, baking soda and salt.  Add the agave, vanilla and oil to the soy milk.  Mix the wet ingredients into the dry until it is just combined.  Don’t over mix it.  Add in the fruit if you are using it.  Cook the pancakes over medium high heat on a griddle or non stick pan lightly oiled of sprayed.  Cook until bubbles appear all over the top and then flip them and cook for a few more minutes until they are nicely browned.  You can keep them in a warm oven until you are ready to serve.

 

Hope everyone enjoys the Vegan Pancake Recipe!!!

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