I wanted to get a post up two Fridays ago before I left for Florida, but that did not happen. Then when I got back it did not happen. So I feel way behind, and to remedy this situation I’m gonna throw a whole bunch of stuff together right here. I went to Florida to attend a wedding and visit family and friends. I was in total vacation mode and didn’t take very many pictures, but those that I did will get their own post soon.
A few weekends ago some vegan friends and I headed up through the Berkeley hills to have a picnic and check out the Lawrence Hall of Science. Unfortunately, it had rained off and on all weekend and there was nary a dry picnic spot to be found. So, we did what any sensible people would do and picnicked in my car.
I brought caramelized leek hummus…
…and veggies for dipping.
Becca & Steve brought a sandwich spread, recipe from Eat, Drink & Be Vegan but I don’t know what it’s called. It had avocado and tomato and tempeh and it was smoky and good. Becca also made potato salad with Bacos. Yummy!
I brought gluten-free strawberry shortcake, but was so eager to eat it during the car picnic that I forgot to take a picture. So here’s a picture of my serving again after dinner that night, and a recipe! (I sliced the berries here, but am changing the recipe to call for quartering them cause I thought the slices didn’t hold their texture well enough.) I’m not gonna lie and tell you that you wouldn’t know they’re gluten free, but I think they hold together relatively well and have a nice texture. I sadly didn’t have any vegan whipped cream to put on top!
Gluten-Free Strawberry Shortcake
To make the recipe non-gluten-free just substitute 1 3/4 all-purpose flour for the g-f baking mix, brown rice flour and xantham gum. The lemon zest, rosemary and black pepper can be optional if you don’t want those flavors in your dessert, but I think they give it a special something.
1 lb strawberries (2 pints)
1/2 c sugar
1/4 c balsamic vinegar
1 c gluten-free baking mix
3/4 c brown rice flour
3/4 tsp xantham gum
2 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c shortening
6 Tbs soy creamer
1 Tbs fresh lemon juice
1 tsp lemon zest
1 Tbs fresh rosemary
1/4 tsp freshly ground black pepper
Hull and quarter the strawberries. Place in a bowl and add sugar and balsamic vinegar. Stir gently to combine, cover and refrigerate at least 30 minutes or overnight.
Preheat the oven to 400F. Place the g-f baking mix, brown rice flour, xantham gum, sugar, baking powder, baking soda and salt in a large bowl and mix. Cut the shortening into pieces and add to the flour mixture. Cut the shortening into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add the soy creamer, lemon juice, lemon zest, rosemary and black pepper and stir just until combined.
Turn the dough out onto a surface lightly floured with the g-f baking mix. Using floured hands, knead the dough gently about 10 times. Pat the dough out to a 1/2-inch thickness. Use a floured round cookie cutter or drinking glass to cut out rounds. Transfer the rounds to a parchment-lined baking sheet. Pat out any remaining dough and repeat. Bake the shortcakes for 15-18 minutes or until they start to turn golden brown.
To serve, gently split each shortcake with your fingers or a fork. Spoon some strawberries onto the bottom, replace the top, and top with more strawberries. Spoon extra juice over the shortcake. Serve with vegan whipped cream.
For dinner that night we grilled.
I tried the new tempehtations from Lightlife, classic bbq flavor. I was a little wary of eating them plain, but I was pleasantly surprised. Very tasty! I’m not sure I’ll be buying them very often because they’re a bit pricey, but if you’re into tasty convenience food then I would definitely recommend them.
Alongside the tempeh are your regular ol’ mushrooms and asparagus, and in the back is…
…an avocado-ranch twice baked potato. The avocado makes the filling super-creamy without adding any other fats or faux dairy. BF said the filling was too creamy, but to that I say “whatevs”. This was a recipe for a contest, so if I don’t get a positive response I will definitely pass it on.
We went to a San Francisco Giants baseball game on Sunday and got to tailgate across the bay! I made a grain and veggie salad that nobody else seemed too excited about, but that just meant more leftovers for me.
This one had whole wheat orzo, TJ’s harvest grain blend, red bell pepper, cucumber, corn, shredded carrot, fresh dill, rosemary and a dressing of vegennaise, lemon juice and sugar. I think that was it. I meant to add a shallot and toasted pine nuts and totally forgot, but it turned out nice without.
We went with skewers again for the main event. Mine had peppers, onions, zucchini, marinated mushrooms and Tofurkey Italian sausage pieces.
This was my dinner last night: roasted potato and fava bean salad with miso-mustard dressing. In the front are sauteed Chinese broccoli and carrots. This was really good, but it could use a few tweaks before I write up the recipe. I love fresh fava beans!
And now, some laptop lunches.
4-24 roasted sweet potatoes, chana palak masala, whole wheat orzo, kiwi
4-28 waffles, tofu scramble, veggie sausage patty, maple syrup, fruit salad
4-29 carrots, gherkins, cinnamon-raisin toast, tofu scramble, strawberries
4-30 grit cake, succotash, mango-habanero sauce, pickles,
blueberries, sour gummies
5-1 spaghetti casserole, lettuce, corn, radish & carrot, goddess dressing, prunes, dried apricots & dark mint chocolate
5-4 avocado-ranch twice baked potato, grilled mushrooms & asparagus, bbq tempeh, g-f shortcake with strawberry-balsamic juice in the small container
5-7 pizza with red pepper flakes, dill pickle cashews, orange wedges
5-8 roasted zucchini & carrots with dill, soy nuggets with bbq sauce, chex, sauteed chard, sweet potato-pecan-chocolate chip muffin, prunes
That’s it for tonight! Coming up will be recipes for my salad stirfry and chard risotto, and how-I-gained-5-pounds-during-6-days-in-Florida.