You might make some friends with this shit here. Roasted strawberries and coconut flakes make this salad look classy as fuck but it’s still a choice delivery method for all that fiber and antioxidants. Make some room on your plate for this nutritious motherfucker.
We did this with our friends at FoodBeast. Check their shit out. I’ve been reading dessert recipes over there for the last hour, I should probably get back to work.
ROASTED STRAWBERRY SALAD
16 medium strawberries, about 1 pound
1 teaspoon olive oil
a pinch of salt
½ cup coconut flakes (you can use sliced almonds to save some cash)
¼ cup lemon juice
3 tablespoons red wine vinegar
3 tablespoons olive oil
a big bunch of basil, chopped into thin strips, about 2/3 cup
salt and pepper to taste
1 big head of lettuce (green leaf, spinach, butter, whatthefuckever kind of lettuce is fine)
Warm up your oven to 400 degrees. Cut the green tops off the strawberries and throw that shit out. Slice the berries in half lengthwise. Toss them in a bowl with the teaspoon of olive oil and salt. Mix that shit up good so everything is coated. Put the strawberries cut side down on a cookie sheet. I hate doing dishes so I usually cover the cookie sheet with foil or something because the strawberries can release some juice and it’s annoying as fuck to clean. Roast the strawberries for 10 minutes. Throw the coconut flakes in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until the coconut looks toasted. Let everything cool the fuck down to about room temperature.
Mix together the lemon juice, vinegar, and oil in a small glass. Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt, and pepper as you like. Make sure everything is coated and then put the strawberries and coconut flakes on top. Arrange that shit so it looks nice. If you don’t feel like fucking with the oven then just leave the strawberries raw. I don’t give a shit JUST EAT A FUCKING SALAD or 10.
Serve 4 people as a side or 1 jolly green giant
A reader tipped us off to Thug Kitchen. Seems pretty great, right? Salads are like plant nachos, and this one looks particularly good. Roasted strawberries and coconut!
Happy Valentine’s Day from Vegan Yumminess’ lemon strawberry sweetheart cakes! Per Lindsay, this is “a spin-off of the recipe that [she and her husband] used to make [their] own wedding cake.” Does that mean that its psychically linked to a happy marriage, and if you feed it to someone, they’ll totally fall in love with you and propose marriage before the last bite? Probably not, that is insane? But it will most likely engender some especially mushy feelings in whomever it is you serve it to. Even if (especially if?) that person is yourself/your best pals. Anyone you love enough to make cake for is lucky indeed.
Let’s drink with Bay Area Bites! This is Jerry James Stone’s strawberry-mint mojito, made with blonde ale, and it looks gorgeous. Mixing beer with liquor seems like delicious danger, which we are totally into. Taking a little risk is good for the constitution.
We’ve got the local strawberries, home-grown mint, and rum; you bring the ale and we’ll have cocktails on the patio, yes please!
[photo by Jerry James Stone for Bay Area Bites]
My dearest and oldest and favoritest friend Lizzy sent me a picture of her vegan breakfast the other day: Magic one ingredient ice cream! She’s been telling me about this one ingredient ice cream recipe she saw on the Kitchn—the one ingredient being frozen bananas—for a while. The Kitchn recipes aren’t vegan but you really just need frozen bananas and whatever the hell else you want to put in and it magically becomes ice cream.
Lizzy’s addition was strawberries. Here’s her description:
“Blended frozen bananas and strawberries with blackberries on top. It is like an awesome french dessert but it is actually breakfast!”
What could be nicer than that?!
Spring is here! Spring is totally here! I know because Farm Fresh to You included a little basket of strawberries in today’s box and oh, they are delectable.
Has spring come to you, yet? How do you know the season’s changed?
Chocolate turkeys on a stick! From Fork and Beans. These aren’t actually made of turkey, silly! They are chocolate covered strawberries with almonds and whatnot. And they are adorbs! I love them. I would hug and cuddle them to bits.
Cocoa pancakes with strawberry and cream topping from Vegan Yack Attack! This is my new favorite blog because that logo is off the chain. I also enjoy this picture because it reminds me of a painting I did in 7th grade—I was totes avant garde.
It’s another delicious vegan dinner from reader Ron! This is roasted butternut squash over spinach and strawberries with a maple pecan glaze.
Ron says, “I split the squash in half lengthwise, scooped out the seeds, and cooked it face down in a pan of water at 350 F for an hour. For the glaze, I melted a couple of tablespoons of Earth Balance, added some maple syrup and crushed pecans. The tart of the spinach & strawberries offset the sweet of the maple syrup nicely.”
It looks beautiful, thanks, Ron!
Vegan strawberry shortcake with the Sweetest Vegan! How much do you love this girl? I love her so much! And I love strawberry shortcake. This recipe calls for a biscuit-type cake and that is the only way to really do strawberry shortcake. I mean, I’ll tolerate spongecake versions but the biscuit is the real deal. The more soda-y the better!
Let’s take a strawberry shortcake survey: sponge or biscuit?
Strawberry vanilla agua fresca, with RECIPE! Isn’t summer awesome? I mean, all we have to do is sit around and drink alcoholic fruit and life is dandy. Wait, there’s alcohol in this, right? Because if not, just add a quart of rum and you’ll be emailing me being all LAURA OMG YOU’RE RIGHT SUMMER IS RAAAAAD. Do it!