A Vegan Ode to Srawberries 🌱

I love strawberries. Actually, my entire family does. We can barely wait to kick off the strawberry season and start devouring these red, sun-kissed treats. Did you know, by the way, that strawberries – botanically speaking – aren’t berries but rather etaerios or aggregate fruits? Food facts are great, aren’t they?

Strawberry sauce: Blend strawberries until smooth.

Strawberry mousse: With an immersion blender, mix equal parts of strawberry mousse and silken tofu. Taste with maple leaf syrup and vanilla extract.

Spelt crumbles: Mix one part coconut butter with two parts whole spelt flour. Add a pinch of salt and a splash of maple leaf syrup. Crumb and bake for 15 minutes at 225Β°C.

Assembly: On a brush stroke sauce, place dollops of mousse, crumbles and roasted pistachios. Decorate with spheres of fresh strawberries, lemon balm leaves and daisy blossom.

6 Comments Add yours

  1. Laci says:

    This looks delicious!

    Liked by 1 person

  2. Mmmmm! Spelt crumble sounds great.

    Liked by 1 person

  3. Thank you so much, sweetheart πŸ“πŸ™πŸΌπŸ˜˜

    Liked by 1 person

  4. Thanks a million, dear πŸ“πŸ™πŸΌπŸ˜˜

    Liked by 1 person

  5. AimsHerWay says:

    Me too! Looks delicious πŸ™‚πŸ“


  6. Love this πŸ˜‹


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