Strawberry Lemon Shortcakes

Strawberry Lemon Shortcakes (vegan)

Oh hello there, I know it's still just BARELY March but I am still ready for spring over here. The weather, the produce - THE PRODUCE! Hello!! I miss berries, corn, peaches, tomatoes and every other delicious fresh fruit or vegetable I will be able to get at the Farmer's Market this spring. Oh yes... I will be eating a ton of all of it! 

Strawberry Lemon Shortcakes (vegan)

These shortcakes aren't really your typical crazy sweet and decadent shortcakes. They are lightly sweetened but the fruit really stands out beautifully. And the creamy layer is just some delicious vegan yogurt (I used homemade!) so you can eat these for dessert or breakfast without the guilt! Oh and that also means you can give them to your kids for breakfast and look like the coolest parent ever.  Score one for the plant strong parent! 

Strawberry Lemon Shortcakes (vegan)

Strawberry Lemon Shortcakes

Preheat your oven to 425 degrees. You can use a cast iron pan to cook these or a parchment or silpat lined baking sheet. If using cast iron add that to the cold oven and let it preheat as well. 

Mix together the soy milk and lemon juice. Let it sit for a few minutes until thickened.  

Sift together the flour, baking powder, lemon zest and salt into a large bowl. Mix in the pureed silken tofu, 3 Tablespoons of the sugar and soy milk mixture. Mix until JUST COMBINED. A few little lumps is okay.  

For drop biscuits just spoon it out onto either your cast iron pan or lined baking sheet.  Sprinkle the tops with the remaining sugar. 

OR For cut biscuits lightly dust flour on your work surface. Dump the just combined dough onto the surface and pat into a 1/2-3/4" tall round. Cut out your pieces and then combine the scraps, pat together again and repeat. These will be very delicate and may slightly pull apart while moving them if you are not careful. Just be gentle and pat them back together once they are transfered to the pan. Sprinkle the tops with the remaining sugar. 

Bake the biscuits for 15 minutes or until they just begin to lightly brown.  

Cut the lemon shortcakes in half and spoon in some yogurt. Top with sliced strawberries and the top half of the shortcake. Feel free to spoon some more yogurt on top and more strawberries on! Then just chow down! 

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The BEST Easy Fudgy Vegan Chocolate Brownies

The BEST Easy Fudgy Vegan Chocolate Brownies

I hope the pictures convince you to go and make these RIGHT NOW. Not only are they CRAZY easy they are also PLANT STRONG (no added fat, whole grain! HELLO!) and they are insanely delicious. You're only like 25 minutes away from having a batch of the most amazing plant based brownies you've ever tried. They are the fudgiest brownies EVER - which is my favorite kind of brownie. You may even want to hide them from yourself because if you're like me you'll eat the whole batch. Then you'll eat the second one. And then finally remember to take some pictures of the third batch before you eat all of them. 

The BEST Easy Fudgy Vegan Chocolate Brownies

Let me just be the first person to say that beans in brownies is SO OVERRATED!!! Get out your sweet potatoes and bake these bad boys. You won't be sorry. And no one is going to make fun of you for trying to serve beans as dessert because they are going to be stuffing their faces with these awesome vegan treats. 

The BEST Easy Fudgy Vegan Chocolate Brownies
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If you want to take these up a huge notch for the adults in your life you can also make them with a nice oatmeal stout beer like this one from Ninkasi (Vanilla Oatis!) I made it both ways and I honestly can't decide which I like better! The ones with the oatmeal stout are more bitter (of course, because of beer!) but the bitterness is amazing with the sweetness of the brownies. 

Of course if you are giving these to kiddos you won't want to use the beer. Either way they are amazing. Not even joking when I say this is my all time favorite dessert now. That's HUGE for me.  (I love dessert!)

The BEST Easy Fudgy Vegan Chocolate Brownies

Easy Fudgy Vegan Chocolate Brownies

  • 1 cup baked sweet potatoes (I cook mine in my slow cooker!
  • 1 cup soy or almond milk (or your favorite vegan milk alternative) -OR- 1 cup oatmeal stout beer (use barnivore.com to find vegan beers - if you can get Ninkasi you must try it!) 
  • 1/2 - 3/4 cup sugar - depending on how sweet you like it! (note - someone made these and used 8 soaked medjool dates instead of the sugar and had success. You'll have to play around with it if you choose to use dates because I haven't tested the recipe with it! Remember when using substitutions - especially liquids for dry ingredients can result in the recipe NOT WORKING.) 
  • 1 teaspoon pure vanilla extract 
  • 1/4 teaspoon salt
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup unsweetened cocoa powder (this is my favorite!) 
  • 1/2 cup chopped toasted walnuts, totally optional (though they aren't optional for some people I realize!)  

Preheat your oven to 350 degrees. Prepare a 9x9 square cake pan either by using parchment paper to line it or just use a non-stick silicone pan like this one

Blend the baked sweet potatoes, soy milk, sugar, salt and cocoa powder with your immersion blender or standing blender. Sift in the whole wheat pastry flour and gently fold into the mixture. Do NOT blend the flour in with a blender because it will become all chewy and not good. Only stir the flour in until just mixed - some lumps are totally fine. 

Bake for for 20-25 minutes. You want it to still be moist. Let cool completely  (overnight in the fridge is even better!) and then cut and serve. Now all it really only needs a tall glass of cold almond milk! Enjoy! 

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Peanut Butter and Chocolate Overnight Oats Parfait

Peanut Butter and Chocolate Overnight Oats Parfait (vegan and plant strong!)

I KNOW.. chocolate and peanut butter for breakfast?! Has this girl gone loco?! Heck yeah I'm eating this for breakfast! Oh and it's guilt free, honestly. You could eat this every morning if you wanted to. You could make one of these, a Double Chocolate Berry Overnight Oats, an Almond Berry Overnight Oats, Mango Lassi Overnight Oats and a Chocolate Covered Strawberry Overnight Oats all at the beginning of the week and have them ready to just grab on your way out the door to your busy life! They all last in the refrigerator for around 5-7 days! And you thought a plant strong or vegan breakfast was going to be boring. Wrong!

Powdered Great Stuff vs Adam's Natural Peanut Butter

Both GREAT options but powdered is better as far as calorie density goes!

Whenever I ever heard anyone talking about powdered peanut butter I always thought "yeah right, whatever... I don't need that..." mainly because it was some fitness "guru" talking about how it saved their life or something silly. It's not lifesaving unless maybe you throw it at a crazy dog that was chasing you that loves peanut butter! I WILL SAY that it is amazingly delicious and I'm beyond happy that I finally broke down and bought some. I buy this Just Great Stuff Organic Powdered Peanut Butter and it is outrageously good! Besides loving the taste I really love that it miraculously only has 1.5 grams of fat per 2 Tablespoons versus 16 grams in regular peanut butter (or 45 calories vs 200 calories!) It does have some sugar in it but I'm not going to nitpick it - I've searched for sugar free and from what I can tell it doesn't exist. 

Peanut Butter and Chocolate Overnight Oats Parfait (vegan and plant strong!)

note: in the comments below someone wrote "rolled oats have no nutrition." Let me clear that up here for you as well as down there for them. Steel cut oats and rolled oats have virtually the same nutrition. You can look it up anywhere but I did this one for you. 
100 grams of steel cut oats has 386 calories, 7 grams of fat, 66 grams carbs, 11 grams fiber, 16 grams protein, 45.5 mg calcium and 4.1 mg iron. 
100 grams of rolled oats has 379 calories, 7 grams fat, 69 grams carbs, 10 grams fiber, 13 grams protein, 52 mg calcium and 4.3 grams iron. 
Plus they have other vitamins and minerals that I don't have to compare here because I'm sure you see the point from this - steaming and rolling a grain does not take away the nutritional value so eat up my lovelies! Oats are good for you be it steel cut or rolled! 

Peanut Butter and Chocolate Overnight Oats Parfait

makes 1 LARGE serving!

Mix the rolled oats, chia seeds, powdered peanut butter, soy milk and stevia together in a jar. Put it in the refrigerator and let it sit overnight or at least 3 hours. 

If you need to make the chocolate pudding do that now! 

In the morning layer the chocolate pudding and peanut butter oats together. Top with some roasted peanuts and ENJOY! Mmm... breakfast.... 

If you need this to be gluten free make sure that you buy certified gluten free oats like these from Bob's Red Mill

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Plant Strong Chocolate Cake (aka Oops Cake!)

Plant Strong Chocolate Cake from Fo Reals Life (vegan!)

So while working on ANOTHER recipe I accidentally made cake! Oops! Who accidentally makes cake?! Haha! (Maybe accidentally on purpose eh?) What a beautiful and delicious accident. 

Of course you could make cupcakes with this batter but I am feeling like cupcakes are SO played out. There's something so satisfying about a slice of cake  - maybe because it has become more of a special occasion thing than a cupcake. 

Plant Strong Chocolate Cake from Fo Reals Life (vegan!)

This cake is so chocolately and delicious that it doesn't need a thick layer of frosting masking the cake. Just a bit of homemade unsweetened vegan  yogurt and some pomegranate seeds were all I needed to turn this simple cake into an elegant affair. I swear pomegranates fancy up any meal! Strawberries, raspberries, or really any berries would be absolutely lovely on this. 

Also this happens to be so fun and easy that you could get your kids involved! Plus with vegan cake they can lick the spoon with no fear of salmonella or other ickies! 

Plant Strong Chocolate Cake from Fo Reals Life (vegan!)

Plant Strong Chocolate Cake (aka Oops Cake!)

Preheat your oven to 350 degrees. Prepare a 9x9 square cake pan either by using parchment paper to line it or just use a non-stick silicone pan like this one. You can also use a circular cake pan if you prefer! 

Blend the sweet potato, soy milk, cocoa powder, sugar and vanilla together in a blender or with an immersion blender

In a large bowl mix the pastry flour, baking powder and baking soda together. Stir in the chocolate mixture until combined. Do NOT mix the flour in with a blender!!! Just gently fold it together with a spoon or whisk. Pour into your baking dish. 

Place in the oven and bake for 30-35 minutes or until a toothpick inserted comes out clean. 

Let cool completely before serving. I love it served with just a dollop of unsweetened vegan yogurt and fruit! Powdered sugar would be good as well. You could also drizzle some warmed up jam or preserves on top or even spread on some chocolate pudding

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Strawberry Champagne Shake

Strawberry Champagne Shake (vegan!)

I saw this fabulous sounding shake on a menu somewhere while I was browsing around on the internet (yes, I browse menus from time to time! hah!) and I knew that I just HAD to make it right THEN. Of course I had to make stuff up as I went to make this vegan and Plant Strong but that wouldn't be a problem. I ran out and got my supplies to get testing. 

These are beautifully simple and DELICIOUS! Perfect for Valentine's Day or just any day really. Serve it up with some Vegan Burgers and Heart Shaped Fries for a perfect lovely meal! 

Oh and of course I had to make some without alcohol for my 3 year old and she loved the creamy strawberry shake with just a bit of grape juice instead of the champagne. Also she loved how I balanced the strawberry on the rim of the glass. So wonderful what kids appreciate, isn't it?

Strawberry Champagne Shake (vegan!)

Strawberry Champagne Shake

makes 2-4 servings (depending on how big you like your shakes!)

  • 12oz  (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 1 lb frozen strawberries (I like to buy my own fresh, chop and freeze them so I know they are good quality when they go in!) 
  • 1.5 cups champagne or sparkling white wine or sparkling grape juice for a non-alcoholic version! 
  • sweetener of your choice to taste (I used a few drops of Stevia because my strawberries weren't terribly sweet) 

Blend everything together in your blender until it's smooth! Serve up enjoy. 

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