It’s summertime and making vegan food is easy with recipes from The Efficient Vegan! Try this summer favorite…
YIELD: SERVES 4
2 cups chopped organic strawberries
1 tablespoon organic sugar
2 cups “Custard*”
In a medim-sized bowl, combine strawberries and sugar. Let sit 5 minutes.
Cut Biscuits in half. Cover each half with 1/4 cup of prepared strawberries. Then 1/8 cup “Custard.”
Cover with the other Biscuit half and repeat.
YIELD: 12 BISCUITS
2 cups organic flour (1 3/4 whole wheat)
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon pink salt
6 tablespoons organic shortening
1 1/8 cups organic almond or rice milk
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, baking soda, baking powder, and pink salt.
Using a pastry blender or your fingers, gently cut in the shortening until just combined. Mixture should appear crumbly with no large chunks of shortening.
Gently mix in almond milk with a spatula or wooden spoon until just incorporated.
Flip the dough onto a floured board and gently press with your palms until 3/4 inch thick. Cut circles with biscuit or cookie cutter and place onto a baking sheet. Remold excess dough and continue to cut biscuit until all dough is used.
Bake in preheated oven until golden brown (about 12-15 minutes).
YIELD: 1 1/2 CUPS
3 tablespoons organic shortening
1/4 cup organic flour
1 cup organic almond or rice milk
1/4 cup organic sugar
1 tablespoon organic vanilla
In a amedium saucepan over medium-high heat, melt shortening. Mix in flour with a spatula and continue stirring until small bubbles form. Whisk in almond milk until smooth. Continue to cook until mixture thickens (about 2 minutes).
Add sugar and vanilla and mix until incorporated.
Refrigerate in an airtight container for up to 1 week.