strawberries Archives - Epicurean Vegan

Fruit Salad with Herbs and Coconut

July 31, 2011 by epicureanvegan

I usually don’t get excited over fruit salads, but this one has some of my favorite fruits and tossed with a tangy dressing that says anything but boring!

INGREDIENTS:
Dressing:
1/8 C lemon juice
1/8 C espresso-flavored balsamic vinegar
1/8 C sunflower oil
A few dashes of nutmeg
3 Tbs fresh basil, chopped
3 Tbs fresh mint, chopped
The rest:
2 C jicama, bite-sized cubed
16-oz container of strawberries, diced
1-1/2 C blueberries
4 kiwis, peeled and diced
2 mangoes, peeled and diced
1 C walnuts, chopped and toasted
1 C coconut

DIRECTIONS:
Combine the dressing ingredients and set aside. In a large bowl, combine the fruit. Pour the dressing over the fruit and stir well to combine. Stir in the coconut and walnuts. It’s that easy! Enjoy!

Fruit Salad with Herbs and Coconut

I usually don't get excited over fruit salads, but this one has some of my favorite fruits and tossed with a tangy dressing that says anything but boring!

Author: Epicurean Vegan

Ingredients

Dressing:
⅛ C lemon juice
⅛ C espresso-flavored balsamic vinegar
⅛ C sunflower oil
A few dashes of nutmeg
3 Tbs fresh basil, chopped
3 Tbs fresh mint, chopped
The rest:
2 C jicama, bite-sized cubed
16-oz container of strawberries, diced
1-1/2 C blueberries
4 kiwis, peeled and diced
2 mangoes, peeled and diced
1 C walnuts, chopped and toasted
1 C coconut

Directions

Combine the dressing ingredients and set aside. In a large bowl, combine the fruit. Pour the dressing over the fruit and stir well to combine. Stir in the coconut and walnuts. It's that easy! Enjoy!

Fruit ‘n’ Phyllo Pie

June 24, 2011 by epicureanvegan

Ok, it may look a little boring, but there’s nothing boring about the taste! This is also great with some non-dairy ice cream on top. I took a cue from the Mustard Greens & Filo (Phyllo) Pie recipe and used a mixture of different berries. A great summertime dessert!

INGREDIENTS:
16 sheets phyllo dough, thawed
6 large fresh strawberries, sliced
1/2 C fresh raspberries
1/2 C fresh blueberries
4-oz Tofutti cream cheese
1/2 tsp sugar
1 tsp lemon juice
4 Tbs Earth Balance margarine

DIRECTIONS:
Preheat oven to 375. Melt the Earth Balance in a small saucepan and keep it warm on the stove. Using a food processor, combine the cream cheese, sugar, and lemon juice. In a medium bowl, combine the mixture with the fruit.

Using a pastry brush, brush the bottom and sides of an 8×8 (I used a 6×9, I think) baking dish. You’ll want to work quickly with the phyllo dough, but at least you don’t have to worry about making it look pretty–it won’t matter. Layer a phyllo sheet on the bottom of the pan and then brush the top with butter. Repeat this step with 7 more phyllo sheets. Pour the fruit mixture on top and spread it out evenly.

Do the same process with the remaining 8 sheets of phyllo dough on top, brushing butter onto each layer as you go.

I forgot to do this, but I recommend slicing this before you bake it—the phyllo doesn’t cut very clean after it’s been baked. Bake for 15-18 minutes, or until the top is a golden brown.

Enjoy!

By the way . . . I’m off to Boulder for the weekend and will bring you reviews of at least two veg-friendly restaurants—both of which I’ve never been to. Looking forward to it! Have a great weekend!

Beautiful Boulder

Strawberry-Pear Tarts

February 23, 2011 by epicureanvegan

For about a month, I’ve had some puff pastry in freezer because I accidentally bought it, thinking I was getting phyllo sheets. So, instead of letting it continue to sit and freeze, I decided to make these tarts. Now, even though puff pasty is vegan, it isn’t the healthiest stuff out there and we probably shouldn’t gorge on this stuff on a regular basis—vegan or not. It’s a treat and that’s okay. And these treats you’ll love—not too sweet and ready to eat before you know it.

INGREDIENTS:
1 puff pastry sheet, thawed
1 pear, peeled, sliced thin and cored
6 strawberries, sliced
2 Tbs brown sugar
2-1/2 Tbs vegan margarine, melted and divided
1/3 C walnuts, chopped
4-4″ tart pans

DIRECTIONS:
To thaw puff pastry, remove from bag and place on counter. It will thaw in about 40 minutes at room temperature. Preheat oven to 400. Unfold pastry sheet and place the bottoms of the tart pans on it, cutting around the circles.

Place bottom of pan and cut out dough back into the tart shell. In a medium bowl, combine the pears, strawberries, brown sugar, walnuts, and two tablespoons of melted margarine.

Divide the fruit mixture evenly among the 4 tart pans. Roll out the extra dough and using a cookie cutter, cut out a heart or other beautiful shape you wish to make. Place on top of each tart. Brush the cut-out with the remaining 1/2 tablespoon of melted margarine.

Bake for 20-22 minutes and enjoy!

Strawberry-Pear Tarts

For about a month, I've had some puff pastry in freezer because I accidentally bought it, thinking I was getting phyllo sheets. So, instead of letting it continue to sit and freeze, I decided to make these tarts. Now, even though puff pasty is vegan, it isn't the healthiest stuff out there and we probably shouldn't gorge on this stuff on a regular basis---vegan or not. It's a treat and that's okay. And these treats you'll love---not too sweet and ready to eat before you know it.

Author: Epicurean Vegan

Ingredients

1 puff pastry sheet, thawed
1 pear, peeled, sliced thin and cored
6 strawberries, sliced
2 Tbs brown sugar
2-1/2 Tbs vegan margarine, melted and divided
⅓ C walnuts, chopped
4-4" tart pans

Directions

To thaw puff pastry, remove from bag and place on counter. It will thaw in about 40 minutes at room temperature. Preheat oven to 400. Unfold pastry sheet and place the bottoms of the tart pans on it, cutting around the circles.
Place bottom of pan and cut out dough back into the tart shell. In a medium bowl, combine the pears, strawberries, brown sugar, walnuts, and two tablespoons of melted margarine.
Divide the fruit mixture evenly among the 4 tart pans. Roll out the extra dough and using a cookie cutter, cut out a heart or other beautiful shape you wish to make. Place on top of each tart. Brush the cut-out with the remaining ½ tablespoon of melted margarine.
Bake for 20-22 minutes and enjoy!

Balsamic Strawberries

May 28, 2010 by epicureanvegan

Wow, talk about a smorgasbord of flavors! I was very intrigued when I saw the recipe—balsamic vinegar, sugar and pepper, so I had to try it. These are delicious by themselves, but spooned over some soy vanilla ice cream is absolutely to die for!! Great as a quick summertime dessert.

INGREDIENTS:
16 oz fresh strawberries, halved or quartered lengthwise
2 Tbs balsamic vinegar
1/4 C granulated sugar
1/4 tsp ground black pepper, or to taste

DIRECTIONS:
Place strawberries in a bowl. Drizzle with balsamic vinegar and sprinkle with sugar. Stir gently with a rubber spatula to combine. Cover and let sit at room temperature for at least 1 hour, but not more than 4 hours. Just before serving, grind pepper over berries. Enjoy!

Recipe source: The Vegan Table

Fruit Salad with Herbs and Coconut

Fruit ‘n’ Phyllo Pie

Strawberry-Pear Tarts

Balsamic Strawberries

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