Archive for March 2012
Just one of the many delights of spring is the arrival of strawberry season, and what better way to celebrate than with strawberry shortcake? I’ll be honest here: I actually like those super-processed and questionable shortcakes next to the strawberries at the grocery store, but I know I can do better. This vegan recipe speaks to my love for strawberry shortcakes AND my love for cupcakes, and it’s delightfully easy.
I also love whipped cream, and even if I could find vegan alternatives to buy here, I can’t say I would. I gave this coconut whipped cream recipe a try and was pleasantly surprised. No, it doesn’t taste like Cool Whip, but it doesn’t purport to. The coconut flavor is rather nice with the strawberries – but then again, I think coconut goes with everything.
All this came together for the ultimate strawberry short(cup)cakes:
It’s no secret we love mushrooms around here. Just this week, we’ve had mushrooms cooked in soup, sautéed with spaghetti sauce (a healthy stand-in for pasta), raw, dipped in salsa, and, tonight, stuffed magnificently. A friend told me his grandfather lived for several months on a carefully selected assortment of mushrooms that provided all the nutrients he needed, which I find wonderfully fascinating. While I don’t pretend they’re our only source of nutrients, mushrooms have certainly become a staple in our diet.
So often, though, mushrooms play a supporting role, rather than the lead, and that’s why I was delighted to discover this recipe a few months ago. Mushrooms take center stage and perform beautifully in this new favorite dish.
Because we’re also obsessed with tarragon, I used tarragon (instead of the sage called for) in the filling and as a garnish. Also, I usually have filling left over, and it is marvelous dipped with crackers or spread over a piece of bread. Bon appétit!
Are you a kale hater? I was, too. It’s the store bought stuff, you see, that’s no good. As Daniel’s aunt, who is also a masterful gardener, opined, that stuff tastes like turpentine. She gave us some of her homegrown kale this afternoon and told us how to cook it. She also gave us some fresh garlic – I had not considered cooking with fresh garlic, rather than the dried kind from the store – and we went right home and cooked it all. The result? Absolutely delightful.
I’m a believer, y’all. And since Daniel’s new gardening project – in his truck bed! – will, we hope, yield lots of yummy produce, I’m looking forward to coming up with many more garden-to-table dishes this summer.