When I think of warm weather, I think of strawberry shortcake! I have never been the biggest fan of angel food cake, but a good biscuit I will eat anytime, anywhere. After making up a wheat biscuit (vegan) recipe and mixing up some tofu-based “whipped topping”, this scrumptious dessert came to be 🙂 Over the weekend I made two different versions, so definitely do not be afraid to get creative with your fillings because they were both great.
– 1 cup whole wheat flour
– 1 cup all-purpose flour
– 3 tsp baking powder
– 1 tsp salt
– 1/4 cup Earth Balance
– 2/3 cup water
– 2 tsp flaxseed
– 1/3 cup sliced strawberries
– 1/3 cup chopped mangos
– 1/3 cup Riesling
Vanilla Tofu Topping:
– 8 oz extra firm tofu, drained
– 1/3 cup cashew nut butter
– 1/3 cup 100%, grade A maple syrup
– 1-2 tbsp vanilla extract (do 2 tbsp if you want a really strong vanilla flavor)
– 1 tbsp lemon juice (fresh)
1. Preheat the oven to 425° F for the biscuits.
2. For the vanilla tofu topping combine all of the ingredients in a food processor or blender until very smooth. Then transfer the mixture to a container and refrigerate until ready to use.
3. Chop the fruit for the topping and toss it in a jar with the riesling. Shake up the fruit/liquid blend and stick it in the refrigerator for later.
4. The biscuit recipe was made on the fly (aka I was craving biscuits and needed to have them. NOW!), so I literally threw all of the ingredients into a bowl, except for the Earth Balance. I kneaded the Earth Balance into the dough until it was uniformly combined, but not overly kneaded.
5. Once your dough is ready, sprinkle some flour over a sanitized, flat surface and roll out the dough (I used a cup…).
6. The cup was multi-purpose because I also used it to cut out the biscuits. Once you’ve cut the biscuits (recipe yields around 10 small biscuits) place them on a baking sheet.
7. Bake for 10-12 minutes or until slightly golden on top.
8. Remove from oven, allow the biscuits to cool and then put together whatever shortcake suits your mood.
I ate these as snacks…breakfast….and dessert, so I would say they are good to make anytime for any time.