Recipe: Strawberries Romanoff (Gluten-Free + Raw + Vegan)

Gooood morning! Simple recipe alert. Strawberries romanoff is a wonderful, easy summer dessert or perhaps a special breakfast if you’re feeling cheeky.

Ingredients

1 c raw cashews, soaked four hours
1 Medjool date, pitted and soaked for 30 minutes
16 oz strawberries, hulled and sliced
1 T Triple Sec or other orange liqueur (like Grand Marnier)
1 T cane sugar
1/3 c fresh orange juice

Instructions

  1. Soak cashews and then go find something else to do for three and a half hours.
  2. Soak date and then go find something else to do for half an hour.
  3. In a medium bowl, gently toss strawberries with Triple Sec and sugar until well combined. Set aside.
  4. Rinse soaked cashews in cold water. Combine cashews, OJ, and date to a high speed blender and blend until smooth and creamy. Patience Iago, it will get fluffy.
  5. Spoon strawberries into a glass, top with whipped cream, and serve.

The strawberries will keep for about a day and the whipped cream about three days.

Serves two.

Bummed Out Baker Honest Rating: 8/10

Adapted from Vegan Strawberries Romanoff.

Related on Bummed Out Baker:
Strawberry Cake
Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)
Açaí Bowl


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If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

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Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

Okay the people who are like “Mmm yes dahling balsamic reduction” as if it’s some kind of delicate culinary masterpiece are FULL OF IT because it was so easy to make. I felt v sophisticated, and you can, too. You can also, like me, dance around the kitchen to Donna Summer’s Hot Stuff, wave around a spatula as a dancing accoutrement, and then hit yourself in the eye with a flying drop of balsamic vinaigrette reduction.*

This salad is perfect for summer in it’s ingredients, of course, but also in it’s simplicity. It’s crunchy, tart, sweet, addicting, and, perhaps most importantly, easy to make.

Ingredients

1/3 c balsamic vinegar
1 c strawberries, hulled and sliced
1 c grape tomatoes, halved
1 avocado, pitted and diced
1/3 c loosely packed basil leaves, chiffonade cut
1 1/2 t olive oil
Himalayan pink salt
 (or regular sea salt) to taste
fresh ground black pepper to taste
1 T toasted sesame seeds
1 T chopped pecans

Instructions

  1. Bring vinegar to a simmer over medium heat in a small saucepan, then reduce the heat to medium-low. Simmer for ten minutes, uncovered, until it thickens and reduces in volume by about half. Set aside.
  2. Add strawberries, tomatoes, avocado, and basil to a large, shallow bowl for serving.
  3. Drizzle olive oil on salad and gently toss until just coated.
  4. Season with salt and pepper and briefly toss again.
  5. Top with sesame seeds and pecans.
  6. Finally, drizzle all balsamic reduction over the salad.
  7. Serve immediately – best enjoyed fresh!

Serves two.

Look, not everything I make is awesome, so I’m gonna start giving you my honest opinion. Avocado Strawberry Caprese Salad: 10/10

*Just kidding about that last bit, my eyes are fine. But if that did happen, I wouldn’t mind. I’d do it for Donna.

Adapted from Avocado Strawberry Caprese.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Spinach Fig Salad

First and foremost, your favorite bummed out baker (I hope that’s me) is PUBLISHED! I tied for third place in a flash memoir contest (750 words or less) put on by Writer Advice. I wrote about the last time I saw my brother, which was about ten months ago. I visited him under the bridge he was living under. Read my piece called “The Bridge” here.


Greetings! If you live in NYC you know spring has semi-sprung, but who knows. I’m actually still bummed out about the fact we didn’t get a terrible, north-of-the-wall-type winter including several feet of snow that requires staying indoors for unending weeks of darkness and the family golden retrievers to high step around in the snow shoes they hate, (deep breath) but I’m trying to get on board with sunny weather.

I know I’m a bit premature on the fig scene (optimum time = summer), but this salad is so simple, lovely to look at and tasty and can inspire your salad creations for months to come. It’s an easy, healthy recipe and the dressing is so good it makes me mad. I licked the spatula. :(

Enjoy!

Ingredients

1/3 c walnuts, roasted
1/2 c olive oil
1/4 c balsamic vinegar
1-2 garlic cloves, minced
1 T dijon mustard
1 t maple syrup
1/2 t sea salt
1/2 t freshly ground pepper
2 big, giant handfuls fresh spinach
4 figs, halved
1/2 avocado, sliced
~1/4 red onion, chopped

Instructions

  1. Preheat oven to 400°F and roast walnuts on a rimmed baking sheet for five minutes. Remove from oven and let cool.
  2. Combine olive oil, balsamic vinegar, garlic, dijon, maple syrup, sea salt, and pepper in a blender and set aside.
  3. Assemble salads, dividing ingredients evenly between two plates: spinach, figs, avocado, onion, walnuts and, finally, drizzle it all with dressing. Serve immediately.
undressed (just like that MTV show from the early 2000s)
dressed to impress
tastebuds will be wilin’

Serves two, or perhaps one ravenous person.

There will be leftover dressing, which is something to rejoice about. Keep it in the fridge for up to a week for future salad concoctions, or drink it straight.

Adapted from Spinach Fig Salad with Balsamic Vinaigrette.


Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for more food pics, behind-the-scenes, and my begrudging husband captured in the wild.