Recipe: Strawberry Shortcake + Coconut Whipped Cream (Vegan)

I knocked it outta the park with this one. The carnivores love it, too.

tastes even better than it looks

Ingredients

3/4 c coconut milk
1 T apple cider vinegar
1 t vanilla extract, divided
1 c flour
1 scant cup almond flour
2 T cornstarch
3 T sugar, plus a few pinches more for topping
1/2 t sea salt
2 t baking powder
3 T coconut oil, plus a bit more for brushing onto shortbread
1 lb strawberries, hulled and sliced
1 14 oz can full fat coconut milk, refrigerated overnight
3/4 c powdered sugar

scant cup of almond flour

Instructions

  1. Preheat oven to 400°F and lightly grease a baking sheet. Set aside.
  2. In a measuring cup, stir together coconut milk, apple cider vinegar, and 1/2 t vanilla. Let it sit for a few minutes, allowing it to curdle.
  3. Add flour, almond flour, cornstarch, sugar, sea salt, and baking powder to a large mixing bowl and whisk to combine. Add the coconut oil and use a spatula to mash and break it up into the flour mixture.
  4. Add about 3/4 c coconut milk mixture to the dry mixture and stir to combine into a semi-sticky dough. Note that you may not use all of the coconut milk mixture (I used all but 1 T). If mixture looks too dry, add more coconut milk 1 T at a time. If it looks too wet, add more flour 1 T at a time. Err on the side of too wet.
  5. Transfer dough to a well-floured surface and dust the top with a bit flour. Handling dough as little as possible, form it into about a 1″ thick pancake with your hands. Using a well-floured biscuit cutter, cookie cutter, or narrow drinking glass (what I used), cut out circles and transfer them carefully to the baking sheet. Arrange shortcakes so they touch (see photo).
  6. Reform leftover dough as needed until all is used, making about seven shortcakes.
  7. Butter tops of shortcakes with melted coconut oil and sprinkle each with cane sugar.
  8. Bake 15 minutes, until beginning to brown slightly. Increase heat to 450°F and bake for another three minutes. Be careful not to burn.
  9. When done, remove shortcakes from oven and let cool five minutes. Then, separate shortcakes and move to a plate so they can better cool. It’s okay if they’re a bit warm when serving.
  10. While shortcakes are cooling, put a large mixing bowl into the fridge for ten minutes in preparation for the whipped cream.
  11. Being careful not to tip or shake, remove can of coconut milk from the fridge. Scrape out the thickened cream that has risen to the top into the chilled mixing bowl and save the liquid for another recipe.
  12. Beat solidified coconut milk until creamy, about 30 seconds. Add remaining 1/2 t vanilla and powdered sugar and whip until creamy and smooth, about one minute.
  13. To serve, slice shortcakes in half and top with coconut whipped cream and a generous serving of sliced strawberries.

The biscuits (let’s be honest, that’s what they really look like) and refrigerated strawberries will last in airtight containers for a few days, but that whipped cream is a like a fine wine and stays good for a couple weeks.

Serves six normies or three wild dessert eaters.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: ?/10 (he’s in NYC, I’m in Texas)

Adapted from Vegan Gluten-Free Strawberry Shortcake and Coconut Whipped Cream.

Related on Bummed Out Baker: 
Strawberries Romaoff (Gluten-Free + Raw + Vegan)
Strawberry Cake
Velvet Cake


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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.


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Recipe: Sugar Cookies

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I had a weird week at school, but a good week in the kitchen. I brought these vegan sugar cookies to class on Halloween and topped them with star sprinkles because those are the spookiest sprinkles I have. The surprise ingredient in these sugar cookies is pumpkin – they’re on theme for this time of year!

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Ingredients

Cookies
1 c organic Earth Balance
1 c sugar, plus more for topping
1/2 c brown sugar
1/2 c pumpkin puree
2 t vanilla extract
3 1/2 c flour
1 T arrowroot powder
2 t baking powder
1 t baking soda
1/2 t sea salt
2-3 t non-dairy milk

Frosting
1/2 c organic Earth Balance
1/2 t vanilla extract
3 c powdered sugar
Splash non-dairy milk
Sprinkles (optional)

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Instructions

Cookies

  1. Add softened butter to a large mixing bowl and cream with a mixer.
  2. Add sugar, brown sugar, vanilla, and pumpkin. Beat for one minute.
  3. Sift flour, arrowroot powder, sea salt, baking soda, and baking powder over butter mixture.
  4. Mix until until just combined, being careful not to over mix.
  5. Add non-dairy milk and mix until soft dough forms. If dough appears too wet, add flour 1 T at a time.
  6. Cover and freeze dough for 15 minutes.
  7. Preheat oven to 350° F and position rack in the center of oven.
  8. Line baking sheet with parchment paper and scoop chilled dough into balls, about 1 T each. Arrange 2-3 inches apart to allow for spreading.
  9. Dip the bottom of a glass into sugar and gently mash balls down into discs to help them cook more evenly.
  10. Bake for about 10 minutes, or slightly golden brown.
  11. Remove cookies from oven and let rest on the pan for a few minutes before transferring to a plate to cool completely.

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Frosting

  1. Rinse mixing bowl clean and add butter. Beat until light and fluffy.
  2. Mix in vanilla.
  3. Add powdered sugar 1/2 c at a time and continue mixing until thick and creamy.
  4. Splash in a little non-dairy milk to thin. You want the frosting to hold shape once on the cookies, so only add a little milk. Add more powdered sugar if it gets too thin.
  5. Once completely cooled, frost cookies and top with sprinkles, if desired.
  6. Store covered leftovers at room temperature for 3-4 days.

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Yields ~36 cookies.

Adapted from 1-Bowl Vegan Sugar Cookies.


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Recipe: Sweet Potato Gnocchi

Sweet potatoes are fabulous for you, and gnocchi is delicious and can easily be made vegan. If you’re intimidated by the idea of making your own gnocchi, well, so was I. Fear not! I was delighted by the ease of this recipe. Also, orange food makes for a good October dish. #spooky

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Ingredients

2 medium sweet potatoes
1 T ground flax
3 T water
2 garlic cloves, minced
1/2 t sea salt plus a pinch
1/2 t nutmeg
2 c flour

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  1. Preheat the oven to 350° F.
  2. Pierce each sweet potato several times with a fork and bake for 40 minutes. Remove from the oven and set aside to cool.
  3. Combine ground flax and water and allow a few minutes to congeal. Mix well and set aside.
  4. Once cool enough to work with, remove potato peels and mash potatoes in a large bowl.
  5. Mix garlic, sea salt, nutmeg, and flax egg into the potatoes. Finally, mix in the flour a little at a time until you have soft dough. I recommend the dough blade in a food processor for this part.
  6. Bring a large pot of  water and pinch of sea salt to boil.
  7. Roll dough out on a floured surface and cut into pieces, roughly 1″ (see photos).
  8. Drop pieces into boiling water, allowing them to cook until they float to the surface. Remove floating pieces with a slotted spoon.
  9. Serve with organic Earth Balance or a vegan cream sauce.

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Serves 4-6.

Adapted from Sweet Potato Gnocchi.