Strawberry season has arrived! Enjoy these vegan recipes!

Who doesn’t look forward to strawberry season? Here’s some vegan recipes you
might enjoy from Vegetarian Journal
featuring strawberries:

Strawberry Pancakes by Peggy Rynk
(Makes approximately 16 pancakes)

These tasty pancakes don’t even need syrup, but they are good with syrup,
too.

• 2 cups unbleached flour
• 1/4 cup cornstarch
• 2 Tablespoons granulated vegan sweetener
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 2 cups chopped fresh strawberries
• 2 1/2 cups soymilk
• 2 Tablespoons canola oil
• Additional canola oil to prepare griddle

In a medium-sized mixing bowl, blend together the dry ingredients. Add the
strawberries and stir until coated with the flour mixture.

Make a well in the center and add the soymilk and oil. Stir to blend well,
but do not beat.

Brush a griddle lightly with additional oil. Heat the griddle to medium heat
and ladle on the batter, using enough batter to make 4-inch pancakes. Cook over
medium heat until lightly browned on the bottom. Flip each pancake over and
cook on the other side until lightly browned as well. Remove from griddle and
repeat process with more oil and batter until all of the batter has been used.
Keep pancakes in a warm oven until all are finished.

Strawberry Shortcake Smoothie by Ivy Grob
(Makes approximately 2 cups)

• 3/4 cup strawberries
• 1/4 cup raspberries
• 1/2 cup ice
• 1/2 cup vanilla-flavored almond milk or vegan yogurt

Pour all ingredients into a blender and blend until smooth or desired
consistency.

Pineapple-Strawberry Salsa by Chef Nancy Berkoff
(Makes about 3 cups)

• 1/2 cup chopped sweet onions
• 1/4 cup chopped fresh cilantro
• 3 teaspoons seeded and chopped fresh chili or bell pepper (you choose the heat)
• 1/2 cup chopped fresh tomatoes, with juice (or canned, chopped tomatoes with juice)
• 1 cup finely diced pineapple, with juice (you can se fresh or canned pineapple)
• 1 1/2 cups chopped fresh strawberries
• 1 teaspoon black pepper or 2 Tablespoons red or balsamic vinegar (optional for additional flavor)

Combine all ingredients in a non-metal bowl and toss to combine. This
mixture is the base for your salsa. Store, covered, in the refrigerator.

This variation works well with savory or sweet dishes; try serving with
freshly cut bell peppers, daikon radish, jicama, watermelon, or honeydew melon.

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