Each issue of Vegan Journal features a column called Vegan Cooking Tips by Chef Nancy Berkoff. A previous column focused on strawberries. Here are some ideas for enjoying strawberries at every meal:

• Add sliced strawberries to mixed green or pasta salads.
• Layer sliced strawberries, whole blueberries, and vegan yogurt or silken tofu in a glass bowl to make an attractive dessert or breakfast parfait. Sprinkle with chopped nuts, sesame seeds, or pumpkin seeds if desired.
• Mash fresh or frozen chopped strawberries with a dash of maple syrup and serve as a topping for waffles and pancakes.
• Blend strawberries with a little bit of orange juice concentrate and use as a fresh fruit sauce for fruit salad, pancakes, pound cake, cookies, or vegan ice cream.
• Add strawberries to breakfast smoothies to give them a more vibrant taste and color.
• Create strawberry vinaigrette by blending with oil, vinegar, and dried oregano, garlic, and nutritional yeast.
• To make baked oatmeal with strawberries, simply mix oatmeal with boiling water, pat into a baking dish, top with sliced strawberries, and bake at 350 degrees until firm.
• Create a soaked strawberry cake with leftover cake or wheat bread cut into cubes, and mixed with blended strawberries.
• Blend a strawberry lassi using strawberries, vegan yogurt, coconut milk, and lemon zest.

Read the entire column here: https://www.vrg.org/journal/vj2021issue2/2021_issue2_cooking_tips.php

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