Vegan MoFo Red Week – Strawberries


Today I’m having some fun with my favorite berry!

Few things are as beautiful in their simplicity as fresh strawberries. IMG_0801

I eat an exorbitant amount of strawberries during summer months, usually in their raw form. They make a perfect portable breakfast. For example:

Strawberries and pineapple

Strawberries with coconut yogurt and hempseeds

Strawberries and kiwi
Strawberry kiwi

They also make a gorgeous addition to grander breakfasts, such as pancakes with Warm Strawberry Sauce.


A.Cook’s Warm Strawberry Sauce
(This recipe has been given the omnivore seal of approval by H.)
Total time: 15 minutes, including chopping and zesting

You need:
1 1/3 cups of chopped strawberries (medium to small dice depending on how chunky you want it)
1/3 cup orange juice (or you can use water in a pinch)
1/4 cup of strawberry jam
1/2 tsp. citrus zest (optional but highly recommended! I used lemon but orange or lime would be awesome too.)
optional: 1/2-1 tsp. liquid sweetener (such as agave nectar or maple syrup) or to taste

To make: Add all ingredients (except sweetener) to small saucepan and heat over medium-low heat until it looks a little bubbly, then lower the heat and cook until the strawberries cook down and the mixture has thickened, stirring frequently. Taste and add sweetener as needed (sometimes your berries will be sweet enough on their own but sometimes they might need a little help! The sweetness of your jam and whether you use orange juice or water will also be a factor.). Use on top of your favorite vegan pancakes (mine are Perfect Pancakes from Vegan Brunch/Vegan With a Vengeance…the recipe is posted here) or as a topping for ice cream or Yonanas!


This recipe makes enough sauce for one hearty pancake breakfast for two with some leftover, or for one moderate pancake breakfast for four. Try stirring any leftover sauce into yogurt or oatmeal, or incorporating it into a smoothie!


Strawberries are wonderful for dessert (obviously!)
Cupcake Platter 1

Vanilla Cupcakes with Strawberry Buttercream Frosting by Made Just Right (click for recipe). This recipe makes buttercream frosting by whipping Earth Balance together with fresh strawberries and confectioner’s sugar. The flavor is incredible!

In recent months I have actually become extremely fond of pairing strawberries with savory flavors and fresh herbs.

I make Strawberry Salsa by tossing chopped fresh berries with red onion, diced jicama and/or mango, chopped cilantro, and a splash of lime juice.

Strawberry and mint is another favorite combination. I love to have a simple salad with these ingredients (click for recipe):
Happy Meals 010

Or throw a bunch of each in to soak in filtered water. It’s such a simple thing but it feels so luxurious.
Strawberry Mint Water

I also think strawberry and basil is a beautiful pairing. Try my Basilberry Smoothie to use up some of the last of summer’s fruit and herbs!

MoMo 007

Yeah, it’s more purple than red, but the main ingredient is strawberries so I’m sticking with it! 🙂

You Need:
1 cup chia gel (this is made by combining 1 tbsp. chia seeds with 1 cup water and allowing to soak at least 10 minutes, but preferably overnight)
1 cup of frozen strawberries (a little more is okay…I find these are actually pretty hard to measure!)
3/4 cup fresh or frozen blueberries (I used fresh)
4 basil leaves
(optional) 1/2 – 1 tsp. liquid sweetener such as stevia or agave

To Make:
Place all ingredients in blender in the order shown and blend until smooth. Taste and add liquid sweetener if necessary (end-of-summer basil tends to be a little more bitter and the berries less sweet, so sweeten as needed).

What is your favorite way to enjoy strawberries?

7 thoughts on “Vegan MoFo Red Week – Strawberries

    • For some reason this summer there were several weeks when none of the stores in my area were stocking it. It made me wish I knew how to make my own!

  1. Pingback: Cornmeal Crusted Mushrooms Stuffed with Mashed Yukon Gold Potatoes | A.Cook in the Making

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