I was really in the mood for one of my dad’s strawberry pies tonight with the strawberries I got at the farmer’s market this morning but in order to make it I needed my rolling pin, pie plate and food processor, all of which require me to get on a tall step stool, which is not allowed at the moment. I’m 37 weeks pregnant and couldn’t wait for Eric to get home to pull the stuff down for me so I went ahead and revamped the recipe into bars!
Crust: (best done in a food processor but a mixer did the trick for me)
1/2 C vegan butter
1 1/4 C flour
1 T Sugar
1 T vegan milk (or enough to get the mixture to form a ball)
Pat the crust mixture into an 8×8 pan and bake at 350 for 20 minutes
Cream cheese filling: (blend in mixer)
4 oz cream cheese
1 t vanila
1 T sugar
Strawberry filling: (on stovetop bring to a boil, stirring constantly for a couple of minutes then let cool)
2 C strawberries (mash with potato masher)
3/4 C sugar
3 T arrow root powder (cornstarch also works)
1 T lemon juice
1 t vanilla
Once the crust has cooled, top with cream cheese filling and lay slices of raspberries on top (you could just use more strawberries or any other kind of fruit you’d like!). Pour strawberry filling on top and let set in the refrigerator…then enjoy!!!
We got up super early this morning so Eric could do some dry-wall work before church – not exactly how we’d planned to spend Easter morning but oh well!
We have brunch with friends and family later but to tide us over I threw together a beautiful fruit salad with the fresh strawberries I brought back from South Carolina – they are so sweet and delicious! I also made the crescent rolls for later and figured we could have a few this morning – there will be plenty left for later
If you didn’t know, Pillsbury crescent rolls are vegan, so I filled them with some of Justin’s chocolate almond butter – what a yummy combination!
Another great find in this month’s Whole Living Magazine was the Dole Organic farm finder application. You select from the drop down menu the three digits you have on your Dole sticker and then it brings up the name of the farm your produce was grown on, the map of where its located, number of years they’ve been certified organic, which organizations they’re certified under, what crops they grow and even photos! I highly encourage everyone to purchase locally but there are some things such as bananas where this isn’t really possible for the majority of us. That being said, it’s fun to be able to learn a bit more about where you food came from, both to appreciate and respect the farmers who did all the work and to give yourself a reality check on the environmental impact of transporting your food such a long distance.
While we were out in San Juan one evening last week we found this orange stand. We had seen people walking around with peeled oranges and thought it was a bit odd until we came across this. It was so cool to watch this guy peeling the oranges with what looked very similar to the old apple peeler my dad uses to make pies. We didn’t get an orange, instead we bought a glass of the juice. It was a perfect treat following a big dinner. It was next to impossible to find vegan desserts so this was just what I needed for a sweet treat. To Eric’s delight, it was surprisingly pulp-free and so fresh tasting!
I’m in love with my new Juicy Pink Grapefruit Lip Gloss from 100% Pure! It’s fantastic! I’m a huge fan of putting vitamin E on my lips – it’s a great clear gloss with lots of shine and intense moisture. 100% Pure pretty much took vitamin E and added fruit pigments to make awesome colored glossed that feel amazing – not super thick and sticky like many glosses. This stuff is the perfect in between from sheer to sticky – I love the consistency! It comes in lots of great colors/flavors. As of now I’ve only tried this one but I’m excited to try others in the future.
From 100% Pure…
100% Natural lip glosses made with 83% Vitamin E from organic rice bran and beautiful colors from fruit pigments. Vitamin E is a powerful anti-aging antioxidant that drenches your lips with moisture and deeply softens.
And as always with their products – I LOVE that I can read the label and understand EVERY INGREDIENT!!!!
I’m loving my new 100% Pure Fruit Pigmented Mascara!
I must admit that the first time I used it I wasn’t as crazy about it. I couldn’t get it to go on thick – I wanted to plump up my lashes not just make them darker. I kept coating but ended up with a very natural look. The next day I I noticed a significant difference in how it applied – I was liking it much more! Not sure why it changed so much but maybe after the tube got a little air it became the right consistency. Now I’m a huge fan of this stuff! I absolutely love how it smells – odd right?! It smells like berries – YUM! I’ve also been very happy with how well it wears – lasts and doesn’t give me raccoon eyes
It’s natural, vegetarian and if you read the ingredients, you’ll actually know what they are!!
I know they don't look so pretty in my re-used jars but who cares?!
The other night I made jam! I’ve been wanting to do this all summer and now that berries are just about done I had to do it now or wait until next year. I can’t believe how easy it was to make!
I save all of my jars from other food items that I purchase so I had plenty to use. They were already clean so I put them in a pot of boiling hot water to warm them up while I made the jam. I had purchased a box of pectin quite awhile ago so I already had that on hand. The box contained a bunch of different recipe ideas. I made a batch and a half with a mix of raspberries and blueberries. I used a ratio of 2:1 (raspberries to blueberries) so it is mostly raspberry but with a slight undertone of blueberry – I’m happy with the combination. When using blueberries it calls for fresh lemon juice. I used the juice of one lemon yet still needed a little more so I used an orange that I needed to use up as it was on its way to the bin.
Instead of sugar I used Agave Nectar. Agave Nectar looks like honey but is thinner and comes from a plant. It doesn’t spike your blood sugar the way sugar does so I try to use it as much as possible in place of sugar.
So, all you do is mash your berries, add the lemon juice, bring it to a boil add the pectin and pour it into your jars leaving 1/4 inch open at the top. Put the tops on and turn them upside down. I put them back in the hot water for a bit to make sure they were super warm and would seal and then I put them on the counter to cool. After an hour I flipped them and within another hour I pressed the seal on the top and it went down and didn’t pop back up – meaning they were sealed and safe to stay in the pantry.
I’m so excited to have discovered how easy it is to make jam – I’ll be making it a lot more now!
Mullen’s applesauce seriously is apple pie in a jar! It is AMAZING! I’ve never tasted such awesome applesauce until this. It is chunky and both sweet and tart. I tried it at the All Things Organic show in Chicago and forgot about it until now – I need to pick some up next time I’m at Whole Foods! Currently it is available at several places in Chicago – check out their website for details.
Mullen’s applesauce is made with all natural ingredients and doesn’t contain artificial colors or preservatives.
James Mullen, the owner and creator of this great stuff, was shot while on duty as a Chicago police officer. He is paralyzed but that hasn’t stopped him from producing his family applesauce. To make it even better, he donates a portion of the proceeds to the Chicago Police Memorial Foundation which provides support and assistance to the families of Chicago Police Officers who were killed or catastrophically injured in the line of duty.