MINI STRAWBERRY AND VIOLET PLUM CAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (215 g) (7.6oz) brown sugar

1⁄2 tsp baking soda

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄4 cup (50 g) (1.8oz) fresh strawberries

6.5 ounces (200 g) soy milk

1⁄2 cup (115 g) (4.1oz) sunflower oil

FOR THE DECORATION

1 1⁄4 cups (200 g) (7.1oz) chocolate fondant (not the kind used for covering cakes, but the classic

French pastry chocolate fondant that is wetter and less compact)

Red food colouring

1 1⁄4 cups (300 g) (11oz) vegetable whipping cream

1⁄4 tsp (1 g) (0.03oz) violet essential oil

Lilac colouring

NUTRITIONAL VALUES

Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 19.2g
Protein: 3.8g
Sugar: 13.9g
Sodium: 145mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Make small cubes out of the strawberries. In a mixing bowl, combine the soy milk, oil, and vanilla extract.

Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Melt the fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.

Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.

STRAWBERRY AND CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄3 cup (30 g) (1.1oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 1⁄2 cups (180 g) (6.3oz) strawberries 2⁄3 cup (130 g) (4.6oz) sunflower oil

3.5 ounces (100 g) 70 percent chocolate

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

12 strawberries

3.5 ounces (100 g) 70 percent chocolate

1.75 ounces (50 g) vegan white chocolate

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Strain the strawberries in a colander after crushing them. In a double boiler, melt the chocolate and combine it with the oil. To the dry ingredients, add the strawberries, oil, melted chocolate, and vanilla extract. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the decoration, drizzle melted chocolate over the strawberries. Refrigerate the pieces for 20 minutes after placing them on a plate lined with baking parchment.

Melt white chocolate in a double boiler and draw small strips over the strawberries with a spoon. Place it in the refrigerator for 20 minutes. Top each cupcake with a glazed strawberry and a dollop of whipped cream.

STRAWBERRY-TOPPED CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE STRAWBERRY SAUCE

2 pounds (1 kg) strawberries

1 cup (200 g) (7.1oz) sugar

FOR THE DECORATION

1 3⁄4 cups (450 g) (16oz) vegetable whipping cream

Strawberries

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the strawberry sauce, cut the strawberries into pieces and place them in a saucepan with the sugar. Crush and strain thoroughly to remove any lumps or seeds. Place it in the refrigerator to keep it cool.

Whip the vegetable cream and place it in a pastry bag to make the decoration. Strawberries sliced Pour the strawberry sauce into a soup plate and top with the cupcake.

Garnish with whipped cream and sliced strawberries. Serve immediately.

STRAWBERRY “FROYO”

SERVES 4 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 cups (480 ml) fresh strawberries, stems removed and cut into pieces

3 to 4 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the strawberries and maple syrup until smooth. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

STRAWBERRY RHUBARB ICE CREAM

SERVES 4 PORTIONS

2 big stalks rhubarb

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 tbsp cashew butter or coconut butter

1 tbsp extra-virgin coconut oil

3 tbsp coconut palm syrup or another sweetener

1⁄2 tsp vanilla extract

1 cup (240 ml) chopped fresh strawberries

NUTRITIONAL VALUES

Calories: 527kcal
Fat: 47.6g (42.3g S.Fat)
Carbs: 21.1g
Protein: 4.7g
Sugar: 12.4g
Sodium: 75mg

METHOD

Rhubarb should be cut into small pieces. Scoop the thick white cream from the can of coconut milk into a blender. Combine the rhubarb, cashew butter, coconut oil, coconut syrup, vanilla, and 1/2 cup (120 mL) strawberries in a mixing bowl.

Blend until the mixture is smooth and creamy. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Scoop the ice cream into serving bowls, then serve and enjoy!

CARAMELIZED RICE PUDDING CAKES WITH STRAWBERRIES

SERVES 2 PORTIONS

2 cups (500ml) rice milk

1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract

Pinch of sea salt

1/2 cup (125 g) pudding rice whole- wheat breadcrumbs, for the pan

1/4 cup (50 g) granulated sugar

1/2 tsp. ground cinnamon

2 tbsp. vegan margarine

3 cups (420 g) strawberries

SPECIAL EQUIPMENT
8in (20cm) cake pan

NUTRITIONAL VALUES

Calories: 594kcal
Fat: 15.4g (2g S.Fat)
Carbs: 108.2g
Protein: 10.8g
Sugar: 37.2g
Sodium: 406mg

METHOD

To make the rice, bring the rice milk, vanilla sugar or extract, and salt to a boil in a saucepan over medium heat. Reduce the heat to low and gradually pour in the pudding rice, stirring constantly, for 10 minutes. Sprinkle breadcrumbs in an 8in (20cm) cake pan and pour the rice into the pan, forming a layer about 11/2in (4cm) thick. Allow to cool before covering with plastic wrap and chilling in the refrigerator for at least 12 hours.

Remove the rice from the pan and chop it into small pieces. On a plate, combine the sugar and cinnamon and press the pieces into the mixture on both sides. In a pan over medium heat, melt the margarine and fry the rice slices on both sides until the sugar has caramelised. Allow to cool slightly before transferring to your lunchbox. Separately pack the strawberries to take with you.

STRAWBERRY-PEACH CRISP WITH VANILLA WHIPPED CREAM

SERVES 8 PORTIONS

FOR THE FILLING

Vegan cooking spray (soy-free if necessary)

1 lb. strawberries, hulled and quartered (fresh, frozen or dried)

3 medium peaches, pitted and thinly sliced

3 tbsp. coconut sugar (or brown sugar)

2 tbsp. lemon juice

1 tbsp. arrowroot powder

1 tsp. grated fresh ginger

FOR THE STREUSEL

3/4 cup oat flour (certified gluten-free if necessary)

1/2 cup corn flour (see Flour Power ; certified gluten-free if necessary)

1/4 cup brown rice flour

8 tbsp. cold vegan butter (soy-free if necessary)

1/2 cup rolled oats (certified gluten- free if necessary)

1/2 cup coconut sugar (or brown sugar)

1/2 tsp. salt

1/2 tsp. ground cinnamon

Scrapings from inside 1 vanilla bean, optional

FOR THE VANILLA WHIPPED CREAM

One 14.5-oz. can unsweetened coconut cream (or full-fat coconut milk)

1 tbsp. powdered sugar (or xylitol)

1/2 tsp. vanilla extract

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 25.3g (14.2g S.Fat)
Carbs: 37.6g
Protein: 56.4g
Sugar: 58.7g
Sodium: 214mg

METHOD

Refrigerate the can of coconut cream the day before you intend to serve it. Preheat the oven to 400°F (200°C, or gas mark 6). Coat a 10-inch cake pan, pie pan, or cast-iron skillet lightly with cooking spray.

To make the filling: In a large mixing bowl, combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger. Pour into the baking dish that has been prepared.

To make the streusel: Combine the oat flour, corn flour, and rice flour in a mixing bowl. Cut in the butter until no pieces are larger than your pinkie fingernail and the mixture resembles wet sand. Just until evenly combined, stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using). It should be clumpy but evenly distributed. Spread the streusel evenly over the fruit. 30 minutes in the oven, or until the topping is crispy and golden. Remove from the oven and set aside for 5 to 10 minutes to rest before serving.

While the crisp cools, prepare the whipped cream: Pour the solid coconut cream into a large mixing bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla extract to the cream and whisk on high speed with a hand mixer (fitted with a whisk attachment, if possible) until it has the texture of whipped cream. Place the bowl in the refrigerator until ready to use. Serve each crisp with a dollop of whipped cream on top. Both the crisp and the whipped cream will keep in the fridge for 2 to 3 days if stored in airtight containers.

VARIATION

Experiment with different fruit combinations, such as cranberries and persimmons, apples and pears, or blueberries and mango. Simply try to replace with similar quantities as much as possible, though a little more or a little less won't hurt the final product. For the same results, try different dried fruit combinations in similar amounts.