Wednesday, June 1, 2011

Vegan Memorial Day

Ahhh... I love a picnic.  It's the perfect way to kick off summer, and what better day than Memorial Day?   So we had a little feast which started with a spread of garlicky hummus and fruit salad.

The picnic continued indoors with a pile of potato salad with chive blossoms, grilled tofu topped with onions and mushrooms, salad with fresh corn salsa, and oven-roasted potatoes (hey, you can't have too many potatoes!).

For dessert I tried an impromptu shortcake recipe to accompany the blueberries and strawberries, which fit the color theme of the holiday quite nicely.  And... success!  My gluten-free modifications resulted in a light and fluffy cake that peeled perfectly from cupcake papers.  I think I'll be making a habit of this one.

Gluten-free Shortcake
1 1/2 cups soy milk mixed with 1 Tbl apple cider vinegar
2 cups all purpose GF flour
2 tsp baking powder
1/2 tsp baking soda
1/2tsp sea salt
1 cup Florida Crystals sugar
1/2 cup canola oil
1 1/4 tsp vanilla extract

Preheat oven to 350 degrees.  Prepare muffin tins with 24 paper liners.  Sift together dry ingredients in a large bowl.  Add soy milk mixture and oil and whisk until there are no lumps.  Fill each muffin cup about 3/4 full.  Bake 15-20 minutes, or until light and springy and toothpick comes out clean.  Cool shortcakes and carefully remove from paper liner.  Slice in half and top with fresh berries.   

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