Strawberry butter, strawberry paste
Delicious in lots of different recipes, made by drying fresh berries for 12 hours with oil in a dehydrator, or use a warm oven set on the lowest temperature. Combines well with warm notes like basil or mint, cinnamon, ginger, orange, black pepper, jalapeño, balsamic vinegar, and sweeteners.
How to use vegan strawberry butter:
• as a jam, sweetened or un-sweetened, on sesame or almond toast
• in Strawberry Dijon dressing for Spinach orange, almond salad
• to replace cranberries in fruit salads, like Apple beet compote
• combine with pinenuts, basil, and more oil to make Italian-style strawberry pesto
• blend into soft Spiced coconut milk ice cream, or layer into frozen pops
• use in cookies, candies, dessert toppings
• blend into Strawberry kefir slushy
To make vegan strawberry butter:
For each 1 cup berries, use 1 tsp. of oil
additional oil to blend
I used 4 cups of just-picked, minced berries (over-ripe berries are fine for this), and safflower oil. I love this without added sweeteners. However, adding sugar products will extend the shelf life.
Toss together berries and oil. Dry at about 100 degrees for 12 hours, or overnight. The berries should be 2/3 dry and 1/3 reduced to juicy pulp at this stage. Process the dried berries with 1 tbs. additional oil in food processor to a smooth paste. Store in glass jar in the refrigerator, about 1-2 weeks.
Strawberry paste is said to whiten teeth your teeth, it definitely leaves a cool feeling in your mouth.
Vegan strawberry butter recipes
Strawberry dijon dressing on spinach, orange, almond salad - This is a very refreshing salad, not to mention colorful. To make two servings, blend 1 tablespoon vegan strawberry butter with 2 tsp. rice vinegar, 1-2 tablespoons sesame oil, 1/4-1/2 tsp. Dijon or stone-ground brown mustard, and 1/4 tsp salt. Salads are made with 2 cups torn spinach leaves, and 2 diced oranges, tossed with strawberry Dijon dressing. Garnish each with 1 tablespoon crushed almonds, or use sesame seeds for a lighter salad.
Apple, orange, and beet compote - For two servings, we used 1 tart apple, 1 orange, and 2" chunk of red beet blended in the food processor. Stir in 2 tablespoons of vegan strawberry butter, 1 tsp. salad oil, 2 tablespoons apple juice, and salt, cinnamon, and sweeteners to taste. Garnish with purple and green basil leaves.
Spiced coconut milk ice cream - Blend 2 cups of coconut milk, 1/2 cup nut butter, 1/4 cup sweetener of choice, 1/4 tsp. salt, 2 tsp. vanilla extract, plus cinnamon or warming spices as desired. Freeze in an ice cream maker about 45 minutes, stir in vegan strawberry butter at this soft stage, transfer to dessert dishes and freeze until hard, about 1 hour. Serve with carob candy topping or carob dipped strawberries.
Strawberry kefir slushy - This is a fabulous summer gourmet treat. Our water kefir takes about 4 days to make, keeps well in the refrigerator, and is in constant production in a corner of our kitchen. To make the slushy, blend 3 tablespoons vegan strawberry butter, 20 oz. water kefir, and 6 ice cubes, serve in frosted glasses with berries and basil or mint herb garnishes.