Spring is in the FARE!

Strawberry-Mango Crisp
For the Fruit Mixture:
4 cups quartered strawberries
2 cups diced mango
1 tsp. crystallized ginger (optional)
2 Tbsp. freshly chopped mint
4 Tbsp. sugar
4 Tbsp. flour

• Mix all the ingredients together in a large bowl and toss well.
• Spread evenly into a 2-quart casserole dish. Set aside.

For the Topping:
1 cup flour
1/2 cup rolled oats
1 cup brown sugar
1/2 tsp. cinnamon
2 Tbsp. orange juice
2 Tbsp. margarines

• Mix the dry ingredients together in a medium bowl. Add the orange juice, then cut in the margarine until the mixture resembles small peas.
• Spread evenly over the fruit mixture. Bake at 400°F for 35 to 45 minutes, until bubbly.
• Serve warm with low-fat nondairy ice cream.

Makes 6 servings

Strawberry-Banana Muffins
Loaded with strawberries, these moist muffins are perfect for breakfast, brunch, or a snack.

3/4 cup light brown sugar
Egg replacer equivalent of 2 eggs
1 tsp. vanilla extract
3 ripe bananas, mashed
1/2 cup melted margarine
2 1/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
Pinch of salt
1 cup chopped strawberries (fresh or frozen)

• Preheat the oven to 350°F. Lightly grease a muffin pan or line with paper liners.
• In a medium bowl, whisk together the brown sugar, egg replacer, vanilla, and bananas. Add the margarine.
• In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, coating well with the flour mixture.
• Add to the banana mixture and stir until just combined. Do not over mix.
• Fill each muffin cup about two-thirds full.* Bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.

Makes 1 dozen

*Note: If you like a sweeter muffin, sprinkle extra brown sugar on top before baking.

Chick’n With Strawberry Salsa
The salsa is also great by itself, served with tortilla chips.

For the Chick´n:
1 Tbsp. olive oil
1/2 cup thinly sliced white onion
1/2 lb. vegan chicken strips (try Morningstar Farms Meal Starters Chik´n Strips)
Salt and pepper, to taste

• Heat the olive oil in a sauté pan over medium heat. Add the onions and vegan chicken. Sauté until the onion is translucent and the vegan chicken is heated through.
• Season with the salt and pepper.

For the Salsa:
1 cup chopped strawberries
1 Tbsp. orange juice
1 tsp. orange zest
1 green onion, thinly sliced
1 tsp. Dijon mustard
2 Tbsp. dried cranberries
2 Tbsp. red wine vinegar

• Combine all the ingredients in a medium bowl. Cover and chill for 1 hour. Serve with the prepared vegan chicken.

Makes 4 servings

Strawberry Pancakes
Breakfast has just gotten better! Enjoy these delicious fruit pancakes plain or with strawberry syrup. If you don’t like strawberries, substitute them for blueberries, raspberries, or diced apple.

2 cups soy milk
Juice of 1 lemon
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
3 Tbsp. vegetable oil
2 Tbsp. margarine
1/2 cup sliced strawberries

• Whisk together the soy milk and lemon juice. Set aside for 5 minutes.
• In a large bowl, whisk together the flour, baking soda, salt, and sugar.
• Combine the soy milk mixture and the vegetable oil. Whisk into the dry mix.
• Melt the margarine on a griddle over medium heat. Pour the batter onto the griddle in 1/4-cup scoops. Press some of the strawberries into the top. Cook until the bottom is golden. Flip and cook until done.
• Serve with powdered sugar or strawberry preserves.

Makes approximately 20 pancakes