Strawberry Sweet Wine Compote Cake Bites

I loved these so much I made them for several events last summer. I based the recipe off One Green Planet's recipe. These use a mini-cupcake tin, which is a perfect bite-sized dessert.


Ingredients:
Strawberry Wine Compote:
1 1/2 cups fresh strawberries (hulled and quartered)
1/2- 3/4 cup sweet wine, such as Riesling, Moscato, Gewürztraminer, or another sweet wine

1/4 cup sugar 

Cupcakes:
3/4 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cup flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1/2 cup sugar
1 teaspoon vanilla extract 

baking spray

Sweet Wine Frosting:
1/4 cup vegan margarine, room temperature
1/4 cup vegan shortening
3-3 1/2 cups powdered sugar
2-3 tablespoons sweet wine of your choice (see above) 

Additional fresh strawberries, hulled and quartered

Additional powdered sugar

Directions:
To Make the Compote:

1. Combine the strawberries, wine and sugar in a small pot and heat over medium high heat. The amount of wine depends on your taste. The 3/4 cup measure will provide a fuller flavor, but it will take a little bit longer for the compote to cook down.
2. Bring the compote to a boil, reduce the heat to simmer. Let the compote simmer for about 10-15 minutes, stirring occasionally. The liquid should have reduced by about 3/4 and all of the strawberries should be broken down. 
3. Set aside and allow to cool.

To Make the Cupcakes:

1. Preheat the oven to 350°F and spray a mini cupcake tin with baking spray.
2. Use a whisk or a fork to mix the apple cider vinegar into the almond milk. Set aside.
3. In a large bowl combine the flour, cornstarch, baking powder, baking soda and salt. Whisk or sift the mixture together.
4. Add the oil, sugar and vanilla to the almond milk mixture. Mix well and add to the flour mixture. 
5. Use a whisk to beat the mixture for a minute, getting rid of lumps. (Electronic mixers are good for this.)
6. Pour the strawberry wine compote into the batter and use a spatula to fold it in. Do not completely mixed, you want ribbons of the compote throughout the cupcakes.
7. Pour batter into each cupcake cup about half-full or so and bake for 9-11 minutes, until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. 
8. Allow the cupcakes to cool in the tin for about 10-15 minutes, then transfer them to a cooling rack to cool completely. 

To Make the Frosting:

1. Use an electric mixer to cream the margarine and the shortening together, beating for about 2 minutes. 
2. Add the powdered sugar half a cup at a time with the mixer on low. 
3. After 2 cups of powdered sugar are added, add 2 tablespoons of wine. 
4. Add 1 more cup of powdered sugar. 
5. Beat for 2 minutes on high (as high as your mixer can go without frosting being flung all over your kitchen!). Taste the frosting, add more sugar or wine as needed.
6. Once the cupcakes are completely cooled, frost them with a butter knife or using a pastry bag. 
7. Dust with powdered sugar for a pretty presentation.
8. Store covered at room temperature.

Notes:

• If you are desperate, you can use frozen strawberries for the compote, but they will not make pretty toppings.
• Makes 48 mini-cupcakes, or so.
• By the way, I shared these with a large group of people that I did not tell they were vegan and then once they found out (because 1 person knew I was vegan and saw me eat one, they were amazed.)

Sweet Potato Sundae

It was strawberry season when I made this, so I used sliced strawberries. You can really use any sliced fruit that strikes your fancy: bananas, strawberries, other whole berries, even sliced pears, peaches, and apples. I like it as a fall dish, just because I think of sweet potatoes as a fall item. I suggest trying it when the fruit is in season since you can get sweet potatoes any time of the year. This recipe has been modified from the Happy Herbivore Meal Mentor.

Ingredients:
1 baked sweet potato 
1 tsp ground cinnamon 
1¼ tbsp pure maple syrup 
3 oz vegan yogurt (plain or vanilla) 
½ cup sliced fruit

Directions:

1. Smash potato in a bowl or cut in half. 
2. Sprinkle with generously with cinnamon and drizzle with maple. 
3. Top with yogurt and fruit.

Strawberry Shortcake Cupcakes

These cupcakes are too good to be true. Get yourself some fresh strawberries to top these. I got the original recipe from Happy Herbivore Meal Mentor. They were enjoyed by everybody in the house.

Ingredients:
2 cups whole-wheat pastry flour
1 tsp baking powder
½-tsp baking soda
½-tsp fine salt
¼-cup applesauce
1 cup raw sugar
1 cup almond milk
1 tsp lemon extract
sliced strawberries

Icing
1 cup powdered sugar
1 tbsp almond milk
1 tsp vanilla extract
red food coloring

Directions:

1. Preheat oven to 350F. 
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. 
3. In a large bowl, whisk applesauce, raw sugar, almond milk, and lemon extract until well combined. 
4. Pour dry mixture into wet mixture in 3 to 4 batches, stirring until just combined. 
5. Bake in lined muffin cups for 15-25 minutes or until a toothpick inserted in the center comes out clean. 

Icing

1. Whisk powdered sugar, almond milk, vanilla extract, and a drop of red food coloring in a small bowl, adding more sugar to thicken or more milk to thin it out. 
2. Once the cupcakes have fully cooled, slather icing over top and garnish with fresh strawberry slices. 

Notes:

• Makes 12

Spinach Strawberry Salad

I LOVE Strawberry Salads!! This one is an excellent salad. It's strawberry season, so enjoy! I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
4 cups fresh spinach 
2 cups sliced strawberries 
1 cored and diced apple
1-2 cups cooked white beans, rinsed 
3 tbsp walnuts

Apple Balsamic Vinaigrette 
¼ cup applesauce 
2 tbsp balsamic vinegar 
1/2 tsp Dijon mustard 
pure maple syrup, to taste

Directions:
Vinaigrette 

1. Whisk together until well combined. 

Salad

1. Toss salad ingredients with Apple Balsamic Vinaigrette until well combined.

Notes:
You can make this as a side salad for dinner, or eat it as dinner, serving 2.
Per serving: 390 calories, 9.5g fat, 62.2g carbs, 18.1g fiber, 20.1g sugars, 18.2g protein

Strawberry Shortcake Polenta

This is another breakfast that could be dessert, depending on your sweet tooth. The original recipe for the Happy Herbivore Meal Mentor served 4, but I made it serve 2. 

Ingredients:
1-18 oz tube Polenta
5 oz strawberries, sliced
6 oz yogurt
maple syrup

Directions:

1. Preheat oven to 350F.
2. Cut polenta into 1/2" rounds.
3. Line a baking sheet with parchment paper.
4. Bake 8-10 minutes until golden in color and crisp (no need to flip.)
5. Top each polenta with strawberry slices and a dollop of cold yogurt.
6. Drizzle with maple syrup.

Notes:

• Serves 2. To serve 4, double recipe.
• Per serving: 262 calories, 1.3g fat, 49.8g carbs, 4.0g fiber, 12.1g sugargs, 10.4g protein
• You can use frozen strawberries instead of fresh for a winter breakfast. In that case, warm the strawberries on the stove or in the microwave before adding to polenta.
• You could add more fruit or nuts to this. 

Chocolate Lover's Quinoa

Quite frankly, there is no reason this shouldn't be a dessert. I'm serious. If you aren't a big "sweet breakfast" eater, but you like out-of-the-ordinary desserts, this would be a good one. This breakfast came to me from the Happy Herbivore Meal Mentor. I've changed some of the directions because it took me a whole cup of quinoa, ie 4 tries, to get the quinoa cooked without a problem.

Ingredients:
1/4 cup dry quinoa
1/2 cup (4 oz) almond milk (or other milk)
1 1/2 tsp cocoa powder
1 1/2 tsp pure maple syrup
1/2 tsp vanilla extract
2 tbsp chocolate chips
1 cup strawberries

Directions:

1. In a saucepan over medium heat, combine quinoa with milk.
2. Bring to a boil, then reduce to low, cover partially, and cook until quinoa is fluffy, about 15 minutes.
3. While quinoa is still hot, stir in cocoa powder, maple syrup, and vanilla until well combined.
4. Add chocolate chips. When they start to melt, swirl in.
5. Serve with strawberries on top or on the side.

Notes:

• Serves 1
• Per serving: 295 calories, 7.1 g fat, 52.5 g carbs, 7.8 g fiber, 17.6 g sugars, 8.5 g protein
• I recommend fresh strawberries, but you can use frozen and thaw them before serving.
• You can add more chocolate chips or nuts, too.

Chocolate Strawberry Oatmeal

Yes, there is oatmeal under those strawberries and chocolate chips. This was so easy and yummy that when I had to travel unexpectedly, I made sure I had some chocolate, strawberries, and oatmeal and just made that for breakfasts. The original recipe from Happy Herbivore Meal Mentor called for banana, which I cannot have. Probably, any fruit that you enjoy will go well in this breakfast. 

Ingredients:
½ cup dry rolled oats 
1½ tbsp dark chocolate chips 
fruit of your choice, sliced (strawberries, banana suggested)

Directions:

1. Cook oats in ¾ cup water (or more). 
2. Top with chocolate chips and fruit.

Berry Breakfast Pizza

This was a great, if messy, breakfast. During the berry season, you can have lovely fresh fruits for it. I got the original recipe (altered here) from the Happy Herbivore Meal Mentor. 

Ingredients:
2 oz vanilla or berry vegan yogurt 
2 tsp orange marmalade 
dash ground cardamom 
1 pita  
¼ cup sliced berries of your choice
¼ cup sliced 2nd type of berries of your choice
orange zest 

Directions: 

1. In a bowl, mix yogurt, marmalade, and cardamom until well combined. 
2. Slather on to pita. 
3. Top with mixed berries and orange zest.

Notes:

• Serves 1
• Per serving: 284 calories, 2.6g fat, 56.7g carbs, 7.4g fiber, 17.5g sugars, 10.1g protein
• The original recipe called for strawberries and blueberries. I subbed red grapes for blueberries since I don't care for blueberries. You could really use grapes or berries or citrus (orange) slices for either portion of the quarter cup of berries.
• You could probably sub jam/jelly/preserves flavor of your choice in for marmalade.
• I rolled it up into a wrap.