It's Strawberry Season!

Strawberry Tart

To celebrate, I made strawberry tarts. You know those tarts you always see in the bakery? Usually with a bunch of different fruit? I've never seen them vegan and even when I used to buy them before going vegan, they never tasted as good as they looked. This one is the answer.

I used the Best Pie Crust,Ever from Have Cake Will Travel (thanks, Celine!) which is a delight to work with! After baking and cooling, I used this filling, then topped with berries. The filling also makes a fantastic fruit dip!

Tart Filling
Makes enough for 4 small tarts

1/3 cup sour cream (tofutti)
1/3 cream cheese (tofutti)
1-2 Tbsp sugar
1 Tbsp agave nectar
1 tsp vanilla
1/4 tsp cinnamon
1/2 vanilla bean (cut and scraped, just the insides)

Mix all that together with a handmixer, or by hand. Test for sweetness before adding the 2nd Tbsp of sugar, so you can be sure to get it to your taste.

Variations:
Sub Ricemellow for the sour cream and taste before adding any sweeteners.
Or omit the vanilla bean scrapings and add a little fresh grated lemon peel.

If you have extra pie crust, make these little yummies! Just roll out the dough, spread with eb
then sprinkle with cinnamon and sugar. My mom has been making
these forever and they totally hit the spot.

Here's a little update on the Grilled Seitan Steaks for Hezbollah Tofu. The other night we were crunched for time. Rather than a long marinade time, I used crushed garlic and dried herbs. I let it sit as long as I could, then took out the seitan and browned it on both sides. Dumped the marinade back in and let it simmer until it was absorbed or evaporated, before topping with that delicious onion/parsley persillade. We might even like this version better.

Tonight's dinner: Pasta Fresca. Hello, hot and humid weather!