Seasonal Food Spotlight: Strawberries

Some of my earliest childhood memories involve strawberries. Weird, I know. But growing up in the Midwest, they were a summer staple in my family. We had a huge, sprawling strawberry plant in our backyard. I’d help my mom pick ripe, juicy ones we’d later use to make strawberry shortcake. That is, if we didn’t eat the whole harvest before getting back to the house.

Now, as an adult, my fondness for strawberries can only be described as an obsession. They’re always on my list of things to buy at the farmers’ market or grocery store, and I try to be as creative as possible when incorporating them into my vegan meal plan. After all, strawberries are only in peak season from April through June, and they tend to taste best right off the plant.

As if the great flavor wasn’t enough, strawberries also pack a healthy punch. According to a study by the Norwich Medical School in the United Kingdom, regular consumption of berries can reduce the risk of a heart attack by 32% in young and middle-aged women. Strawberries are also good for those with high blood pressure, as their high potassium content helps negate the effects of sodium in the body. Those with diabetes benefit from eating strawberries, too. They have a low glycemic index and are high in fiber, which helps to regulate blood sugar and keep it stable by avoiding extreme highs and lows.

Now that you know how fantastic strawberries are for your health, here are a few of our favorite ways to sneak them into your vegan meal plan.

Strawberry Banana Tofu Smoothie

From: Well Vegan
Serves: 4

Ingredients

• ½ box silken tofu (soft or firm)
• 1 cup sliced strawberries
• 2 medium bananas
• 1 cup soy milk
• 1 teaspoon maple syrup
• ½ cup ice cubes

Instructions

1. In a blender, puree the tofu and fruit until smooth, gradually adding the milk to loosen the mixture. Add the maple syrup and ice and continue to blend until smooth.

Strawberry Salsa

From: Jessica in the Kitchen
Serves: 3

Ingredients

• ½ cup strawberries, washed, de-stemmed and diced
• ½ a small onion, diced
• ½ tablespoon chopped mint/parsley/cilantro/herb of your choice
• Juiced of 2 small limes

Instructions

1. Mix the strawberries, onion and lime juice together. You want the salsa to soak in the lime juice. Allow to soak for about 5 minutes to ensure all the flavors are mixed and the strawberries slightly macerated.
2. Add the herbs and mix. Chill until ready to serve.

Strawberry Avocado Couscous Salad with Lime Vinaigrette

From: Damn Delicious
Serves: 4

Ingredients

[For the Salad]

• 1 cup couscous
• 1 avocado, halved, seeded, peeled and diced
• ½ cup corn kernels
• ½ cup strawberries, quartered
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons pine nuts

[For the Lime Vinaigrette]

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• Zest of 1 lime
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons sugar, or more to taste

Instructions

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
2. In a medium saucepan, cook couscous according to package instructions.
3. In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette, and serve immediately.

What's your favorite way to incorporate strawberries into your vegan meal plan?