Simple Vegan Recipes Made Anywhere
A few months ago, Dave told me about the latest Minimalist Baker recipe: Golden Milk Ice Cream (yes, he subscribes to Minimalist Baker emails, I’ve taught him well.) To be honest, I was put off by the sound of it: golden milk. I was born…
Creating and producing recipes for this blog on the road is a bit trickier than I had originally thought. I realized that once the days shortened, I didn’t have much light (or any, for that matter) to take photos as I cooked our meals each…
When you eat the same food for breakfast nearly every day, we’ve found it’s important to change the variety of ingredients in order to avoid never wanting to eat it ever again. On our first real day in Bulgaria, I came across peanut butter heaven. In…
When we set off to travel by bicycle for two years, the items I missed most were my Vitamix and food processor. I use both appliances on a daily basis, often multiple times per day. I didn’t know how I would live life without either…
Growing up, I thought oatmeal was pronounced oat-me-o. For years, I called this porridge that kinda terrified me with its gloppy texture by the wrong name. In my 20s, I decided to finally give oatmeal a try. I started safe with instant oats from Trader…
Strawberry season is my favorite time of the year. In my very biased opinion, Oregon produces the best strawberries on Earth. They’re sweet and juicy and melt in your mouth. Each year, I make a trek out to Sauvie Island where I pick several palates worth of bright red berries and spend the next several days stuffing them in my face by making strawberry-focused baked goods or anything that might go well topped with macerated strawberries like vegan baked cheesecake, lemon poppyseed pancakes, or overnight muesli. Any that don’t make their way into my recipes or straight to my mouth go into the freezer to become future smoothies.
During our European cycle tour, we happened upon strawberry season in Germany. At nearly every grocery store and nestled in empty dirt lots along our route, we found stands selling strawberries providing me a daily indulgence of my beloved fruit. I quickly learned how to pronounce erdbeer, the German word for strawberry, and devoured most of them almost immediately after purchase.
I didn’t want to let the bouncy transport by bicycle to ruin them, after all.
By the time we found a strawberry stand, the fruit had been naturally releasing their juices, perfect for making macerated strawberries to top our overnight oats.
Quite possibly one of the most simple recipes on this blog, the only real work involves slicing the strawberries. My Insulated Klean Kanteen Food Container does the rest.
With a bit of sweetener, salt, and citrus, maceration (really quite a silly, word, isn’t it?) breaks soft fruits down into their own juices resulting in an insanely tasty syrupy treat.
The best part is that this recipe is versatile with a variety of fruit as strawberry season wanes. Raspberries and blackberries would work great, as would a host of other fruits like nectarines and peaches.
Let me know if you give these macerated strawberries a try! Please comment below and rate them, as it is helpful to me and other readers!
These macerated strawberries are almost too easy. Turn your favorite fruit into an insanely tasty syrupy treat to top your oats, pancakes, ice cream, you name it.
*The calories are for the strawberries alone and do not include the overnight oats.
**The cooking time includes the minimum two hours required to extract the juices. Only 10 minutes of actual hands-on time are needed to make the macerated strawberries.
