Thanks for visiting my travel and food blog. Around here, it's all about being well-fed (with lots of plant-based recipes) and wandering as often as possible. Sharing travel tips and inspiration is my favourite—along with bright lipstick and baseball! Happy wandering <3

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake

How's your summer going?

Mine's been good, but not what I expected. See, while last summer saw me stopping around many points in Central America (an experience that was so life-changing I've yet to give it the full blogging treatment), this summer has been different. I'm sticking to familiar ground, re-aquainting myself with where I grew up and the new city I call home. 

At first, I thought this was going to suck, big time. 

I mean, as I've mentioned before, it can be pretty despairing when all your friends are on fabulous Europe adventures and your biggest excursion is across town.

But, it's funny, because this summer hasn't sucked at all. It's actually been incredible. And even though it's been months since my passport's gotten stamped, I've still managed to fill my days with adventures.

It’s been all about ...being happy with where I’ve laid down roots.

It's been all about outdoor concerts, exploring new neighbourhoods, and, for the first time in a long time, being happy with where I've laid down roots.

This idea of seeing old sights with fresh eyes has been playing on my mind a lot lately. And, soon, I found the theme creeping into my kitchen. Craving home-y foods rather than exotic ones, I suddenly couldn't be satisfied without strawberry shortcake, the staple summertime dessert of the Maritimes (and of my childhood). 

Here, I've vegan-ized the dish that feels like summer-in-a-bowl, making it (a little) healthier than the original dairy-and-sugar laden varieties. And, in keeping with the home-y feel, I've added fresh peaches into the mix, something my mom often does. 

Also, in the theme of looking at old things with fresh eyes, there's a few ways you could customize this: Swap out the fruits for whatever's on hand (I'm thinking pineapple?!), add a drizzle of balsamic reduction, top it off with some vanilla soy ice cream... The options are endless, just like long summer nights.

PS: If this looks a little familiar, it's combining the coconut whip I've blogged about here and my grandma's biscuit recipe, which originally appeared on the blog in this post

Vegan Strawberry Shortcake

By Morgan Mullin | Serves 6 | 30 min or less 

You'll need:

- 1 pint of fresh strawberries

-2-3 large, ripe peaches

-2 tsp sugar

-1 can  pre-made coconut whip (Thank goodness that's in stores now!) OR 1 recipe homemade coconut whip

-1 recipe of Grandma Holmes' Biscuits


What you do:

-Make biscuits and coconut whip as directed.

-Wash, stem and quarter strawberries. Add them to a large bowl.

-Wash and slice peaches into the same bowl, toss with sugar (this sounds unhealthy but is vital to creating a delicious syrup from the fruits' juices).

-Slice biscuits, top with fruit mixture and whip.


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