You can make a raspberry powder in a similar way to making the beet powder: dehydrate and then grind. In this case, I skipped the juicing step, and just loaded the berries into my dehydrator. You could do this similarly with strawberries, but just cut them into slices first.
Once you have the powder, you can use it to impart raspberry flavour to all kinds of things: brownies were the first thing that sprang to mind, but I also wanted to see if could make a Vegan Raspberry Meringues using aquafaba. And to make it extra pretty, I wanted to try making it a swirl. Turns out, it works great, and how pretty are these?
I get it. I remember being a teenager growing up in a tiny town in Newfoundland where we had zero Starbucks, and loving going to the Mainland where our first stop was always… Starbucks. Seems a lot less exotic now, and of course fast food isn’t really my jam. When we travel to the States, I’m all about stocking up at Trader Joe’s, and finding all the vegan donut shops.
Travelling with my teenager, though… well, I’m a pretty indulgent mom. When we were recently in Seattle for spring break, we went to a few places at his request; specifically Red Lobster and The Cheesecake Factory. The Cheesecake Factory has a massive menu, so vegetarian options were there, but Red Lobster? Less so.
Having said that, it was our first time, and we were there for the experience. Much like The Olive Garden (they are actually owned by the same parent company), dinner at Red Lobster is an all-inclusive event. Your entree comes with soup or salad, and instead of breadsticks (like the Olive Garden), it comes with biscuits. Fluffy, warm, heavenly biscuits.
So, of course, once I had them, I made it my mission to veganize them. Turns out, it wasn’t that challenging to do.