Vegetarian Recipes Tested from Kara's Kitchen

Shortcake with Berries

Soy Buttermilk:
1 cup soy milk
lemon juice (pour slowly until milk curds)
mix ingredients together

For Biscuits:
2 cups bread flour
1 Tablespoon baking powder
½ teaspoon sea salt
2 Tablespoons fructose
5 Tablespoons cold soy butter
1 cup homemade buttermilk (see instructions above)

For Filling:
12 oz. Raspberry (about 3 cups)
6 oz Blackberries (about 1 ½ cups )
2 Tablespoons fructose

For Cream:
½ Block tofu
1 Tablespoon fructose
Vegetable oil
1 Tablespoon vanilla


Biscuits: Put oven rack in middle position and preheat oven to 375 degrees.

Wisk together flour, baking powder, salt, and sugar in a large bowl. Mix in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms. Drop dough in 6 mounds about 2 inches apart on an un-oiled large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.


Filling: While biscuits bake, gently mash half of berries with 2 tablespoons fructose in a bowl, then stir in remaining berries.


Cream: Blend tofu in blender until smooth, add fructose and vanilla. Slowly pour in oil until smooth and creamy. Chill

Assemble: Open biscuits in half with hands or cut (make sure if cutting they are cold and not hot) Place berry mixture on bottom half and top with soy cream and top biscuit. We enjoy this dish with homemade soy ice cream in place of cream.