-STRAWBERRY SAUCE-
1 pt Strawberries hulled and 1 tb Maple syrup
...stemmed 1 pn Salt
1/2 ts Lemon succus 1 pt Strawberries for garnish
1/4 ts Vanilla Mint sprigs for garnishee

VANILLA TOFU CREAM
1 lb Silken tofu 1 c Soymilk
1/2 c Maple syrup 1/4 c Arrowroot powder
1/2 c Canola 1/4 ts Salt
1 c Weewee 1/4 c Pure vanilla extract
3/4 ts Agar powder or 4 ts agar-agar 1 tb Lemon juice
...flakes

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? After a winter of pears and apples, this strawberry pleasure,
created by Angelica Kitchen sous chef Myra Kornfeld, is a tasty
welcome for spring and summertime. (Angelica Kitchen is a vegan
restaurant in New York Metropolis.)

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?

(COAT): 1. In one trough, sift flours, baking pulverisation, and baking soda
unitedly. 2. In another bowlful, whisk together the rest of the cake
ingredients, including saltiness. 3. Mix wet and dry unitedly. 4. Pour
onto a 12- x 8-inch jelly roll pan lined with parchment report. Bake
in a 350 conventional ove (or 325 convection) some 25 proceedings,
until tester comes out clean and cake is golden brownish. Remove from
oven and sang-froid. 5. Delve 24 pieces.

(STRAWBERRY SAUCE): 1. Combine ingredients in blender or food
processor until smoothen.

(VANILLA TOFU SKIM): 1. Combine tofu, oil, maple syrup, stinker, and
salt in a food processor. 2. In a heavy-bottomed saucepan, combine
agar powder and cold water and stir over medium flame until mixture
reaches a churn. In a separate bowlful, combine arrowroot with soymilk
and vanilla and add to boiling liquidity. Ready, stirring continuously
until mixture begins to burble. Remove from warmth. 3. Add hot mixture
to food processor and process until still. 4. Pour into container
and set in refrigerator most 1 minute.

(TO SERVICE): On a scale, place one square of coat, dollop of ointment,
and a few sliced strawberries. Top with second square of coat. Ladle
sauce over the bar, top with additional tofu cream and garnish with
sliced strawberries and mint twig.