I went to Edge of the Woods this afternoon to pick up a few veggies for the week, and as soon as I walked in, I saw lovely boxes of strawberries on display. Okay, so they weren’t local, but they looked awesome. But I was going to pass- until I saw that next to them, there were bags of shortcakes, labeled with a big vegan sticker. I was sold. Marketing at its finest, right? 🙂
I got home and sliced up the strawberries, and then I settled in to watch the latest episode of Top Chef. Somebody made something with strawberries and whipped cream, that happened to be topped with a basil-infused whipped cream. Well, I was already planning to top my shortcake with Soyatoo whipped cream, and I happen to have a couple of basil plants. Since I was using the type of Soyatoo in a can, I couldn’t properly “infuse” the whipped cream, but I did top it with some basil- and if you leave it long enough (like while trying to set up a shot), the basil really does infuse into the whipped cream. It’s really good and unique (I also sprinkled on a bit of lemon zest, per Top Chef). I highly recommend trying it that way!
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