Image by veganheathen
A veganized recipe from Michael Smith (Chef at Home).
Strawberry and Mango Cobbler
2 cups fresh or frozen strawberries
2 cups fresh or frozen mango
1/2 cup cup flour
1/2 cup sugar
2 tbsp lemon juice
1 cup flour
1/2 cup cornmeal
2 tbsp sugar
Pinch of salt
1/2 tbsp baking powder
1/2 cup margarine, frozen (one stick of Earth Balance is 1/2 cup)
1/2 cup soy milk
Preheat your oven to 375°F. Place fruit into a large bowl and toss well with the flour, sugar and lemon juice. Put the fruit mixture into a baking dish. I used one of those square pyrex ones. It’s best if the fruit fills the dish but doesn’t rise above the edges. You don’t want to get hot bubbly fruit running over the edge of the dish as it cooks.
For the topping, stir together the flour, cornmeal, sugar, salt and baking powder. Grate in the frozen margarine and mix the dough together with either a wooden spoon or your fingers.
Pour in the soy milk and stir until mixture comes together and forms a rough dough. It’ll be a bit dry, but that’s what you want. Either use a spoon or your fingers and put the dough in pieces over the fruit, covering the entire top evenly.
Bake for 45 minutes.