Recently Luscious made the acquaintance of a very sweet, dedicated personal fitness trainer. This nice lady extended an invitation to a potluck.  Yum, we love potlucks! “It’s vegan,” she explained. Uh, wait a sec… “All plant-based, no dairy. Also…. no oils or added sweetener of any kind.”

Just as Anne-Charlotte was starting to ask “So it’s a potluck for people who hate food?” Jennifer quickly said “We’d love to come. We’ll bring dessert.”  Oh, we will??  Luscious then spent the next 43 hours frantically trying to come up with something that followed the goddamn rules and didn’t suck. At one point, a certain member of the team almost threw in the towel: “Screw it, let’s just bring a case of Schlitz, it’s vegan.” But Luscious wasn’t about the let those damn vegans get the best of them, and created a spectacular cobbler.

Don’t get us wrong, we love fruits and veggies, we just love them even more with butter.  We also love a challenge, with or without butter.  And what was the best dish at the potluck?? Was it it the quinoa salad? Or those other two quinoa salads? Or the quinoa and zucchini bake with spelt sauce? Hell, no, everybody wanted some….

Strawberry Cobbler with Sweet Potato Biscuit Crust

1 lb very ripe strawberries, sliced. We really encourage organic strawberries, which taste like strawberries, as opposed to conventional strawberries which taste like bug spray.
1 tbsp cornstarch
1 tbsp  molasses. Okay, look, we’re not counting this as a sweetener, it’s high in iron and vitatmins and stuff.  So there.

1 sweet potato
1 tsp vanilla
1 ½ cup all purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
dash of cinnamon
1 ripe banana, sliced
¼ cup vanilla almond milk

Pre-heat oven to 350º.

Toss strawberries gently with the molasses, then sprinkle with cornstarch and toss again. Set aside.

Bake or microwave your sweet potato until soft. Scoop out 1 cup of the pulp, mash thoroughly with the vanilla.  Whisk together the flour, baking powder, baking soda, and salt.  Mix the banana slices into the flour with a pastry cutter or fork until a shaggy dough forms. Then mix into the sweet potato mixture. Gather into a ball and knead against the sides of the mixing bowl a few times.  The dough should resemble biscuit dough in texture.

Spread strawberries  in the bottom of a 7 x 11 or 9 x9 casserole dish. Roll out dough 1/4 thick, cut with biscuit cutter or cookie cutter.  Place biscuits on top of strawberries, and bake for 30 minutes at 350, until biscuit tops have browned and fruit is bubbly. Brush tops with vanilla almond milk, cover with aluminum foil and bake for 5 more minutes.  Serve warm or at room temperature.  So good you won’t even miss the vanilla ice cream you can’t have with it.