Strawberry Kanten w/ Ginger and Mint


I N G R E D I E N T S / B A S E

  • 3 cups apple or pear juice
  • 1 cup water
  • 4 heaping tbsp. kanten (also called agar agar)
  • 2–3 cups of strawberries, sliced
  • 1 tbsp. grated fresh ginger
  • 2 tbsp. fresh mint leaves, coarsely chopped
  • Pinch of sea salt


I N G R E D I E N T S / T O F U – C R E A M

  • 8oz. silken tofu, steamed for 5 minutes
  • 2 tbsp. almond or other nut milk
  • 1½ tsp. almond or vanilla extract
  • ¼ cup maple syrup
  • ¼ tsp. sea salt


M E T H O D

Make the base: Simmer the apple juice, water and sea salt over medium low heat
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Stir in the agar agar, stirring continually until dissolved (it never seems to completely dissolve—just get close)
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Place the strawberries in a glass serving dish and pour the liquid kanten over the fruit
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Stir in the mint leaves and ginger and allow to cool to room temperature (Hint: stirring occasionally before it sets will keep the ginger from sinking to the bottom)
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Chill in refrigerator until firm.
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Make the tofu cream: Spin all the tofu cream ingredients in a food processor until smooth. Garnish with a dollop, serve and enjoy!
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Kanten can also be made using individual ramekin dishes

 

Sesame Ginger Couscous Cake

I N G R E D I E N T S / C A K E

  • 1 cup whole wheat couscous
  • 2 cups apple or pear juice
  • 1 cup spring water
  • 3–4 tbsp. toasted sesame seeds
  • Pinch of sea salt


I N G R E D I E N T S / T O P P I N G

  • 2 tbsp. kuzu root (or arrowroot), diluted in ¼ cup cold water
  • 1 cup apple or pear juice
  • 2 tbsp. grated ginger


An additional topping of fresh fruits, like raspberries, strawberries or blueberries, can add color and zest.


M E T H O D

Make the cake: Place the juice and water into a saucepan and bring to a boil on medium heat. Pour the couscous into the boiling water, add sea salt and stir to prevent clumping
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Reduce heat to low, cover, and place a flame spreader under the pot. Simmer for 15–20 minutes.
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Remove from the pot, stir in sesame seeds
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Press couscous into a square 8″ glass dish to cool
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Add the topping(s): For the sauce, heat the remaining cup of juice in a saucepan until simmering
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Add kuzu mixture to the heated juice, stirring to prevent clumping
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When thick, add the grated ginger and pour on top of the cooled couscous. Chill until firm.

 

Stewed Fruits


I N G R E D I E N T S

  • 2–3 crisp, tart apples, cored and cut in 6 to 8 slices
  • 2–3 Bosc pears, cored and cut in quarters
  • 2–3 Asian pears, cored and cut in 6 to 8 slices
  • Apple or pear juice (apple cider is especially good)
  • Rind of one orange (I cut it in a spiral, in one piece)
  • 1 cinnamon stick
  • 6–8 whole cloves
  • 1″ fresh ginger, sliced ¼” thick
  • 2 or 3 star anise
  • A pinch of grated nutmeg


M E T H O D

Place the apples, pears and an inch or so of fruit juices in an ovenproof serving dish that is also safe for the stovetop
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Add the remaining ingredients and simmer over medium low heat for a few minutes to thicken the sauce, being careful not to overcook the fruit
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Place under the broiler to caramelize, and serve.