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


Make the base: Simmer the apple juice, water and sea salt over medium low heat
Stir in the agar agar, stirring continually until dissolved (it never seems to completely dissolve—just get close)
Place the strawberries in a glass serving dish and pour the liquid kanten over the fruit
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)
Chill in refrigerator until firm.
Make the tofu cream: Spin all the tofu cream ingredients in a food processor until smooth. Garnish with a dollop, serve and enjoy!
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.


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

Reduce heat to low, cover, and place a flame spreader under the pot. Simmer for 15–20 minutes.

Remove from the pot, stir in sesame seeds

Press couscous into a square 8″ glass dish to cool

Add the topping(s): For the sauce, heat the remaining cup of juice in a saucepan until simmering

Add kuzu mixture to the heated juice, stirring to prevent clumping

When thick, add the grated ginger and pour on top of the cooled couscous. Chill until firm.


Stewed Fruits


  • 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


Place the apples, pears and an inch or so of fruit juices in an ovenproof serving dish that is also safe for the stovetop

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

Place under the broiler to caramelize, and serve.