| INDIAN PUDDING
1 cup cornmeal
2 1/2 to 3 cups apple juice
2 tablespoons raisins
pinch of sea salt
1/4 cup roasted, chopped walnuts
1/4 teaspoon lemon zest (grated lemon peel)
1 tablespoon pearl barley malt (or other sweetener)
Roast walnuts in oven or skillet and chop. Place cornmeal, salt, and raisins in a saucepan and gradually stir in apple juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, stirring occasionally until mixture thickens. Stir in pearl barley malt and nuts and lemon zest. Simmer a few minutes longer and serve warm. BACK TO TOP - BACK TO RECIPE MAIN MENU
SQUASH PUDDING
1 butternut squash (3-4 cups puréed)
3 tablespoons agar agar flakes
1 tablespoon barley malt
1 teaspoon tahini
1/8 teaspoon sea salt
1 tablespoon arrowroot powder
Boil squash for about 30 minutes or until done, peel, and puree in a handmill or food processor. Put back in saucepan on stove, add agar agar powder, barley malt, tahini, and sea salt. While simmering, mix arrowroot (or kuzu) in water and add to squash. Simmer 5 to 10 minutes more. Place in dessert bowls and let set. BACK TO TOP - BACK TO RECIPE MAIN MENU
APPLE SUPRISE
1 apple
teaspoon raisins
1/2 cup apple juice
1/2 cup water
1 tablespoon agar agar flakes
1/2 tablespoon tahini
1 teaspoon kuzu
pinch of sea salt
spring water
Peel and core apple and cut each half into 4 slices and each slice into thirds. Heat apple juice and water in a saucepan. Add agar flakes in this liquid and simmer until they dissolve. Add apples, raisins, tahini, and sea salt and cook over low flame 5 to 10 minutes until fruit is tender (but not mushy). Mix kuzu in a few teaspoons of cold water and add to the fruit, stirring gently until it becomes transparent. Serve warm or at room temperature. BACK TO TOP - BACK TO RECIPE MAIN MENU
APPLE CRISP
6 apples
1/3 cup pecans
1 cup rolled oats
sesame oil
pinch of sea salt
1/2 cup spring water
2 tablespoons arrowroot flour
1/2 cup rice syrup
1/4 cup barley malt
Peel, core, and slice apples. Roast pecans and rolled oats separately in skillet. Lightly sautee the sliced apples in sesame oil with a pinch of sea salt. Put in baking dish. Mix arrowroot flour in water and pour over ingredients. Mix rice syrup and barley malt with rolled oats and pecans. Sprinkle over apples. Bake 20 to 25 minutes in preheated 375-degree oven. Remove cover for last 5 minutes to make top crispier. BACK TO TOP - BACK TO RECIPE MAIN MENU
BAKED PEARS WITH KUZU-RAISIN SAUCE
3 Anjou pears (or 1/2 pear per person)
1/2 cup apple juice
1/2 cup spring water
2 tablespoons raisins
1 teaspoon kuzu
rice syrup
Cut and core pears and slice in half. Put in a baking dish with apple juice, water, and raisins. Bake 20 minutes. Pour excess liquid into a saucepan, mix kuzu in cold water, add, and simmer to thicken the remaining liquid. Add rice syrup to taste while simmering. Place 1/2 pear in bowl and pour thickened liquid on top. BACK TO TOP - BACK TO RECIPE MAIN MENU
STRAWBERRY KANTEN (VEGETARIAN JELLO)
1 cup strawberries, freshly sliced
2/3 cup apple juice per person
1/3 cup spring water per person
1/4 cup amasake
2 tablespoons agar agar flakes
1 teaspoon kuzu
Slice strawberries, add fluids and amasake, put in agar flakes, and simmer until the agar has dissolved. Then dissolve kuzu in a few spoonfuls of spring water and stir in fruit mixture until it thickens. Pour into molds or dessert bowls and let cool. For variety, use blueberries, peaches, apples, cantaloupe, or other seasonal fruit, singly or in combination. BACK TO TOP - BACK TO RECIPE MAIN MENU
SQUASH PIE WITH MILLET CRUST
Millet makes a firm chewy crust, a nice alternative for those who are avoid wheat.
3-4 cups buttercup squash
sea salt
1 tablespoon agar agar
spring water
1 tablespoon barley malt
CRUST:
1 cup millet
1 cup spring water
Boil the squash with a pinch of sea salt. Put in hand mill or food processor and puree. Add agar agar flakes dissolved in a little water and the barley malt. Cook, stir, and dissolve agar agar for 5 minutes. For the crust, cook the millet (1 cup washed grain to 3 cups water, simmer 30 minutes if boiling, or 20 minutes if pressure cooking, with 2.5 cups of water, with pinch of sea salt) and press it in a pie tin. Bake for 10 minutes, then add the squash filling, and bake for another 20 minutes. BACK TO TOP - BACK TO RECIPE MAIN MENU
PUMPKIN PIE
2 quarts pureed squash or pumpkin
1 tablespoon agar agar powder
2 tablespoons arrowroot
1 teaspoon sea salt
1 to 2 teaspoons cinnamon
1 cup barley malt
1/4 cup tahini
Make crust for 2 pies (see previous page, Millet Crust)
Cook squash in very little water and blend. Mix arrowroot, agar agar, and cinnamon in cool water and add to pureed squash. Combine ingredients, roll out dough, and form crust about 1/4- inch thick. Add filling to crust, top with walnuts, and bake at 300 degrees for 40 minutes. BACK TO TOP - BACK TO RECIPE MAIN MENU
LEMON TOFU CREAM PIE
This is recommended for occasional use only.
FILLING:
6 ounces lemon juice (about 6 lemons)
rind of l lemon
2 cups organic apple juice
2 cups rice syrup
1 teaspoon vanilla
4 ounces fresh soft tofu
pinch of sea salt
4 heaping tablespoons agar agar flakes
4 tablespoons arrowroot
TOFU CREAM:
1 1/2 cups of soft fresh tofu
1/4 cup tahini
1/4 cup rice syrup or barley malt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
pinch of sea salt
1/4 cup apple juice
Squeeze the juice from the lemons and strain the seeds out. Grate the rind on a fine grater. Put lemon juice, lemon rind, apple juice, rice syrup, vanilla, crumbled tofu, and sea salt into a blender and blend. Pour into a pan and add the agar flakes. Cook gently for five to ten minutes, making sure all the agar is dissolved. Then dissolve arrowroot in small amount of water and add to mixture to thicken. Pour into dessert dishes and let set until firm.
To make tofu creme, combine ingredients in blender and spread on top of lemon filling when it is firm. Slivered, toasted nuts may be added to garnish.
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HEAVENLY GINGERBREAD
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
2/3 cup rice syrup
1/3 cup rice syrup or barley malt
1/4 cup corn oil
water as needed
MALT SYRUP ICING:
1/2 cup barley malt or rice syrup
1/2 cup rice syrup
1 tablespoon tahini
1/4 teaspoon vanilla
1 teaspoon kuzu
chopped nuts (optional)
spring water
Pre-heat oven to 350 degrees and oil muffin tins or cake pans. Combine dry ingredients in mixing bowl and mix. Combine sweeteners, corn oil, and water and stir into dry ingredients. Pour into oiled muffin tins or cake pans and bake for 25 to 30 minutes (for muffins) or 35 to 40 minutes (for cake). Test by inserting knife tip into center of cake. If it is relatively clean when removed, then the cake is done. Or if you touch the top of the cake with a finger to make an indentation and it quickly springs back to its original shape, then it is done.
To make icing, mix sweeteners with tahini and vanilla and add gradually about a half cup of water until the icing reaches the desired thickness. Dissolve kuzu in cold water and add to mixture. Stir gently as the icing thickens. Add nuts at the last minute. Also, grated lemon peel or orange peel may be added for a distinctive flavor. BACK TO TOP - BACK TO RECIPE MAIN MENU
WALNUT-STRAWBERRY COOKIES
1/2 cup ground walnuts
1 cup ground rolled oats
1 cup whole wheat pastry flour
pinch of sea salt
2/3 cup brown rice syrup
2 tablespoons corn oil
5 ounce strawberry jam (sugar-free or naturally-sweetened)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
Grind walnuts by putting them between wax paper and rolling with a rolling pin. If they're not fine enough, then put them in a blender. Grind rolled oats the same way. Measure the cup after they are ground. Add walnuts, oats, flour, and sea salt together in a bowl.
In a separate bowl, mix the rice syrup, corn oil, strawberry jam, and extracts. Pour the liquid ingredients into the dry ingredients and mix until dry ingredients are moistened. Let cool for 30 minutes. Then on an oiled cookie sheet, drop a tablespoon of batter per cookie and bake in a 350-degree oven for 20 minutes. Makes 15 to 18 cookies that are about 3-inches in diameter. BACK TO TOP - BACK TO RECIPE MAIN MENU
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