Desserts:
Fruit Kanten
Use a variety of mixed berries (or what is available)
¼ cup strawberries sliced in thirds
¼ cup blueberries
¼ cup raspberries
3 cups apple juice (or other variety). Juice may be diluted if desired with water.
1-tablespoon agar-agar per cup of liquid
Pinch of salt
Bring juice to a boil with agar and sea salt. Place cut fruit in a Pyrex dish. When juice boils, lower flame and simmer 1-2 minutes. Pour liquid into dish covering the fruit. Kanten will firm up in about an hour, sooner if placed in refrigerator.
Creamy Glazed Pears
4-6 pears, rinsed and halved
1-cup pear juice
½ cup Eden Soy blend
1 Tablespoon kuzu, diluted in a little cold water
1 Tablespoon grain coffee, diluted in a little cold water
1 Tablespoon tahini
1-teaspoon vanilla
2 Tablespoons brown rice syrup
½ cup roasted hazelnuts, chopped (optional)
Pinch of sea salt
Place the juice, Eden Soy blend, pears, vanilla, rice syrup and sea salt in a pot and bring to a boil on a medium flame. Simmer covered for 15 min. Remove the pears and place in a dish. Add the diluted kuzu to the juice and stir until the mixture thickens. Add the diluted grain coffee and tahini and mix through. Pour topping over the pears and serve garnished with chopped hazelnuts.