vegan

Lemon Tart on an Almond Cookie Crust

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This tart is made using amasake, which is sweet rice fermented into an extra sweet drink, is used in place of the sugar for the crust. This natural sweetness, combined with the apple juice in the filling, is all you need to satisfy your sweet tooth! The agar-agar is a sea vegetable that replaces traditional gelatin in the filling. Agar-agar is cooling and stimulates healthy digestion. The kuzu helps to tone the intestines and regulate body temperature. Not only is this healthier dessert delicious, it also serves to keep you cool and satisfied in the summer heat.

For the Crust:

  • 1 cup organic spelt or whole-wheat pastry flour
  • 1/2 tsp. non-aluminum baking powder
  • Pinch of sea salt
  • 1/4 cup organic hi-oleic safflower oil
  • 1/4 cup organic amasake
  • 1/2 tsp. organic almond extract

Preheat the oven to 350F.
Sift together the dry ingredients in a large bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until combined, forming a dough. Press into the bottom and up the sides of a tart pan.
Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool.

For the Filling:

  • 2 cups organic apple juice
  • Pinch of sea salt
  • 1 Tbsp. agar-agar flakes
  • 1 Tbsp. organic kuzu, dissolved in 2 Tbsp. spring or filtered water
  • 1/4 cup fresh organic lemon juice, or more to taste
  • 1/2 tsp. fresh organic lemon zest
  • Fresh organic mint leaves for garnish
  • Fresh organic berries for garnish

Place the juice in a saucepan and add the salt. Sprinkle the agar-agar flakes on top and let stand for 5 to 10 minutes.
Slowly bring to a boil, stirring frequently once warmed. Boil, stirring frequently, for 5 to 10 minutes, or until the agar-agar flakes have dissolved.
Reduce the heat to low and simmer for 1 to 2 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping.
Raise the heat to medium and stir until thick and clear. Remove from the heat. Add the lemon juice and zest, stirring well. Let cool slightly, about 10 to 15 minutes.
Pour into the prepared crust. Refrigerate for about 1 hour to set.
Garnish with the mint leaves and the berries.

Makes 8 to 10 servings

Borscht Soup w/ Herbed Tofu Sour Cream

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As we all know, Borscht comes to us from Russia and Poland. Beets are high in potassium, and those green leafy tops contain more iron than spinach itself. Beets are especially great in the summer! The acidity & sweetness of the OJ in this recipe helps to make this soup a tad sweet, and super creamy. As for the sour cream, the fresh herbs help to cut the bland taste of the tofu.

Vegan Borscht

  • 4 cups filtered water
  • 4 cups beets, peeled & diced
  • 1 big tomato
  • 2 carrots, peeled & diced
  • 1 med red pepper, seeded & diced
  • 1 bay leaf
  • 1 big red onion, diced
  • 4 green onions, or scallions
  • 2 cloves garlic, minced
  • 1/2 cup parsley, chopped
  • 1/3 cup fresh squeezed OJ (save some zest for garnish!)
  • Sea salt & pepper to taste

*In large pot, combine water, beets, tomato, carrots, and bell pepper, and bay leaf. Bring to boil, and allow to simmer for 30 min.

Meanwhile, Heat 1 Tab. of olive oil in saute pan over medium heat. Add in onion, scallions, and garlic. Saute till onions are translucent. Gently stir in parsley once heat is turned off.

Remove bay leaf from broth mixture. Then combine sauteed vegetables with broth mixture. If using a food processor, you may need to puree in batches, but if you have a small hand held blender, use it! I haven’t tried to puree this in my blender, but if you’ve got a vitamix, it should work!

After you’ve pureed the mixture, stir in the OJ, sea salt, and pepper.

For the Tofu Sour Cream:

  • 2 tea. agar-agar powder
  • 4 Tab. fresh lime juice
  • 2 Tab. fresh lemon juice
  • 16 oz. tofu, firm
  • 1/2 cup cold pressed olive oil
  • 2 Tab. of each: chives, cilantro, basil
  • 2 tea. sea salt
  • 1/2 tea. garlic, minced
  • 1/2 tea. blk. pepper

***In a small stainless steel bowl, dissolve agar in fresh lemon & lime juice.  Blanch tofu for 5 minutes, drain and cool for 20 minutes.  Blend all ingredients and till smooth. If mixture is still warm, transfer to bowl and let sit in refrigerator till chilled.  Dollop Sour cream to top the Borscht, along with some orange zest and minced chives.