Mango Pineapple Agar-agar Light Lemon Pudding Parfait Ninja Turtle Agar-agar Peach Pudding Mango Pudding Eggplant Salad Squash Pie Apricot Creme Tart Coffee Flavored Pudding

Serving Size : 6 Preparation Time : 0:0 Categories : Vegetarian Desserts

Amount Measure Ingredient 4 tb Agar flakes 2 Cup Apple juice 1½ Cup Syrup, rice, brown ¼ Cup Syrup, maple ¼ ts Sea Salt 4 tb Kuzu or arrowroot powder ½ Cup Water 2 ts Vanilla extract 1½ ts Lemon rind ¾ Cup Lemon juice ¼ Cup Coconut, shredded, unsweet 6   Strawberries, fresh-sliced

Preparation Method: In a 1-qt saucepan, mix first 6 ingredients together. Bring to a boil and cook, stirring frequently, over medium heat until agar has dissolved, about 5 to 10 minutes. In a separate bowl, mix together kuzu, water and vanilla. Add to juice mixture . Cook until kuzu clears and liquid has thickened slightly. Remove from heat, and stir in lemon rind and juice. Pour into parfait or other glasses. Let cool until set, about one hour. Garnish with coconut and strawberry slices. Serve a room temperature or chill in freezer for 15 to 2 minutes. For serving : 308 cal, 10g prot, 75 mg sod, 66g crb, 1g fat, 0mg chol, 83mg calcium.

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Serving Size : 6 Preparation Time : 0:0 Categories : Vegetarian Desserts

Amount Measure Ingredient 3 Cup Juice, peach or apple-peach 1 Cup Peaches, dried 2 sl Ginger root, fresh 1 tb Agar flakes 5 tb Arrowroot or kuzu powder 1½ ts Vanilla extract 6 tb Jam, peach or other pure fruit ¼ cup Coconut, toasted

Preparation Method: In a 2-quart saucepan, heat 2 cups juice, peaches. ginger root and agar. Bring to a boil, stirring frequently, cover and let simmer until peaches are plump, about 5 to 7 minutes. Remove and discard ginger root. Place half of mixture into blender, not filling container up more than half-way. Place a cloth over blender lid to protect your hand from hot liquid. Blend mixture thoroughly and pour into a bowl. Blend remaining mixture. In a separate container dissolve arrowroot in remaining one cup of juice. Return puree to saucepan and bring to a slow boil. Stir in vanilla. Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until mixture turns clear. Cook an additional 30 seconds. Remove from heat, and pour into a 2 uart shallow pan or individual parfait glasses. Allow to cool to room temperature for one hour or set in freezer for 15 to 20 minutes. Top with jam and garnish with coconut. Serve. Per serving : 230 cal, 2g prot, 26mg sod, 54g carb, 2g fat, 9mg chol, 148mg calcium.

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Categories : Salads, Oriental, vegetables Yield : 4 servings

Amount Measure Ingredient 4   Long Chinese eggplants - cut lengthwise - into quaretrs 2 oz Agar-agar strips (optional) or substitute Shredded Lettuce 1 tb Toasted sesame seeds - for garnish HUNAN VINAIGRETTE 1 ts Grated ginger 2   Garlic cloves; finely minced 2   Green onions; finely minced 1 tb Coriander leaves, minced 2 tb Soy sauce 1 tb White vinegar 1 ts Chinese hot chili oil or to taste ¼ tb Sesame oil 1/3 ts Salt

Preparation Method: Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a ½-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning . Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds.

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