Desserts

Mango Cream

Prep Time: 10 minutes
Cooking Time: 5 minutes
Yield: 4-6 servings

Ingredients:
1 1/2 pounds of mangoes
1 lime
1 1/2 cups of soy or rice milk
2 tablespoons of arrowroot powder
1 tablespoon of honey or maple syrup

Directions:
1. Peel the ripe mangoes and slice the flesh off the stone, reserving some slices for decoration.
2. Purée the remaining mango in a blender and pass through mesh strainer.
3. Heat the milk near to boiling over med-low heat. Meanwhile, mix the arrowroot with a little water in a bowl.
4. Remove the milk from heat and add arrowroot mixture, stirring until the mixture thickens. Leave to cool.
5. Combine mango purée, arrowroot custard and sweetener. Spoon into individual bowls and chill.
6. Serve garnished with slices of fresh mango and a slice of lime.

Brown Rice and Raisin Pudding

Prep Time: 10 minutes
Cooking Time: 70 minutes
Yield: 6 servings

Ingredients:
2 cups cooked brown rice
1 1/2 cups firm tofu
2/3 cup raisins
1 cup rice milk or soymilk
1/3 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon kuzu, dissolved in 2 tablespoons water
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 375 degrees.
2. Purée milk substitute, tofu, maple syrup, spices, dissolved kuzu, and vanilla in a food processor.
3. Pour the purée into an oiled 1 1/2 quart baking dish; mix in brown rice and raisins; bake for 1 hour.
4. Remove the pudding from the oven, sprinkle with more cinnamon and bake 10 minutes longer.
5. Serve the pudding warm or at room temperature. Rice pudding becomes firmer as it cools.

Variations:
Use dried cranberries instead of raisins.
Add a cup of sunflower seeds or pumpkin seeds when you are adding the dried fruit.
For individual cups, bake for 70 minutes, remove from oven and immediately scoop into serving cups, then sprinkle with a dash of cinnamon. Allow to cool, or serve warm.
Recipes

Date Pudding

Prep Time: 10 minutes
Cooking Time: 40 minutes
Yield: 4-6 servings

Ingredients:
6 eggs, separated
1/2 pound pitted dates
1/2 cup bread crumbs
1 teaspoon baking powder
1/2 cup date sugar (optional)

Directions:
1. Preheat oven to 325 degrees.
2. Beat egg yolks.
3. Add date sugar, beat.
4. Add dates, crumbs, baking powder and mix.
5. Beat egg whites in a separate bowl until stiff.
6. Fold into the first mixture.
7. Bake in a 9x9 inch pan for 40 minutes.

Coconut Date Cookies

Prep Time: 5 minutes
Cooking Time: 20 minutes
Yield: 15-25 cookies

Ingredients:
6-7 dried pitted dates
1 cup rolled oats
2 cups whole-wheat flour
1/2 cup shredded coconut
1/2 cup maple syrup
1/2 tablespoon cinnamon
1/4 tablespoon nutmeg
1/2 cup olive oil

Directions:
1. Soak dates in 1 cup of water for 30 minutes.
2. Preheat oven to 375 degrees.
3. Put all ingredients including dates in the soaking water in a blender. Blend into dough.
4. Form little balls and smash them into cookies. Place them on a lightly oiled cookie sheet and bake for 10 minutes.
5. Turn them over and bake for 10 more minutes.

Mochi

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4-6 servings

Ingredients:
1 block mochi

Directions:
1. Cut mochi into 2-inch cubes.
2. Place in a lightly oiled skillet.
3. Cover and heat over a low flame until the pieces are puffed and expanded, about 10 minutes.
4. Eat warm.

Variations:
Try eating with fruit spread, whipped cream, a bit of honey or fresh fruit.

Note:
Mochi is widely used in Japan. It is made from sweet rice, cooked for a long time with a lot of water, until the rice becomes sticky. It is then pounded into a flat rice cake to be reheated and consumed. It is very sweet and has great healing advantages. Good for breastfeeding, for anemia, for overcoming general fatigue and for weight gain. It is found next to the refrigerated tofu and tempeh in your natural food market.


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