Tofu Strudel (Gibanica)
1
lb. Seasoned tofu (drained)Filo
dough (whole wheat)
1
onion chopped (sautéed)
2-3 Tbs. of sesame oil
3
leaves of Swiss chard chopped
¼
c. corn (cooked and chopped in a
blender)
1
tsp. of umeboshi paste1 moist lint free dish cloth
1
tsp. of shoyu soya souse
1
tsp. miso (light)
1
tsp. tahini sesame
Crumble
tofu and add next 4 ingredients. Mix next 4 ingredients
and add to tofu. Set a side. On the moist cloth put
one layer of filo dough
and brush oil on it. Put second and third layer on
top and brush w/ oil again. Add lightly tofu mix everywhere
then add fourth layer and put tofu mix in one row
next to your body plus some more spreading to the
rest of the layer. Now fold the roll as you pull the
cloth. Put in the lightly oiled pan. Brush some oil
on top and bake at 350 for 30 min.
Apricot Couscous
Cake
1
½ c couscous
2
c apple juice or water
½
c raisins
pinch of
sea salt
Place
apple juice in a pot. Add raisins, sea salt and bring
to boil. Cover and reduce flame to medium-low. Simmer
about 10 to 15 minutes. Wash couscous and add to raisins.
Cover and simmer for 2 minutes. (The heat in the pot
will cause the couscous to cook thoroughly.) Remove
and place couscous in a glass or ceramic cake dish
or better yet in a spring pan. Press couscous down
firmly with a rice paddle before adding topping.
TOPPING
1
½ c dried apricots
pinch of
sea salt
1½
c water
2
tsp. kuzu diluted in water
1
lemon slice
½
c kabucha squash (optional)
¼
c onion minced (optional)
Place
dried apricots in a pressure cooker with sea salt
and water. Cover and ring to pressure. Cook for about
15-20 minutes. Bring pressure down and remove cover.
Puree apricots with its own juice, and put them back
in cooker. Dilute kuzu. Place cooker on a low flame and add diluted kuzu, stirring constantly to prevent lumping. Simmer for 2-3
minutes until apricot mixture becomes thick. Remove
and cool slightly.
Spread
apricot mixture evenly to cover couscous cake. Decorate
the cake and garnish with a lemon slice. Allow cake
to sit for about 1 hour before slicing.
Apple Crisp
Several
drops of vegetable oil
4
to 5 apples cored, cut in quarters, then in thin slices
1-cup
oat flakes
2
to 3 tsp. oil
2
to 3 handfuls almonds, chopped
2
to 3 Tbsp. Pastry flour
1
tsp. mirin
2
to 3 Tbsp. rice syrup
Brush
2 round cake pans with oil. Lay apple pieces in pan
in circle arrangements, overlapping pieces slightly.
Mix
oat flakes, oil, almonds, flour, mirin, rice syrup
and enough water to make a paste like consistency.
Cover apples with mixture. Cover pans and bake at
350 F for 15 to 20 minutes. Uncover and bake another
20 minutes or until golden.
Apple Peach Compote
2
Fuji or
Gala apples shredded
1 pinch of sea salt
¾
c., water
2 Peaches pealed and
sliced
1
Tbsp., lemon rind, grated
2
Tbsp., lemon juice
4
Tbsp., brown rice syrup
½
c., cold water
4
Tbsp., Arrowroot powder
Place
in a pot 2 shredded apples, ¾ c., water and sea salt
to boil. Simmer covered on low for about 8 to 10 minutes.
Add slices of peaches, lemon rind, and lemon juice
to simmer for 5 more minutes. Then add the rice syrup
and mix. Dissolve arrowroot powder in ½ c., water
and pour all in apple - peach mix. Cook on low for
2 - 3 minutes. Let it slightly cool and pour in dessert
dish. Garnish if you wish w/ seasons contrast color
fruit or mint leaves. Enjoy it ½ hour after dinner.
Apple Kanten and Pudding
Bottom
Layer
1
c. clear Apple juice
Dash of sea salt
1-
Tbs. agar-agar sea vegetable
Put
apple juice and salt to boil and simmer for 5 min.
Mix agar-agar w/ ¼ c. of water and add to apple juice.
Cook all for another 5 min. and mix constantly. When
done put in a decorative container to cool for about
1 to 2 hours.
Top
Layer
½ c. water
2
apples shredded
2 Tbs. kuzu
½
c. kabbucha squash shredded
Dash of sea salt
2
tsp. pumpkin seeds toasted
2 tsp. rice syrup
Put
all but Kuzu to slowly simmer
for 15 min. Add rice syrup. Dissolve kuzu
in 1/3 c. of water and add to apple mixture making
sure to mix constantly for 3 to 5 min. Spread over
the cool kanten. Decorate to your liking.
