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Sake Kasu Baked Cheesecake (Vegan, Gluten-free)

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I learnt about the magic of sake kasu during my trip to Japan earlier this year. It is the byproduct of sake filtration, and bears the same sweet wine-like taste and aroma as sake. It can be used in both sweet and savoury dishes, like in this recipe for Miso Soymilk Paitan Rawmen. Today I will feature it in a dessert – baked cheesecake.

As I have no experience with sake kasu desserts, I searched online for ideas and came across one by Peaceful Cuisine. I tried it two times and on the second round, I adapted it to my preferences. The changes I made were to substitute cane sugar with maple syrup, reduced the amount of sweetener and coconut oil, and added kudzu starch (an unprocessed starch-based thickener similar to corn starch) because the first time I made it, the cake was too liquid. I also changed the crust from an oat-based one to a coconut shortbread.

If you are looking for a change from the usual raw cashew cheesecake, this baked one will not disappoint. It is filled with the inexplicable aroma and fermented sweetness of sake balanced with tart lemon. With lesser nuts and oil, it is also much lighter on the digestion. Sake kasu may be a difficult ingredient to hunt down. You can try Japanese specialty stores or go direct to sake breweries. In Singapore, the online store Zairyo imports it from Japan. I bought mine from Japan as a souvenir and love using it now and then.

This recipe uses soy milk, which is naturally high in protein. When soy protein meets acidic lemon juice, it curdles to form tofu-like product that sets the cake, in combination with the other starches and almonds. For a soy-free version, you could replace the soy milk with full-fat coconut milk, but you would also have to add a protein agent such as protein powder to achieve the right consistency.


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Sake Kasu Baked Cheesecake (Vegan, Gluten Free)

Baked vegan gluten-free cheesecake filled with the inexplicable aroma and fermented sweetness of sake balanced with tart lemon. Try it for a change from the raw cashew cheesecake.

Course Dessert
Cuisine Japanese
Servings 6
Author Sabrina Chu

Ingredients

Coconut Shortbread Crust

  • 25 g (4 tbsp) coconut flour
  • 10 g (4 tsp) arrowroot flour
  • 27 g (2 tbsp + 2 tsp) coconut oil
  • 20 (4 tsp) maple syrup
  • 1/4 tsp vanilla extract
  • Pinch Himalayan salt

Sake Kasu Layer

  • 160 ml (2/3 cup) organic unsweetened soy milk (see notes for soy-free version)
  • 30 g (2 tbsp) full-fat coconut milk
  • 54 g (1/4 cup) sake kasu
  • 54 g (1/3 cup) cashews soaked for 4-6 hours
  • 27 g (1/4 cup) almond flour
  • 13 g (4 tsp) rice flour (blend white rice in a spice grinder and sift)
  • 13 g (4 tsp) kudzu starch
  • 48 g (3 tbsp) maple syrup
  • 24 g (1 1/2 tbsp) lemon juice & zest
  • 15 g (1 1/2 tbsp) coconut oil
  • Handful fresh blueberries (do not use too much or the cake will be watery)

Instructions

Blind Bake the Shortbread Crust

  1. Preheat the oven to 160°C (325°F). Line a 12x12 cm baking pan with parchment paper.

  2. In a mixing bowl, combine the coconut and arrowroot flours. In another bowl, whisk together the coconut oil, maple syrup, vanilla extract and salt until emulsified. Slowly pour in the wet mixture into the flour mixture and mix. The dough will be very wet at first, but will dry up as the coconut flour starts to absorb the oil. Wait for 1 minute, then knead the dough with your hands to form a dough ball. If too dry, add a splash more liquid sweetener or oil, 1 teaspoon at a time until it comes together. If it is too moist, add more coconut flour, same 1 teaspoon at a time. You want to get a soft buttery dough ball.

  3. Set aside at room temperature for 5 minutes to let the coconut flour absorb the liquid.

  4. Press the crust in the bottom of the pan and puncture the crust with a fork about 10-15 times. This prevents the crust from puffing up as it bakes.

  5. Bake for 25-30 minutes, or until the crust is lightly golden brown. Remove from oven and allow cool completely. Meanwhile, proceed with the sake kasu layer.

Prepare the Sake Kasu Layer

  1. In a blender, combine the soy milk, sake kasu, almond flour, and kudzu starch. Blend on high speed for 1 minute until a thick cream.

  2. Add the maple syrup, coconut oil, lemon juice and zest. Blend again on medium-high speed until well-combined and emulsified.

  3. The consistency of the final mixture is quite watery, but do not worry. Pour the mixture over the pre-baked pie crust. Drop a handful of blueberries on the surface. Do not add too many blueberries or it will cause the cheesecake to be watery.

  4. Bake at 160°C (325°F) for 60 minutes, or until cake is golden on top.

  5. Remove from oven and let cool completely in the refrigerator or freezer before slicing.

  6. Store the cake in the refrigerator for up to 5 days, or freezer for up to 2 weeks.

Recipe Notes

Adapted from Peaceful Cuisine.

Soy-free version: replace soy milk with full-fat coconut milk and add 12-15g (1/2 scoop) plant protein powder, preferably unflavoured or vanilla.

Update 2/11/19

I added soaked cashews which gave a firmer consistency.

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Thai Tea Pumpkin Pies (No-Bake, Vegan, Paleo)

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Away with boring cinnamon, nutmeg and cloves; give pumpkin pie a bubbly makeover with bubble milk tea! Unabashedly infused with malty Ceylon black tea, the astringent tannins rein in the sweetness of pumpkin puree and give balance. But what really makes this pumpkin pie special is a new method for pumpkin pie filling and pumpkin seed crust with a minimalist, zero-waste approach.

The Reduction Method for Pumpkin Pie Filling

This pumpkin pie filling is made with an unconventional reduction method that is minimalist (less ingredients) and less processed. Traditional pumpkin pie filling is a custard stabilised by heat-coagulated egg whites, and sometimes starches such as cornstarch, arrowroot or tapioca. The vegan recipes I have come across increase the amount of starch or employ other gelling agents such as agar. Raw vegan versions call for cashews and coconut oil. But why add when you can reduce? Pumpkin is a semi-starchy vegetable. By simmering it long enough with high fat coconut milk, excess water is removed and the starch molecules swell and gelatinise, eventually and effectively rendering it down to a powerfully potent pumpkin paste. The fat in coconut milk encourages setting of the pumpkin mixture when chilled; I do not think it will work with other non-dairy milks. You will want to reduce the pumpkin mixture until it nicely coats the back of a spatula, or about 45% by weight of the original mixture. I find the concentrated natural sweetness of pumpkin sufficient, but you can add maple syrup or sweetener of choice if desired.

This recipe for Thai Tea Pumpkin Pie is just one example of how you can flavour your pumpkin reduction. Another way is using pandan leaves instead of tea leaves, which will give you Pumpkin Pandan Kaya! The only limit is your imagination.

The reduction method to pumpkin pie filling. Less ingredients and more flavour.

A Zero-Waste Approach to Pumpkin Pie

The seeds from the pumpkin can be used to make the pie crust. To do this, you halve and bake the pumpkin cut-side down without removing the seeds first – effectively “steaming” the seeds in its shell. I find that if you remove the seeds and roast them separately exposed directly to heat, they burn and dry out easily, which makes the inner endosperm more difficult to extract from the seed coat. I went for a cacao brownie crust this time, but on hindsight I think a more neutral crust would let the Thai tea flavour stand out better.

For this particular recipe, the spent black tea leaves can be re-used into condiments, such as lei cha soup or fermented as Burmese laphet thoke (although both are traditionally made with green tea leaves).

Zero-waste approach. Use pumpkin seeds from your pumpkin in the pie crust; re-use spent tea leaves as a condiment.

Dietary notes on this recipe

Vegan (dairy-free and egg-free).
Paleo (grain-free, gluten-free).
Processed starch-free (no arrowroot, corn or tapioca starch).
Nut-free and low seeds (a small amount in the crust).
Refined sugar free. Sweetened with dates and coconut sugar in the crust and pumpkin in the filling.
Oil-free (contains cacao butter from cacao paste).
Contains caffeine. Use a herbal tea such as roasted dandelion chicory or pandan leaves for a caffeine-free version, but note that the taste will change accordingly.

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Thai Tea Pumpkin Pies (No-Bake, Vegan, Paleo)

Give pumpkin pie a bubbly makeover with bubble milk tea! Astringent tannins of bold, malty Ceylon black tea rein in the sweetness of pumpkin puree. But what really makes this pumpkin pie special is the reductionist, zero-waste approach for pumpkin pie filling and crust.

Course Dessert
Cuisine American, Thai
Keyword Pumpkin
Servings 6 mini
Author Sabrina Chu

Ingredients

Pumpkin Seed Brownie Crust

  • 50 g (1/3 cup) activated pumpkin seeds
  • 13 g (4 tsp) chia seeds
  • 60 g (4 no) pitted Medjool dates
  • 25 g (2 1/2 tbsp) cacao paste, melted
  • 12 g (1 1/2 tbsp) coconut sugar
  • 8 g (1/2 tbsp) coconut butter
  • 1 tsp cacao powder

Thai Tea Pumpkin Filling

  • 10 g (3 heaping tbsp) black tea leaves (Ceylon or Assam) (see Notes for flavour variations)
  • 250 g (1 cup) full-fat coconut milk (see Notes for homemade)
  • 454 g (1 lb) roasted pumpkin puree (see Notes)
  • 2 whole star anise

Garnish

  • 40 g (1/4 cup) fresh blueberries, halved

Instructions

For the Pumpkin Seed Brownie Crust

  1. In a food processor or blender, blend the pumpkin and chia seeds to a fine
    powder. Add in the remaining ingredients and pulse to combine. The
    mixture should stick together well.

  2. Press the mixture into 6 mini muffin moulds, then place them in the freezer to set.

For the Thai Tea Pumpkin Filling

  1. In a heavy-bottomed saucepan, heat the coconut milk to just below a simmer. Add the black tea leaves, cover, and allow to steep for at least 20 minutes as you want a strong brew.

  2. Drain the tea over a strainer, and use the back of a spoon to press out as much liquid as possible. You can save the spent tea leaves as use as condiments such as lei cha soup or laphet thoke.

  3. Return the tea to the saucepan and add the pumpkin puree and star anise. Simmer and reduce the mixture until it reaches a thick butter-like consistency that nicely coats the back of a spatula, or about 40%-50% of the original weight. Cool the mixture to room temperature, then transfer into an airtight container and place in the refrigerator to set and firm up.

Assembly

  1. Place Thai Tea Pumpkin Filling in a piping bag and pipe into prepared pie crusts. Garnish with blueberries just before serving.

  2. Store the pies in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days.

Recipe Notes

Roasted Pumpkin Puree
1 pumpkin, halved (buttercup, kabocha, red kuri or blue; avoid sugar pumpkins which tend to be watery, stringy and bland.)

Preheat the oven to 175°C (350°F). Place the pumpkin halves cut-side down, seeds included, on a lined baking tray. Roast for 45-60 minutes, or until collapsed and extremely tender when pierced with a knife. Cool until you can handle it comfortably. Separate the pumpkin seeds from the flesh. Place pumpkin flesh into a blender or food processor and blend on high speed until smooth and creamy. Remove endosperm from pumpkin seed coat. Spread the shelled pumpkin seeds on a dehydrator screen and dehydrate at 46°C (115°F) for 24 hours, or until fully dry and crispy.

Homemade Full-Fat Coconut Milk
Use 1:1 ratio of desiccated coconut and water.
96 g (1 cup) desiccated coconut
250 g (1 cup) filtered hot water

In a blender, combine the desiccated coconut and hot water. Let steep for 20 minutes; this helps to fully extract the coconut flavour. Blend on high speed for 2 minutes. Strain the mixture through a nut milk bag. You can return the coconut pulp to the blender and blend with another 1 cup water to yield a thinner second extract for drinking directly or use in smoothies, teas etc.

Flavour Variations

Pumpkin Pandan Kaya. Replace tea leaves with 6 pandan leaves, knotted; omit star anise.

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Adzuki Bean Brownies (Vegan, Grain-Free) + Red Bean Paste Japanese and Chinese style

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About Adzuki Beans

The adzuki bean, also known as the small red bean, originated in China and is a common feature in the cuisine of East Asian countries such as China, Japan and Korea. Although they are sometimes simply referred to as red beans, they should not be confused with kidney beans, which are twice the size and shaped like kidneys.

From a nutritional standpoint, the adzuki bean is credited as “the red pearl in grain” because it is a legume with a very high starch content. To put it in perspective, the adzuki bean is 58% carbohydrates and 20% protein; in comparison, the soybean is 30% carbohydrates and 36% protein. Since adzuki beans have a sweeter taste than most beans, they are often used in desserts as opposed to savoury dishes.

Macrobiotic cuisine considers adzuki beans to be the most warming (yang) of all beans – good for imparting strength and helping people to keep warm in cool weather. In Traditional Chinese Medicine philosophy, adzuki beans are said to support kidney, bladder and reproductive functions. In Ayurvedic philosophy, legumes including adzuki beans tend to have a sweet and astringent taste (rasa). Legumes, with the exception of mung beans, are not traditionally part of a yogic diet as they are considered rajasic; they stimulate the body, mind and senses. Nevertheless, legumes like adzuki beans can have a use in the diet, for example, to break up stagnant energy. Most legumes have a pungent post-digestive effect (vipaka).

How to Cook Adzuki Beans and Make Red Bean Paste

From a culinary standpoint, the adzuki bean is considered among the easiest to digest and they cook faster than most beans (approximately 1-1 1/2 hours). They do not require pre-soaking, although there is no harm in doing so. For creamy, evenly cooked beans, the trick is to cook them under a steady, gentle heat, and never a full boil. It is also important to throw off the first batch of cooking water to remove any mustiness and give a clean flavour at the end. You could also add a small piece of kombu to tenderise the beans and impart minerals. I have not tried this and so cannot conclude whether it affects the flavour of the cooked beans. So far I cooked the adzuki beans with the intention of using them in desserts, so I left out the kombu.

Red bean paste can be left chunky and textured, or pressed through a screen to get a smooth paste. Once the beans are cooked until tender, you add a sweetener (and optionally, oil), and reduce the mixture to a thick, glossy consistency.

Difference between Japanese and Chinese Red Bean Paste

Japanese red bean paste (anko) is made with adzuki beans and sugar only. It can be textured (tsubuan) or smooth (koshian). Chinese red bean paste is almost always smooth and contains additional oil.

How to use red bean paste

As mentioned earlier, adzuki beans are traditionally used in China, Japan and Korean cuisine, which I will elucidate below.

In Japanese cuisine, anko finds its way into pancakes (taiyaki, obanyaki, dorayaki), buns (anpan), soup with mochi (oshiruko / zenzai), all sorts of dumplings (dango, ohagi, daifuku, manju), icy desserts (kakigori, anmitsu), and glutinous jelly (mizu yokan). Apart from sweets, whole adzuki beans are often cooked together with kabocha pumpkin in a stew (nimono) flavoured with a tinge of soy sauce and sake.

Almost equivalent in nature, Chinese red bean paste finds its way into mooncakes, yeasted pancakes (min jiang kueh / apam balik), steamed buns (豆沙包; dou sha bao), red bean soup (红豆沙; hong dou sha), various dumplings (glutinous rice tang yuan, fried sesame donuts jian dui), icy desserts (chendol, ice kachang), and glutinous jelly (nian gao).

Tips on making adzuki bean brownies

I borrowed the idea of adzuki bean brownies from black bean brownies. I wanted to keep the recipe minimal and have a clean chocolate taste, so the only binder in this brownie is adzuki beans, and a bit of almond butter. The other ingredients you will need are straightforward – cacao powder, cacao butter (for the chocolate flavour), vanilla, salt and baking powder. Once you have prepared the red bean paste (you can make a large batch and store in the freezer), getting your brownie batter together is a one-bowl breeze.

A trick I learnt from making medu vada (urad dal donuts), and which be applied to making all baked bean-based products, is to whip the bean batter very vigorously to make it light and fluffy. Bean-based products can be very dense especially when made as a paste, so it definitely helps to incorporate as much air as you can into the batter, in addition to the help of baking powder.

I tested this recipe three times. The first is a non-baked brownie which turned out like frozen fudge or chocolate potong ice cream. The second time I baked a batter that was sweetened with coconut sugar. It came out almost like a classic brownie with a crackly top and caramelised sugar mixed with cacao. However it veered on being too crumbly. The third time I baked a batter that was sweetened with dates. It came out chewy and fudgey, almost way too fudgey, and I missed the crisp exterior of the former. Perhaps a balance would be achieved if using half each of the two types of sweeteners, but I have yet to try this out.

For more delicious brownie recipes, check out my:

Best Raw Vegan Brownies
Sweet Potato Fudge Brownies (Baked, Vegan)

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Red Bean Paste (Japanese & Chinese Style) + Adzuki Bean Brownies (Vegan, Grain-Free)

How to make adzuki "red bean" paste with the Japanese and Chinese methods. Japanese red bean paste (anko) is made with adzuki beans and sugar only, and can be textured (tsubuan) or smooth (koshian). Chinese red bean paste is almost always smooth and contains additional oil. The recipe below provides healthier options for the sweetener and oil.

How to make easy one-bowl adzuki bean brownies (vegan, grain-free, date-sweetened) with prepared red bean paste.

Course Dessert
Author Sabrina Chu

Ingredients

Japanese Style Red Bean Paste (Anko)

  • 200 g (1 cup) dried adzuki beans
  • 3.5 L filtered water (divided into 1.2 L + 1.5 L + 0.25x3)
  • 100-133 g (+/- 1 cup) coconut sugar OR
  • 266 g (+/- 25 no) pitted Medjool dates, blended to a paste

Chinese Style Red Bean Paste

  • 1 batch Japanese Style Red Bean Paste (Anko) (recipe above)
  • 70 g (7 tbsp) coconut oil

Adzuki Bean Brownies

  • 1/2 batch Chinese Style Red Bean Paste, smooth (recipe above; preferably date-sweetened - see Notes)
  • 48 g (3 tbsp) activated almond butter
  • 16 g (3 tbsp) cacao powder
  • 15 g (1 1/2 tbsp) cacao butter, melted
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp Himalayan salt
  • 1/2 tsp baking powder

Instructions

Japanese Style Red Bean Paste (Anko)

  1. Wash the beans and remove any stones and debris. Place the drained beans in a large pot with 1.2 L water and bring to a boil over medium heat. Reduce the heat to maintain a steady and gentle simmer. Cook the beans for 8 minutes, or until the water turns wine red. Drain the beans and discard the first batch of cooking liquid. This action is said to "remove astringency" (shibumi kiri).

  2. Rinse the pot and remove any scum that might be clinging onto the sides.

  3. Return the beans to the clean pot, add 1.5 L water, and bring to a boil over medium heat. Reduce the heat to maintain a steady and gentle simmer. Cook the beans for 30 minutes, or until the water barely covers the beans. Skim away any scum and loose skins occasionally.

  4. Add 0.25 L cold "surprise water" (bikkuri mizu) and continue to cook over medium heat for 15-20 minutes. Repeat this "surprise water" treatment about 3 times, or until the beans are tender and collapse when pinched between your fingers.

  5. For Tsubuan (textured anko). Add the sweetener of your choice (coconut sugar or date paste) and simmer for another 10-20 minutes. The final bean paste should be slightly chunky, look glossy, smell nutty and aromatic, and be thick enough to coat the back of a spatula. Towards the end of cooking, stir constantly to prevent scorching.

  6. For Koshian (smooth anko). After the last addition of "surprise water," press the beans through a fine-mesh sieve or nut milk bag into a bowl. It is easier to do it when it the beans are at the more watery stage. Discard the fibrous solids and return the bean paste to the pot. Add the sweetener of your choice (coconut sugar or date paste) and simmer for another 10-20 minutes. The final bean paste should be smooth and creamy, look glossy, smell nutty and aromatic, and be thick enough to coat the back of a spatula. Towards the end of cooking, stir constantly to prevent scorching.

  7. Remove the pot from the heat and set aside to cool.

  8. Transfer the cooled paste to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to one month.

Chinese Style Red Bean Paste

  1. Follow the same steps above, but add the coconut oil along with the sweetener and proceed with reducing to a paste.

Adzuki Bean Brownies

  1. Preheat the oven to 175°C (350°F) .

  2. In a large mixing bowl, combine all the ingredients except the baking powder.

  3. Using a hand whisk, whip the bean batter vigorously for 5 minutes like beating an egg. This helps to make the batter light and fluffy, a trick I learnt from making medu vada (urad dal donuts) and can be applied to making all baked bean-based products.

  4. Add the baking powder into the whipped batter and gently fold-in to combine. The final batter should be of a thick consistency; you should be able to hold it between your fingers, and it should maintain the shape you give it.

  5. Transfer the batter into a greased baking pan or mold. Use an angled spatula to spread the batter in an even layer, being sure to work it into the corners of the pan. Bake for 35-40 minutes, or until a knife inserted in the centre comes out mostly clean. Let the brownies cool completely before cutting into 9 squares for serving. Store the brownies in an airtight container in the freezer for up to 4 weeks.

Recipe Notes

How the choice of sweetener affects the brownie's texture
Dates give chewy, fudgy brownies, while coconut sugar (dry sugar) gives crispy, crackly brownies. Depending on what type of brownie person you are, use dates or sugar accordingly.

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Sweet Potato Fudge Brownies (Baked, Vegan)

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Remember how sweet potato brownies were all the rage five years ago, popularised by wellness figures such as Deliciously Ella? It is one of the healthy desserts that have withstood the test of time and for good reason. The humble and versatile sweet potato, a staple in many kitchens, can be pulled in both sweet and savoury directions. When pureed and added to a brownie batter, it holds moisture and is a plant-based hack to those fudgy, dense, rich brownies of your dreams.

The starchy network of sweet potato puree is held in place by flax/chia eggs, but to counter all that heaviness, lightened up with oat and almond flour. As there is much moistness in the batter, a dry sweetener is preferred, which is why I use a mix of dates and maple syrup. The dates make the brownies chewy too. For the source of chocolate in brownies, I like to use a mix of cacao powder and dark chocolate. Cacao powder gives a deep, dark flavour, while dark chocolate, which contains cacao butter, fuels the fudge factor. And to up the ante, I like folding in more chopped chocolate in the batter to create random bits of chocolate chunks in the brownie as it melts, cools and solidifies again. 

These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. Nevertheless if you are feeling extra decadent, enjoy warm sweet potato fudge brownies with a scoop of vanilla ice cream. 

For more delicious brownie recipes, check out my:

Best Raw Vegan Brownies

For more delicious Sweet Potato recipes, Check out my:

Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Sous Vide Tzimmes

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Sweet Potato Fudge Brownies (Baked, Vegan)

These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. When pureed and added to a brownie batter, sweet potato holds moisture and is a plant-based hack to fudgy, dense, rich brownies.

Course Dessert
Keyword brownies, chocolate
Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Servings 6 pieces
Author Sabrina Chu

Ingredients

Wet Ingredients

  • 120 g (1/2 cup) sweet potato puree (can sub beetroot, butternut, pumpkin puree)
  • 1 flax egg (5 g / 1 tbsp flaxseed powder + 2 1/2 tbsp water)
  • 60 g (1/4 cup) plant milk of choice
  • 32 g (2 tbsp) maple syrup (or sub 96 g date paste)
  • 30 g (1 oz) vegan dark chocolate, melted (70% cacao or more)
  • 15 g (1 1/2 tbsp) coconut oil
  • 1/2 tsp apple cider vinegar

Dry Ingredients

  • 50 g (1/2 cup) activated oat flour (see Notes for paleo version)
  • 50 g (1/2 cup) activated almond flour
  • 20 g (4 tbsp) cacao powder
  • 3/4 tsp baking soda

Fold-in

  • 15 g (2 tbsp) vegan dark chocolate or nuts of choice, chopped (optional)

Instructions

  1. Preheat the oven 175°C (350°F)

  2. First prepare the flax egg. In a bowl, mix the flaxseed powder with water and set aside for 10 minutes to gel.

  3. In a bowl, mix the flax egg with the remaining wet ingredients.

  4. In a separate bowl, combine the dry ingredients. Gently fold the wet ingredients into the dry mix. Stir until just combined. If you prefer some texture to your brownies, fold in the chopped dark chocolate or nuts.

  5. Transfer the batter into a greased brownie pan (9-inch) and spread it out evenly with a spatula. Place the pan in the oven and bake for 30-35 minutes. You can also bake in individual muffin molds for 15 minutes. Test for doneness by inserting a toothpick into the brownies; it should come out clean.

  6. Remove pan from oven and allow to cool to room temperature, then place in the refrigerator for a few hours or in the freezer for 1 hour before slicing. This helps to get nice clean edges. Best served warm with a scoop of your favourite ice cream.

  7. Store brownies in an airtight container in the refrigerator for up to 7 days.

Recipe Notes

Paleo / Grain-free option: replace oat flour with 15 g (2 tbsp) coconut flour, or use 65 g Bob's Red Mill Paleo Baking Flour (a mix of almond, arrowroot, coconut and tapioca flours).

Different root vegetables: I have made this with beetroot and pumpkin puree instead of sweet potato (equal weight) and it came out actually better, more bounce and less like a slab of chocolate.

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Dance of the Sugar Pumpkin Fairy

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Dance of the Sugar Pumpkin Fairy is the birth child of polymorphous christmastide precepts. Pumpkin pie meets panna cotta, powered by a potent punch of ginger that positively mirrors the phenomenal crescendo of Tchaikovsky’s Dance of the Sugar Plum Fairy – primitively as a playful prickle on the tongue, which then puffs up into profound perilous pungency that only ginger-lovers will take pleasure in and proclaim ‘Hallelujah!’  A precise prudent pinch of agar and kudzu powder stabilises the sweetened pumpkin-coconut milk pudding, The product is a panna cotta with the perfect precarious balance of wobble vs custard. A peculiar phenomenon! 

Without further ado on periphrastic alliterative chatter, I hereby present to you pumpkin panna cotta with apple cider reduction, otherwise christened Dance of the Sugar Pumpkin Fairy. This parsimonious holiday dessert is nut-free, oil-free, refined sugar-free, gluten-free and performs well at home parties to outdoor picnics, since it is stable at room temperature and does not require refrigeration. 

Have a pleasant and peaceful Christmas peppered with profuse pixie dust. May you have visions of sugar pumpkins dancing in your head!

Dance of the Sugar Pumpkin Fairy
Pumpkin pie meets panna cotta in this holiday dessert powered by a potent punch of ginger. This recipe is nut-free, oil-free, refined sugar-free and gluten-free.
Pumpkin Panna Cotta
  1. 500 g steamed pumpkin
  2. 160 g (2/3 cup) full-fat coconut milk (see Notes 1)
  3. 96 g (1/4 cup + 2 tbsp) coconut nectar
  4. 80 g (1/3 cup) ginger juice, freshly squeezed
  5. 1/4 tsp Himalayan salt
  6. 30 g (3 tbsp) kudzu powder, dissolved in equal quantity of filtered water to create a slurry (see Notes 2)
  7. 3.5 g (1/2 tbsp) agar powder
  8. Coconut oil, for greasing
Apple Cider Reduction
  1. 300 g (1 1/4 cup) apple cider or freshly-pressed apple juice
  2. 1 stick Ceylon cinnamon
  3. 1 tsp coconut sugar (optional)
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Pumpkin Panna Cotta
  1. Lightly grease individual ramekins with coconut oil.
  2. In a blender, combine all the ingredients. Blend on high speed until smooth and creamy. Transfer the mixture out into a saucepan and simmer for 3-4 minutes until the agar and kudzu powder is activated, stirring continuously throughout the process. Alternatively if your blender has a temperature setting, blend at 95-100°C for 5 minutes.
  3. Immediately pour the mixture into prepared ramekins. Place in the refrigerator for at least 4 hours to set. It can be stored up to 4 days in the refrigerator.
Apple Cider Reduction
  1. Place apple cider, cinnamon stick in a 1 quart sauce pan and place on low to medium heat for 30 minutes until reduced by a third. Discard the cinnamon stick.
Assembly
  1. Gently tap ramekins to unmold the panna cotta just before serving. To serve, place panna cotta on a plate and drizzle with apple cider reduction.
Notes
  1. To make full-fat coconut milk. blend 1 part (90 g / 1 cup) desiccated coconut with 1 part (240 g / 1 cup) filtered water and squeeze through a nut-milk bag.
  2. I am using Clearspring UK kudzu powder. You may substitute double the amount of arrowroot powder (60 g) for kudzu powder.
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Apple of my Macrobiotic Pie

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At this time of the year, apples are at their peak. This light and easy dessert takes a leaf from the book of macrobiotic cuisine and showcases a clean, pure and smooth essence of apples – a naturally sticky base of millet cooked in apple juice, a tart apple juice gel set with kudzu and kanten (also known as agar), a gingerbread spiced apple crumble accompanied with coconut aquafaba whip and black tahini. It is nut-free, oil-free, flour-free, no-bake and can be nut-free if you omit the crumble or use seeds in place of walnuts.

Although I am familiar with kanten / agar, it is my first time using kudzu. Agar alone produces a brittle gel, but when used in lower percentages (1-1.2%) and in combination with kudzu such as in this recipe, the result is smoother, tamer and has a more desirable texture as a multi-hydrocolloid gel. Below is a primer of kudzu root starch for those uninitiated. 

What is kudzu root starch? 

Kudzu (also known as kuzu; Pueraria lobata) is a fast-growing climbing vine of the pea family originating from China. The starchy roots are used to produce kudzu powder (kuzuko) that has been used in Asian countries since ancient times (at least 200 BC) as a food thickener and natural medicine to treat colds, headaches, diarrhea and strengthen the stomach. Kudzu is a popular ingredient in macrobiotic cuisine founded by George Ohsawa, and is believed to have yang qualities which can be used to counterbalance yin ingredients such as fruits and vegetables. Kudzu root is high in flavanoids, which is in part responsible for its medicinal properties including relieving smooth muscle contractions and cramping.

Applications and directions to use kudzu powder

Kudzu powder can be used as a thickening agent in a wide range of dishes from sauces, soups, puddings and jellies. The table below summarises the amount of kudzu powder required to produce different thickening or gelling consistencies (reproduced from The Book of Kudzu: A Culinary and Healing Guide).

Amount of Kudzu Powder for Different Food Preparations
Preparation Type Liquid Kudzu Powder
Clear soups 1 cup 1/2 teaspoon
Beverages 1 cup 1 teaspoon
Thin sauces 1 cup 2 teaspoons
Thick sauces 1 cup 1-2 tablespoons
Gels and glazes 1 cup 2 tablespoons
Tofu gels 1 cup 2 1/2 tablespoons
Kudzu Noodles 1 cup 4 tablespoons
Kudzu Mochi 1 cup 5 tablespoons

 

When you buy kudzu powder, it will be in small white chunks. Place the chunks on a piece of parchment paper, crush with the back of a spoon and sift the powder through a fine-mesh strainer before using. Dissolve the required amount of kudzu powder in a little cold filtered water, then add it to the other ingredients near the end of cooking time. Gently bring the mixture to a simmer and stir continuously for 1 to 2 minutes while the kudzu thickens and becomes translucent then transparent. In most situations, stir the mixture for another 1 minute before removing from heat. However, for firm gelled preparations, continue to stir the mixture for up to 10-15 minutes over low heat to develop a smooth, resilient texture. If using moulds to set, oil your moulds prior to pouring in the kudzu mixture to prevent sticking and for easy removal.

Acidic liquids such as lemon juice can inhibit gelling; use 10-15 percent more kudzu powder if your dish contains acidic liquids.

How does kudzu powder compare with other starch thickeners?

Kudzu is different from other thickening starches such as arrowroot, cornstarch and potato starch in the flavour and texture it imparts to food and its method of production.

Arrowroot and kudzu are fairly similar and are the healthier choices as starch thickeners. Both are made by a simple, natural process and once cooked, both have a clean subtle taste and produce clear and glossy results. The advantage of arrowroot is that it is not weakened by acid, is freeze-thaw stable and is much less expensive than kudzu despite its weaker gelling strength. The advantage of kudzu is that it is twice as strong as arrowroot in gelling, possesses alkalising and healing properties (more yang than arrowroot) and does not break down if overcooked or allowed to stand too long before serving. Kudzu gel remains stable for 2-3 days. Kudzu also provides the greatest translucency, smoothness and sparkle.

Cornstarch and potato starch are more highly refined and best avoided. The only advantage of cornstarch is that it has the unique ability to stand up to prolonged high heat and thus useful in dishes such as a baked pie.

The table below summarises how to substitute kudzu for various starches in recipes (reproduced from The Book of Kudzu: A Culinary and Healing Guide).

Kudzu Powder Substitutes
Kudzu Powder Starch
1 teaspoon kudzu powder 3 teaspoons flour
1 teaspoon kudzu powder 2 teaspoons arrowroot starch
1 teaspoon kudzu powder 2/3 teaspoon cornstarch

 

Apple of My Macrobiotic Pie
This light and easy dessert takes a leaf from the book of macrobiotic cuisine and showcases a clean, pure and smooth essence of apples - a naturally sticky base of millet cooked in apple juice, a tart apple juice gel set with kudzu and kanten (agar) and a gingerbread spiced apple crumble. Nut-free, oil-free, flour-free, no-bake and can be made nut-free.
Millet Crust
  1. 70 g (1/2 cup) millet
  2. 300 g (1 1/2 cups) apple juice
  3. Pinch Himalayan salt
  4. 16 g (1 tbsp) tahini
Apple Kudzu Kanten
  1. 480 g (2 cups) apple juice
  2. 40 g (1/6 cup) lemon juice
  3. 7 g (1 tbsp) agar powder
  4. 20 g (2 tbsp) kudzu powder, finely crushed
  5. 90 g (6 tbsp) coconut nectar
Gingerbread Spiced Apple Crumble
  1. 70 g (1/2 cup) activated almonds
  2. 50 g (1/2 cup) activated walnuts
  3. 16 g (1 tbsp) maple syrup
  4. 16 g (1 1/2 no) pitted dates
  5. 12 g (1 1/2 tbsp) coconut sugar
  6. 12 g (2 tbsp) oat flour
  7. 1 1/2 tsp gingerbread spice (DIY recipe below)
  8. 1 tsp coconut oil
  9. 1/2 tsp mesquite powder
  10. 1/4 tsp vanilla extract
  11. 1/4 tsp lemon juice
  12. 1 1/2 apples, peeled and small diced
Gingerbread Spice
  1. 3 tsp ginger powder
  2. 2 tsp cinnamon powder
  3. 1 tsp allspice powder
  4. 1 tsp nutmeg powder
  5. 1 tsp cloves powder
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For the Mlllet Crust
  1. Place millet, apple juice and salt in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook​ ​for​ ​20-30​ ​minutes​ ​or​ ​until​ ​millet​ ​is​ ​soft​ and sticky ​and​ ​there​ ​is​ ​no​ ​liquid​ ​remaining. Allow the cooked millet to cool until slightly warm, mix in the tahini, then press the ​mixture​ ​into​ ​an 8x8-inch mould. Place the mould in the refrigerator to allow the millet to set.
For the Apple Kudzu Kanten
  1. In a saucepan, add the ​apple​ ​juice​, ​lemon​ ​juice​ ​and agar powder ​and​ ​bring to a boil. Reduce the heat and simmer​ for 1-2 minutes until​ ​all​ ​agar​ ​dissolves​. Hydrate the ​kudzu​ ​powder ​by​ ​mixing​ it ​in​ ​a​ ​little​ ​cold​ ​​water​ ​first​ ​and​ ​then​ ​adding​ ​it​ ​to​ ​the heated​ ​apple​ ​juice​ ​and ​agar​ ​mixture. Continue stirring for ​a​ ​another 1-2 ​minutes to allow the kudzu to thicken. Remove saucepan from heat and stir in the​ coconut nectar. Allow the mixture to cool to hand-hot temperature (about 60°C), then pour​ ​the mixture​ ​over​ ​the​ ​millet​ ​base​. ​Return the mould ​to​ ​the​ ​refrigerator​ ​and allow to set for at least 2 hours or overnight for best results.
For the Gingerbread Spiced Apple Crumble
  1. In a food processor, pulse the almonds and walnuts separately into coarse crumbs. Return the crushed nuts and remaining ingredients except the apples into the food processor and pulse a few times until well-combined. Transfer the mixture into a large mixing bowl and fold in the chopped apples. Spread out the mixture onto dehydrator sheets and dehydrate at 47°C for 1 hour, or until apples are soft and have absorbed the spices.
Assembly
  1. Carefully​ ​unmould the cake and cut into serving sizes. ​Garnish with apple crumble and serve with ​coconut whip or tahini ​(optional).
Notes
  1. Recipe makes one 8x8-inch cake.
  2. To make it nut-free, replace almonds and walnuts with equal amount of your choice of seeds or desiccated coconut.
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Sticky Date Pudding with Sariba “Root Beer” Ice Cream

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The British love their steamed stodgy puddings and teas. What better than to pair a tea-infused ice cream with an all-time favourite of Sticky Date Pudding? Sariba (Indian Sarsaparilla, Hemidesmus indicus) has an aromatic and flavour profile reminiscent of Root Beer or Sarsi that we are familiar with – sweet licorice and aniseed-like with mentholic qualities. Traditionally, Sariba is used as an anti-Pitta cooling and blood-purifying herb and in herbal formulas such as medicated sakaras (syrups). I returned home from Greens Ayurveda with this herb souvenir and I’m glad to put it to delicious, unconventional use in this recipe. 

 

Sticky Date Pudding with Sariba "Root Beer" Ice Cream
Sticky Date Pudding (makes 10 muffin-size puddings)
  1. 120 g (1 1/4 cups) oat flour
  2. 120 g (1 cup) pecan flour
  3. 1/2 tsp cinnamon powder
  4. 80 g (1/2 cup) coconut sugar
  5. 200 g pitted dates, chopped
  6. 150 g (scant 2/3 cup) almond milk
  7. 40 g (1/4 cup) coconut oil
Sariba "Root Beer" Ice Cream
  1. 175 g (1 1⁄4 cup) raw cashews, soaked overnight
  2. 160 g (1 cup) coconut meat
  3. 240 g (1 cup) Sariba tea (decoct 50 g sariba root in 500 g water to 240 g decoction)
  4. 96 g ( 6 tbsp) maple syrup
  5. 1 tbsp vanilla extract
  6. 1⁄4 tsp Himalayan salt
  7. 10 g (1 tbsp) raw cacao butter, melted
  8. 40 g (1⁄4 cup) coconut oil, melted
Raw Caramel
  1. 80 ml (1/3 cup) date syrup or maple syrup
  2. 40 g (1/4 cup) coconut sugar
  3. 40 g (1/4 cup) coconut oil
  4. 64 g (1/4 cup) almond butter
  5. 45-60 g (3-4 tbsp) almond milk, as needed to thin to your desired consistency
  6. 1/8 tsp Himalayan salt
Garnish
  1. Cacao nibs or chopped nuts
  2. Fresh berries, sliced
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For the pudding
  1. Preheat the oven to 180°C. In a large mixing bowl, mix together the oat flour, ground pecans, cinnamon, coconut sugar and chopped dates. In another bowl, whisk together the almond milk and coconut oil until they come together into a homogenous mixture. Pour the wet ingredients into the dry and lightly fold until just combined. Divide the mixture into 10 muffin molds (about 72 g per mold). Bake for 25 minutes until the puddings turn golden and firm with a good bounce. Puddings are best served warm. If making in advance, warm up the puddings before serving.
For the ice cream
  1. Blend all ingredients, except for oils, until smooth. While the blender is still going on low, drizzle in oils and blend on low until emulsified. Process in ice cream maker according to manufacturer's directions. Alternatively without an ice-cream maker, you may use a no-churn method.
For the raw caramel
  1. In a blender, add the ingredients except almond milk and blend on high until smooth. Add almond milk until it reaches your desired consistency. Pass the mixture through a fine-mesh sieve or chinois for best texture. Store caramel sauce chilled in an airtight container. Warm up to liquefy before serving.
Assembly
  1. Place a sticky date pudding on a serving plate. Place a quenelle of Sariba ice cream on top of the pudding. Garnish with cacao nibs, nuts and berries. Transfer the warmed caramel into a small milk jug (or any container with a spout). Pour caramel sauce over pudding at tableside.
Notes
  1. The pudding mixture will be very dense and moist initially, but it will bake to good firm texture.
  2. You may substitute your favourite tea in place of Sariba e.g. black tea, earl grey. Use a concentrate brew to ensure the flavour comes through in the final ice cream, as coconut meat and oil in the ice cream has a strong flavour as well.
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Carrot Cake Your Way with Cashew Cream Cheese Frosting

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Every one recognises carrot cake as a spice cake but the agreement ends there. Extra additions such as raisins, pineapple, citrus, coconut and nuts can cause a stir and divide people into camps. I took an unbiased approach to decide the most popular version of carrot cake with two people as taste testers (my sister and I).

Raisins

Everything happens for a raisin – raisins belong to fruit cakes and celery sticks and should not foray into a carrot cake. The crumb should be the star of a carrot cake, and those little buggers are an unwelcome detraction. If you insist on using raisins (for example, as a natural sweetenner), at least blend them into a paste. Even then, both testers preferred the carrot cake without raisin paste. 

Pineapple, Citrus (Fruits)

To counter the warming spices of carrot cake, it does benefit from a zesty, uplifting agent such as pineapple or citrus. However this is a fine balancing act as ultimately it is a carrot cake and you do not want your additional fruit to overpower the carrots. So be light-handed.

Coconut

As long as the coconut is blended fine, it is acceptable. Like raisins, having long shreds of coconut in your mouth is like biting into pencil shavings. Carrot cake should boast enough texture from the shredded carrots. Because of this reason, I decided to use coconut flour to get the aroma of coconut without causing too much of a textural issue, and also it adds a healthy dose of fibre. 

Nuts

I tried two versions – one with walnuts and the other pecans. The pecan version had a heavy, woody and earthy flavour, while the walnut version had a more subtle taste and was more friendly to pair with frostings.

Ways to cook your carrot cake

I tried three methods with the same batter: raw (no-bake), dehydrated and steamed. The raw carrot cake was the least preferred – too much of a jaw work-out and too moist. The 24-hour dehydrated carrot cake was firmer and the carrots softened a bit, while still retaining a bit of fibrous chew. This is the best choice if you want to keep your cake raw. The 45-minute steamed carrot cake was the most firm and most cohesive; the carrots, flour, dates, and spices had all fused into one. It was both our favourite. 

Concluding remarks

With so many options, why not make it your carrot cake? Do you prefer a hint of refreshing citrus? A confident dash of mix spices? A cake accented with… eek– raisins? Maybe you let the season lead the way. A sprinkle of lemon zest and almonds can make a brighter, lighter version of this classic cake for spring. Or maybe you add fresh pineapple and coconut to bring a touch of the tropics to summer picnics. Gear your cake towards the holidays with pumpkin pie spice and pecans. The possibilities are endless! Start with the basic recipe below, and tweak it to your preference. Enjoy!

Carrot Cake Your Way with Cashew Cream Cheese Frosting
A basic recipe for plant-based whole foods carrot cake with different flavour options and cooking methods.
Carrot Cake
    Flax egg:
    1. 4 tsp flaxseed powder
    2. 60 g (1/4 cup) orange juice or pineapple juice
    Dry ingredients:
    1. 100 g (1 cup) walnuts or pecans
    2. 50 g (1/3 cup) almonds
    3. 28 g (1/4 cup) coconut flour
    4. 2 tsp pumpkin pie spice or a mix of cinnamon, ginger, allspice nutmeg and cloves powder
    Wet ingredients:
    1. 150 g (2 cups) carrot, finely grated
    2. 66 g (1/3 cup) pitted dates
    3. 33 g (1/5 cup) dried unsulphured apricot or dried pineapple
    4. 30 g (3 tbsp) coconut oil
    5. 1/2 tsp orange zest
    Cashew Cream Cheese Frosting
    1. 140 g (1 cup) raw cashews, soaked
    2. 64 g (1/4 cup) coconut nectar
    3. 60 g (1/4 cup) almond milk
    4. 40 g (1/6 cup) lemon juice
    5. 20 g (2 tbsp) Nutiva buttery coconut oil
    6. Pinch Himalayan Salt
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    If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
    Prepare the flax egg
    1. In a small bowl, whisk together the flaxseed powder with orange juice. Set aside for 10 minutes to allow the flax to gel.
    Prepare the dry ingredients
    1. In a food processor, grind the walnuts and almonds separately into flour. Do not over blend or it will turn into nut butter. In a large mixing bowl, combine the nut flours, coconut flour and spices.
    Prepare the wet ingredients
    1. In a food processor, pulse the grated carrots, dates, dried apricots, coconut oil and orange zest until just combine. Do not over blend as you will want to have some texture.
    Assembly
    1. Add the wet ingredients and flax egg into the bowl with the dry ingredients and mix together by hand until the ingredients are well and evenly distributed. Allow the batter to rest for 10 minutes to allow the coconut flour to hydrate. At this stage, you have three cooking options - raw / no-bake; dehydrate; steam.
    For the no-bake option (least structure, most fibrous)
    1. Press the batter into a cake or cupcake molds. Place in the freezer for at least 2 hours to allow to set. Unmold and frost.
    For the dehydrator option (develops an outer crust, carrots remain slightly fibrous)
    1. Press the batter into a cake or cupcake molds. Unmold and dehydrate at 47°C for 12-24 hours or until desired dryness. Proceed with frosting.
    For the steaming option (most firm yet moist)
    1. Press the batter into a cake or cupcake molds. Steam for 45-50 minutes or when a toothpick inserted in the centre comes out clean.
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