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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

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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 12 pieces
Author Sabrina Chu

Ingredients

Wet Ingredients

  • 25 g (2 1/2 tbsp) flax or chia seed powder
  • 112 g (7 1/2 tbsp) filtered water
  • 240 g (1 cup) cooked orange-flesh sweet potato
  • 90 g (6 no) pitted dates
  • 60 g (2 oz) vegan dark chocolate, melted (preferably 70% or more)
  • 15 g (1 1/2 tbsp) coconut oil

Dry Ingredients

  • 50 g (1/2 cup) activated oat flour
  • 50 g (1/2 cup) activated almond flour
  • 20 g (4 tbsp) cacao powder
  • 1 tsp baking powder

Fold-in

  • 15 g (2 tbsp) vegan dark chocolate

Instructions

  1. Preheat the oven 175°C (350°F)

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

  3. In a blender, add all the wet ingredients and the flax or chia seed gel. Blend on high speed until smooth.

  4. In a bowl, combine the dry ingredients. Gently pour the wet ingredients from the blender 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.

  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

Grain/nut-free option: use 4 tablespoons coconut flour in place of oat flour and almond flour.

Different root vegetables: I have made this with beetroot 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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Ultra Unctuous Urad Dal Hummus + Dosha Variations

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Before I discovered this cheat method for hummus, I would labour away in the kitchen peeling the skins off regular chickpeas just to get silky smooth hummus. Using split lentils, which have their outer layer removed, is a gamechanger. Firstly it saves a whole lot of time as split lentils cook much faster and is already skinless. Secondly split lentils is much gentler on the digestive system as most of the notorious anti-nutrients such as mineral-binding phytic acids are concentrated in the outer layer of the bean, which is removed during the hulling process. Thirdly, hummus made with split lentils is super smooth without compromising on the taste. I have made hummus with different types of split lentils – moong dal, masoor dal and urad dal – and all come out with great texture. Below I have given a basic hummus recipe, and in the Notes section you can find some ideas to suit your dosha (constitution).

Do you have any game-changing kitchen tricks to share?

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Ultra Unctuous Urad Dal Hummus

Game-changing silky smooth hummus made with dal (split lentils). Saves time, effort and easy on the digestion. See Recipe Notes for additional ideas to tweak your hummus to your dosha (constitution).

Course Side Dish
Cuisine Indian, Middle Eastern
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Author Sabrina Chu

Ingredients

  • 75 g (6 tbsp) split urad dal, soaked for 1 h or longer (or other split dals e.g. moong dal, masoor dal)
  • Pinch turmeric powder
  • 240 g (1 cup) filtered water (to cook the dal)
  • 48 g (3 tbsp) tahini
  • 48 g (3 tbsp) lemon juice
  • 2 cloves garlic, grated on a microplane (allow the grated garlic to sit for 10 mins for health benefits and if you like a strong garlic flavour)
  • 1/4 tsp cumin powder
  • 1/4 tsp Himalayan salt
  • 80-120 g (1/3-1/2 cup) filtered water (adjust amount as needed to desired consistency)
  • 22 g (2 tbsp + 1 tsp) extra virgin olive oil

Instructions

  1. Soak the dal in enough water to cover by 5 cm (2 inches) for at least 1 hour.

  2. Drain and rinse the soaked dal. Transfer the dal to a saucepan. Add a pinch of turmeric powder and water. Bring to a boil for 5 minutes and remove any foam that appears on top. Reduce to a simmer, cover and cook the dal for 20-25 minutes or until tender and all the water is absorbed.

  3. Allow the cooked dal to cool slightly. You should have about 200 grams of cooked dal; transfer this to a blender, along with the tahini, lemon juice, grated garlic, cumin, salt and water. Start with less water first; you can add more water later if it is too thick. Blend the mixture on high speed until smooth and creamy. With the motor running on low speed, drizzle in the olive oil until the mixture is emulsified. Taste and adjust seasonings as necessary.

  4. Once you are satisfied with the hummus taste and consistency, transfer out to an airtight container. Store refrigerated for 4-5 days.

  5. Serving suggestions for hummus: in salad bowls, as a dip or as a sauce for zoodles.

Recipe Notes

Dosha-Specific Ingredient and Flavour Variations:

  • For Vata: Curried Sweet Potato Urad Dal Hummus
    - Use urad dal
    - Use 1/2 tsp curry powder instead of cumin powder
    - Add in one small (120 g / 4 oz) cooked sweet potato
  • For Pitta: Cooling Beetroot & Fennel Moong Dal Hummus
    - Use split moong dal instead of urad dal
    - Use fennel seed powder instead of cumin powder
    - Use beetroot juice instead of water and add 2-3 small cooked beetroot
  • For Kapha: Bitter Fenugreek & Masoor Dal Hummus
    - Use split masoor dal instead of urad dal
    - Use 1/8 tsp fenugreek powder instead of cumin powder
    - Add in a handful of fenugreek leaves (or any bitter greens if unavailable)
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Sous Vide Tzimmes with Citrus Poached Prunes

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“Tzimmes,” an Yiddish term for “a big fuss” or “uproar,” is a traditional Ashkenazi Jewish holiday stew that earned its name from the many ingredients, tedious preparation work and long cooking time. A casserole type dish, it comprises of various root vegetables, dried fruits and sometimes meat in a spiced citrus syrup.  In Jewish circles, it has been said that you can make a big fuss about almost anything, but you can’t make a real tzimmes without carrots. Congenial and colourful, carrots are the common denominator in recipes. Other non-paramount inclusions are sweet potatoes, dried apricots, prunes and honey.

In my usual fashion of precise cooking, I decided to try out sous vide tzimmes. Will it be worth the effort and time to set up the immersion circulator? Sturdy root vegetables like carrots are the natural choice for sous vide. Plant cell walls are made up of three types of structural molecules with different physical properties: cellulose, hemicellulose, and pectin. Cellulose does not break down readily in cooking, but the other two do. Pectin and hemicellulose in and between adjacent cells start to degrade between 85°C (185°F) and 92°C (198°F). So in this range, a carrot softens from snappy to bendy, yielding a tender texture and simultaneously retaining all its flavourful juices within the vacuum-sealed bag. On the other hand, starches in vegetables gelatinise at lower temperature, between 60°C-70°C (140°F-158°F), the exact temperature dependent is the specific starch. Cooking times for vegetables are usually 60 minutes, depending on hardness and size of the cut. To test for doneness, remove the bag from the water bath and give a light squeeze. In this experiment, I kept it simple and sous vide the carrot with olive oil, salt and a sprig of rosemary.

Image Source: Chef Steps

To complete the tzimme dish, I had to add back the dried fruit, citrus and spices component. This was done by poaching or stewing the dried fruits until plump and juicy with the poaching liquid. The remaining liquid was then reduced and thickened slightly with kudzu starch to make a glaze.

My conclusion is that if you would like to make a tzimmes out of tzimmes, go the sous vide route and you will be rewarded with carroty carrots; otherwise, throw everything in the dutch casserole, but expect more confounded flavours.

Sous Vide Tzimmes with Citrus Poached Prunes
Serves 4
Sturdy root vegetables like carrots are the natural choice for sous vide. This cooking method results in intense-flavoured al-dente roots. It is then layered with prunes plumped up with citrus and spice for the ultimate tzimmes. Go sous vide if you would like to "make a tzimmes" out of tzimmes.
Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Sous Vide Roots
  1. 227 g (1/2 lb) carrots, or a mixture of root vegetables
  2. 1 tsp cold-pressed olive oil
  3. Pinch Himalayan salt
  4. Sprig rosemary
Citrus-poached prunes
  1. 160 g (2/3 cup) orange juice, from 2 oranges
  2. 80 g (1/3 cup) filtered water
  3. 60 g (1/4 cup) lemon juice, from 1 lemon
  4. 3 strips orange peel
  5. 1 strip lemon peel
  6. 35 g (1/4 cup) coconut sugar
  7. 1 cm (1/2-inch) ginger, sliced
  8. 1/2 tsp cinnamon chips
  9. 250 g prunes, or a mixture of dried fruit
  10. 1 tbsp kudzu starch, for the glaze
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Sous Vide Roots
  1. Preheat the sous vide water bath to 85°C (185°F). Start with the hot water from the kettle to save time.
  2. Peel the carrots and dice to 1.3 cm (1/2-inch) chunks. Toss with olive oil and salt. Transfer carrots to a sous vide bag and vacuum seal.
  3. Place the bag in the water bath and cook for 1 hour.
  4. After 1 hour, remove the bag and set aside until required for assembly.
Citrus Poached Prunes
  1. Combine everything in a medium saucepan and bring to the boil. Turn down the heat and simmer for 20 minutes until the prunes are plump and tender, then remove from heat. Strain the remaining liquid and return the liquid to the saucepan. Stir the kudzu in a little water to form a slurry. Add to the poaching liquid and continue to simmer until it forms the consistency of a thick glaze.
Assembly
  1. Remove carrots from the sous vide bag and toss gently with the prunes. Drizzle the glaze over. Serve warm.
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Monk Wensi’s Tofu Thread-fin Soup

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This tofu thread fin soup is my take on shark fin soup, considered a Chinese delicacy that is served during festive banquets and Chinese New Year. For the uninitiated, shark fin consists mainly of soft collagen and has a chewy, gelatinous texture without much discernible taste of its own. The soup’s flavour comes from the stock and seasonings like vinegar. I wanted to develop a vegan shark fin soup with shark fin melon, but there was a drought of such melons in all markets. Serendipitously, I stumbled across an intriguing recipe called “Monk Wensi’s Tofu Thread Soup” in the cookbook Land of Fish and Rice: Recipes from the Culinary Heart of China (2016) by Fuchsia Dunlop. It involves cutting silken tofu into 1 mm filaments and swirling them in starch-thickened broth, along with lily flower, wood ear fungus and spring onions. The historical origins of this soup traces back to 18th century Yangzhou, China, where a Buddhist monk called Wensi served this dish in the Manchu Han Imperial Feast laid for the Qianlong emperor. Modern versions of Wensi tofu can be found in some upscale Chinese restaurants, and even more elaborate cuts to create tofu flowers have create a storm in the culinary world.

In my version, I used kombu shiitake stock as the base and kudzu starch to thicken. Kudzu is less processed than corn starch that is usually used to thicken Chinese soups. You can read more of the properties and benefits of kudzu in this post. Instead of wood ear fungus, I decided to repurpose the rehydrated kombu along with the shiitake mushroom by creating a ceviche – cutting them finely and marinating them in tamari, toasted sesame oil and brown rice vinegar and use them as a garnish with a salty-sour punch. Moreover, the kombu provides enough mineral salts so that added salt is not needed. If you like, season with tamari for more “salty” flavour. When properly prepared, this soup nourishes you with sustained energy, leaving one calm yet alert.

The video below shows the method of cutting the silken tofu into threads. It’s definitely harder than it looks! When I first attempted it slowly, the tofu kept sticking to the sides of the cleaver and broke when I tried to slide it off. As I practiced, I realised the trick is to just keep going with the motion and everything will fall into place. Always have your fingers in the claw grip position for safety reasons! Do not be disappointed if your tofu threads fail to match up to Yangzhou standards; the soup will be a pleasure to eat anyway and half the fun of making this dish is the cutting of the tofu.

If you are up for a challenge, you can even cut the tofu into a flower, like in the video below. The tofu hydrangea was made famous by a restaurant called Chili Party in Fountain Valley, CA. Apparently the chef makes 60 cuts horizontally and vertically on the block of tofu, turning it into a flower with 3,600 filaments.

Monk Wensi's Tofu Thread-fin Soup
Serves 4
A soup to showcase your knife skills and impress your guests. Delicate threads of silken tofu and colourful poached and marinated vegetables floating in seasoned dashi ankake, it's appearance not unlike shark fin soup. A great cruelty-free alternative for Chinese New Year.
Prep Time
8 hr
Cook Time
10 min
Prep Time
8 hr
Cook Time
10 min
Kombu Shiitake Dashi
  1. 16-20 square inches kombu
  2. 1 dried shiitake mushroom
  3. 1 L filtered water
Shiitake & Kombu Ceviche
  1. 1 rehydrated shiitake, reserved from dashi preparation, finely sliced
  2. 1 rehydrated kombu, reserved from dashi preparation, finely sliced
  3. 1 tsp tamari
  4. 1 tsp brown rice or Chinkiang vinegar
  5. 1/8 tsp toasted sesame oil
For the Soup
  1. 1 L kombu shiitake dashi (recipe above)
  2. 80 g (1 small) carrot, finely sliced
  3. 300 g (1 block) silken tofu, finely sliced
  4. 40 g (4 tbsp) kudzu starch mixed with 120 g (1/2 cup) filtered water
  5. White pepper and tamari, to taste
Shichimi Togarashi
  1. 1 tbsp gochugaru or Korean chili flakes
  2. 2 tsp ground tangerine peel
  3. 2 tsp white sesame seeds, lightly toasted
  4. 2 tsp black sesame seeds, lightly toasted
  5. 1 tsp hemp seeds
  6. 1 tsp whole Sichuan peppercorns, freshly ground
  7. 1 tsp aonori or flaked nori
  8. 1/2 tsp ground ginger
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Kombu Shiitake Dashi
  1. Place the kombu and mushroom in a pot with the water. Soak for at least 2 hours, or refrigerate for up to 1 day, to allow the flavour-enhancing glutamates in the kombu and mushroom to infuse the stock gradually with their essence. Bring almost to a boil, and then just as bubbles appear, remove and reserve the kombu. Simmer with mushrooms inside for 5 minutes. Strain and reserve the mushroom.
Shiitake & Kombu Ceviche
  1. Combine the tamari, brown rice vinegar and sesame oil in a small bowl and whisk together to create a dressing. Add in the finely sliced shiitake and kombu and gently fold together to coat the mushrooms with the dressing. Cover and chill in the fridge for at least 2 hours.
For the Soup
  1. Finely julienne the carrot and set aside.
  2. Turn the tofu out onto a chopping board. Hold a Chinese cleaver or broad cutting knife perpendicular to the board and trim off and discard the sloping end of the block, so you have a clean perpendicular edge. Working slowly and steadily with an up-and-down chopping motion, cut the tofu into the thinnest slices you can - ideally about 1 mm thick. When you have sliced about a third of the block, nudge the slices so they fall on their sides in overlapping layers. Cut them into the thinnest possible strips. Use the side of your cleaver to gently scoop up the tofu silvers and place them into a bowl of cold water. Repeat with the rest of the block.
  3. Bring the dashi to boil in a seasoned wok or large saucepan. Once boiling, add in the julienned carrots and reduce the heat to simmer for 3 minutes until the carrots are tender. Drain the tofu in a sieve and gently transfer them to the stock. Stir gently and taste and adjust the seasoning with white pepper and tamari as necessary.
  4. Give the kudzu starch slurry a good stir and slowly pour into the soup, stirring gently as the liquid thickens: it's best to do this by nudging the soup with the back of a ladle so you don't break up the tofu. When the liquid has a heavy, lazy consistency that holds the tofu threads easily, transfer to serving bowls. Garnish with the shiitake and kombu ceviche and sprinkle shichimi togarashi. Serve with brown rice or Chinkiang vinegar on the side.
Notes
  1. For a fuss-free or safe option, you can use tofu shirataki noodles or rehydrated yuba.
  2. For a challenge, you can cut the tofu as a hydrangea. This is popularised by restaurant Chili Party in Fountain Valley, CA. See link for video.
  3. For soy-free alternatives, substitute the tofu with mung bean noodles, sweet potato noodles, shredded sharkfin melon, shredded mountain yam, finely sliced konnyaku (Japanese yam cake) and/or bamboo shoots.
  4. The kombu provides enough mineral salts so that added salt is not needed. Season with tamari for more "salty" flavour. This when properly prepared, can have an extraordinary effect on one's energy, leaving one calm yet alert.
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Adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China (2016), Fuchsia Dunlop
Adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China (2016), Fuchsia Dunlop
Straits Road Kitchen http://straitsroadkitchen.com/
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Everyday Buckwheat Seed Bread

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I had never understood the appeal of avocado toast, until I tried VegBred, a whole foods plant-based spiced sweet potato bread made in the UK. Since it already embodied such wholesome ingredients, it was satisfyingly sufficient on its own, but elevated to a treat when unabashedly smeared with smashed ripe avocado. This was a lesson in the importance of a seemingly simple staple – the bread, which until now, was never a staple in my life. Since then, I’ve been on a relentless quest for a homemade recipe for an all-inclusive allergy-friendly wholesome bread, versatile for everyday fare and able to accommodate toppings spanning the savoury to sweet spectrum. 

So I consulted recipes from my cookbook collection and online, attempted four rounds of trial and error and compared the results to various versions already on the market. The initial outcomes were dreadful – bread that bordered on bread pudding from the overuse of psyllium husk. I reduced the amount of psyllium husk and folded in whole soaked buckwheat groats and seeds instead of blending everything to a paste. The result was a more interesting texture, and was also less dense with a more open crumb despite the non-use of leavening agents such as yeast, baking powder or baking soda. Finally I re-tested the approved recipe twice to ensure consistency, and yes, the results are consistent and delish. From the multiple rounds of recipe testing, you can only imagine how many dinners of avocado toast I have demolished over the past weeks! But I’m not complaining because not only is it super nutritious with plant-based protein, healthy fats and dietary fibre from the different seeds and nuts, it is also easy to make and stores well in the freezer and gives you a nutrient-packed meal in minutes. Now I can understand why My New Roots calls it the Life Changing Loaf of Bread.

So here is my offshoot – the Everyday Buckwheat Seed Bread. I also like to call it the Emergency Bread because it is my reliable meal helpline during busy times, like now when knee-deep in the flurry of holiday activities.

More often than not, I top the bread with a generous spread of tahini and smashed ripe avocado (sometimes thinly sliced radishes and cucumbers) and call it a meal. However, it is equally delectable with almond butter, bananas and berries. Are you team savoury or team sweet? If you try it, I love to hear how it goes!

Meal goals achieved, in an instant!

Everyday Buckwheat Seed Bread
Serves 12
Nutrient-dense plant-based gluten-free everyday bread made from buckwheat, various seeds and psyllium husk. I like to call it the Emergency Bread because it is my reliable meal helpline during busy times. It's versatile with savoury and sweet toppings and helps you achieve meal goals in an instant!
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 150 g (3/4 cup + 2 tbsp) buckwheat groats, soaked overnight
  2. 75 g (1/2 cup) activated sunflower seeds, divided into 60 g + 15 g
  3. 75 g (1/2 cup) activated pumpkin seeds, divided into 60 g + 15 g
  4. 72 g (1/2 cup) activated almonds (see Notes 1)
  5. 72 g (1/2 cup) flax seeds
  6. 20 g (2 tbsp) chia seeds
  7. 20 g (2 tbsp) psyllium husk powder
  8. 20 g (1 tbsp) coconut nectar
  9. 10 g (1 tbsp) coconut oil
  10. 360 g (1 1/2 cups) filtered water
Optional Flavourings for ‘Rye’ Flavour
  1. 1 tbsp instant espresso powder
  2. 1 tbsp raw cacao powder
  3. 1 tbsp caraway seeds
  4. 1 tbsp fennel seeds
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Instructions
  1. In a food processor, place 60 g of the sunflower seeds, 60 g of the pumpkin seeds, almonds, flax seeds, chia seeds and psyllium husk powder. If you like a ‘rye’ flavour, add in the optional flavourings. Grind the mixture to a fine flour.
  2. In a mixing bowl, combine the coconut nectar, coconut oil and filtered water. Slowly pour in the wet ingredients into the flour mixture while the food processor is running on low speed. Process until well-combined and a thick, sticky dough forms.
  3. Drain and rinse the soaked buckwheat groats. Add the soaked buckwheat, reserved 15 g each of sunflower seeds pumpkin seeds to the food processor. Pulse a few times just to incorporate, but be careful not to over-blend as we want to retain some texture to the dough.
  4. Oil a 23 x 13 cm (9 x 5 inch) loaf pan. Transfer the mixture out into the prepared pan and allow the batter to rest for at least 2 hours or overnight in the refrigerator.
  5. Preheat the oven to 175°C (350°F). Cover the loaf pan with aluminium foil and bake for 60-75 minutes.
  6. Remove the loaf pan from the oven and invert on a wire rack. Allow the bread to cool completely for about 2 hours, then slice into individual servings. Store bread in an airtight container in the refrigerator for up to 5 days, or in the freezer for 1 month.
Notes
  1. To make the bread nut-free, you may substitute almonds with any seeds (sunflower, pumpkin or hemp seeds).
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1

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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1

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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Straits Road Kitchen http://straitsroadkitchen.com/
1

Tomato Rasam and DIY Rasam Podi

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Rasam is something taken very seriously in South Indian kitchens. It is derived from the word ‘rasa’ that means juice or extract. The other names for rasam include ‘chaaru’ in Telugu and ‘saaru’ in Kannada. Here too, the word saaru is derived from the word ‘saar’ which means essence. Rasam, at its soul, is the distillated essence of tangy tamarind, tomatoes and a potpourri of roasted spices, enriched light-handedly with creamy lentil puree.

You could say rasam is the South Indian apertif. Having a a thin consistency, it is served before the meal in a small ‘kulhad’ or stainless steel glass. The magical power of rasam is that its tang not only tingles the taste buds and whets the appetite, but the spices also quietly protects the human body from various health issues. Coriander, cumin and asafoetida are carminatives and benefit digestion, while black pepper and turmeric are anti-inflammatories. Tamarind, the base for all the varieties, adds iron to the diet, all the more important for vegetarians and vegans.

Although the fiery orange tomato rasam is the most basic and soothing of all rasam, there is no limit to the variations, such as pineapple rasam, lemon rasam and raw mango rasam. The rule is to stick to sour, astringent ingredients as therein lies the soul and purpose of rasam – a tangy, digestive-boosting soup.

Rasam is best served with plain rice, flavored pulao or doughy chapati for soaking up all the tangy spiced goodness. Rasam podi can be used in variety of ways besides making rasam, such as in hummus or sprinkling onto your next avocado toast.

Rasam Podi
A fiery masala of red chiles, curry leaves and roasted spices. Use it in rasam (saaru), or just about anything when in need to stimulate your appetite or boost digestion.
Ingredients
  1. 72 g (1 cup) coriander seeds
  2. 12 g (2 tbsp) cumin seeds
  3. 20 g (2 tbsp) black mustard seeds
  4. 20 g (1 1/2 tbsp) fenugreek seeds
  5. 1 tsp ghee
  6. 18 g (2 tbsp) whole black peppercorns
  7. 2 (3-inch) cinnamon sticks
  8. 3/4 cup fresh curry leaves, loosely packed
  9. 40 dried red chiles or 60 dried Byadgi chiles, stems removed and seeded
  10. 1/4 tsp asafoetida
  11. 1 tsp turmeric powder
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Instructions
  1. Over medium-low heat, roast the coriander seeds, cumin seeds, black mustard seeds and fenugreek separately. Transfer each batch to a plate to cool.
  2. Add 1/2 teaspoon of ghee to the pan. When melted, add the black peppercorns and cinnamon sticks and stir and fry until they are fragrant and sputter. Transfer to the plate to cool.
  3. Add another 1/4 teaspoon ghee to the pan. When melted, add the curry leaves. Roast the leaves, stirring, until they have dried completely and start to curl up. Transfer the leaves to the plate to cool.
  4. Add the remaining 1/4 teaspoon of ghee to the pan. When melted, add the dried red chiles. Stir and fry them until they warm up and become fragrant. Turn off the heat.
  5. Add the rest of the roasted ingredients to the pan and mix. Allow all the spices to cool, then grind to a fine powder in a spice grinder. Mix in the asafetida and turmeric powder. Store in an airtight container for up to 3 months at room temperature, and longer in the refrigerator.
Notes
  1. This recipe yields 2 cups of Rasam Podi. All powdered spices lose their potency if they are stocked for a long period of time. You can make half or quarter of the recipe if you do not use Rasam Podi frequently or cooking for home use.
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Adapted from Vibrant India (2017), Chitra Agrawal
Adapted from Vibrant India (2017), Chitra Agrawal
Straits Road Kitchen http://straitsroadkitchen.com/
Tomato Rasam
Serves 4
Rasam - the distillated essence or 'rasa' of tangy tamarind, tomatoes and a potpourri of roasted spices, enriched light-handedly with creamy lentil puree.
Ingredients
  1. 720 g (3 cups) water, plus more as needed
  2. 454 g (4 medium) ripe tomatoes, peeled, seeded and diced (see Notes for variations)
  3. 2 tsp rasam powder
  4. 64-128 g (1/2-1 cup) basic dal, cooked (toor dal, moong dal or masoor dal)
  5. 5 g (1 tsp) tamarind paste
  6. 3 g (1 tsp) coconut sugar
  7. Himalayan salt, to taste
  8. 10 g (1 tbsp) ghee
  9. 1/2 tsp black mustard seeds
  10. 1/2 tsp cumin seeds
  11. 2-3 fresh curry leaves
  12. Pinch asafoetida
  13. Chopped cilantro leaves, to garnish
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Instructions
  1. In a soup pot, combine the tomatoes, 1/2 tsp of rasam powder, and 1 cup of water. Bring to a boil and cook over medium-high heat for 5 minutes. Make sure the rasam powder is dissolved; you should see a golden residue forming on top of the boiling soup. Add in the coconut sugar and tamarind paste.
  2. When the soup turns red and the tomatoes are falling apart, add the cooked dal to the pot and remaining 2 cups of water and 1 1/2 tsp of rasam powder to the pot. Bring to a boil, then simmer for 10 minutes. Taste for sour, spicy, sweet and salt and adjust accordingly.
  3. Temper the mustard, asafetida, cumin, cinnamon and curry leaves. Immediately pour the spiced ghee over the rasam. Garnish with chopped cilantro. Serve Tomato Rasam with rice or chapati.
Notes
  1. Substitute tomatoes with any sour, astringent food, such as raw mango, pineapple, pomegranate or even cranberries for a festive holiday rasam.
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Adapted from Vibrant India (2017), Chitra Agrawal
Adapted from Vibrant India (2017), Chitra Agrawal
Straits Road Kitchen http://straitsroadkitchen.com/
0

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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Straits Road Kitchen http://straitsroadkitchen.com/
0

Carrot Ginger Walnut Muffins

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A long time since I baked! Ginger muffins are probably my favourite flavour of muffins. The aroma from the oven whets your appetite such that you’ll whack down these muffins straight from the oven. Yup, it’s that hard to resist! Chia egg and applesauce keep these muffins moist. Don’t skimp on the grated ginger, it’s all about that zing! 

Carrot Ginger Walnut Muffins
Serves 8
A zingy muffin if you're in the mood for a sweet grab-n-go breakfast, or for tea time. These slightly sweet and warming muffins pair perfectly well with a cuppa bitter matcha latte. Vegan, gluten-free.
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 7 g (1 tbsp) ground chia seeds
  2. 45 g (3 tbsp) filtered water
  3. 84 g (3/4 cup) almond flour
  4. 80 g (3/4 cup) rolled oats
  5. 1 1/2 tsp pumpkin pie spice (or a mixture of ground cinnamon, ginger, allspice, nutmeg, cloves)
  6. 1/8 tsp Himalayan pink salt
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
  9. 64 g (1/4 cup) maple syrup
  10. 120 g (1/2 cup) homemade applesauce
  11. 20 g (2 tbsp) cold-pressed coconut oil
  12. 1 tbsp grated ginger
  13. 72 g (3/4 cup) grated carrot
  14. 40 g (1/3 cup) walnuts, coarsely chopped
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Instructions
  1. Preheat oven to 175 degrees Celsius.
  2. In a medium-size bowl, whisk together the chia seeds and water. Let stand for 5 minutes. In a separate bowl, mix the almond meal, rolled oats, salt, pumpkin pie spice, baking powder, and baking soda. Add the maple syrup, applesauce, and coconut oil to the chia seeds and whisk with a fork until well combined. Mix in the ginger and shredded carrot. Add the dry ingredients to the wet and mix together, then fold in the walnuts. Divide the batter among 8 muffin cups (about 70 g per muffin), and bake for 15– 20 minutes, or until golden brown (the time will vary from oven to oven). These muffins are best served warm.
Notes
  1. The original recipe called for raisins instead of walnuts. I prefer them less sweet, but use any dried fruit or nut as you please.
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Adapted from Everyday Ayurveda by Kate O'Donnell
Adapted from Everyday Ayurveda by Kate O'Donnell
Straits Road Kitchen http://straitsroadkitchen.com/
 

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