Raspberry Sorbet with Heart-Shaped Chocolate Chip Cookies

Raspberry Sorbet & Heart-Shaped Chocolate Chip Cookiess

SORBET INGREDIENTS

3 cups frozen raspberries
a small pinch of lemon zest
1 1/2 cups brown rice syrup (or 1 cup amber agave syrup)
1/2 cup water
(if using the 1 cup of agave, use 1 cup water)

INSTRUCTIONS

(Prepare your ice cream maker in advance.)

1. Combine rice syrup (or agave), and water in saucepan over medium heat. Cook over medium heat until flavors blend – about 10 minutes.
2. Strain and set aside to cool slightly

   You want it to be warm, but not boiling.

3. When cooled, combine your liquid and frozen raspberries in a blender or food processor.
4. Pulse until the mixture is very smooth.
5. Strain the raspberry mixture through a fine mesh strainer to get out all seeds and remaining solids. This will take a little effort. It helps to push mixture through with a rubber spatula.
6. Mixture should be cool from the frozen raspberries, but if it is warm, put in the the refrigerator to cool for an hour.
7. Once the mixture is cooled, start up the ice cream maker and add in the mixture with the pinch of lemon zest.
8. Once your sorbet becomes the consistency of soft serve, you’re done.
9. Serve immediately, or freeze overnight in an airtight container for a more solid sorbet.

Heart-Shaped Chocolate Chip Cookies

There are dozens of vegan cookie recipes on the internet, including chocolate chip ones. Just shape each into a heart before baking.

Here is one of our chocolate chip cookie favorites, with a shout out of thanks to Christina Pirello….

DESSERTS: Lemony Apple Pudding

DESSERTS: Lemony Applesauce Pudding

Lemony Applesauce Pudding

3 cups organic applesauce

1 cup organic apple juice

3 Tablespoons kuzu

1/2 teaspoon grated lemon zest

1 teaspoon vanilla

1/8 teaspoon sea salt

1/4 cup currants

1/3 cup roasted and coarsely chopped almonds

1. Bring applesauce and sea salt to a boil, covered.  Take care when removing the lid as the thick, hot applesauce will “sputter” out of the pot.  Use the lid as shield to protect your face when opening the pot.

1. Dissolve kuzu in apple juice.  Stir into applesauce, cooking over low flame until kuzu turns clear.

1. Turn off heat and stir in lemon zest and vanilla.

1. Ladle into individual serving cups and garnish with currants and chopped roasted almonds.

DESSERTS: Cherry Kanten (“Macro Jell-O”)

Cherry Kanten (“Macro Jell-o”)

1 quart Knudson’s Cherry Cider or 1 quart unfiltered apple juice

4 heaping Tablespoons agar flakes

3 cups bing cherries

1/4 teaspoon sea salt

1 heaping Tablespoon kuzu

1/2 cup water

1. Pour juice into a cooking pot and add the agar flakes.  Stir and allow to rest for 10-15 minutes.
2. Slowly bring the ingredients to a simmer.
3. Add sea salt.
4. Continue simmering with a lid on the pot, slightly ajar so the juice doesn’t boil over.
5. Cook an additional 20-30 minutes or until the agar flakes are completely dissolved.
6. To prepare cherries, wash and pull off stems.  Pit the cherries by holding a cherry in one hand and pushing the pit out with the blunt end of a chopstick.
7. In a small bowl, dissolve the kuzu in the water.
8. Slowly add the kuzu to the simmering juice, stirring continuously until the kuzu cooks and turns clear.
9. Pour the kanten in a 9 X 13 pan.

10.  Add the pitted cherries and allow to cool until the agar sets up.

DESSERTS: Amasake (Amazake) Pudding

Amasake (Amazake) Pudding

Amasake (Amazake) is a naturally sweet rice beverage sold in many natural
foods stores
Be sure to check the label so that you get the kind with no added sugar.

4 cups amasake

6 tablespoons kuzu

Water for diluting kuzu

A few toasted sesame seeds or roasted chopped almonds for garnish

1.  Place amasake in a pot. Stir and slowly bring to a boil.

2.  Place the kuzu in a small bowl and cover with water.  Stir with your fingers until you can feel the kuzu lumps are dissolved.

3. Pour a trickle of diluted kuzu into hot amasake, stirring continuously with a whisk to avoid lumps.

4. Continue stirring until the kuzu is cooked.  The starch turns from a milky white to a more clear consistency.

5.  Spoon into a dessert cup and garnish.