Great Chefs Cook Vegan - Linda Long [60]
NOTE: Raw carrageenan is a gelatinous raw red seaweed also known as Irish moss and is prepared by soaking salt-packed Irish moss until all salt is removed. Soak Irish moss overnight in cold water. Rinse thoroughly several times and blend with an equal amount of water until smooth. Store in refrigerator for up to 1 week.
Garnish
1 tablespoon dried wakame, soaked in water 2 to 3 minutes
2 (1/2-inch) squares untoasted nori
1 tablespoon fresh enoki mushrooms
1 teaspoon umeboshi plum paste
2 fresh cilantro leaves
How to Plate: Pour a small amount of Miso Broth in the center of shallow serving bowls or plates. Cut the Cashew Custard into 2-inch squares with a butter knife. Place 3 squares on top of the broth in each serving dish. Drain the wakame and squeeze out any extra liquid; place a small amount on top of one piece of custard. Place square of nori on top of second piece of custard and top with enoki mushrooms with stems cut short. Top the third piece with a small dollop of umeboshi plum paste and a fresh cilantro leaf. Serve immediately.
Mochi Ice Cream
Serves 2
Mochi
1 cup cashews, soaked in water 1 to 2 hours
3/4 cup young Thai coconut meat, see instructions
1/4 cup raw agave nectar
1/4 cup raw coconut oil, melted
Pinch sea salt
1/4 teaspoon nonalcohol vanilla extract
Few drops nonalcohol almond extract
1/2 cup oat flour (see note)
3/4 cup coconut flour (see note)
To make the Mochi: Blend cashews, coconut meat, agave nectar, coconut oil, salt, and extracts in high-speed blender until very smooth and creamy. Transfer mixture to a medium-size bowl and stir in flours until very well combined and smooth.
Line a 9 x 13-inch pan with plastic wrap on bottom and sides. Pour dough into prepared pan and spread very thin, approximately 1/2 inch thick. Place in freezer and freeze until firm.
NOTE: Oat flour is made by grinding whole raw oat groats in a high-speed blender or a coffee or spice grinder until a very fine flour is achieved. Coconut flour is made by grinding dried coconut flakes in the same way. Do not overprocess or the oils in the coconut will cause the coconut to cake.
Green Tea Ice Cream
1/2 cup cashews, soaked in water 1 to 2 hours
1/2 cup macadamia nuts, soaked in water 1 to 2 hours
1/2 cup young Thai coconut meat
1/2 cup raw agave nectar
1-1/2 cups water
2 teaspoons nonalcohol vanilla extract
2-1/2 tablespoons green tea powder
Pinch sea salt
1/2 cup coconut oil, melted
Goji Berry Ice Cream
1/2 cup cashews, soaked in water 1 to 2 hours
1/2 cup macadamia nuts, soaked in water 1 to 2 hours
1/2 cup young Thai coconut meat
3/4 cup raw agave nectar
1-1/2 cups water
2 teaspoons nonalcohol vanilla extract
1 teaspoon lemon juice
Pinch sea salt
1/2 cup coconut oil, melted
1 cup soaked Goji berries, soaked an hour in warm water, blended and strained through a fine sieve
Vanilla-Lemongrass Ice Cream
1/2 cup cashews, soaked in water 1 to 2 hours
1/2 cup macadamia nuts, soaked in water 1 to 2 hours
1/2 cup young Thai coconut meat
3/4 cup raw agave nectar
1-1/2 cups water
2 teaspoons nonalcohol vanilla extract
1/4 vanilla bean, scraped
1/4 cup lemongrass juice (juice stalks using the masticating-type juicers)
Pinch sea salt
1/2 cup coconut oil, melted
To make the Green Tea, Goji Berry, and Vanilla-Lemongrass Ice Creams: For each of the three ice creams, blend all ingredients in a high-speed blender until very smooth. Pour into an ice cream maker and follow manufacturer’s directions. Freeze overnight. Each ice cream recipe makes about 1 quart.
Scoop 2 large, rounded scoops of each ice cream into a pan and freeze until very firm.
Mochi-Covered Ice Cream
Oat flour
Mochi (recipe above)
To make the Mochi-Covered Ice Cream: Dust a dry cutting board with oat flour. Turn pan of frozen Mochi out onto cutting board and peel off plastic. Cut six 4 x 4-inch