Tuesday, June 2, 2015

Refreshing Kanten Parfait - gluten free, vegan, vegetarian, paleo, macrobiotic, flexitarian, great recipe

Would you want the luxury of ice cream, with more health benefits and none of the detriments?  Kanten is a dessert that ought to come into vogue here in the U.S.  It's a normal dessert in Japan.  Here I've turned a simple kanten into a fun fruity, creamy, parfait that is satisfying, refreshing, and fun to eat.

To make kanten - simply use your favorite juice.  Apple makes a great base for adding summer fruits, but here I found a mango orange blend that I wanted to try.  In a saucepan heat one tablespoon of agar flakes (Here is what they look like - you can find various brands in your healthy grocery store.) for every cup of juice in a sauce pan.  Let the agar dissolve, stirring every so often to help it along and check.  Add any fruit you might want.  If you let it set with just agar and juice it will be like Jello.  If you add citrus or dissolved kudzu, you get a creamier kanten.

For the creamy layer I blended 8oz of firm tofu with 2 tsp. vanilla extract and 1/4 - 1/3 C. sweetener.  (I used honey because I had it on hand.  Use your favorite sweetener, from agave to maple syrup.)

Cool both in the fridge and layer before serving. 

Agar is soothing to the intestinal tract and can help relieve constipation.  You can make hundreds of different kantens with this method.  Vary the juice, the fruits, serve plain, or with a tofu whip, make it creamy or could make a different kanten every week.  See which one is your favorite.

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