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Welcome to my blog, with news of my Shiatsu massage practice in Suffolk, exercise classes and cooking workshops, some views on events and happenings locally and abroad....and more.....
Trish Dent

Recipes


Chocolate "Mousse"
Serves 4-6
Neither containing chocolate, nor a mousse in that it is egg and dairy-free, this dessert hits the "yum" button while allowing sensitive souls to sleep soundly after consuming late in the evening.

500ml rice dream
2 tbsp agar agar flakes
2 tbsp tahini
2 tbsp carob flour mixed in 50ml water
3 - 4 tbsp rice syrup or other sweetener to taste
1 tbsp arrowroot, mixed into a little water
Orange zest or toasted hazelnuts
Strands of orange zest to garnish

Pour rice milk into large saucepan. Sprinkle agar flakes over and bring to boil. Stir in carob mixture and simmer 10 minutes, stirring occasionally to dissolve agar flakes. Add arrowroot, stirring in to thicken. Stir in tahini and sweetener.
Blend, then pour into a large bowl. Mix in orange zest.  Allow to cool and set. Use a whizzer to blend once set and it will fluff into a mousse-like consistency. Alternatively, you could pour into individual serving dishes to allow it to set.
Garnish with strands of zest, or halved toasted hazelnuts.

Serve with cashew nut cream


Cardamon and Orange Jubbly
Serves 6

2 cups almond milk or rice dream
2 tbsp (gently heaped) Agar agar flakes
3-4 cardamon pods
Pinch sea salt
200g ground almonds
1/3 to ½ cup rice syrup
Grated zest of ½ orange
Small, whole mint leaves for garnish
 
Pour almond or rice milk into a saucepan, sprinkle with the agar flakes and add cardamom pods, salt and ground almonds. Bring to boil and simmer (just bubbling) for 10 minutes, stirring occasionally to dissolve the agar flakes.
Remove cardamom pods, add rice syrup to taste (remember that hot liquid will taste sweeter than the cooled item) and whiz with hand-held whizzer to ensure it’s as smooth as possible. Add grated zest and pour into a dish. Leave to set in a cool place.
Slice into small blocks or diamond shapes and serve garnished with small mint leaves.


Beetroot Dip
Serves 4-6
I have to thank Montse Bradford for inspiring this recipe, which makes a fantastic starter or snack, or serve as part of a meal.


3-4 medium beetroot (or you can used ready-cooked)
1 tbsp ume plum seasoning
2 tbsp peanut butter (or tahini)
grated zest of 1 lemon

Place the whole beetroot in a saucepan and cover with water. Bring to boil and simmer until just soft (30-50 minutes). Run under cold water and flake off the skins. Roughly cut the beetroot, place in a deep bowl and blend with the other ingredients (take care not to spatter this around, beetroot makes a great dye!). Adjust the flavours.
Serve cooled with vegetable crudites and or crackers.


Apple and Blackberry Temptation
Serves 6

4 Sweet apples, medium (Cox's are great)
1 tbsp Apple concentrate
1 cup Blackberries
1/4 cup sunflower oil
1/4 cup rice syrup
1 egg (optional)
Almond essence
150g Ground almonds
100g Flour (I use gluten-free)
1 tsp wheat-free baking powder
Flaked almonds (optional) to decorate
Arrowroot to thicken (sauce)

Heat oven to 180 deg C or Gas 4.
Peel and chop apples, to about half to 1 cm cubes. Place in saucepan with 1 tbsp water and the apple concentrate. Simmer until just soft. Rinse blackberries and add half to the apples. Spread the apple/blackberry mix over the bottom of a heatproof dish. Reserve the remaining liquid in the pan.
In a large bowl whisk sunflower oil and rice syrup until emulsified. Add egg and a few drops almond essence and whisk thoroughly. Gently whisk in ground almonds. Finally fold in sieved flour and baking powder.
Spread this mix over the fruit in the dish.
Sprinkle with flaked almonds and bake for 20-25 minutes until golden and cooked.
Simmer the retained liquid in a saucepan with the remaining blackberries for about 5 minutes, adding more water if necessary. Mix 1tsp arrowroot with a little cold water and stir in to thicken. Add a little apple concentrate to taste, if needed.
Serve slices of the pie with the blackberry sauce and, if you want to indulge, a little soya cream.




Tempeh in Mushroom Sauce
Serves 3-4

1 block Tempeh (200g) cut in triangle chunks
Marinade:
2 tbsp tamari or soy sauce
1-2" Fresh ginger, finely grated
1/2 tbsp Apple concentrate
1 tsp Mustard
1 tbsp Water

1 Onion finely sliced
1 Carrot, cut into matchsticks
200g Mushrooms, sliced
Arrowroot to thicken

Marinate tempeh in marinade ingredients for up to 1 hour.
Heat some oil in a large pan and gently saute onions. Add tempeh triangles and fry until golden brown. Add mushrooms and saute further. Add carrots and the marinade sauce and water to half cover. Simer for 5-10 minutes. Mix a tsp of arrowroot with a little cold water and add to the pan, stirring in quickly; add extra if needed.
Serve garnished with finely sliced spring onions.
Go to http://www.freshtempeh.co.uk/ for fantastic fresh tempeh made in Suffolk and posted to you. Good value and yummy!

Aduki Bean Winter Stew

Aduki beans
2" piece kombu seaweed
Onions, finely diced
Winter or butternut squash, finely diced (peel butternut)
1/2 to 1 tsp dark miso per person
1/2 to 1 tsp white miso per person
Fresh ginger, about 1", finely grated

Soak aduki beans in water overnight in a pressure cooker. Discard water, add kombu and cover well with fresh water and bring to the boil. Skim off any foam that forms.  Put on the lid and pressure cook for about 10 minutes. Bring down from pressure, add onions and squash. Replace lid and bring back to pressure for a further 10 minutes.  Bring down from pressure. Pour off excess liquid and save for making sauces, soups etc. Add a few tbsp of the cooking liquid to the miso and mix thoroughly. Add this and the grated ginger to the beans and vegetables. Adjust flavours. 
Serve with brown rice and green leafy veggies.