Wholesome Vegetarian Cooking

RECIPE OF THE DAY

Below is a sample recipe from our cookbook. Enjoy!

  • Raspberry Shortcake

    Serves: 8

    1 vanilla cake base (page 132)

    2 cups water
    1 1/2 cups raspberry jam
    1 1/2 teaspoons agar powder

    4 cups raspberries

    Bring the water, jam and agar to a boil, whisk it, gently stir in the raspberries and immediately pour over the vanilla cake base which is still in the spring form pan. Work quickly as the agar begins to set as soon as it touches the cold berries. Refrigerate to set. Carefully remove the sides of the spring form pan. Garnish by piping tofu cream decoratively on each slice.

    optional: use strawberries instead of raspberries.

    Tofu cream

    1 1/2 cups(3/4 pound) medium tofu (drained)

    1/4 + 1/8 cup sugar
    1/4 cup soy milk powder
    1 tablespoon canola oil
    1 1/2 tablespoons lemon juice
    1 1/2 teaspoons vanilla
    1/8 teaspoon salt

    Put everything in a food processor and blend for 10 minutes.
    Pour into a large piping bag. Refrigerate to set.

    A good one to serve when the berries are fresh in the summer.

INGREDIENT OF THE DAY

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LATEST NEWS

  • 08.07.10

    Phew, sure is hot right now, don't feel like eating a great big meal? Try one of our fresh juices, we can make you just about any combination you think of. Kids, (and adults) cool off with a nondairy ice cream or sorbet cone. Eat light, salads, veggies, berry desserts or just have a cool glass of filtered water or a herb tea. We don't have air conditioning but the restaurant stays cool being in the courtyard of Market Square and facing north. You could say we are naturally cool!

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