Alishan ‘Recipes’ Category

Valentines is rapidly approaching; if your loved one happens to be vegan we have three raw chocolate bars which taste fantastic (it’s not great in baking though). Or how about the Fair Trade Company’s bitter chocolate? Great as it is and delicious in baking too.

If you’d like to try your hand at making a chocolaty treat this year here’s a nice easy recipe you can try using our new fair trade cocoa powder:

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＜Ingredients＞

• 1 cup dates
• 1/4 cup cocoa powder
• 1/2 cup coconut oil (softened at room temperature)
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• scant pinch salt
• rum (optional, to taste)

• Coating – anything you like: cocoa powder, coconut flakes, kinako, macha powder, crushed nuts etc.
  

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＜Method＞

1. Remove the pits from the dates (or use pitted dates) and mix in a food processor to a rough paste. This can be done by hand but needs plenty of elbow grease!
2. Mix in other ingredients. Again, a food processor is easier if you have one.
3. Leave in the fridge overnight until firm.
4. Roll or shape, coat and eat! Whoops, no, and give to your loved one
   

A cheese-less savoury  muffin which nevertheless has a similar flavour. Made with oatmeal they have a nice chewy texture and are mildly sweetened with apple juice. Not just great tasting but good for you too.

We were a little skeptical that you could make a good savoury muffin with a can of diced tomatoes but this proved us wrong.

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Ingredients (makes 10 muffins):

A 

• 2 1/2 cups wholewheat pastry flour
• 1/2 cup rolled oats
• 2 tsp baking powder

B

• 1 can diced tomoto
• 1 Tbsp organic miso

C

• 1/2 cup canola oil
• dash apple cider vinegar
• pinch of salt
• 3/4 cup apple juice

Method

1. Heat the oven to 180 degrees.
2. Combine B and heat until water is mostly evaporated. Cool.
3. Mix B into A, then add C.
4. Place in muffin cups and bake for 15-20 minutes.

A wonderfully aromatic scone recipe using our new vanilla beans. Top with cream or soy whip and jam for the perfect afternoon tea.

＜Ingredients＞

• 200g unbleached white flour
• 2 tsp baking powder

• 50g canola oil
• 100cc soy milk (plain or vanilla)
• 1/2 vanilla pod (carefully slice the pod, remove the seeds and add to the soymilk)
• 1/2 tsp salt

＜Method＞

1. Place the dry ingredients (but not the salt) into a bowl and mix well.
2. In a second bowl combine the wet ingredients and the salt.
3. Add the wet ingredients to the dry to make a soft dough.
4. Roll out the dough to about 2-3 cm thickness. Cut circles and arrange on a baking sheet. Brush lightly with soy milk.
5. Bake at 190 degrees for 20 minutes or until lightly golden.

Here is a second popular recipe from Omori Kazue Sensei’s book 『一慧の雑穀食』

You can find out more about Omori Kazue Sensei’s macrobiotic cooking classes here.

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＜Ingredients＞(Serves 20 – ideal for parties!)

200g gluten

1 tsp salt

3 cups water (you will only need about 1.5 cups water if you use our gluten)

3 Tbsp sesame oil

Stock base (konbu which has already been used once for stock, 6 cups of water, 6 Tbsp soy sauce, 1 tsp salt, vegetable tops, peeling etc.)

Sauce (1 Tbsp fresh grated ginger, 1/4 cup soy sauce)

1 lettuce

radish

kite string

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＜Method＞

1. Place the gluten in a large, dry bowl, add the salt and mix. Add the water all at once and mix well with your hands.

2. Quarter the dough and fold each section into a long, fat sausage shape.

3.Add all the stock ingredients into a large pan and heat. Add the gluten and simmer for about an hour. Remove the gluten and whilst still hot wrap with the kite string (see picture above). Leave over night. (If you prefer you can just shape small balls and boil them in the stock, before removing to leave over night).

4. Heat oil in a pan, remove the string from the gluten and fry on a strong heat. Turn repeatedly until well browned.

5. Slice and serve on a bed of lettuce and radish flowers.

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