1 Tablespoon light miso or to taste
1 Tablespoon rice vinegar
1/2 Tablespoon
4 Tablespoons water
1/2 teaspoon maple syrup or honey
Prune and Apricot Compote —Serves 6
pinch of salt
3 cups prunes, pitted
3 cups dried, unsulfured apricots
1 Tablespoon grated lemon rind
Add prunes, apricots, and lemon rind, cover, and simmer for 1 hour adding more water if necessary.
Serve fruits with their juice.
Carob-Tofu Mousse —Serves 6
2 Tablespoons almond butter
3 Tablespoons maple syrup
1 Tablespoon vanilla
1/4 cup water
3 Tablespoons grain coffee (Peru, Postum, Cafix)
6 Tablespoons toasted carob powder
Bring water to a boil and dissolve grain coffee and carob powder in it.
Mixture should have the consistency of a cream.
Add to tofu mixture and blend again until very smooth.
Serve in individual parfait glasses.
Pears in Black Cherry Juice —Serves 6
8 cups black cherry juice
1/4 cup fresh ginger, peeled and cut into matchsticks or grate 1 Tablespoon ginger and press out into cherry juice
6 Tablespoons kuzu diluted in 6 Tablespoons cold water
6 sprigs mint
Cover and simmer until pears are soft but not mushy.