Fruit and Custard Tart (Macro or Raw)

From Christina Pirello "Cooking the Whole Foods Way" I made my changes as usual...

Oat and Nut Crust (For raw can use nut and date crust)

1 cup rolled oats (I used quinoa flakes, I don't tolerate oats even if GF)
1/2 cup almonds
1/4 cup corn oil (get organic- much of the corn in the US is GMO) (I used almond oil)
1/4 cup brown rice syrup (I used 1/8 cup maple syrup and 1/8 cup brown rice syrup)

Filling (For raw use a nut cream filling such as my brownie cheesecake filling http://lupushopecookbook.blogspot.com/2009/08/brownie-bottom-cheesecake.html )

1 cup amasake (available at health food stores- fermented rice shake) (I used vanilla almond flavor amasake)
2 tsp kuzu dissolved in 1/4 cup water(available at health food stores by asian section) (I would add 1 TBSP kuzu next time in 2 TBSP cup water)
1 tsp pure vanilla extract (did not use)
Fruit to arrange on top I used  frozen cherries and raspberries (all I had -would prefer fresh..)
In macrobiotics cherries are tree fruit and as such should be cooked, berries are from bushes and can be eaten raw.

Glaze (Did not use- but if using fresh fruit and if tart will sit a few days probably the glaze would be good to use the glaze to preserve the fruit- or if you want the tart to be extra pretty for a special occasion) (For raw use a date syrup or fruit syrup made in blender or food processor)

1/4 cup unsweetened or fruit sweetened apricot preserves
1/2 cup brown rice syrup
1/4 cup water
1 tsp agar agar flakes (asain section of health food store)

Directions- Crust

Put rolled oats/or quinoa flakes in food processor gind til fine.
Add oats and almonds to a bowl add brown rice syrup/maple syrup and oil and mix well
Bake at 350 degrees for 15 minutes Cool crust. Then make filling...

Filling

Put amasake in a pot, add kuzu to 1/4 cup cold water and dissolve, add to amasake in pot.
Bring to a boil and simmer 3 minutes stirring constantly with a whisk and take off heat and pour into cooled tart crust. Arrange fruit on top of amasake custard and add glaze if using

Glaze

Heat all ingredients for glaze (low heat) in a pot stirring constantly til agar dissolves about 10 minutes

Allow the tart to set up for 1 hour before serving at room temp or refrigerate the leftovers. (if there are any)

My Raw Collard Wrap Video

Eden Sweet Aduki Beans and Mochi

Recipe Eden Sweet Aduki Beans and Mochi

Sweet beans may sound odd, but it is a very common thing in Japan and other cultures..think along the lines of baked beans and how sweet they can be...I have extra adukis so I will try this recipe.

Eden Sweet Aduki Beans & Mochi

Serves 3

Prep Time 0:05

Cook Time 0:25

Ingredients

15 ounces Eden Organic Aduki Beans, drained, reserve small amount of the liquid
1 Tablespoon organic maple syrup
1/4 cup organic raisins (or other dried fuit)
1 teaspoon Eden Shoyu Soy Sauce, or to taste (shoyu has wheat ingredients you can substitute Bragg's Liquid Aminos if Wheat Free or Gluten Free)
3 pieces Eden Sweet Brown Rice Mochi, cut into quarters
or Eden Sprouted Brown Rice Mochi

Directions

Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350° for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.

Nutritional Info
Per serving: 177 Calories, 1g Fat (3% calories from fat), 10g Protein, 60g Carbohydrate, 7g Fiber, 0mg Cholesterol, 125mg Sodium

©2010 Eden Foods, Inc.

Some Vegan and Other Cookbooks

"The Allergen Free Baker's Handbook.." Cybele Pascal (GF Vegan Classic Crumb Cake on Page 50)

"Real Food Daily" by Ann Gentry

"The Body Ecology Diet.." Donna Gates (recipes and also an anti- candida diet/book)

"The Vegan Table" by Coleen Patrick-Goudreau (I think I will buy this one- pad thai recipe was in here)

"Vegan with a Vengeance" Isa Chandra Moskowitz (many wheat recipes)

" Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas

"Matha Stewart's Dinner at Home" by Martha Stewart (has a good amount of vegan/vegetarian choices/ many wheat recipes, but can change them failry easily)

Macrobiotic Desserts Link

http://www.macrobioticmeals.com/healthy_desserts.html  (If GF (Gluten Free) change out the wheat flour with GF flour/mix