Tag Archives: kanten

Thanksgiving Recipe Linky Love / Visiting Food Banks in the Land of Milk and Honey

Some fun Turkey Day links:

  1. 59 Cheap and Healthy Thanksgiving Recipes;
  2. Mark Bittman’s Mimimalist Thanksgiving (or, at least some of it) turkey and some sides, all under THREE hours;
  3. Food safety experts say the turkey can go from FREEZER to OVEN;
  4. Kaylyn’s Low Carb Thanksgiving/Leftovers Recipes; and
  5. Bryant Terry’s ecological Thanksgiving recipes*.

And of course -holiday-friendly  Dude, Where’s the Stove? recipes:

* I have such a book crush on Bryant Terry. I received a copy of his new hit, The Inspired Vegan – I’ll have to post a review once I’ve done more than just drool over the recipes!

In the spirit of gratitude, I thought I’d share what I’ve learned about food banks this year. My town has a hotline people can call to find out what food banks are open each day. And this year, I helped a few friends visit them. By help I mean – making a phone call and driving people around. Not much, but, something, right?  It turns out that one my friends never got any sort of help from family during a rough patch. Not a penny, not a can. Nothing. It meant the world to her that I picked her up in my car, waited in line with her, and visited the food bank a few times. I had no clue it made a difference.

So what are these food banks like? One local non-profit with an ecological bent distributes food to seniors who pay a small flat fee each year, to get a weekly grocery bag full of lettuce, carrots, mushrooms, potatoes and other  veggies that are a shade past their prime, as well as a loaf of bread, saving them from the trash heap. A church distributes twenty-pound sacks of onions, cauliflowers, potatoes, carrots, and other veggies as part of a USDA program. Another place shares a mixture of canned / packaged foods and some fresh veggies as part of a food distribution non-profit.

So, anyways, I am giving thanks, to anyone who has ever given food, money, time, anything to any of these food banks.  Thank you for helping people in their time of need. Thank you, thank you, thank you!!! And may we all have a wonderful Thanksgiving!

Photo credit: my friend who worked like crazy making turkey cake pops!

Holiday-Friendly Recipes + Umeshu-kan (Japanese vegan jello shot)

Cream Puff

Just thought I’d round up some holiday-friendly recipes before the Thanksgiving whirlwind (recipes from this blog and tasty-looking recipes from other bloggers).

Note – The holidays are probably not the time you want to experiment with recipes you haven’t mastered, but it can be nice to try out new things!

make ahead dishes, for the day or two before

oven multi-tasking

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Umeshu-kan

Umeshu-kan mise en place

Umeshu-kan

I have read about people using umeshu (Japanese plum wine) to make kanten desserts. It went on sale the other week, so I pounced on it! It’s been many, many, many years since I’ve had umeshu. I quite forgot that it is VERY potent, like any other fruit-based liquer.

I made a very small amount of umeshu-kan, just enough to test. I’ve never had a Jello Shot, but I think it’s similar…except that it’s fancy and delicious!

Ingredients:

  • 1 cup boiling water;
  • 1/2 cup of umeshu;
  • 1″ x 2″ rectangle of agar-agar if using the sheet form (least expensive form of agar-agar).

I poured out all of the boiling water into a large mug, then returned 1/4 cup to the saucepot. I threw in the agar-agar, making sure it really melted all the way. Then I added the umeshu, let it heat up, and put it in a mold. I let it set in the fridge for about 1.5 hr. It was ready for eating. So I and my taste testers sample it. It was SO good. But I could not have very much of it because of the potency (made with distilled liquor!). Very good with a big cup of black tea.

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Container Gardening Update

My two first broccoli rapa (container-grown). They were delish!

in the container

Enjoy your Thanksgiving!

Mango Kanten

I am falling in love with kanten all over again. Summer = = cool, fruity desserts. Like mango kanten! Sometimes mango kanten comes out like this:

Mango No Kantent (mango pudding)

And that’s fine. It’s actually quite pudding-like. But, I kinda like it to be firmer, more like yokan.*

Mango Kanten

  • 1 can of sweetened mango puree ($3.49 for 30 oz – I used Ashoka, a brand sold in Indian markets);
  • 2 cups of water;
  • 4 grams of powdered kanten (about $.50 worth);
  • sugar to taste (optional); and
  • lime slices (optional).

Boil the water. Add the puree. Mix, mix, mix. Once the temperature rises again to barely a simmer, add the powder. Mix, mix, mix. You want to avoid lumping! Taste it. Add sugar/sweetener if necessary. Pour into a 9″ pie plate (it will just barely fit). Let it cool to room temperature. Then cover with wrap and refrigerate for 2 hours. Cut it into squares and serve. Makes a lot…at least eight or nine servings (turns out to be about $.50 per serving or less). Squeeze a bit of lime if you have it – I kinda like the contrast with the dense mango flavor.

*One of these days, I will have to make a tea-flavored yokan (photo displayed here by kind permission of ya ma):

P.S. I had no idea that people prepare kanten in Mumbai…interesting!

P.P.S. Here is some gratuitous food porn, of castella (fantabulous Japanese dessert by way of the Portuguese):

It’s something you can enjoy even if it’s cold and gloomy out!

I love sweets, but, I don’t make very many…I guess I’m trying to be more daring about my desserts! So, here are some other recipes I’ve blogged about that are perfect for you if you are a novice like me: