1/2 Cup Raw Baby Beetroot, 1 tsp Ginger, 2 Tbsps Sugar, Juice of 1/2 lemon, 3/4 tsp Sea Salt, Pinch of black pepper, 1/4 Cup Shoyu or Soy Sauce, Filtered Water, 7 Tbsps Potato Starch.
Add the beets, sugar, ginger, lemon, salt and pepper, shoyu and enough water to cover to a saucepan and simmer until beets are cooked. When cooked blend the mixture in your blender until smooth then transfer back to your saucepan over med heat and stir continuously. Mixture will thicken rapidly, take off the heat from time to time while stirring to avoid burning. When thick transfer to a plastic bowl or glass bowl which will hold 1 cup of water. Sit the bowl in a water bath and allow to cool naturally, not in a fridge as will go too hard. Squeeze out onto a shallow dish and cut into slices or shape into balls. Tastes delicious. This Tofu will keep for one day. But am certain will be eaten very quickly.
Beet Tofu, Cucumber Fans, Carrot Flower with Sesame Seeds, Rice Ball with Chive Confetti, Steamed Kale and Edible Flowers. No artificial colours – nature is full of colours.
A perfect arrangement for Summer Days. Shojin cuisine translates as cooking with love and all of the temple dishes are vegan. They utter these five phrases before eating (known as gokan no ge) beautiful xxx
I reflect on the work that brings this food before me; let me see whence this food comes.
I reflect on my imperfections, on whether I am deserving of this offering of food.
Let me hold my mind free from preferences and greed.
I take this food as an effective medicine to keep my body in good health.
I accept this food so that I will fulfill my task of enlightenment.