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 Fruit Kanten (Vegan Jello) Looking for a cool and refreshing treat that is a little lens into how vegans ate desserts back in the 1990s and before we discovered everything? Welcome to the wonderful world of kanten! Fruit kantens are a traditional Japanese dessert adopted by the macrobiotics and brought to the west. Reminiscent of jello - but without the intense sweetness - kantens use agar powder to jell together. Choose the fruit of your preference - berries go great with it - and enjoy a simple little treat. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Fruit Kanten (Vegan Jello) 4 cups apple juice 4 teaspoons agar powder 1 ½ cups assorted small pieces of fruit (I used blackberries, raspberries and sliced bananas) In a medium pan, bring the apple juice and agar powder to boil over medium temperature. This will take 5 - 6 minutes. Whisk to make sure the agar dissolves and it doesn’t clump. Once boiling, lower the temperature and cook two more minutes. Get a pan ready for pouring in the apple juice mixture. For me, a 9-X-9 baking dish was perfect. Pour in the juice and scatter the fruit on top. Put in the fridge for at least one over until it sets. © 2013-2019, Vegan Street |
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