Vegan Strawberry Mousse

Macrobiotic Teacher and Counselor, Warren Kramer, has been in Portland and Seattle a total of three times since last November. I highly recommend attending one of his upcoming events around the country. I have been practicing macrobiotics for over nine years and I still learn something new in every single lecture. Continuing to take classes and grow my community are essential ways I can support my personal health and the growth of my understanding of macrobiotics. Plus, if any of you have eaten Warren’s amazing meals, you do what it takes to get to an event where he will be cooking.

Warren travels to many cities in the US several times a year, including this upcoming weekend in Alaska. He is in Toronto frequently and is a presenter at the Holistic Holiday at Sea cruise every spring.

I want to share so many of his recipes with you, but his Strawberry Mousse is the one I chose. Super simple, elegant and delicious. It’s perfect exactly as is.

Vegan Strawberry Mousse
used with permission from Warren Kramer

4 cups apple juice (or a combination of apple and strawberry juice)
2 cups water
6 rounded Tbsp agar agar (kanten flakes) (1 Tbsp per cup of liquid)
pinch of sea salt
1 tsp vanilla extract
2 cups strawberries, cut in halves
2 Tbsp tahini
a few strawberries for garnish

1.  Place the apple juice, water, agar and sea salt in a pot. Let sit for 10 minutes to soften the agar.

2.  Place the strawberries in a pyrex dish. Set aside.

3.  Slowly bring the juice to a boil. Use a whisk to help the agar dissolve. Lower heat and let simmer for 3-4 minutes.

4.  Remove from heat and add vanilla. Pour onto the strawberries. Let sit on counter or put in fridge until firm.

5.  Place the firm kanten and tahini in a blender and puree until smooth. Pour into individual serving dishes and garnish with strawberries.