Orange Strawberry and Banana Kernik

Will you just get a load of this?

Orange Strawberry and Banana Kernik

12 ounces banana pulp (I used 3 purple bananas and one yellow banana)

juice and zest of one large orange

1 pound strawberries, washed and hulled, plus more berries for the top, if desired

1 12-ounce package soft silken tofu

1 cup soymilk (I use Westsoy unsweetened)

¼ cup coconut oil

¾ cup maple syrup

½ teaspoon salt

1 ½ cups apple cider

4 tablespoons agar flakes

Puree the fruit, tofu, soymilk, oil, and syrup in a blender on high speed for several minutes until very smooth. You may have to do this in a few batches. Pour the apple juice into a saucepan and sprinkle the agar flakes on top. Heat the juice until the agar dissolves. Blend the juice into the fruit-soy mixture, and pout into a 9-inch springform pan, and chill an hour or two until set. If you happen to have a chocolate shortbread crust in that springform pan, so much the better. Top with beautiful strawberries, if you got ‘em.

Red Stuff

3 ounces red currant jelly

3 ounces apple cider

1 ounce port wine (optional)

1 tablespoon agar flakes

Melt the currant jelly with the juice and wine in a small saucepan. Sprinkle on the agar flakes and cook until the flakes dissolve. Allow the red stuff to cool slightly and carefully pour it over the back of a spoon onto the surface of the cake, or brush a bit over each berry.