VEGAN FOOD & LIVING OCTOBER 471 Break the banana into pieces and add to a
food processor. Add the matcha and blend to
a smooth purée.
2 Add the yoghurt, agave nectar, milk and lemon
juice and blend again until completely smooth,
scraping down any mixture that clings to the
side of the bowl.
3 Transfer to a jug and pour into ice cream
moulds. You’ll probably have enough mixture
to fill 8-10 moulds. Push a wooden lolly/ice
cream stick down into the middle of each and
freeze for several hours until firm.
4 To serve, run the moulds under
hot water until you’re able to pull the
lollies out of the moulds.times the amount of antioxidants of regular green tea.
These include chlorophyll, which detoxifi es by cleansing
and purging the body of harmful elements, and the cancer-
fi ghting properties of catechins. Because matcha is ‘shade
grown’, it’s even richer in chlorophyll than other green teas.
Matcha is used in an enticing variety of sweet and savoury
recipes. Despite its healthy properties, it can’t be claimed that
a small amount of matcha in a cake renders that dish suddenly
healthy! But once you have discovered the brilliant benefi ts of
matcha tea, it opens a whole new world of ideas. It’s something
to balance other ingredients in a recipe, and tastes great!
It’s not easy to pin down the fl avour of matcha. The initial
taste is of green tea, but with a richer, smoother fl avour that’s
brought out in diff erent ways depending on the ingredients
it’s paired with. It can have a slightly herby savouriness that
balances the sugars in sweet recipes, but also an equally
fragrant, bitter tea fl avour in all sorts of savoury recipes.
There are few ingredients that matcha doesn’t marry well
with. Vegan butter, cream and milk-based dishes (particularly
ice-cream) love a hint of matcha, as do rice dishes, including
risotto, pilaf and stuffi ngs. It’s also brilliant with aromatic
ingredients, particularly Asian ones like ginger, chilli, garlic
and lemongrass, and most citrus fruits. Matcha’s also great
with chocolate and will add a richness of fl avour to just about
any chocolate recipe. Try whisking a dash into hot chocolate
or an iced chocolate shake. The recipes here are just the start.
Whether you want to try matcha in tea, a cocktail or a salad, go
out, experiment and meet your matcha!Green tea popsicles
These popsicles have a great milky consistency and plenty of
flavour. They are the perfect green tea treat for lazing on a late
summer afternoon – or as a good-for-you dessert!
By Joanna Farrow
Makes 8-10 | Prep 10 mins plus freezing | Cook none | Calories 106 (per popsicle)1 ripe banana
1½ tsp matcha
350g (12oz) dairy-free
coconut yoghurt
100g (3½oz) agave nectar
100ml (3½fl oz) oat or
rice milk
1 tbsp lemon juicetimes the amount of antioxidants of regular green tea.
These include chlorophyll, which detoxifi es by cleansing
and purging the body of harmful elements, and the cancer-
fi ghting properties of catechins. Because matcha is ‘shade
grown’, it’s even richer in chlorophyll than other green teas.
Maaatcha is used in an enticing variety of sweet and savoury tcha is used in an enticing variety of sweet and savoury
recipes. Despite its healthy properties, it can’t be claimed that
a small amount of matcha in a cake renders that dish suddenlyCeremonial matcha is a
fine, vibrantly coloured
powder made from
young leavesTotal fat Saturates Salt Sugar Protein2.5g 1.7g 0.03g 16.2g 3.1gout, experiment and meet your matcha!These popsicles have a great milky consistency and plenty of
flavour. They are the perfect green tea treat for lazing on a lateMakesVFL17.MeetMatch.indd 47 07/09/2017 13:58