Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 No, I do NOT want to make Jello! LOL! I have some jello molds--the tiny individual size ones, as well as three of the regular smaller size white ones with the interchangeable design lids. I would love to make SOME kind of raw or nearly raw, gluten free vegan recipe (appetizer, main dish, or dessert) using these molds. But I have NO idea what! Ideas anyone (besides fruit juice gelatin, which I already know)? Marilyn Delicious ideas to please the pickiest eaters. Watch the video on AOL Living. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 How about a veggie terrine? They take the shape of loaf pans, so perhaps it would work in a Jello mold, it would be a pretty presentation with some curly parsley sticking out of the top! Have you tried the non-gelatin gel desert? We tried one recently and it tasted good...I wouldn't get it regularly because of the sugar, though. Gwen , sahmomof8 wrote: > > No, I do NOT want to make Jello! LOL! I have some jello molds-- the tiny > individual size ones, as well as three of the regular smaller size white ones > with the interchangeable design lids. I would love to make SOME kind of raw or > nearly raw, gluten free vegan recipe (appetizer, main dish, or dessert) using > these molds. But I have NO idea what! Ideas anyone (besides fruit juice > gelatin, which I already know)? Marilyn > > > > **************Ideas to please picky eaters. Watch video on AOL Living. > (http://living.aol.com/video/how-to-please-your-picky-eater/rachel- campos-duffy/ > 2050827?NCID=aolcmp00300000002598) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 I use fruit juice and kuzu - you can get the kuzu in the asian aisle of the grocery or natural food store. There is even a recipe on the package so you know what ratio. I live in FL where it is more humid so I don't use the exact ratio they suggest or it never firms up, so you may have to experiment. Susan , sheena hartman <tat2grl82 wrote: > > How do you make fruit juice gelatin? I'm new at all this and learning. Thank you! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 What is kuzu? I wonder if it can be used during Passover... Susan <virgo.vegan wrote: I use fruit juice and kuzu - you can get the kuzu in the asian aisle of the grocery or natural food store. There is even a recipe on the package so you know what ratio. I live in FL where it is more humid so I don't use the exact ratio they suggest or it never firms up, so you may have to experiment. Susan , sheena hartman <tat2grl82 wrote: > > How do you make fruit juice gelatin? I'm new at all this and learning. Thank you! > Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 Kuzu is a white starch from the Kudzu plant (a member of the pea family I believe). It is a great thickener in cooking because it doe not sepearate like other thickeners do after cooking. It also is used in Asian medicine to sooth the stomach and strengthen the intestines. The package I have is from Eden Organics and is Kosher and Parve, and it is not a fermented product, so I would assume that means you can use it during passover - but I don't know all the " rules " of passover so I can't tell you for certain. It's a great product - I don't use corn starch or agar anymore to thicken since I found kuzu. It is a little more pricey, but it goes a very long way - 1 TBSP kuzu to 1 cup of liquid for puddings/jello type desserts. HTH, Susan , robin koloms <rkoloms wrote: > > What is kuzu? I wonder if it can be used during Passover... > > Susan <virgo.vegan wrote: I use fruit juice and kuzu - you can get the kuzu in the asian aisle > of the grocery or natural food store. There is even a recipe on the > package so you know what ratio. I live in FL where it is more humid > so I don't use the exact ratio they suggest or it never firms up, so > you may have to experiment. > > Susan > , sheena hartman <tat2grl82@> > wrote: > > > > How do you make fruit juice gelatin? I'm new at all this and > learning. Thank you! > > > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 thank you for responding. if it is a member of the pea family then it is a legume and likely not usable during passover. Susan <virgo.vegan wrote: Kuzu is a white starch from the Kudzu plant (a member of the pea family I believe). It is a great thickener in cooking because it doe not sepearate like other thickeners do after cooking. It also is used in Asian medicine to sooth the stomach and strengthen the intestines. The package I have is from Eden Organics and is Kosher and Parve, and it is not a fermented product, so I would assume that means you can use it during passover - but I don't know all the " rules " of passover so I can't tell you for certain. It's a great product - I don't use corn starch or agar anymore to thicken since I found kuzu. It is a little more pricey, but it goes a very long way - 1 TBSP kuzu to 1 cup of liquid for puddings/jello type desserts. HTH, Susan , robin koloms <rkoloms wrote: > > What is kuzu? I wonder if it can be used during Passover... > > Susan <virgo.vegan wrote: I use fruit juice and kuzu - you can get the kuzu in the asian aisle > of the grocery or natural food store. There is even a recipe on the > package so you know what ratio. I live in FL where it is more humid > so I don't use the exact ratio they suggest or it never firms up, so > you may have to experiment. > > Susan > , sheena hartman <tat2grl82@> > wrote: > > > > How do you make fruit juice gelatin? I'm new at all this and > learning. Thank you! > > > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 I don't know if this helps, but the powder comes from the root, I don't believe you can eat the seeds, but the leaves and other non-woody parts are also edible. http://en.wikipedia.org/wiki/Kudzu Missie On Thu, Feb 21, 2008 at 11:49 AM, robin koloms <rkoloms wrote: > thank you for responding. if it is a member of the pea family then it is > a legume and likely not usable during passover. > > Susan <virgo.vegan <virgo.vegan%40gmail.com>> wrote: Kuzu is a > white starch from the Kudzu plant (a member of the pea > family I believe). It is a great thickener in cooking because it doe > not sepearate like other thickeners do after cooking. It also is > used in Asian medicine to sooth the stomach and strengthen the > intestines. The package I have is from Eden Organics and is Kosher > and Parve, and it is not a fermented product, so I would assume that > means you can use it during passover - but I don't know all > the " rules " of passover so I can't tell you for certain. It's a > great product - I don't use corn starch or agar anymore to thicken > since I found kuzu. It is a little more pricey, but it goes a very > long way - 1 TBSP kuzu to 1 cup of liquid for puddings/jello type > desserts. > > HTH, > > Susan > <%40>, robin > koloms <rkoloms wrote: > > > > What is kuzu? I wonder if it can be used during Passover... > > > > Susan <virgo.vegan wrote: I use fruit juice and kuzu - > you can get the kuzu in the asian aisle > > of the grocery or natural food store. There is even a recipe on the > > package so you know what ratio. I live in FL where it is more humid > > so I don't use the exact ratio they suggest or it never firms up, > so > > you may have to experiment. > > > > Susan > > <%40>, sheena > hartman <tat2grl82@> > > wrote: > > > > > > How do you make fruit juice gelatin? I'm new at all this and > > learning. Thank you! > > > > > > > > > > > > > > > > > > > Be a better friend, newshound, and know-it-all with Mobile. > Try it now. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 there are also plenty of vegan boxed jell-o type desserts on the market. , " Susan " <virgo.vegan wrote: > > I use fruit juice and kuzu - you can get the kuzu in the asian aisle > of the grocery or natural food store. There is even a recipe on the > package so you know what ratio. I live in FL where it is more humid > so I don't use the exact ratio they suggest or it never firms up, so > you may have to experiment. > > Susan > , sheena hartman <tat2grl82@> > wrote: > > > > How do you make fruit juice gelatin? I'm new at all this and > learning. Thank you! > > > Quote Link to comment Share on other sites More sharing options...
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