Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 Good for you, Caroline! It's fun to experiment in the kitchen, isn't it. I'm glad you had such success. Good for you! Thank you for sharing the recipe. LaDonna >>>I have been playing around with some recipes and have really been amazed at the results. My mum makes/made a jelly (jello to you guys I guess) slice that was a base, a cheesecake centre and jelly and fruit set on the top. We of course can't eat it but with the inspiration of a recipe from another list and LaDonna's recipe for creamed pears I have managed to make a vegan soy free version that is wonderful. I served it at my mum's birthday party today and everyone loved it so I thought I would share. Regards Caroline Australia __________________________ ________________________________ Jelly (Jello) slice Base 1 cup of your favourite GF flour blend or 1/2 cup cornstarch 1/4 cup rice flour 1/4 cup potato starch 1/2 tsp Xanthum gum 2 tsps gf baking powder 1/4 tsp sea salt 1/2 cup rice crumbs or coconut 1/2 cup sugar (I used brown) 125g (4oz) vegan butter/nuttelex (Australian brand of soy free vegan margarine). Mix all dry ingredients together add softened butter sub and mix (I threw it all into my food processor and whizzed until it was combined) and press into a greased 18 x 28 cm tin. Bake in a moderate oven 10-15 minutes. When cool, add the filling. Cheesecake filling Creamed Pears Source: Vegetarian for Life 1 cup raw cashews 1 tsp. vanilla 1 Tbsp. Maple syrup 2 (14 oz) canned pears,(due to salicylates I used pears in syrup) 3 tsps Vegan Gelatine (or use agar agar - though I don't know the method) 2 tabs of the reserved syrup Drain juice off canned pears and reserve. Place all ingredients into blender. Blend until very smooth. Slowly pour juice reserved from pears into blender as needed until the desired consistency is reached. (I used just enough to ensure that the blender could thoroughly blend the cashews to a very smooth consistency. Dissolve gelatine in reserved syrup and bring to boil if necessary. Add to the blender and blend to combine. Pour over cool base. You will not need all the cream filling, use as much or as little as you like though I would recommend that it be about 1cm (1/3 " ) deep. Refrigerate until set. Pour remaining cream into little dishes and refrigerate. My children call it fruit cream and eat it whenever they are allowed :-). Jelly 4 teaspoons vegan gelatine (use agar agar if you want though I don't know the method for that) 1/2 cup liquid (water, pear syrup or magic cordial) 1 cup extra liquid (I used a combination of all three above) 2-4 canned pear halves, well drained (or other fruit, Strawberries would be really nice - pears are our only option) (if you have a vegan jello mix you could use that here, make it up half strength and when cold but not set pour over base and fruit - I make my own due to additives) You can colour the jello if you want, I made mine a reddish colour with natural colours. Dissolve gelatine in liquid and boil gently for several minutes to drive off the preservatives. Add the extra liquid and stir in well. Set aside to cool. Arrange chopped pears on top of base and carefully pour cooled but not set jelly over. Allow to set, then cut into squares using a sharp knife. Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 Caroline, are your tablespoons US or Australian ? Kim , " Caroline Garner " <caroline@g...> wrote: > Hi everyone, > > I have been playing around with some recipes and have really been amazed at > the results. My mum makes/made a jelly (jello to you guys I guess) slice > that was a base, a cheesecake centre and jelly and fruit set on the top. We > of course can't eat it but with the inspiration of a recipe from another > list and LaDonna's recipe for creamed pears I have managed to make a vegan > soy free version that is wonderful. I served it at my mum's birthday party > today and everyone loved it so I thought I would share. > > Regards > Caroline > Australia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 Hi Kim, it doesn't really matter. In LaDonna's creamed pear recipe the maple syrup would have been American but I just used my Australian set and when dissolving the gelatine I just eyeballed a small amount of liquid which I guessed to be about 2 Australian Tabs. (or 3 American I suppose) Clear as mud, right, and I tried so hard to make it unambiguous, lol. Make it whatever you think is easiest and clearest. Thanks for filing it, Caroline > > > are your tablespoons US or Australian ? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 Sounds like you cook the way I do I made them American in the files. Kim. , " Caroline Garner " <caroline@g...> wrote: > Hi Kim, it doesn't really matter. In LaDonna's creamed pear recipe the > maple syrup would have been American but I just used my Australian set and > when dissolving the gelatine I just eyeballed a small amount of liquid which > I guessed to be about 2 Australian Tabs. (or 3 American I suppose) > > Clear as mud, right, and I tried so hard to make it unambiguous, lol. > > Make it whatever you think is easiest and clearest. > Thanks for filing it, > Caroline Quote Link to comment Share on other sites More sharing options...
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