vegansaurus!

06/28/2011

Raw vegan “Jell-O” from Vegansaurus’ number-one raw correspondent, Sarah E. Brown!  Per Sarah, Jell-O, especially of the raw vegan variety, can be flavored with chocolate! I know, it’s a wacky concept, but it actually works wonderfully! Here is a recipe incorporating the magic of Irish moss (gelatin texture, derived from a sea plant source instead of ground-up dead animal bits), the light, summery goodness of blueberries, and a dose of cacao powder, just for kicks.
Last time I sent a Jell-O recipe to Vegansaurus, I made it super low-glycemic, because I was living at a low-glycemic raw vegan retreat center and wanted to create a recipe suitable for those looking to control their blood sugar. Now that I’m living in the Bay Area again (yay!) I added the option to sweeten the Jell-O with dates, but feel free to substitute Stevia, Xylitol, or another sweetener of choice if you prefer. Feel free to leave out the cacao, or add carob or maca instead.IngredientsStevia to taste, and/or 4 to 6 dates (pre-soaked, if possible)Handful of pre-soaked Irish moss2 cups blueberries (or another fresh fruit)1 1/2 cups waterpinch sea salt1 Tbsp. raw cacao powderInstructionsBlend the Irish moss with one cup of water. Add dates, Stevia (if using), blueberries, sea salt, cacao powder and last half-cup of water. Blend until smooth. Put mixture in fridge to gel for at least 30 minutes. Enjoy!
This is Vegansaurus raw correspondent Sarah E. Brown’s latest post! Read more by Sarah on Vegansaurus, and visit her personal blog, Queer Vegan Food. Thanks, Sarah!

Raw vegan “Jell-O” from Vegansaurus’ number-one raw correspondent, Sarah E. Brown! Per Sarah, Jell-O, especially of the raw vegan variety, can be flavored with chocolate! I know, it’s a wacky concept, but it actually works wonderfully! Here is a recipe incorporating the magic of Irish moss (gelatin texture, derived from a sea plant source instead of ground-up dead animal bits), the light, summery goodness of blueberries, and a dose of cacao powder, just for kicks.

Last time I sent a Jell-O recipe to Vegansaurus, I made it super low-glycemic, because I was living at a low-glycemic raw vegan retreat center and wanted to create a recipe suitable for those looking to control their blood sugar. Now that I’m living in the Bay Area again (yay!) I added the option to sweeten the Jell-O with dates, but feel free to substitute Stevia, Xylitol, or another sweetener of choice if you prefer. Feel free to leave out the cacao, or add carob or maca instead.

Ingredients
Stevia to taste, and/or 4 to 6 dates (pre-soaked, if possible)
Handful of pre-soaked Irish moss
2 cups blueberries (or another fresh fruit)
1 1/2 cups water
pinch sea salt
1 Tbsp. raw cacao powder

Instructions
Blend the Irish moss with one cup of water. Add dates, Stevia (if using), blueberries, sea salt, cacao powder and last half-cup of water. Blend until smooth. Put mixture in fridge to gel for at least 30 minutes. Enjoy!

This is Vegansaurus raw correspondent Sarah E. Brown’s latest post! Read more by Sarah on Vegansaurus, and visit her personal blog, Queer Vegan Food. Thanks, Sarah!

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