I also made vegan jelly with the agar agar which worked perfectly. I made a mango jelly and raspberry jelly. the mango version was a bit more crumbly, but both were gel-like. All I did was blend some mango and raspberries and follow the instructrions on the packaging. #jellyfruits #agaragar
per farcire torte oppure per budini e tante altre preparazioni anche salate👌😉
Super consigliata
and transformed animal body parts remaining after slaughter. So many 🍬🍬🍬sweets we were given by adults in our youth had gelatine in them. Luckily, the plant world offers multiple alternatives that don’t carry the energy of blood, tears, helpless cries, suffering and death.
👌Agar Agar is a popular gelling agent for hot preparations, made from algae. I am convinced that micro-organisms such as algae represent an underestimated potential for different nutritional and other applications.
Agar-agar is very versatile. It can be used to prepare terrines, cake glaze, vegetable aspics or anything that would require easy slicing. It can be used to make jam or marmelade. As an alternative for gelatin or pectin, the latter also being plant-based.
Yes, mind you, I am this old-fashioned guy who loves to make a good stock of home-made jam. It gives me an immense pleasure, my mind and heart love to make and create and transform things, hands, eyes, heart and brain united. I’d rather work (a lot) less, not interested to earn the extra money to buy fancy looking, expensive and often deceiving and poor quality industry produced food. I feel like the bridge between the previous generations, that had their feet firmly grounded, loved tangible, practical stuff and occupations, and today’s burning world amid a drastic change of the dominant energy, from Earth to Fire. This New World with its volatile character, increasing instability, where illusion, fake and mental instability are on the rise, where practical human intelligence is traded for nonsense artificial intelligence, and where forests are burning and animals and their families lose their lives and habitats.🌋🌡🌡🌡🔥🔥🔥
Agar-agar has an E-number under the European legislation on food and food additives. It is known as E 406. Thus is proven that having an E-number doesn’t necessarily mean the product is a scary chemical, as some people wrongly assume.
Taste/bite: Agar agar has a perfectly neutral taste.
Ingredients: Organic. It is almost exclusively made of Fibre (86 %). The dosage is more or less 1 heaped teaspoon for 500 ml or 500 g of liquid. Depending on how thick you want the gel or jelly or jam to be. You have to dilute the powder in a bit of cold liquid, and then let it simmer/boil for 1 – 2 minutes before cooling down for at least 2 up to 3 hours.
Shape/Conditioning: 30 g minimalist fully eco fully compostable paper bag. Marketed and labelled as vegan.
Price: I paid 4,56 € (May 2023). Normal price for this kind of product if I compare it to other manufacturers. It's true that agar agar is relatively expensive, even if you don't need large amounts of it.
The brand is German. It’s 100 % vegan, fair trade and organic. They have cheese alternatives and all sorts of baking mixes. Really worthwhile to have a look at their website.
www.biovegan.de
A lot of recipes with agar-agar can be found in the book: "Agar-agar : Secret minceur des Japonaises", written by Clea and edited by French editor La Plage, who have a gold mine of vegan themed cook books in their portfolio.
#agaragar #gellingagent #vegan #veganinbrussels #brusselsvegan #veganinbelgium #veganbelgium #veganfortheanimals #veganforhealth #veganfortheplanet #veganforever
kochen lassen!
🇮🇹 questa Agar è perfetto per gelificare: un cucchiaino di Agar in 150ml di acqua, poi cuocere tutto e lasciare raffreddare!
📍 Edeka 🇩🇪
agar agar. I recommend a scale for a very small weights. Good for sweet and salty dishes.
