I spent the better part of 1993 searching for a preschool that didn’t consider Jell-0 to be a food group for my vegan daughter. When schools asked if I were interested in their curriculum, I politely responded, “No, I am interested in your snack program.” One school proudly showed me a list of “healthy snacks” posted outside the classroom. Topping the list were Jell-0 Jigglers!
‘Bone’ Appetit!
Gelatin is derived from the hooves and cartilage of horses. It is mostly comprised of white refined sugar which, in addition to wreaking havoc on one’s blood sugar level, is sometimes cleaned by running it through charred animal bones.
To Dye For?
Not to mention the food dyes used to color this “healthy” snack, which pose risks of cancer, hyperactivity in children, and allergies. The most widely used dyes, red 40, yellow 5, and yellow 6, are contaminated with cancer-causing substances. While red dye No. 3 has been identified as a carcinogen by the FDA, it is still allowed in the American food supply.
Agar to the Rescue
So where does this leave health-conscious, animal-loving foodies who want to thicken pies, puddings, and other desserts?
In a word: agar (two words for some: agar-agar). Agar is a healthy substitute for gelatin. It is a seaweed used to thicken natural gelatins and aspics. The word “agar,” sometimes referred to as kanten, means jelly. Although the words are used interchangeably, agar is the thickening agent and kanten refers to the name of the dessert. Agar is flavorless, odorless, and colorless. It comes in flakes, bars, and powder.
Agar sets up at room temperature so it is great to take on camping trips. Certain substances, such as citrus, acetic acid in wine and vinegar, and oxalic acid in chocolate and spinach, can interfere with the gelling action.
Cooking with Agar
The general rule of thumb is to use one to three tablespoons of agar flakes for every cup of juice or liquid. I find that two tablespoons of agar per cup of liquid produces the best texture.
Experiment with a variety of juices, preferably organic. The more concentrated the juice, the stronger the flavor. The colors will never be as vibrant as those in brand-name gelatins, but as you just learned, looks can be deceiving.
Organic Fruit Kanten
Ingredients
- 1-3 Tbsp. agar flakes
- 1 cup organic juice
- Pinch sea salt
- 1/2 cup bite-size organic seasonal fruit
Directions
1. In a one-quart pot, soak agar flakes and salt in juice for 10 minutes.
2. Cover pot and bring to a boil, stirring constantly.
3. Turn heat to low and simmer for 10-15 minutes, until agar is completely dissolved. Stir and scrape sides and bottom of pan frequently. Keep covered when not stirring.
4. Arrange fruit in two individual serving cups. If making multiple servings, pour mixture into 8-inch x 8-inch, or 9-inch x 13-inch glass dish. Pour juice mixture gently over fruit. Let sit at room temperature for 30 minutes, or refrigerate for one hour.
Variation:
- After kanten sets up, use cookie cutters to cut it into fun shapes.
- Alternatively, whip kanten into a mousse with some dairy-free yogurt.
Image selection inspired by recipe via SeaSaltwithFood.com
Mimi Clark is a pioneer in plant-based cooking having taught private, group, and corporate vegan cooking classes in VA, MD, and DC for the past 23 years. She is currently a consultant for the Loving Hut restaurant in Falls Church, VA, and she cooks for Eden Foods at the Natural Products Expo East. Mimi’s recipes have been featured on numerous websites including Edward & Sons, Earth Balance, Mary’s Gone Crackers, Wholesome Sweeteners, Wholesoy Co., Made Just Right, Yummy Plants, and others. Check out Mimi’s monthly vegan cooking classes at www.veggourmet.wordpress.com. Mention that you saw this article on Live in the Now and receive a $5.00 discount to one upcoming class.
