More and more people are looking for alternatives to traditional "binders". Vegans are not looking for the equivalent of a classic gelatin that they could successfully incorporate into their diet. The proposal for them is agar agar, produced from marine algae "gelatin", which has a lot of uses. Here are the top 3 recipes using it.

What is agar agar?

Agar agar is a gelling substance that is produced from red algae growing off the coast of Japan. It is neutral in taste and smell. Therefore, there is no fear that desserts, cakes or sauces with the addition of this product will have a sea odor or aftertaste. Agar agar almost does not contain calories, but it has a lot of fiber, vitamins K, E, B6, folic acid and omega 3.
An additional advantage of agar agar is that it can be heated several times. Cooking with its use requires some skill and feel, so if the jelly comes out a bit too tight, you can heat it up and add the juice to the desired consistency. This also works the other way round. If the dish is too rare, just add a bit more agar agar. This is a very practical product. It does not require refrigeration in the refrigerator, because it increases at 30 degrees C.

What to prepare with agar agar?

Here are 3 simple and tasty recipes:

Colorful jelly beans for children without preservatives and sugar
There is something in jelly beans that all children love from an early age. Unfortunately, these stores are not healthy, so moms of grooms remain roll up their sleeves and prepare homemade, healthy jellies. Fortunately agar agar is simple and does not take more than 5 minutes.
Components:
100 g raspberries
6 tablespoons of coconut milk
Ok. half a teaspoon agar agar (wire)
1 vanilla stick

Preparation:
Working time: 5 minutes
Cooking time: 10 minutes
Binding time: 1 day
Difficulty level: easy
Raspberries rub through a sieve. Put into a pot, add coconut milk, agar agar, mix well and bring to a boil. Cook for 5 minutes has a low heat, stirring constantly. Add vanilla. Boil again. The whole mass should already be quite dense and "pull". Transfer into small silicone molds and cool in the fridge. After approx. 10-12 hours, remove them from the molds. Store in a tightly closed can, in a refrigerator.
Despite the addition of coconut milk, the jelly does not have a coconut flavor. The milk is supposed to give a consistency. You can also use strawberries, berries, peaches to prepare these jellies. Frozen fruit is also suitable for this.

Plum marmalade

Plum season in full. You can really make a lot of delicious preserves from them. We recommend plum marmalade:
Components:
500 g plums
6 table spoons of cane sugar
1 teaspoon of cardamom
1 teaspoon of cinnamon
A bit of vanilla sugar
1/3 teaspoon agar agar (tie)
Preparation:
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty level: easy
Wash the plums, remove the seeds, cut into small pieces. Add sugar and cook for about 10 minutes. Add cardamom, vanilla sugar and cinnamon.
Remove the pot from the fire, add 1/3 teaspoon agar agar and boil again. Cook for a short time. Rinse the jar with boiling water and put the marmalade into it. Close. After a while, turn upside down and cool.
In this version there is not much sugar, so marmalade may seem a bit sour. If someone prefers a sweeter one - you can add an extra teaspoon of sugar.

Jelly with vegetables

A great healthy snack, full of vitamins and colors. Perfect for any season:
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty level: easy

Serves: 4 people

Components:

1 teaspoon of dried basil
50 g of dried tomatoes (not from oil)
400 ml vegetable decoction
2 carrots
1 courgette
1 por (white part)
150 g green peas (preferably frozen)
1 teaspoon agar agar
100 ml of wine vinegar
A bit of salt
Pepper, cane sugar to taste

Yoghurt sauce

2 eggs
25 g capers
1 onion
2 teaspoons of green parsley
4 pickled cucumbers
150 ml of sour cream or 4 tablespoons of thick yogurt
Pepper, salt to taste

Preparation:

Boil the basil, dried tomatoes and a decoction of vegetables, let stand for approx. 15 minutes. Strain through a sieve.
Place the carrot, celery, leek and zucchini into small strips. In a large pot, boil water with a little Himalayan salt (connect). Put chopped vegetables into boiling water, boil for a moment to soften them. Pour water out, harden vegetables with cold water, strain well. Cook the peas and drain them well in a sieve (or on paper towels). Put the vegetables into 4 salad bowls with a capacity of approx. 250 ml.
Agar agar dissolve in 5 tablespoons of prepared stock. Heat the remaining decoction in vinegar. Add agar agar and boil with stirring. Cook the next 2 minutes without breaking the mixing.
Add pepper and sugar to taste. Pour the vegetables in the salad bowl with hot decoction, cool and leave in a cool place for 6 hours.

Yoghurt sauce

Boil eggs, cool, peel and cut into thicker pieces. Cucumbers without skin, capers and onions, cut into small cubes. Add parsley, mix with yogurt, or season with pepper or salt to taste. Prepare the sauce just before serving.
Shortly before serving, put a salad bowl for hot water to remove the jelly. Serve with a tablespoon of yoghurt sauce and dark bread.

Agar agar is really a lot of uses - so it is worth to include it in your daily diet. The more that it is healthier than classic gelatin.

Comments (3)

    • Agar agar
    • 2017-07-07 09:41:25
    Świetne przepisy. Jeden już wypróbowany i jestem mega zadowolona. Polecam wszystkim.
    • oma
    • 2018-04-25 22:56:27
    A ktory juz przetestowany?
    • Karolina Zakrzewska
    • 2018-11-18 23:52:44
    Nie mam pojęcia jak to się dzieje, ale jeszcze nigdy nie udało mi się otrzymać galaretki z agar agar, próbowałam go już robić z różnych przepisów i nigdy nie wyszedł. Może dlatego, że baza była za kwaśna. Raz widziałam galaretkę z agaru w mim mieszkaniu: mój chłopak się pomylił i do gotowania jajek zamiast soli wsypał agar agar - wyszła wtedy galaretka - przez zupełny przypadek, a więc znaczy to, że mój agar agar wcale nie jest trefny, tylko nie potrafię go przyrządzić. Macie jakieś rady. Czy możliwe jest, że zbyt mocno go gotuję, bo doprowadzam do wrzenia.

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