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| Vegan Lemon Jello |
Have you ever had vegan jello before? No? Well, I will tell you about it... It is typically a harder gel than traditional gelatin jello. It's pretty tough and stiff actually. Not excellent to eat. It doesn't really jiggle either, which is half the fun. You miss the tender, bouncy mouth-feel of traditional jello.
Well, we worked out all those issues for you! My mom did actually on her first attempt. This original recipe was created by my mother, Nancy Glazier on July 14, 2015. We will be creating more versions of jello in the future, just so you know.
We also got rid of all the sugar, artificial sweeteners, artificial flavors, and artificial colors. Very cool, right? Now we can all eat a healthy, low carb, chemical free jello, and kids will love it too.
In formulating, taste is king, and texture is queen. That means if a healthy food doesn't first, taste good, and second, have an agreeable texture, the healthy food is “Right OUT”. (If that doesn’t ring a bell, it’s time to watch The Holy Grail again.) People will not eat it (Well, maybe 2 people will eat it), Which means if the product sells once and misses the mark, consumers will not buy the product again. That's not good for business.
Taste and texture is our specialty here at the Kitchen Cheetahs Test Kitchens. Part of our job when we professionally formulate is to make healthy foods taste good and have nice texture. We create a lot of delicious and unique formulas that are not commercially manufactured, which is a bonus for your family and ours. That's why we do it, so we can all benefit (and we love the creative challenge too).
So this is one of those recipes we created because we wanted a much better option than what is available in stores, or found from online recipe searches.
Follow the directions in the order given, so the texture turns out perfectly, it's worth the effort.
We hope you love this recipe like we do!
Tangy Vegan Lemon Jello:
2 1/2 c. plus 2 T. water, divided
3/4 t. tapioca starch
1/2 c. boiling water
2 t. agar agar powder
1 small pinch tumeric powder
3/4 c. white Lakanto zero-calorie sweetener, powder
3 T. strained lemon juice
1 T. vegetable glycerine
1 drop organic lemon essential oil
Stevia Glycerite, to taste
Method:
Dissolve 3/4 t. tapioca starch into 2 T. water. Set aside.
Bring 1/2 cup water to a boil. Add the tapioca starch slurry to the boiling water while stirring. Cook and stir until mixture is thickened. Remove from heat and set aside.
Mix 2 t. agar agar powder into 1/4 cup water and blend until smooth. Whisk in 1 3/4 cup more water and let sit 5 to 10 minutes. Cook and stir the agar agar mixture until it comes to a boil. Boil 1 minute. The solution should reach 190 to 195 degrees F, to fully dissolve the agar agar.
Mix the thickened tapioca water into the agar agar solution.
After mixing together well add 1 small pinch of tumeric powder (for color), and 3/4 cup powdered white Lakanto.
Stir in 3 T. Strained fresh lemon juice (you can add up to 1/4 cup for a very tart lemon jello).
Stir in 1 T. vegetable glycerine, 1 drop lemon essential oil, and stevia glycerite to taste.
Reheat the mixture, stirring occasionally, to 190 degrees F. Let sit 5 minutes.
Pour into molds and allow to set UNDISTURBED for at least one hour (up to 3 hours).
Chill before serving. Unmold jello by setting molds in very hot water for about 30 seconds.
NOTE:
If you coat the jello molds very lightly with a non-stick coating spray like Pam, the jello will unmold more readily.
See how fun and jiggly this amazing jello is... Watch the video above.
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| Beautiful, isn't it? |
Enjoy!
Leila & Nancy.
