GOP Veg Feast For The Figure – fat-free


Green Orange Purple. Asparagus and green beans cooked till tender, no seasoning except the salted water! Baby Purple Potatoes and baby carrots. Coated with agar gel as an oil or melted margarine replacement. Tossed with cilantro and garlic. Serve with an orange marmalade glaze. No oil please! I’m feasting!

Serves 1-7 depending on many variables

F-FC ClipBoard: Baby purple potatoes are tender, creamy and sweet.

3/4 lb. fresh asparagus – wash, break off lower stalks and discard

1/2 lb. fresh green beans, ends snipped off and discarded

1-1/2 lbs. baby purple potatoes, washed well with baking soda and water, rinsed

2 lbs. baby carrots, washed the same way as potatoes

1/2 c. AGAR GEL – recipe in notes at end

top 3rd of fresh bunch cilantro, cut off, washed and chopped finely

1 t. garlic powder

fresh grind black pepper to taste

1/3 c. orange marmalade mixed with 1/3 c. water in cup

a little salt and pepper to taste

1- Place sev. qts. water in large pot. Add enough salt so when you taste the water you know the salt content. Bring to boil.

2- Add green beans and cook till tender as you like. Remove with tongs to plate. Set aside.

3- Add asparagus to water and cook till tender. Remove with tongs to plate. Set aside.

4- Add potatoes and carrots all at once and cook till fork-tender. Drain in colander. Transfer to large mixing bowl.

5- Add agar gel and toss till coated and melted.

6- Add garlic, cilantro and black pepper. Toss.

7- Heat marmalade, water and salt and pepper in small pan.

8- Transfer potatoes and carrots to serving platter. Top with asparagus and green beans.

9- Pour marmalade sauce over potatoes and carrots. Serve right away.

Notes: The Agar Gel used to coat the potatoes and carrots replaces melted margarine or oil and imparts a fatty feel to the mouth.


8 c. water

2 T. agar powder

Bring water to boil in large saucepan. Add agar, whisk immediately till dissolved. Reduce heat to low and cook about 20 minutes, whisking occasionally.

Cool to room temperature and transfer to covered containers and refrigerate for use as needed.

  • Cool overnight to be sure the Agar Gel thickens to its full potential before using.

Use as thickener, as a fat replacement and as an extending agent for dressings, condiments, gravies, puddings, with no added calories or fat.

Notes: These pure vegetables should be served right after they’re cooked for finest flavor and texture results.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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