Pickle Poppy Gel
There’s s a reason why people like sweet pickles – they taste good.
It’s not the cucumber; it’s the sweet sour vinegar brine.
So why not make use of the pickle juice remaining in the jar after the pickles are gone? Save it up till you have two cups, then strain it and make magic with it! Use as salad dressing or sauce!
Makes 3-1/2 cups
2 c. strained sweet pickle juice
2 t. SPICE TIME IMITATION CHICKEN BOUILLON
3/4 c. SILK UNSWEETENED ALMOND MILK 30 calorie per 8 oz.
1/2 t. xanthan gum powder
1 t. guar gum powder
fresh grind black pepper- sev. twists
2 t. poppy seeds
1/2 t. turmeric
1- Combine all ingredients in blender container. Blend on low then high till smooth.
2- Let set about 20 minutes or more to judge the viscosity (thickness).
3- Re-blend. If too thick add a little more milk.
4- Pour into covered containers and refrigerate.
Notes: The yield varies somewhat the more it thickens.
This dressing has a thick gelatinous feel to the mouth with raw egg white component undertones. Definitely eggy. When poured into a spoon it globs and slides like a raw egg yolk.
Serve over salads, veggies and animal-free meats. Even spread on your favorite toasted bread – no margarine needed.
FAT-FREE CHEF™ 