PINK CHIFFON FAT-FREE SALAD DRESSING
Welcome to the new face of dressings. Not your ordinary look, taste or feel. This is a dressing that highlights and enhances wherever it is used. Neither the taste nor the texture, however, is as guilty as it looks! Experience its innocence! We’re not chopping down trees here, we’re just picking the ripe fruit!
Makes almost 3 cups
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CRANBERRY COCONUT FROZEN CUSTARD
Smooth as custard. Rich as cream. Perfect scoop. An easy make!
Makes 3-1/2 cups
14 oz. can whole cranberry sauce – I used Ocean Spray
11 oz. container SO Delicious Dairy Free Culinary CoconutMilk – Original, chilled till thick
1/2 c. Rich’s COFFEE RICH Non-Dairy Creamer
16 oz. POM Blueberry Pomegranate juice
2 T. vanilla – I used imitation
1 c. light brown sugar
1-1/2 t. malic acid
1 t. guar gum powder
2 t. xanthan gum powder
1/2 t. pink Himalayan salt
Combine cranberries, culinary coconutmilk and Rich’s creamer in food processor and process till smooth.
Add pomegranate juice, brown sugar, vanilla and malic acid and process again till smooth.
Add guar gum, xanthan gum and salt, then process again, this time till thickened. Let set for about 10 minutes, then process again till silky smooth and thickened.
Transfer to covered containers and freeze till…
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RED MISO BALSAMIC SALAD DRESSING
A concentrated salad dressing that focuses more on taste sensations rather than individual flavors. Fat-Free!
Makes about 3 cups
Gums (eg. xanthan gum, guar gum etc.) are being used in many food preparations as thickeners and fat replacers, most often unbeknownst to us.
It seems that manufacturers started using them absent our permission and now they’re everywhere. For whatever reason many people don’t like gums being inserted into their foods. They don’t like how they make them feel and/or they’re not convinced that they’re healthy for them.
So, they don’t want to use gums when cooking, nor do they want to purchase premade foods that contain gums. In that case, use the bare minimum of oil needed to lubricate your food, instead of going totally fat-free. We need a lot less oil/fat than we usually think we do to achieve the fat-feel in the mouth and to get the food down the throat to the stomach.
A tablespoon or two of oil goes a long way when sautéing or adding to a recipe. We just normally way overdo it. Cut back across the board and you won’t have to resort to the use of gums.
BAKED VEG CHEESE AND VEAL CANNELLONI
We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.
Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.
What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!
Makes 14 stuffed cannelloni
FAT-FREE BAKED BEAN & ROASTED TOMATO SOUP
Bush’s Beans proves that you don’t need fat nor oil to enjoy good tasting baked beans, and you don’t need it in a soup either!
Makes 7-1/2 cups
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TRICOLOR TOASTED QUINOA SOUP
Color overload – just what your system wanted! Great flavor, texture. Freezes well. Fat-free too! Easy to make. Long shelf life in back of refrigerator. Breakfast, lunch or dinner – it works for me!
Makes 14 cups
SHARON’S MANICOTTI
This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.
Makes 11 stuffed pasta and 5-1/4 cups sauce
SWEET CARROT MARINARA
A wonderful fat-free marinara sauce with a sweet red pepper and carrot base – neither discernible but necessary to the enjoyment of the sauce!
Makes 6-1/2 cups
DARK HORSE RUSSIAN DRESSING
Complex, exquisite. Full-bodied. Smoky with cranberry, cocoa, red wine and orange undertones. This salad dressing is like a fine wine. Serve for special occasions! Low-Fat!
Makes about 2-3/4 cups
Xanthan gum is the most versatile elastic thickener and easy-to-use hydrocolloid. Xanthan gum can be used in hot or cold applications, is extremely powerful in small quantities, it provides a rich creamy mouth feel and works synergistically with many other ingredients…
Temperature : Will hydrate at any temperature. Yes, it’s that awesome.
Texture: In small quantities, xanthan will add slight body and viscosity to any liquid. Add too much, however, and a xanthan-thickened mixture runs the risk of becoming slimey, with a texture like mucus. For thicker applications such as stews or puddings, we would recommend using a different thickener. In very high concentrations, xanthan-thickened mixtures turn into sticky pastes.
Appearance: Clear, though since xanthan stabilizes emulsions, it’s very easy to trap air bubbles into a thickened mixture that will never escape, which means that your mixture could become cloudy.
Flavor release: Good.
Mouthfeel: Rich, creamy, and smooth in small quantities. Mucus-like at higher concentrations.
Freeze / Thaw stable: N/A, though xanthan can be used to stabilize frozen applications.
Syneresis (weeping): N/A, though xanthan can be used to prevent syneresis in other gelling agents.
Shearing: Shear-thinning. That is, xanthan-thickened mixtures become less viscous when exposed to shear, such as blending. However, it will not produce a fluid gel as some shear-thinning gels will.
Hysteresis: N/A.
PH Tolerance: Functions at all reasonable pH’s (1-13).
Other Tolerances: Tolerates alcohol up to 60%, salts, and enzymes. Will not hydrate properly with sugar concentrations greater than 60%.
Synergies with other ingredients: Can be used in practically any modernist recipe to increase viscosity, which in turn can stabilize emulsions, strengthen gels, and fortify foams. Xanthan increases thickening power when used with guar gum and carraggeenan and will form a gel with locust bean gum or konjac.
Concentration Range: 0.05-0.15% to slightly thicken smoothies, 0.25%-0.5% for thin sauces, up to 0.8% will create a syrupy texture. Higher concentrations may be used in baked goods and for other special applications.
Dispersion: Disperses at any temperature. May form clumps if using very cold water, though this will usually resolve itself over time and can be aided with oil, sugar, alcohol, or some mixing.
Hydration: Occurs at any temperature.
Setting: N/A
Special uses: many, everything from marshmallows to spherification…
Finish reading: Xanthan Gum – The Thickener of the Future
http://www.molecularrecipes.com/hydrocolloid-guide/xanthan-gum/
