IT’S PORK. IT’S HAM. NO IT’S PEANUT BUTTER AND PINEAPPLE!
You’ll definitely get feedback on this one. Tastes and textures like baked ham/pork. All animal-free of course! Reconstituted peanut butter, Coriander Pineapple Sauce, chopped crystalized ginger served on a RITZ cracker! It’s the combination of specific ingredients that creates the special effect!
Makes about 2 cups spread
AFC ClipBoard: For this recipe you need a dry peanut butter. The only way to achieve that is to purchase one that hasn’t been stirred. Fresh ground won’t work well with the agar. The agar is replacing the fat. It’s a nice effect.
Agar gel is easy to make and keeps a couple weeks refrigerated. Preparing the agar gel as you make the peanut butter won’t work either. It needs to be already gelled up and cold.
SPICED PEANUT BUTTER:
16 oz. jar non-hydrogenated peanut butter – drain off oil from top and reserve for stir-fry dishes
2 t. smoked paprika
1 t. onion powder
lots fresh grind black pepper
2 t. liquid smoke
1 T. brown sugar
Place dry peanut butter in small skillet over medium-low heat.
Add about 1/4 cup AGAR GEL. Using fork, mash gel into peanut butter.
Keep stirring and mashing till agar INCORPORATES into peanut butter.
Add more agar, this time mashing, then ultimately whisking till smooth yet still thick.
Add remaining ingredients, stirring/whisking after each addition till smooth.
Pack in covered containers and refrigerate till ready to use.
Delicious quick hors d’oeuvre waiting to impress!
Place one measured teaspoon Spiced Peanut Butter, warmed or chilled, on RITZ cracker.
Top with one teaspoon of chilled CORIANDER PINEAPPLE SAUCE.
Top with chopped crystallized ginger.
I liked a warm peanut butter with chilled pineapple combination. Any way is great.
1- AGAR GEL
For thickening purposes. Add to extend condiments. Contributes light, smooth, airy components. Add to scrambled tofu for a gelatinous quality. To soups for the same. Add to peanut butter to reduce fat content. Be creative. Invent your own uses! Or add to smoothies. For weight maintenance eat a couple Tablespoons before or with your meal!
12 c. water
2 T. agar agar powder
In large soup pot combine water and agar, whisking agar till dissolved.
Bring to boil, reduce heat to slow boil and cook about 15 minutes, whisking occasionally.
Cool to room temperature, then pack in covered container and refrigerate till ready to use.
2- CORIANDER PINEAPPLE SAUCE:
A simple sauce of crushed pineapple and pineapple juice. Flavored with soy sauce, brown sugar and liquid smoke. Seasoned with coriander, garlic, onion, dry mustard powders. Lightly thickened.
This time we serve it over pan-fried CHICK’N strips, cauliflower buds and green beans. Old country taste made animal-free! Ouch she did it again!
Sauce makes 5 cups, CHICK’N Veg platter serves 4
22 oz. can crushed pineapple in 100% juice
16 oz. 100% pineapple juice
1/2 c. soy sauce
2 T. vegetable oil
3/4 c. light brown sugar
2 t. garlic powder
2 t. onion powder
2 t. ground coriander
2 t. dry mustard
1 T. liquid smoke
1 t. salt
1/4 t. red cayenne pepper
fresh grind black pepper to taste – I use sev. twists
3 T. cornstarch mixed with 1/4 c. water till dissolved
In large saucepan over medium heat combine all sauce ingredients, except cornstarch liquid. Stir well.
Bring to low boil, reduce heat to low and cook 10 minutes. Stirring as needed.
Dissolve cornstarch in water, then pour into boiling sauce, stirring continuously till thickened.
Cook on low heat about 10 minutes, stirring often till sauce darkens considerably.
Adjust for salt.
SERVING: Serve hot over plant meats or rice dishes.
Serve cold to top an hors d’oeuvre: