3 Classic Thanksgiving Vegan Salad Recipes
Recipe for Millet Margerine (Vegan) (Gluten-free)
*1 T. Agar Agar
*1/2 C. cold water
LET ABOVE STAND 5 MINUTES
Cook until Agar Agar is dissolved and liquid is clear
IN BLENDER:
*1 C. packed cooked HOT Millet
(cooked 1 C. Millet to 4C. Water 50 minutes with salt)
*HALF of Agar Agar mixture
*1 tsp. Salt
*1/4 C. raw Cashews (cleaned)
*1-2 cooked,peeled Carrots (for colour)
WHIZ UP AT LOW SPEED, increasing speed to High until super smooth. Blend in remaining Agar Agar mix at low speed. Let stand a few minutes so air bubbles can escape. Pour into containers and chill. Keeps 1 week in fridge.
*1 C. packed cooked HOT Millet
(cooked 1 C. Millet to 4C. Water 50 minutes with salt)
*HALF of Agar Agar mixture
*1 tsp. Salt
*1/4 C. raw Cashews (cleaned)
*1-2 cooked,peeled Carrots (for colour)
WHIZ UP AT LOW SPEED, increasing speed to High until super smooth. Blend in remaining Agar Agar mix at low speed. Let stand a few minutes so air bubbles can escape. Pour into containers and chill. Keeps 1 week in fridge.
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