The other day I had a crazy moment of creativity ( maybe it was just a crazy moment). I was thinking, if you can use agar agar to make vegan cheese and fruit jelly, why not use it to make a savoury jelly to use as a spread for sandwiches? I had some yellow zucchini sitting in my fridge, and without further thought, I got cooking! I cooked the zucchini in a pan for 10 minutes or so, until they were soft and translucent, and seasoned them with some rosemary, chili flakes, salt and agave syrup. When ready, I used a hand blender to mush it up. I prepared the agar agar in a separate pot, then mixed it in with my zucchini sauce. I split the mixture into two separate jars just for practicality. I then stuck the jars in the fridge and let the jelly set overnight. The zucchini jelly is great for sandwiches ( you can use it to replace margarine ), but it also works well on pasta. I have to admit, the whole thing sounds a bit strange at first, but I was very happy with the end result.
- 2 yellow zucchinis
- 2 tbsp agave syrup
- pinch chili flakes
- 2 tsp rosemary
- 3 tsp agar agar powder
- 400 ml boiling water
- In a pan, cook the zucchini until soft and translucent. Season with rosemary, chill, salt, and agave syrup. When ready, blend into a paste with a hand blender.
- In a separate pot, boil 400 ml of water. Add the agar agar powder, and mix well.
- Mix in the agar agar water with the zucchini paste.
- Put the mixture into one or two jars, and leave in the fridge to set for 3 hours or more, preferably overnight.
- Enjoy on bread or with your pasta!