After my last experience with The Vegan Cookbook, one might think I’d steer clear from attempting any more recipes from it. Unfortunately the more awful a dish sounds to me, the more tempting it becomes. So when I came across a recipe for Savoury Tomato Jelly (like anyone would expect it to be sweet. Really?), I just couldn’t resist.
Savoury Tomato Jelly
If you really want to impress your friends, set your jelly in a ring mould
1 tin chopped tomatoes
juice of 1 lemon
1 tbsp tamari
1 tsp cracked black pepper
1.5 tbsp agar agar flakes
Put the tomatoes, lemon, tamari and black pepper in a pan and quickly bring to the boil.
Stir in the agar agar and stir constantly for 5 minutes
Pour the mixture into moulds and once cool transfer to the fridge until set (approx 1 hour)
Well clearly I didn’t want to impress you lot because I didn’t go out of my way to get a ring mould, but to be honest I was just happy that it actually worked and became jellified. Plus I put it on my cute badger plate, what more do you people want, eh?
The taste was nice but as I started eating it, I just couldn’t get over the fact that it tasted like soup but felt firm in my mouth. Too weird! I couldn’t finish it.
You’ll be happy to know (or maybe not if you enjoy my suffering) that I’ve had some successful Mofo material over the last few days that I’ll be sharing this week, so stay tuned!