Dairy-Free Recipes: Orange Gelatin

4 1/2 teaspoons unflavored gelatin1/4 cup cold water1 cup boiling water1 3/4 cups orange juice2 teaspoons grated orange zest1 teaspoon grated lemon zest3/4 cup white sugar1/2 cup lemon juice1 pinch saltIn a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves. To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes. Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool. Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal. Amount Per Serving  Calories: 141 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 141

Total Fat: 0.1gCholesterol: 0mgSodium: 70mgTotal Carbs: 34.5g    Dietary Fiber: 0.3gProtein: 2.1g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Betsy's Mandarin Orange Salad | Submitted By: DOREENB

1/2 cup vegetable oil1/4 cup cider vinegar1/4 cup white sugar2 teaspoons dried parsley1 teaspoon salt1 pinch ground black pepper1/2 cup sliced almonds1/4 cup white sugar1 head red leaf lettuce - rinsed, dried and torn1 red onion, chopped1 cup chopped celery2 (11 ounce) cans mandarin orange segments, drainedIn a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated. Amount Per Serving  Calories: 397 | Total Fat: 26.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 397

Total Fat: 26.8gCholesterol: 0mgSodium: 509mgTotal Carbs: 38.2g    Dietary Fiber: 3.4gProtein: 4g VIEW DETAILED NUTRITION
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New Year: Orange Blossom Trifle | Submitted By: CHEFBETHPHX

1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve. Amount Per Serving  Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 12.7gCholesterol: 90mgSodium: 266mgTotal Carbs: 32.4g    Dietary Fiber: 0.9gProtein: 4.1g VIEW DETAILED NUTRITION
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Trifles: Orange Blossom Trifle | Submitted By: CHEFBETHPHX

1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve. Amount Per Serving  Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 12.7gCholesterol: 90mgSodium: 266mgTotal Carbs: 32.4g    Dietary Fiber: 0.9gProtein: 4.1g VIEW DETAILED NUTRITION
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Stir Fry: Orange Beef-Style Tofu Stir-Fry | Submitted By: JACKSKELLINGTON

1/4 cup vegetable oil for frying1/4 cup cornstarch1 (16 ounce) package firm tofu, drained and cut into strips2 tablespoons soy sauce1/2 cup orange juice1/4 cup warm water1 tablespoon sugar1 teaspoon chili paste1 teaspoon cornstarch1 tablespoon vegetable oil2 carrots, slicedHeat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce. Amount Per Serving  Calories: 286 | Total Fat: 15g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Orange Beef-Style Tofu Stir-Fry

Servings Per Recipe: 4

Amount Per Serving

Calories: 286

Total Fat: 15gCholesterol: 0mgSodium: 500mgTotal Carbs: 23.3g    Dietary Fiber: 3.7gProtein: 18.9g VIEW DETAILED NUTRITION
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I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a bunch of veggies, I used zucchini, broccoli, red/green pepper, onion, garlic, mushrooms. Then I added in the strips of tofu (skipped the corn starching step, just threw it in plain) and stir fried that in with a splash of soy sauce and spoon of chili garlic sauce and salt and pep to taste. In a separate pot I made the orange sauce, I did NOT add in sugar however I did add in a 3 caps of white vinegar. I also mixed the cornstarch in the warm water and added it in to oj/soy sauce/vinegar mixture when it came to a boil. After adding in the cornstarch I let the sauce simmer for a couple of minutes and then I added it to the tofu and veggies. Served with some brown rice this was an relatively easy and healthy dinner, will make it again. Was this review helpful? [ YES ]
60 users found this review helpful I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a... Reviewed on Mar. 16, 2006 by MRONUFRAK    This is sure to please even tofu skeptics. It's very good, but not great. The cooking time is a little off. My tofu slices were about a 1/2 inch thick, and with a standard wok, it took at least 20 - 25 minutes to fry it all. The sauce took me about 20 minuts to make as well. I added chopped red pepper, which added additional crunch, color and sweetness. Since I didn't have chili paste, I used a tablespoon of sweet chili sauce. I also added 2 dried diced red chili peppers, since other reviewers said the sauce wasn't spicy enough, but it was too HOT, so next time I'll just use one. I used about double the corn starch, since I like the sauce thicker. In addition, I would definitely recommend doubling the sauce, because it is not enough to cover all of the tofu plus rice noodles. I would recommend not putting the tofu back into the wok. If you just place tofu slices on top of the rice noodles and spoon the sauce over the top, the tofu stays nice and crunchy. Finally, I served this with some fresh pineapple on the side, which really complemented the dish quite nicely. Was this review helpful? [ YES ]
43 users found this review helpful This is sure to please even tofu skeptics. It's very good, but not great. The cooking time... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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