Vegetable Medley Dinner Spread Recipe

About this recipe

A diabetic-friendly, vegetarian vegetable spread perfect for a light dinner. This no-bake recipe is easy to prepare and pairs wonderfully with whole-grain bread or crackers.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Louis Francois Gelatine Sheets, 1Kg
• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. In a small bowl, sprinkle 1 packet of unflavored gelatin over 1/4 cup of cold water and let it stand for 5 minutes to bloom.
2. 2. Using a blender or food processor, finely chop 2 cucumbers, 2 carrots, 1 onion, and 2 celery stalks. Add 1/2 cup of water to help with blending, if needed.
3. 3. Drain the excess water from the chopped vegetables using a fine mesh strainer or cheesecloth.
4. 4. In a large mixing bowl, combine the bloomed gelatin, 1 cup of mayonnaise, the drained vegetables, 1 teaspoon of salt, and 1 teaspoon of lemon juice. Mix thoroughly until well combined.
5. 5. Transfer the mixture to a container or mold and refrigerate for at least 1 hour to allow the spread to set.
6. 6. Serve the chilled vegetable spread with whole-grain bread, crackers, or as a filling for sandwiches. Store leftovers in the refrigerator for up to 3 days.