Booch gummies and broccoli for dummies.
Hey Booch Group! Thought we'd give you another cooking with kombucha recipe. The gummies are fun, simple to make and the kids will love them. The creamy vegan pasta is an easy winter winner that will fill you up - pure comfort food...which will go well with the universal comfort drink....GIN! We've added an oldie but a goodie this month - our Rosy Gin cocktail. Remember, most of these ingredients we can deliver straight to your door, Just go to our Home Delivery page. Enjoy!
Kombucha Rose Gummies
¾ cup Rose Kombucha by Kombucha Me
¼ tsp Rose Water Extract
2 Tbsp Agave Syrup
1 ½ Tbsp Agar Agar Powder
In a small saucepan, bring Rose kombucha to a simmer. Stir in the rose water extract, and agave syrup. Test to ensure it is the desired sweetness, add more if needed.
With a whisk, stir in the agar agar powder. Whisk vigorously to break up any of the agar agar powder that clumps. Some white bits may remain and dissolve as the gummies set. The mixture will thicken quickly, in one to two minutes.
Reduce the heat to low and leave the pan on the stove to keep the mixture soft. It will set rapidly once cool.
Using gummy mold, pipe in the gummy syrup into the molds. Once complete, place the baking sheet into the fridge to allow the gummies to set, for about 30 minutes.
Pop them out of the molds to serve and store. Seal in an airtight container and keep in the fridge for up to one week.
Creamy Vegan Pasta
2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup toasted pine nuts
lemon wedges, for serving
For the creamy vegan pasta sauce:
1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon sea salt
freshly ground black pepper, to taste
Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side
Over ice in a highball or tumbler
60ml of gin (we use South Coast Distillery)
30ml of Campari
Squeeze of fresh lemon juice
½ teaspoon finely grated fresh ginger
130ml Rose kombucha by Kombucha Me - chilled
Lemon wedges (for serving)
Be sure to post photos of your booch cocktails on Instagram and tag us - we’d love to see your creations!