___________________________________________________ :: 1st Quarter, 2012 :: VEGAN CREAM OF BROCCOLI SOUP Ingredients: 1 TBLSP extra virgin olive oil For Croutons: 3 Cups medium diced millet bread or other gluten-free bread HOW TO PUT IT TOGETHER: Heat a medium saucepan over a medium flame. Add the olive oil, and when warm, add the leek and a generous pinch of sea salt to draw the moisture. Saute' until tender and slightly translucent, about 3 minutes. Add the oregano, baby broccoli, vegetable stock and oats. Season with more sea salt to taste, and bring to a boil. Next, reduce and simmer until the broccoli is tender and the oats are cooked through, about 15 to 20 minutes. Cool slightly. Transfer soup to a blender and puree until smooth, starting on a low speed and increasing slowly so as to not burn yourself with hot liquid. When smooth, return to saucepan and season with nutmeg and freshly ground black pepper. For Croutons: Preheat the oven to 350 degrees. In a large mixing bowl, toss together the diced millet bread with the olive oil, thyme, oregano, salt and pepper. Mix well to combine. Distribute the cubed bread evenly in a single layer on a sheet pan. Bake for 30 minutes, or until golden brown and crunchy. Top each bowl of soup with a small handful of croutons, about a 1/4 cup. Store the remaining croutons in an airtight container to add to other soups, salads, etc.
:: 4th Quarter, 2011 ::
Vegan Split Pea Soup Recipe by the amazing Chef Sitarani Brian (from the Yoga and Art of Vegetarian Cooking Workshop) Ingredients: 1 Tblsp extra virgin Olive Oil 3 large garlic cloves Bouquet Garni (tie herbs up in cheese cloth with twine) 1/2 cup green split peas Procedure: heat the oil in a small saucepan. When warm, add the onion and garlick and saute' until tender and translucent. Next add the split peas, toor dal, and bouquet garni and satue' for an additional minute. Add 2 cups of the stock and season with salt and pepper to taste. Bring the contents to a boil. then reduce to a simmer, and, stirring occasionally, simmer for 45 minutes, or until the peas are tender. In the meantime, combine the onion, carrot, and celery with the remaining 2 cups of stock in another small saucepan. Simmer until the vegetable are completely tender, then remove from heat and cool slightly. Transfer the vegetables and liquid to a blender. Puree until very smooth. Set aside for later. When the split peas are tender, remove from the head and cool slightly. Discard the bouquet garni. Pour in the pureed onion/carrot/celery mixture and stir well to continue. Garnish with smoked paprika and smoked sea salt just before serving. Enjoy!
:: 3rd Quarter, 2011 ::
I love a good pasta dish any time of the year, but this one has a summer time feel to it. Give it a whirl. Substitute with Brown Rice Pasta if you have gluten issues. Tinkyada is my favorite brown rice pasta brand. Avocado Pesto Pasta Serves 6 What You Need: 1 pound dried linguini What You Do: 1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper. 2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes. Recipe courtesy of VegNews
Pear & Fig Tart Makes 1 tart What You Need: 1 9-inch tart shell, pre-baked What You Do: 1. Preheat oven to 350 degrees. Around the outer edge of the tart shell, arrange figs in a circle, being careful not to break them. Arrange pears, overlapping them slightly, inside the circle of figs. Sprinkle with maple sugar and bake until the fruit is cooked, about 35 minutes. 2. In a small saucepan, heat maple syrup, lemon juice, and orange juice. Brush the warm syrup over the fruit and serve. If desired, top the tart with vegan pastry cream or vanilla ice cream. Recipe courtesy of VegNews
:: 2nd Quarter, 2011 ::
Completely inspired by my most recent event Yoga & Cooking at the Draegers' Cooking School, I wanted to share this delicious little dish! QUINOA SALAD WITH TOASTED PINE NUTS, BASIL PESTO & CHERRY TOMATOES 1 Cup white Quinoa (keen-wah), rinsed and drained In a small non-stick saute' pan, dry roast quinoa until it gives off a nutty aroma. Meanwhile, bring the water to a boil with the olive oil and a generous pinch of salt in a small saucepan. Add the quinoa, bring up to a boil, then reduce to a simmer and cover. Simmer for 15 minutes, and then turn off the heat and steam for an additional 5 minutes. Fluff with two forks. While the quinoa is cooking, place the basil leaves, 1/3 cup of pine nuts, garlic and sea salt and black pepper in the bowl of your food processor. Process coarsely. With the processor on, stream in 1/2 cup of olive oil and process until desired consistency is reached. Add more olive oil if desired. Place in a bowl and reserve for later. Halve the cherry tomatoes lengthwise and set aside. Toast the remaining 2/3 cup of pine nuts in a small non-stick pan over low heat.(I use an enamel based Le Creuset pan for my non-stick) Gently toast until they're slightly golden, about 8-10 minutes. Remove from the pan and place in a bowl. Set aside. To serve, place a scoop of quinoa in the center of each plate. Drizzle with pesto and top with sliced cherry tomatoes. Sprinkle with toasted pine nuts. Enjoy hot or cold. Recipe from Sitarani Brian www.chefsita.com ___________________________________ POACHED PEACHES WITH LAVENDER CUSTARD 4 peaches, halved Lavender Custard In a saucepan, combine peach halves, apple juice and wine. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes or until the tip of a knife meets with some resistance when inserted. Remove from heat and let peaches stand in the poaching liquid until ready to serve or overnight. Lavender Custard: In a saucepan over medium-low heat, combine soy milk, vanilla bean, licorice, if using, and lavender. Cover, reduce heat and simmer until bubbles form around outside edge of pan. Let cool with cover on. Strain and discard vanilla, licorice and lavender. In a blender or food processor, process tofu until smooth. With the motor running, add cooled soy milk through opening in lid. Blend until smooth. Using a slotted spoon, lift peaches into bowls and top with custard. Custard will keep tightly covered in the refrigerator for up to 2 days. Tip Use only organic lavender, which has not been chemically treated. Recipe from THE VEGAN COOK’S BIBLE by Pat Crocker
:: 1st Quarter, 2011 ::
Now that we've taken full advantage of the wonderful food and drink of the season, how about a nice 'curl up by the fire' soup and some drop biscuits with or without the soup? I make this every year for Christmas and its always a popular! VEGAN SWEET POTATO AND CORN BISQUE Serves 10-12 Ingredients: 4 large Sweet Potatoes, finely chopped Directions: Saute the onions, garlic and leeks in butter for 5-10 minutes, until clear. De-glaze with white wine and add the Thyme. Add the sweet potatoes and corn to vegetable stock. Bring to a boil and let simmer until potatoes and corn are soft. Puree the soup. Adjust the thickness of the soup with stock. Pass soup through a strainer and season to taste. DROP BISCUITS 1 2/3 cups unbleached all-purpose flour PREHEAT the oven to 475 degrees. Lightly grease a baking/cookie sheet. In a large bowl, mix together the flour, baking powder, and salt until combined. Add the milk and oil and stir just until the dry ingredients are moistened. It will be very sticky and thick, not smooth like cake batter. Use one teaspoon to form walnut-sized scoops of batter and another spoon to scrape the batter onto a cookie sheet, spacing the bisquits about 1 1/2 inches apart. Bake until the bottoms are golden brown, about 8 minutes. Serve Hot. Fun flavors to add: Thank you to The Joy of Vegan Baking by Colleen Patrick-Goudreau
:: 4th Quarter, 2010 :: I have had some requests for non-vegan, but vegetarian recipes so here you go!! I'm just a fiend for all things pumpkin so you got a double whammy of pumpkin desserts. One is a Vegan Pumpkin bread and the other is a divine vegetarian Pumpkin Custard that is out of this world. To start, this awesome Penne with creamy walnut sauce is a nice departure from the traditional pesto and just as good. A dear friend made this for me many years ago and I never forgot about it. Enjoy! PENNE WITH CREAMY WALNUT SAUCE (non-vegan) 10 ounces of fresh organice spinach *Toasted walnuts in a single layer on an unoiled baking tray in a conventional or toaster over at 350 degrees for about 5 minutes, until fragrant and golden brown Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, parmesan, basil and salt and puree until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water tocover until just tender, about 5 minutes and set aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears. Sprinkle with grated parmesan cheese if you wish. Serves 6 Courtesy of Moosewood Restaurant Low-Fat Recipes Cookbook _________________________________________
PUMPKIN CUSTARD (non-vegan) 2 cups cooked pumpkin (16 ounce can) Fresh Apple Slices As Garnish (Optional) Preheat over to 350 degrees Prepare eight 6 ounce baking cups, such as custard cups or ramekins, with light coating of cooking spray. Arrange the cups ina shallow, flat-bottomed baking pan. Whirl all of the ingredients except the apple slices in a blender until smooth. Pour the custard into the baking cups. Pour boiling water into the baking pan to about a 2-inch depth. Bake for about 45 - 60 minutes, until a knife inserted in the center comes out clean. Remove the cups from the hot water and cool at room temperature, then refrigerate. Serve Chilled, garnished with fresh apple slices, if desired SERVES 8 Prep Time: 10 minutes Courtesy of Moosewood Restaurant Low-Fat Recipes Cookbook
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PUMPKIN BREAD (vegan) Makes 1 loaf What You Need: 1/4 cup raw pumpkin seeds What You Do: 1. Preheat oven to 375 degrees. Place pumpkin and sunflower seeds in a loaf pan and toast for 3 to 5 minutes. Transfer seeds to a small bowl. When loaf pan is cool, lightly oil with olive oil. 2. In a large bowl, mix together flour, Sucanat, pumpkin pie spice, baking powder, baking soda, and salt. Add pumpkin purée, orange juice and zest, water, and olive oil, and stir gently to combine all ingredients. 3. Stir in cranberries, ginger, and 2/3 of the toasted seeds. Pour batter into prepared pan, sprinkle with remaining seeds and press into top of loaf. Bake for 30 to 35 minutes. Courtesy of VegNews _________________________________________
:: 3rd Quarter, 2010 :: Here are two of my favorite side dishes that I prepare for my family on a regular basis. These are always a crowd pleaser and great for your Summer veggie or meat BBQ. Oh and don't forget dessert!! Roasted Brussels Sprouts Serves 6 What You Need: 2 pounds Brussels sprouts What You Do: 1. Preheat oven to 425 degrees. 2. Chop off rough stems and slice each Brussels sprout in half length-wise. 3. Toss well with olive oil, salt and pepper and place on a baking sheet lined with parchment paper. 4. Sprinkle some parmesan cheese on top of the sprouts during the last 2-4 minutes of roasting until cheese is melted and crispy. 5. Roast for 15-20 minutes, depending on the size of the Brussels sprouts. Some leaves will be crispy and some browned. ______________________________________ Macaroni Salad 4 cups of uncooked Macaroni noodles or Ditalini Directions: Bring the pasta water to a boil and cook the macaroni for about 8 minutes or until al dente. Rinse, drain, and set aside and let cool. Finely dice the celery and onion and add it to the bowl. Chop eggs into bit sized pieces Toss noodles with all ingredients vegan mayo, eggs, celery, carrot, salt, and pepper in a large bowl. Cover and chill before serving. Serves: a large group Preparation time: 20 minutes ______________________________________
Excellent Apple Pie 3/4 cup sugar Directions: 1) Preheat oven to 425 degrees Fahrenheit. 2) Place 1 crust in bottom of 9" pie plate. Combine first 5 ingredients in a bowl. 3) Place half of thinly sliced apples into the pie crust and sprinkle with half of the sugar mixture. Repeat with the remaining apples and sugar mixture. Dot with margarine. 4) Cut out an awesome design in remaining crust and place over pie. Trim edges and pinch to form a high edge. Decorate that edge any way you desire. 5) For a golden glaze, brush the top crust (but not the edge!) lightly with soymilk. Bake pie for 40-50 minutes, until crust is golden. Source of recipe: I put together this recipe-- healthy, vegan, quick and easy to make. It's also very satisfying and yummy.Be sure to make a cool design on the top pie crust before placing on the pie to bake. Use a knife or cookie cutters. And, if you don't already have one, get an apple slicer to save time. Makes: 1 pie, Preparation time: 30 minutes, Cooking time: 40 to 50 minutes
___________________________________________________ :: 2nd Quarter, 2010 :: INDIAN LENTIL STEW 2-1/2 cups cooked yellow lentils
What You Do: 1. In a large saucepan over high heat, combine lentils, water, tomato, cauliflower, carrots, and green beans, and bring to a boil. Reduce heat to medium and cook, covered, about ten minutes. Add tamarind liquid, sambar powder, cayenne, salt, sugar, and cilantro. Cover and simmer for ten minutes. Transfer to a large serving dish, cover, and set aside. 2. In a small frying pan over medium-high, heat oil. Add mustard and cumin seeds. When the seeds sizzle and splatter, immediately add the turmeric, kari leaves, and chiles. Stir for 30 seconds, remove, and pour over the sambar. KEY LIME PIE 1 package silken tofu What You Do: 1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, brown sugar, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute. 2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off the oven, and allow to sit in the oven for another 40 minutes. Remove from oven and allow to cool, then top with non-dairy whipped cream. Sprinkle remaining lime zest and serve.
:: 1st Quarter, 2010 :: Savory Thai Stew Serves 6 1 tablespoon olive oil 1 medium onion, quartered and thinly sliced 4 to 6 cloves garlic, minced 3 medium sweet potatoes, peeled and diced 3 cups water 1 medium green or red bell pepper, cut into narrow strips 1-1/2 cups frozen green beans 1/2 teaspoon red or green curry paste 1 tablespoon natural granulated sugar 2 teaspoons minced fresh ginger 2 stalks lemongrass One 13.5-ounce can light coconut milk 2 tablespoons natural peanut butter Salt to taste What You Do: 2. Add bell pepper, green beans, curry paste, sugar, and ginger. Cut each lemongrass stalk into 3 or 4 pieces, and bruise by making long cuts throughout with a sharp knife. Stir into the soup pot. Simmer stew for 10 minutes longer. _________________________________________________ Brandi's Famous Caramel Apple Pie! Ingredients (use vegan versions): ...your favorite Vegan pie crust recipe 3-4 large Granny Smith apples, peeled, cored, and sliced very thinly "Caramel" topping: 1/2 cup vegan butter 3 tablespoons flour 1/2 cup sugar 1/2 cup brown sugar 1/3 cup water
:: 4th Quarter, 2009 :: Who doesn’t like a great soup and sandwich for dinner every once in a while? Here’s your chance to break out and have lunch for dinner. Jazz it up with some specialty bread and a small side salad. Don’t forget seconds on the dessert. Enjoy!! Tomato - Fennel Soup Serves 6 What You Need: 3 tablespoons olive oil 1 large fennel bulb, trimmed, cored, and chopped, 3 tablespoons of the feathery leaves reserved 6 medium shallots, finely chopped 1-1/2 small carrots, finely chopped 1 28-ounce can and 1 14-ounce can whole plum tomatoes 3/4 cup vegetable broth Salt and freshly ground black pepper, to taste What You Do: 1. In a medium stockpot, heat olive oil over medium-low heat. Add fennel, shallots, and carrots; cook, stirring occasionally, until vegetables are very soft but not browned, about 15 minutes. Add the tomatoes with juice, the broth, salt, and pepper; bring to a boil over high heat. 2. Reduce heat and simmer gently, uncovered, 15 minutes, stirring occasionally. Transfer the mixture, in batches if necessary, to a blender, and process until smooth. Serve warm or chilled, garnished with reserved fennel leaves.
Tuna Free Sandwiches Serves 6 What You Need: 30 ounces (2 cans) garbanzo beans, drained 1/4 cup red onion, peeled and finely chopped 1/2 cup celery, finely chopped 1/4 teaspoon garlic, minced 1/4 cup dill pickle, finely chopped 2 tablespoons nori seaweed flakes 1 cup vegan mayonnaise 1 teaspoon salt 1/2 teaspoon black pepper, ground 12 slices bread, lightly toasted 6 large, crisp lettuce leaves 12 fresh tomato slices What You Do: 1. In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly. 2. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.
Raspberry Lime Cake Serves 12 What You Need: For the cake: 3/4 cup plain soymilk Zest of 2 limes 1 tablespoon lime luice 1/2 cup canola oil 1/4 cup vegan sour cream 1 teaspoon vanilla 2-3/4 cups flour 1-1/2 cups sugar 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh raspberries For the icing: 1 cup powdered sugar 1 to 3 tablespoons lime juice What You Do: 1. Preheat oven to 350 degrees and lightly grease and flour a 9 x 13 baking pan. In a medium bowl, combine soymilk, lime zest, and juice, and set aside for about 5 minutes. Once mixture is slightly curdled, add in oil, sour cream, and vanilla, and whisk until smooth. 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add raspberries, and toss briefly to coat with dry ingredients. Pour wet ingredients into the dry, and combine until just mixed. Pour batter into prepared pan, and bake for 28 to 36 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before icing. 3. For the icing, in a small bowl, whisk powdered sugar and lime juice together, adding in juice 1 tablespoon at a time until it reaches a smooth consistency. Drizzle over cake and serve.
___________________________________________________ :: JULY 2009 :: GREEK POTATO SALAD What You Need:
For the vinaigrette
What You Do:
While potatoes are still warm, cut in halves or quarters. In a large bowl, toss gently with vinaigrette. Add remaining ingredients and mix. Serve warm or chilled.
___________________________________________________ PINA COLADA POPS 1 14-ounce can light coconut milk Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into 8 molds and insert sticks. Freeze until solid, at least 8 hours or overnight.
___________________________________________________ :: JUNE 2009 :: JERK-SPICED PORTOBELLO STEAKS 2 teaspoons light brown sugar or natural sweetner
Serves 4 From Vegan Planet cookbook ___________________________________________________
STRAWBERRY SORBET 1 cup sugar 1. In a small saucepan, combine the sugar and the water and bring to a boil over medium heat, whisking constantly. 2. Reduce the heat and simmer for 2 to 3 minutes, or until reduced by one-fourth. Remove from the heat and cool. 3. In a blender, combine the strawberries and the orange juice until smooth. Press through a fine sieve. 4. In a large bowl, combine with the sugar mixture. Cover and freeze until set. 5. Whisk until smooth, freeze for an additional hour, and whisk again. Repeat twice. Serve when creamy. Makes 1 quart From vegcooking.com
___________________________________________________ :: MAY 2009 :: SAVORY FENNEL PASTA Don't forget to enjoy with a slice of rustic bread, spinach salad and a glass of your favorite Chianti. What You Need: 5 tablespoons olive oil, divided 4 cups roma tomatoes, cut into thick slices 1 large bulb fennel, stalks and core removed, quartered, and thinly sliced 4 cloves garlic, minced 1-1/2 tablespoons balsamic vinegar 1 teaspoon sea salt 1/2 teaspoon black pepper 1 teaspoon dried oregano 8 ounces spaghetti 3 tablespoons pine nuts, toasted 1/8 cup black olives, sliced 2 tablespoons capers 3/4 cup fresh basil, sliced into ribbons What You Do: 1. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, toss together 2 tablespoons olive oil, tomatoes, fennel, garlic, balsamic vinegar, salt, pepper, and oregano. Bake for 40 to 45 minutes, tossing once or twice during cooking, until tomatoes are soft and fennel has slightly caramelized. Remove from oven. 2. While veggies are roasting, prepare pasta according to package directions. When pasta is almost done, remove 1/2 cup of the pasta water and reserve. Drain cooked pasta. 3. Toss pasta with roasted vegetables, adding a few tablespoons of the reserved cooking water if necessary. Add pine nuts, olives, capers, basil, and remaining extra olive oil. Serve immediately.
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CHUNKY MONKEY BROWNIES
Everyone loves a good brownie and these are no exception even without the eggs. Give these a whirl! And because I'm a girl who loves options, I've indicated that the bananas, chocolate chips, nuts, coconut are optional based on your tastes. Have fun and don't forget to try it with a non-dairy beverage just to be a bit wild. Makes 9 brownies What You Need: 3/4 cup sugar 1/3 cup safflower oil 1/4 cup water 1 teaspoon vanilla 2/3 cup whole-wheat pastry flour 2/3 cup cocoa powder 1 tablespoon arrowroot 1/2 teaspoon baking powder 1/2 teaspoon salt 1/3 cup dried banana chips, coarsely chopped (optional) 1/3 cup chocolate chips, coarsely chopped (optional) 1/4 cup cashews, coarsely chopped (optional) 2 tablespoons dried coconut, shredded (optional) 1. Preheat oven to 350 degrees. Lightly oil a 9-inch square pan and set aside. In a medium bowl, stir together sugar, oil, water, and vanilla. Sift in flour, cocoa powder, arrowroot, baking powder, and salt. Stir well to combine. 3. Bake for 25 to 30 minutes or until set in the center. Allow brownies to cool completely before cutting with a sharp knife into nine squares. *Both Recipes Are From Vegnews Magazine. ___________________________________________________
:: April 2009 ::
LENTIL SOUP WITH CHARD AND ORZO
2 Tablespoon olive oil 1 Small yellow onion, minced 1 medium size carrot, grated 1/3 cup minced celery 2 garlic cloves, minced 7 cups Basic Vegetable Stock or water 1 cup dried brown lentils, picked over and rinsed 2 Tablespoons tomato paste ½ cup dry red wine 1/3 cup minced fresh parsley leaves ½ teaspoon minced fresh thyme leaves or ¼ teaspoon dried 1 bay leaf Salt and freshly ground black pepper 2 Cups coarsely chopped Swiss chard (tough stems removed) ½ cup orzo
Serves 4 to 6 ___________________________________________________
:: March 2009 ::
KITCHEREE
1 ¼ cups mung beans 1 ¼ cups basmati rice 1 Tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 sticks of celery, finely chopped 1 teaspoon ground coriander Salt 2 Tablespoons ghee (optional)
Brown rice or barley may be substituted for the basmati rice. They both make the dish even heartier. ___________________________________________________
BASIC CHOCOLATE CUPCAKE- VEGAN
1 Cup Soy Milk 1 teaspoon apple cider vinegar ¾ cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract, chocolate extract, or more vanilla extract 1 Cup all-purpose flour 1/3 cup cocoa powder, dutch-processed or regular ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt
CHOCOLATE GANACHE 4 ounces semisweet chocolate, chopped 2 Tablespoons pure maple syrup Bring the soy milk to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature till ready to use.
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