Recipes

#Dairy-free #Vegan #Vegetarian #Gluten-Free #Peanut-Free Summertime bonfires are not the same as a vegan... Missing out on making smores and roasting little white marshmallow puffs over the fire is a tragic moment! Which is why I wrote this recipe. These are inspired by the cutest Japanese dessert, Dango, which are sweet, colored dumplings served on skewers. They can also be roasted over a fire. This is especially appropriate since Agar Agar (the key ingredient here) had its first recorded use in Japan.   I am a female 24-year-old, living in Costa Rica and originally from South Africa. Apart from being a vegan chef and recipe creator, I teach yoga, enjoy traveling, and hiking through nature. I found joy in working in the kitchen since I was a child and although I don't have a formal culinary education, cooking is now my greatest passion. My dream is to travel the world, serving vegan food to raise awareness around sustainability and reduce violence against animals.     Servings: 6 Total Time : 25 minutes. Prep Time : Two ingredients must be soaked in water overnight. The rest can be prepped in less than 5 min. Cooking Time : 20 minutes. Shelf period : 5 days Size of Container : 1" X 1" ice cube size, one tray makes 15 cubes.   INGREDIENTS Rice Flour Tapioca Flour Soy Milk Agar Agar Powder Maple Syrup Soaked Dates Almond Butter Blended Caramel Sauce   COOKER / TOOL Skewer Stick   What is Dango? 🇯🇵 Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). (Reference from : Wikipedia)   ★ TIP ★ Tapioca flour can be omitted, or use arrowroot powder instead.     🥣 DIRECTION   Step 1. First Layer   1/4 cup Rice Flour 1 Tbsp Tapioca Flour 3/4 cup Soy Milk 1 Tbsp Agar Agar Powder 2 Tbsp Maple Syrup     1) Mix all ingredients thoroughly. Pour mixture into a medium pot and bring to a boil while continually stirring. It will smooth out and thicken. Once it is ready after about 7 minutes, pour into an ice cube tray, filling each space only halfway.     Step 2. Caramel Sauce   5 Soaked Dates 1/4 cup Almond Butter   1) Soak the dates overnight, until soft like butter. Blend all the ingredients on high speed until it becomes a caramel consistency. Set aside the mixture.   Step 3. Second Layer   1/4 cup Rice Flour 1 Tbsp Tapioca Flour 3/4 cup Soy Milk 1 Tbsp Agar Agar Powder Blended Caramel Sauce   1) Repeat the steps used for the first layer and fill the other half of the ice cube shapes with the caramel marshmallow mixture. Leave to cool in the fridge for 20 minutes. Using a silicone ice cube mold will be essential because the marshmallows will pop out much easier. Skewer them, roast them or cover them with chocolate and edible stars.       ♥︎   ENJOY! Your "Vegan Caramel Marshmallows" from Mekaila Tyrrell   Click to go @veganfairybites  

A colourful spring dessert. Full of flavour and to die for. Made with a pie crust of almonds and a vibrant yellow filing of mangoes, turmeric, coconut and agar agar! Simple dessert for any occasion. Fun dessert for the Easter Holidays or afternoon tea treat. “Go on, I dare you to have a slice!” 😋 ★Funfact! Mango tart is free from unrefined sugars Mangoes contain high levels of vitamin C, fibre and pectin making it a perfect fruit that helps in controlling high cholesterol level. Another benefit of eating mangoes is that it cleanses your skin from deep inside your body. It treats pores and gives a glow to your skin. This tart also contains Agar Agar has many nutritional benefits including calcium, folate, fiber and manganese.     ★ DETAILS Prep Time: 15 minutes Cooking Time: 1 hour Cooling Time: 3 hours Total Time (prep + cooking + cooling): 4 and 15 minutes Serves for 6 people   ★SUITABLE DIET Vegan, diary-free, gluten-free and vegetarian   ★ INGREDIENTS Pie crust ingredients 1/4 cup of flaked almonds or almond flour 1/4 of plain all purpose flour or gluten-free flour 25 grams soft vegan butter Pinch of sea salt 1 teaspoon of powdered organic sugar 5 tablespoons of distilled water Parchment paper and rolling pin   Mango filing 1/2 cup of full fat coconut cream 1 mango pureed 1 teaspoon of cardamom powder 1 teaspoon of turmeric powder 1 teaspoon of vanilla 2 tablespoons of maple syrup (optional) 1 teaspoon of gluten-free organic corn flour or tapioca 1 teaspoons of Agar agar   ★ INSTRUCTIONS   1. Preheat the oven to 400°F (200°C).   2. Add dry ingredient to a mixing bowl: Almond flour and plain flour   3. Add powder sugar with a pinch of salt   4. Add vegan butter (very soft at room temperature) to the dry ingredients   5. Rub vegan butter well into the flour mixture   6. Add distilled water a little at a time. Slowly forming the ingredient to a dough   7. Add dough to parchment paper. Knead for 2 minutes before rolling out the pastry.   8 Add pastry to a non-stick quiche tin with removable base 300mm   9. Place in the refrigerator for 20 minutes   10. Remove from the fridge, place baking beans to the pastry and bake for 15 minutes. Remove pastry from the oven and set aside whilst making the tart filling   11. For the filing add coconut cream to a saucepan with cardamom pod and vanilla followed by corn flour.   12. Whisk into a light custard   13. Puree the mango and add this to the coconut custard   14. Mix the mango and coconut custard.   15. Add Agar Agar to the mixture. Mix well until the Agar Agar is well dissolved.   16. Pour the filing ingredient to the pastry case   17 Leave to until cooled   18. Place in the fridge for 4 hours or overnight for best results.   Decorations   Mango roses / Edibles rose / Dragon fruit (this is optional! Delicious on it’s own)   ※ Store in the fridge and use within 3 days. Enjoy 🙂❤   Made by Monica - Nutritiouslymonica

I was inspired by the beautiful blooming flowers in the spring season to make this unique and delicate recipe, to create a tea party at Nooria Cafe with Fairies. These tea bombs are a dessert kind of tea because they're sweetened with delicious drops of monk fruit. These are made from beautiful spring bloomed flowers like Gomphrena Globosa Linn, Red Globe Amaranth, Pink Roses, Jasmine Flower and Don’t forget me. The tea it’s made for everyone, kids and adults to bring joy and laughter at the tea party at Nooria Cafe. It feels like a tea party with Fairies where Fairies are serving the tea to little girls dressed up as princesses and boys as princes. The tea is affordable for everyone and the price is $5 per cup with a beautiful blooming tea bomb and lemon candy shapes. ★Fun fact! These delicate and unique tea bombs are best made with little one and listen to a fairy background music for the best experience and fun.   ★ DETAILS Prep Time: 30minutes Cooking Time: 5minutes Cooling Time: 25minutes Total Time (prep + cooking + cooling): 1 hour Serves for 7 people   ★SUITABLE DIET vegan, vegetarian, dairy-free, gluten-free, low-carb, keto, paleo.   ★ INGREDIENTS - 2 ½ cups water - 3 tsp agar agar powder - 1 tsp pure rose nectar - 18 drops monk fruit sweetener - ½ juice of a lime - ½ juice of a lemon - ½ slices of lemon - ½ slices of lime   ★ INSTRUCTIONS   1. In a pot bring to a boil 2 cups of water. 2. Add monk fruit sweetener 3. Add 2 tsp LIVING JIN official agar agar 4.Bring to a boil and add agar agar. Boil for 5 min until all is well dissolved. 5.In an ice mold shaped as balls place the edible flowers, edible gold in each ball. 6. Pour the agar agar boiled mixture on top of the flowers in the molds. Use a syringe to fill in the molds. 7. Set in the freezer for 15 min. 8. I a different pot bring ½ cups water + lime juice + lemon juice to a boil 9. add 1 tsp agar agar and boil for 5 min. 10. In a candy mold cut limes and lemons in a round shape and place them inside the mold. 11. Pour agar agar mixture on top and set in the freezer for 15 min. 12. Make any kind of tea ( I did chamomile ) and place one tea bomb and lemon candy inside each cup. 13. Enjoy   Made by Ligia Derecichei

Easy, tangy, creamy vegan cheese infused with lemon, garlic and paprika, and nutritional yeast for that extra cheesy flavor. Soft, spreadable and oh so delicious! Perfect served up for starters, or dessert with a platter of crackers, grapes and Olives! ★Funfact! You can make so many flavours of cheese wheels from this simple recipe, ie Mexican cheese with jalapeños and chilli's, chilli cheese, basil cheese with dried basil, garlic & herb and many more! Store-bought vegan cheeses are full of preservatives, additives and emulsifiers to make them last on the shelf. This is far cheaper to make than store-bought cheese It's super simple and literally requires a whizz on the blender /food processor! So many people tell me that the one thing they struggle to give up on a plant-based diet is cheese. We all know cheese is a hard substitute due to the lack of cheese varieties in stores. Try this recipe and you'll be in plant-based cheese heaven.   ★ DETAILS Prep Time: 40 minutes Cooking Time: 1-hour refridgerate to set Cooling Time: NA Total Time (prep + cooking + cooling): 1 hour, 40 minutes Serves for 14 people, 7 cheese wheels   ★SUITABLE DIET vegan, vegetarian, dairy-free, gluten-free, low-carb, keto, paleo, halal, kosher, clean label   ★ INGREDIENTS 156g (5 ½ oz) raw cashews 740ml (25 oz) water, divided 56g (2 oz) tahini 3 tbsp (1 ½ oz) lemon juice 1 oz coconut oil, plus extra to grease 3 tbsp nutritional yeast 1 tbsp Dijon mustard (optional) 2 tsp salt 1 tsp garlic powder ¼ tsp smoked paprika ⅛ tsp turmeric powder 1 tbsp agar-agar powder   TOPPINGS 3 tsp dried mixed herbs   ★ INSTRUCTIONS   1. Place cashews into a bowl and cover in 415ml (14 oz) boiling water. Let sit covered for 30 minutes, then drain cashews and discard water. 2. Place drained cashews, 90 ml (3 oz) fresh water, tahini, lemon juice, coconut oil, nutritional yeast, Dijon, salt, garlic powder, paprika and turmeric into a food processor and blend until smooth. 3. Place 235ml (8 oz) boiling water and agar agar powder into a sauce pan and heat for 4 minutes, allowing mixture to boil for 1 full minute. Meanwhile, lightly grease a muffin tin for the wheel. 4. Add agar agar mixture to reserved cashew mixture in the food processor and blend for 10 to 15 seconds. 5. Transfer to greased moulds and refrigerate until set (approx. 1 hr.). Unmold by sliding a silicone spatula around edge of moulds. Roll edge of cheese wheel in mixed herbs and place onto a serving board. Serve with crackers, jam, sliced apples and grapes   Made by Priyanka savjani