Recipes

Spring is a season of colours, with blossoming of flowers and abundance of fruits. This Influenced me. Passionate about your health, then this fruit lover's dream is just for you. Loaded with fresh fruits with a nutty, crunchy base and sugar free , it satisfies your sweet cravings guilt free. Anyone who loves food. In Uae it would cost Aed 45. In the USA probably $ 5.5 - 6. ★Funfact! colourful vibrant sweet , Has a fragrant aroma   ★ DETAILS Prep Time: 20 minutes Cooking Time: 18 minutes Cooling Time: 2 hours Total Time (prep + cooking + cooling): 2 hours 38 minutes Serve for 6 individual portions and two, 4 inches cakes   ★SUITABLE DIET vegan, vegetarian, gluten free, sugar free, protein rich, wholefood plant based   ★ INGREDIENTS Base ¼ cup each of roasted buckwheat groats, gluten free oats, pistachios, pumpkin seeds, golden raisins , 4 pitted dates, 3 tbsp pistachio butter, 1tsp each of cardamom powder, vanilla extract, few fresh mint leaves, pinch of salt.   Mango Fruit Layer 300g ripe mango puree, 2tsp agar agar powder, 50g fresh pineapple puree, 175g water, 30g finely chopped mango   Blue Spirulina Layer 250g thick cashew milk, 175g water, 2tsp agar agar powder, 1tsp blue spirulina powder, few blackberries.   Strawberry Layer 250g strawberry puree, 175g water, 2tsp agar agar powder, 115g thick coconut milk, few cut strawberries. White chocolate 30g, a pinch of green spirulina. Fresh edible flowers to decorate.     ★ INSTRUCTIONS   1. Base Blend the dates and raisins. To it add the rest of the ingredients except nut butter and blend to a coarse sticky mix. Lastly, add the nut butter. Knead into dough. Place the dough between 2 parchment paper and roll it approximately ¼ cm thick. Cut out circles. Take 6 circles and place them in the flower moulds to get flower shape. Refrigerate for 10 minutes and take them out of the mould. They are ready.   2. Place the remaining 2 circles on the bottom of the 4 inch cake tin   3. For the flower moulds - Place the fresh flowers at the bottom.   4. Mango layer dissolve the agar agar in the water. Bring to a boil, stirring continuously. Now add the mango and the pineapple purees to the boiling water. Stirring continuously. Once thickened, let it cool a bit, then pour into the moulds. Sprinkle some cut mangoes on top of it.   5. Blue Spirulina layer dissolve the agar agar in water, bring to boil and add the milk and 1 tsp spirulina powder. Once thickened pour over the mango layer and add some blackberries.   6. Strawberry layer dissolve the agar agar in water, bring to boil. Now, add the milk to it and let it boil. Take off the flame and add the strawberry puree to it. Combine well. Pour over the blue spirulina layer. Top it off with cut strawberries.   7. For the 4 inches mini cakes follow the same procedure of fruit layers simultaneously and then decorate with fresh flowers.   8. Cool in the fridge till set.   9. Only for the 6 individual mini cakes. Melt white chocolate in Bain Marie style. Add green spirulina powder. Spread the melted chocolate on the crunchy base and immediately place the fruit layers on top of it. This will fuse the fruit layers with the crunchy base together. Place in the fridge for a few minutes.   ※ For base -mint and cardamom is optional . i like the freshness of mint. Seeds , nuts and nut butter can be as per your taste buds.. Can also replaces dates and raisins with alternative sweetener. Can buy Kasha , or roast buckwheat groats at home till they turn golden brown. Fruit layers- can use fruits of your choice. Fruits need to be ripe and sweet. Coconut or cashew milk or a combination of both is the best. Decorate with or without flowers.   Made by Mona Irfan

#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

Vanilla Sponge cake filled with fresh raspberries, vegan condensed milk, and topped with coconut yogurt and edible flowers. The light, fluffy texture gives it a happy springtime dessert feel. Also, one of my favorite cakes to go with a mug of hot chocolate. Oftentimes swiss rolls are a difficult recipe to successfully make while only using gluten-free flours. When you start rolling the sheet cake it’ll start crumbling or it’ll crack because the sticky gluten isn’t there to hold it together. However, when the agar powder is added the gelatinous texture holds everything together nicely and problem solved! ★Funfact! Despite its name, this roll is not of Swiss origin but rather British and very popular in Hong Kong.   ★ DETAILS Prep Time: 35 minutes Cooking Time: 15 minutes Cooling Time: 30 minutes Total Time (prep + cooking + cooling): 1 hr 20 minutes Serves for 8 people   ★SUITABLE DIET Vegan, Keto, Gluten-free   ★ INGREDIENTS   Cake Ingredients ¾ cup of vegan butter ⅓ cup of agave nectar 1 cup of raspberries, mashed 1 teaspoon of vanilla extract 1 cup of gluten-free cake flour mix (⅓ cup of tapioca flour, ⅓ cup of rice flour, ¼ cup of cornstarch, 1 tbsp of baking powder, 1 tbsp of guar gum, a pinch of salt) ½ cup of almond flour 1 cup of coconut milk 1 tbsp of agar agar powder Filling 1 cup of raspberries, mashed ½ cup of vegan condensed milk (⅓ cup of plant milk powder, 2 tbsp of agave syrup, and ¼ cup of coconut milk) Topping ½ cup of coconut yogurt, combined with 2 tbsp of coconut oil ★ INSTRUCTIONS   1. Cream the butter, agave nectar, vanilla and mashed raspberries together in a mixing bowl. Next, add the cake flour and almond flour.   2. Pour the coconut milk into a saucepan with the agar agar powder and bring to a boil while constantly whisking. Pour this thickened milk into the batter mixing bowl.   3. Combine thoroughly and spread the batter out evenly on an 8”x11” baking tray. Bake at 375 fahrenheit for 15 minutes. Let it cool before adding the fillings.   4. Whisk together the condensed milk ingredients and lather the fillings on top of the sheet cake. Roll it up and store it in the fridge for 30 minutes to an hour.   5. Pour over the coconut coconut yogurt mixture and decorate with extra raspberries or edible flowers.   ※ don’t forget to enjoy as toppings or as a treat itself   Made by Mekaila Tyrrell