Recipes

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