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  

This was a hard recipe to come up with and ever since I was younger I loved anything red velvet. I'm not going to lie, thinking up something for a cheese volcano was very challenging until I thought of a lava cake. It literally has the word lava in it and works like a volcano. Then I had to think about how I would incorporate some type of cheese in that and I thought of cream cheese and that led me to think of red velvet. When you cut open into the “volcano” the cream cheese flows out like how I would imagine magma does when a volcano erupts. I would describe this dessert as a gift full of surprises. I would recommend this dessert to anyone who loves red velvet or anybody that wants to try something new.     ★ DETAILS Prep Time: 2hours 15 minutes Cooking Time: 15-18 minutes Total Time: 2hours 30 minutes   Serves for: 18 people   Size of container: 2.75in (or any size)   Shelf Period: up to 1 week in the refrigerator   ★ SUITABLE DIET - Vegetarian - Non-GMO - Nut free - No color - For kids   ★ INGREDIENTS 1 large beet or 2 medium beets butter ¾ cup / 170grams oat milk ¾ cup vinegar 2 tsp 1 lemon rice vinegar 2 tsp vanilla extract 1 ½ tsp flour 2 cups/200g cocoa powder 3 tbs/ 24g baking powder 1 ⅛ tsp/6g salt 1tsp/6g baking soda ½ tsp/3g granulated sugar 1 ¾ cup/350g eggs 3 cream cheese 1 8oz pack butter ¼ cup powdered sugar 1 cup powdered strawberries 8oz agar-agar powder 2 tsp White chocolate ( optional ) Supplies needed : Stand or hand mixer Muffin pan or ramekin Glass tupper ware Spatula Wired rack Cookie sheet Foil Blender or food processor   ★ INSTRUCTIONS   🧩 Step 1     1) Preheat your oven to 4000F. 2) Next, wash and dry your beets very well. 3) Then, wrap your beets in foil and let them bake in the oven for 1 hour or until a knife goes smoothly inside the beet. 4) Make sure you place your beets on a cookie sheet before they go in the oven to catch any drippings.     🧩 Step 2 1) After your beets have cooked turn off the oven and let them cool inside the oven. 2) Once they are warm to the touch you are going to peel and dice the beets up. 3) Set 1 cup of the beets to the side and if there’s any extra use them for another recipe.         🧩 Step 3 1) While the beets have been set aside we are going to make our buttermilk. 2) You can buy pre-made buttermilk but I prefer to make my own. 3) To the ¾ cup of oat milk, you are going to add 2tsp of vinegar and let set for a few minutes. 4) Now to a blender you are going to add your beets, buttermilk mixture, vanilla extract, and the juice of one lemon and blend till smooth.   🧩 Step 4 1) Now you are going to sift all your dry ingredients and have them in a separate bowl. 2) Then you are going to cream your butter and sugar till it’s fluffy then slowly add in the 3 eggs till it’s fully incorporated.     🧩 Step 5 1) Next, your gonna slowly incorporate the dry mixture and the wet mixture alternating turns. 2) Start with the dry mixture and end with the dry mixture. 3) Then mix till fully incorporated. 4) If there is separation in the batter or it starts to look clumpy that’s completely normal.       The processing photo are missing now, will update in future 🧩 Step 6 1) You are going to set the batter aside and now make the cream cheese mixture which is gonna be our “lava”. 2) In a bowl, you are going to cream 8oz of cream cheese and ¼ cup of butter together along with 1 cup of powdered sugar and 1tsp of vanilla extract. 3) Once it’s fluffy set it aside for later.         The processing photo are missing now, will update in future 🧩 Step 7 1) We are now going to make our “magma” that’s gonna go inside our “volcano”. 2) You are going to dice up 8oz of strawberries into small cubes. 3) After you dice up your strawberries add about ½ cup sugar to the strawberries and let them make their own “juice”. 4) What we are making is basically macerated strawberries. 5) After your strawberries have made their own juice you are going to separate your strawberries from the juice.       🧩 Step 8 1) In a saucepan, you are gonna add in the strawberry juice and let it simmer. 2) Once it’s up to a simmer you are going to add your 2tsp of agar-agar and pour in a container to set. 3) After it’s set, you are gonna dice your strawberry jelly or “magma”.     🧩 Step 9 1) Now it’s time to assemble our volcanos. 2) Preheat your oven to 350F. In a muffin pan or a ramekin, you are going to butter and flour it so it doesn’t stick or spray non-stick spray. 3) First, you are going to fill up the muffin tin cavity ⅓ of the way with batter. 4) Then you are going to scoop some of the cream cheese mixture and place it inside along with the cut-up strawberry jelly pieces. 5) Then put enough batter to cover the cream cheese and strawberry jelly.   🧩 Step 10 1) Then we are going to place the cakes in the oven to cook for 15-18 minutes. 2) After you take them out of the oven serve immediately and enjoy. 🧩 Step 11 (optional) 1) To make your volcano “fancy” after it comes out of the oven melt chocolate over the top and add the diced-up strawberries you have left.     ★ Helpful Tips! Take your time and make sure not to overfill the lava cake with cream cheese. Because once you flip them over to take them to the “lava”will go straight through the wired rack and you will now have a dormant volcano.   Made by Leyah Buster

Nothing says I love you quite like a homemade treat! Even better is a homemade treat that is allergy-free, gluten-free, and vegan! These gummies are made simple with immunity-boosting pomegranate juice, sugar, and Living Jin’s agar-agar. Agar-agar is similar to gelatin, but is instead made from red algae, making it 100% plant-based! This additive is what allows the gummies to take the precise shape of whatever mold you pour it into. In a short hour and a half, you’ll have homemade gummies ready that are perfect for individual wrapping - making them an ideal gift for a loved one on Valentine’s Day!   Prep-Time: 30 minutes Chill Time: 1 hour Total Time: 1 hour 30 minutes Servings: 5 (yields 125 small gummies)   Ingredients 1 cup Pomegranate Juice 2 tsp Living Jin’s agar agar powder ¼ cup white sugar Instructions Add the juice and sugar to a saucepan over medium-high heat and whisk until the sugar dissolves and the mixture begins to boil. When the juice boils, slowly add the agar-agar powder. Continue whisking for 1 more minute after all the agar-agar powder has been added. Remove the pan from the heat and quickly transfer the mixture to a mold. Allow the gummies to cool for at least an hour, or until they have become completely firm.  Remove the firm gummies from the mold and package if desired.  Enjoy! Author notes Using a dropper or pipette is helpful for keeping things clean.  Whisk constantly while adding the agar-agar 

Vegan Smoked Gouda Cheese by Lauren - Ingredients 1.5 cups soy milk unsweetened  2 tbsp lemon juice 1 tbsp apple cider vinegar 1 tbsp nutritional yeast 2 tbsp Living Jinagar agar 1 tbsp tapioca starch 2-3 drops liquid smoke 1 tsp sriracha hot sauce 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika Instructions Combine all of the ingredients in a medium pot and whisk until WELL combined. Turn the heat on medium-high.  Bring the mixture to a boil and stir constantly for 5 minutes. Remove from the heat and pour into a parchment-lined round or square mold. Refrigerate for 5 hours before slicing, grating, and serving.  

Vegan Nut-Free Cheddar Cheese by Dijana    Ingredients ½ Cup Rolled Gluten Free Oats  ⅔ Cup Water  ⅓ Cup Cooked Carrots ½ tsp Tomato Paste 14 tsp Turmeric (for color only and can be omitted) 2 Tbsp Glutinous Rice  1 Tbsp White Miso Paste 1 Tbsp White OR Apple Cider Vinegar 1 Tbsp Nutritional Yeast 1 Tbsp Sunflower Oil  1 Tbsp Fresh Lemon Juice  ½ tsp of Salt (more or less depending on the saltines of the overall mixture)  Agar-Agar mixture: 1 Cup of Water   .5 Tbsp LIVING JIN  Agar Agar Instructions Prepare all the ingredients you will need before starting the process of making plant based cheese.  Boil the chopped carrots for 5 minutes.  When done drain well, mash with a fork  and pack a ⅓ cup measure of carrot paste.  In a powerful blender, such as Vitamix,  add all the ingredients including the carrot paste.  Let the mixture come together in a homogenous and smooth mass. Leave the ingredients  in the blender  while you prepare the agar-agar mixture. In a deep pan combine water and agar-agar and while constantly stirring boil for at least 5 minutes on medium low temperature. When agar-agar mixture has reduced and become gelatinized mass add it to the blender and mix everything until it becomes incorporated once more. Add the blended mixture to the same pan where agar-agar was cooking and cook an additional 5 minutes in order to cook the oats as well as glutinous rice.  When the mixture starts coming away from the sides of the pan in one uniformed mass transfer into a container, smooth the top by tapping on the counter, and let the mixture come to room temperature before storing it in the freezer.   Cover the mixture with a tight fitting lid before storing in the refrigerator.  Details  Prep:30 minutes  Cook: 15 minutes  Other: 1 hour cooling time  Total: 1 hour and 45 minutes