Recipes

Vegan Rice Crispies

Recipes

Vegan Rice Crispies

by LIVING JIN on Nov 03 2022
  Vegan Rice Crispies   Details Serving Size: 16 crispy treats Total time: 50 minutes Preparation time: 5 minutes Cooking time: 15 minutes Additional time: at least 30 minutes to chill Shelf Life: 5 days in the refrigerator Container size: Any size pan will work depending on desired thickness     Ingredients ½ cup aquafaba(the liquid from a can of chickpeas) 1 cup white sugar 2 tsp agar powder ½ tsp vanilla extract ½ tsp cream of tartar 5 cups of puffed rice cereal Cooking tools required: hand or standing mixer   Instructions 1. Gather all ingredients and line a baking dish with parchment paper   2. Combine all ingredients (except for the cereal) in a saucepan over medium heat while whisking constantly. Simmer for 5 minutes, until everything has dissolved and the mixture looks like a thick syrup.   3. Transfer ingredients to a bowl.   4. Beat the mixture for 10-12 minutes with a hand mixer until the mixture has turned white and sticky.   5. Fold cereal into the mixture with a spatula   6. Pour mixture into baking dish, making sure to firmly press everything down so they stick. Now is the time to add sprinkles if you choose to!   7. Refrigerate or freeze until firm. Cut and enjoy! TIP When combining ingredients in the saucepan, start by whisking together the aquafaba and sugar until it dissolves, followed by the remaining ingredients. Make sure you whisk constantly while it’s simmering to prevent burning.   Made by Marissa Acosta
Pom Poms

Recipes

Pom Poms

by LIVING JIN on Nov 03 2022
Pom Poms   Details   Makes 24 Approximate total time: 2 hours   Ingredients   1/2 cup juice (I used Pom Pomegranate juice) 1 1/2 tsp sugar 1/2tsp + a pinch agar agar 1 cup chocolate chips 1 Tbs coconut oil 4oz dark chocolate vegan chocolate chips (about 1/2 cup) 1/4 cup sugar 1/4tsp tapioca starch (Makes about 1 gummy tray plus extra, enjoy the leftover bears as a treat! Toss them in caster sugar, and if you want them to be a little sour, blend the sugar with vitamin C crystals) 1/2 cup coconut cream (1 can) (if using full fat canned coconut milk, be sure to put the can in the fridge as soon as you get home to make it easier to remove the fat)   Chef Notes If you are not vegan and prefer milk chocolate, feel free to use that! Also to make these more fun and colorful you can use white chocolate and food coloring for the shells!   What you’ll need   Measuring cups (preferably metal, if not that’s okay too!) Can opener Measuring spoons Plastic gloves Small cheap paint brushes Small sauce pot Small Whisk 1-2 gummy bear trays 1 dropper Small bowl Spoon Silicone Tray 1” half spheres Sheet pan Silpat mat/non stick mat Rack Small bowl Spoon Two snack sized or sandwich sized baggies   Instructions   Gummy bear part The first thing you will need to do is make your tapioca so that it can set in time!   1. In a small saucepot combine juice, agar agar powder, and tapioca starch   2. Stir, and continue to stir as you heat the mixture until it comes to a gentle boil. Allow to boil for a few minutes, then turn off the heat.   3. After the mixture cools for a few minutes, use the dropper to fill the bears on the mold. Be sure to pop any bubbles before they set.   4. Allow to cool on the counter so the mixture will set before you move them to the fridge to finish setting     Second part 5. Combine Chocolate Chips and coconut oil in a small microwave safe bowl.   6. Microwave in 20-30 second intervals, stirring between each until the chocolate is melted and smooth. Gently mix with a spoon to avoid making air bubbles.   7. Using a small spoon, on each tray fill 12 half spheres, pressing the chocolate all the way up on the sides. Then quickly swirl and turn the tray upside down over the rack that is inside a silpat lined sheet pan to allow the excess chocolate to drip out.   8. When the chocolate is done dripping out (it takes less than a minute), move the tray to the refrigerator to allow the chocolate to set.   9. While the first layer of chocolate is setting, we will make the pudding part of our filling and the come back to the chocolate spheres. Third part   10. Put coconut fat in a small bowl. If chilled, microwave for 1 minute. If not, heat for 30-45 seconds.   11. Add your chocolate chips and sugar into the hot coconut fat. Stir until dissolved. Microwave for an additional 30 seconds if needed to fully melt and dissolve chocolate and sugar.   12. Once all ingredients are fully mixed, allow to cool for a few minutes. Then pour the chocolate pudding into two plastic ziplock bags and place in the fridge to finish cooling.     Final Steps! (This may take a while....)   13. If you chocolate and coconut mixture has cooled, microwave for 30 seconds or until soft and runny.   14. Apply a second layer of chocolate in the half sphere molds.   15. While the chocolate is setting, let’s prepare our assembly station.   REMEMBER! when working with chocolate, you want everything to be cold. So crank the A/C or open a window to let cold air in. Work on a chilled surface like a chilled sheet pan or a cool stone counter top. (To prevent a mess on the counter, lay down a layer of plastic wrap for an easy clean up) Have gloves, small paint brushes, and warm chocolate on stand by.     16. Remove your fruity bear tapioca from the molds onto a plat and set aside at your work station. Put any leftover fruity tapioca bears in an air tight container in the fridge to enjoy later.   17. Gently remove chocolate domes from the mold and put them on the chilled work surface.   18. By now, your pudding should be nice and thick, and not too runny. Fill half of your chocolate domes with the chocolate pudding, almost all of the way.   19. Place a tapioca bear on each half, and put a small glob of pudding on top of the bear, careful not to get any on the edge of the chocolate sphere. If you do, just wipe it away.   20. Now we are going to use the other empty chocolate spheres. Using your small paint brush, brush melted chocolate onto the edge and then press it onto the filled chocolate dome. Press together, and paint extra chocolate on the seem to help it hold. Place on the cool pan. Do this with all of your chocolates until they are finished and allow to set in the refrigerator for 30 minutes until set. Then gently remove from the molds, and enjoy!!   Adults only! You may use an exact knife to shave away any extra chocolate to make it into a more smooth sphere.     Alternatively, an adult can use a lighter to heat a metal measuring cup. Place the empty chocolate sphere on the hot metal to lightly melt the edges and place it on top of a filled sphere to fuse them together Made by Linden Fussell
Berry Mango Blossom Mini Cakes

Recipes

Berry Mango Blossom Mini Cakes

by LIVING JIN on Nov 03 2022
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
No Bake Kiwi Mousse Cake

Recipes

No Bake Kiwi Mousse Cake

by LIVING JIN on Nov 03 2022
Spring is in the air!! Colourful spring dessert to celebrate the season with kiwi dessert. A creamy dessert with kiwi goodness, it's a perfect spring dessert I think. This dessert is my preparation made with agar agar. Sponge cake filled with incredible light mousse and kiwifruit pieces. Kiwi jelly on top. A spectacular no-bake kiwi mousse cake is a perfect spring dessert. ★ DETAILS Prep Time: 15 minutes Cooking Time: 20 minutes Cooling Time: 35 minutes Total Time (prep + cooking + cooling): 70 minutes Serves for 6 people   ★SUITABLE DIET vegan, vegetarian, halal   ★ INGREDIENTS Cake Layer Vanilla sponge cake - 100g Kiwi puree - 1/2 cup Sugar - 1/4 cup   Mousse Layer Agar-agar powder - 1 tablespoon Water - 1/2 cup Whipping cream - 250ml Chopped kiwi pieces - 3/4 cups Condensed milk - 1/2 cup   Kiwi Jelly Layer Kiwi cubed pieces - 3/4 cup Sugar - 1/2 cup Agar-agar powder - 1 teaspoon Water - 3/4 cup   ★ INSTRUCTIONS   1.Cake layer : In a thick bottom saucepan boil water, kiwi puree and sugar for 5 minutes. Switch off the flame and stain them. Place the thin cake layer in the pudding tray. Drizzle some kiwifruit juice on top of the cake layer. 2. Mousse layer : Boil the agar agar powder with 1/2 cup water. When it dissolved completely switch off the flame and set it aside for 5 minutes. Whip the cream until thick and add agar-agar mixture and condensed milk. Fold gently. At last add kiwifruit pulp and chopped kiwifruit pieces. The mousse layer is done now. Pour over the cake layer. Refrigerate until it sets. 3.Kiwi jelly layer : Boil water, agar agar and sugar in a thick bottom saucepan. When it dissolved completely. Switch off the flame. Arrange the kiwifruit pieces in a square tray and pour the agar jelly layer over the fruits. Refrigerate until it's done. Cut into any shape you like and arrange the top of the mousse layer. Serve chilled.   Made by Mrs Sohail
Eva's Crepes - Vegan Dark Chocolate Sauce

Recipes

Eva's Crepes - Vegan Dark Chocolate Sauce

by LIVING JIN on Nov 02 2022
Eva's Crepes - Vegan Dark Chocolate Sauce   Ingredients 3 Tablespoons Agar Agar 2.5 Cups Vegan Dark Chocolate (I like the brand HU), finely chopped 1 Cup cold water ½ Cup pure cane sugar 8 x 8 baking dish Vegan butter or Coconut oil to grease the baking dish Food processor   Instructions   1. Mix in Agar Agar into cold water in a pot. Stir continuously. Bring water to a boil and keep stirring until it is all dissolved. Once dissolved, gradually add in sugar. Remove from heat and let rest for a few minutes. 2. Boil 1 cup of water in a separate pot and add to cold water.   3. Pour it into a food processor. Now add in your chocolate. Mix on low until everything looks smooth. About 1 min or so.   4. Pour mixture slowly into your baking dish, using a spatula to thoroughly clean everything out.   5. Let sit in the fridge for about 1 hour or so or until slightly firm on top.   6. Mix it with a large spoon and add to ice cream, crepes, or fresh strawberries! Enjoy!   Made by Eva Pawelko
Vegan Caramel Marshmallows

Recipes

Vegan Caramel Marshmallows

by LIVING JIN on Nov 02 2022
#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  
Mango Tart

Recipes

Mango Tart

by LIVING JIN on Nov 02 2022
1
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
SPRING TEA BOMBS

Recipes

SPRING TEA BOMBS

by LIVING JIN on Nov 02 2022
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
Vegan cheese wheels

Recipes

Vegan cheese wheels

by LIVING JIN on Nov 02 2022
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
Raspberry Swiss Roll (vegan, gluten-free)

Recipes

Raspberry Swiss Roll (vegan, gluten-free)

by LIVING JIN on Nov 02 2022
1
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
How to make vegan cheddar cheese sauce with Magic Cheese powder

Recipes

How to make vegan cheddar cheese sauce with Magic Cheese powder

by LIVING JIN on Aug 10 2022
Sorry, your browser does not support video. Try Magic Cheese on your favorite dishes that need cheddar cheese sauce. If you send us your recipes and photos or videos via email,  support@livingjin.com , or post on your Social Media like Instagram, Facebook, Youtube, Tictok, etc. with hashtags like #magiccheese, #livingjin, #vegancheese, #vegancheddarcheese, we’ll send a pack of Magic Cheese for free as a token of our appreciation.   *********** Recipe Links with Magic Cheese ▶Sandwich with Magic Cheese (Vegan Cheddar Cheese Sauce) – LIVING JIN ▶ Mac & Cheese with Magic Cheese Sauce(Vegan Cheddar Cheese Sauce) – LIVING JIN ▶ Canape with Magic Cheese (Vegan Cheddar Cheese Sauce) – LIVING JIN
Canape with Magic Cheese (Vegan Cheddar Cheese Sauce)

Recipes

Canape with Magic Cheese (Vegan Cheddar Cheese Sauce)

by LIVING JIN on Aug 09 2022
 Servings: 3   For cheese sauce Water 1/4 cup Magic Cheese Powder 6 TBSP   For salsa  Diced Tomatoes  1/4 cup Diced Red onions 2/3 TBSP Diced Pickled Jalapenos  1 tsp Diced Cilantro  1TBSP Salt & Pepper(option) Juice of Lime(option)   Other ingredients  Avocado 1 each Salty Crackers   How to     Mix all of diced ingredients to make salsa. Add extra salt and pepper, or lime juice depending on your taste     Microwave the mix of Magic Cheese and water      Cut the avocado in half and cut it again in another half lengthwise. Then slice it into 1/4 inches     Top the salty crackers with 1/2 dollop of cheese sauce, a piece of avocado, and a little of salsa     Serve and enjoy!   *************** How to make a vegan cheddar cheese sauce with Magic Cheese How to make vegan cheddar cheese sauce with Magic Cheese powder – LIVING JIN    Mac & Cheese Recipe With Magic Cheese Mac & Cheese with Magic Cheese Sauce(Vegan Cheddar Cheese Sauce) – LIVING JIN    Sandwich Recipe With Magic Cheese Sandwich with Magic Cheese (Vegan Cheddar Cheese Sauce) – LIVING JIN
Sandwich with Magic Cheese (Vegan Cheddar Cheese Sauce)

Recipes

Sandwich with Magic Cheese (Vegan Cheddar Cheese Sauce)

by LIVING JIN on Aug 09 2022
Servings : 1   For cheese sauce Water 1/8 cup (30ml) Magic Cheese Powder 3 TBSP   Other ingredients 2 Slices of Sandwich Bread  Green leaves (lettuce or romaine)    Tomato(middle size)  1 each Avocado  1/2 each   How to     Slice the tomato and avocado     Wash green leaves and drain the water     Spread the cheese sauce on each side of the bread      Place the green leaves on the bread and layer the sliced tomatoes, avocadoes, and the green leaves again.      Close the sandwich and slice into small sections. Serve and enjoy!    ************* How to make a vegan cheddar cheese sauce with Magic Cheese How to make vegan cheddar cheese sauce with Magic Cheese powder – LIVING JIN     Mac & Cheese Recipe with Magic Cheese Mac & Cheese with Magic Cheese Sauce(Vegan Cheddar Cheese Sauce) – LIVING JIN   Canape Recipe with magic Cheese Canape with Magic Cheese (Vegan Cheddar Cheese Sauce) – LIVING JIN
Pomegranate Heart Gummies

Recipes

Pomegranate Heart Gummies

by LIVING JIN on Jan 30 2022
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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 Strawberry Jam (4-Ingredients)

Recipes

Vegan Strawberry Jam (4-Ingredients)

by LIVING JIN on Jan 17 2022
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Strawberry Jam (4-Ingredients)  Author Note: Fresh or frozen strawberries can be used in this recipe. If using frozen strawberries, allow them to defrost before using. Serving Size: 2 tbsp (yields: 16 total servings or about 2 cups) Ingredients:  12 oz strawberries, fresh or frozen 1/2 cup white sugar 2 tbsp water 1/2 tsp LIVING JIN agar powder Instructions: Add the strawberries, white sugar and water to a saucepan and cook for about 10 minutes, or until the strawberries become very soft. Mash the strawberries with a fork or an immersion blender until a few chunks remain.  Add the agar while stirring constantly and cook for 3 more minutes. Remove the pan from the heat, and pour the jam into a sterilized jar. Allow the jam to cool and enjoy!
Vegan Smoked Gouda Cheese by Lauren

Recipes

Vegan Smoked Gouda Cheese by Lauren

by LIVING JIN on Dec 01 2021
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

Recipes

Vegan Nut-Free Cheddar Cheese by Dijana

by LIVING JIN on Nov 30 2021
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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
Vegan Smoked Chedda Cheese by Natalya Fisher

Recipes

Vegan Smoked Chedda Cheese by Natalya Fisher

by LIVING JIN on Nov 23 2021
Vegan Smoked Chedda Cheese Recipe by Natalya Fisher    Ingredients 1 Cup Coconut Cream 1/4 Cup Water 2 Tbsp Nutritional Yeast 1/2 tsp LIVING JIN Agar Agar Powder 2 Tbsp Miso Paste 2 Tbsp Nutritional Yeast 1 tsp Smoked Paprika 1 tsp Sea Salt Instructions Place all the ingredients into a sauce pan & mix extremely wellbefore turning on the flame. (Make sure the miso paste is fully broken down.) Once everything is mixed together well,turn on the flame to a medium heat. Bring to a boil & let the agar activate. Boil for about 2 minutes. Turn o the flame & pour the cheese liquid into a 3 inch by 3 inchcircular mold. Let cool in the fridge for at least 45 minutes. The cheese needs time tocool so that the agar agar powder can solidify the liquid. Once it is fully cool scoop out the cheese with a spatula,put on a plate & serve the cheese with your favorite crackers!
Vegan Elderberry Gummy by Queen

Recipes

Vegan Elderberry Gummy by Queen

by LIVING JIN on Nov 18 2021
Vegan Elderberry Gummy by Queen   Ingredients 1.5 tsp of Living Jin agar powder 1 cup of elderberry juice  Instructions Add liquid to your sauce pan.  Bring to a gentle simmer then whisk in the agar agar and stir continuously for 1-2 minutes. Transfer the mix into your molds. I used the eye dropper that came with the molds.  Let the gummies sit in the molds in the fridge for 10-15 minutes to harden. The gummies will firm up while they cool!
Vegan Cranberry Sauce for Thanksgiving Day by Ligia

Recipes

Vegan Cranberry Sauce for Thanksgiving Day by Ligia

by LIVING JIN on Nov 18 2021
Vegan Cranberry Sauce by Ligia  IngredientsOrganic CranberriesCoconut SugarMaple SyrupWaterOrange JuiceOrange Zest1 tsp Living Jin Agar Agar Powder Enjoy and Happy Thanksgiving! Recipe Video Link