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

This dessert menu will really spoil your tongue while also accompany you this spring ... the taste of milk in the pudding is then tucked into the sweet and sour of ressberry jam, then add the delicious Oreo chocolate cookies wrapped in ressberry sugar, and doused with legit chocolate ganache. .. the various flavors in this pudding will add excitement as a dessert in spring about how spring inspired the recipe; how you would describe the dessert in the menu; who you would recommend the dessert to; how much you would charge for it.. ★Funfact! This dessert is loved by everyone   ★ DETAILS Prep Time: 15 minute Cooking Time: 30 minute Cooling Time: 2 hours Total Time (prep + cooking + cooling): 2.45 hours Serves for 8 people   ★SUITABLE DIET halal, kosher   ★ INGREDIENTS Ingredients Agar-agar 2 tsp agar-agar jelly 1 ounce sugar /100 g 1 cup water /240 ml 1 cup whip cream   Ingredients other 8 tsp raspberry jam 10 pcs biscuit raspberry   Ingredients mirror glaze 250 ml cold water 9 gram gelatine sheet Put gelatine in water 10 minute   MIRROR GLAZE 100 ml water 100 ml whipping cream 150 gram cocoa powder 150 gram white sugar   ★ INSTRUCTIONS   How to make Agar-agar Step 1: Cook all ingredients, Step 2: Pour 1 cups of the ingredients into a small cups , add 1 tsp raspberry jam.. and then add 1 pcs oreo biscuit.. pour until full, chill it until stiff   How to make mirror glaze Step 1 :Whisk cocoa, sugar and water: Place cocoa and water in a medium saucepan then mix until virtually lump-free. It will be like a paste. Step 2 :Bring glaze to boil, Turn stove onto medium high heat. As soon as it comes to the boil.. Step 3 :Add heavy cream, Add a splash of cream to cocoa mix and stir. It will loosen up. then GENTLY continue to mix to combine. Do not mix vigorously and do not use a whisk.. Remove from the stove..! Step 4 : Dissolve gelatine, Add gelatine, then GENTLY stir until it dissolves and you have a smooth glossy glaze. Straining 2 times...   SERVING Step 1 :Transfer agar-agar to rack.. Step 2:Pour over mirror glaze Step 3 :Transfer agar-agar to platter Serve cold .. enjoy 🤗🥰   Made by Erna prihandayani

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

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

Ever since my childhood, I have been watching my mother making scrumptious dishes with love and dedication. When I was in class VII, we had gone on a picnic and my mother had made choola with tricolor pulao, I helped my mother in little ways. During lunch when she opened the food basket, the aroma made everybody nostalgic not to mention the taste & flavor left everyone in awe. My mother was very happy, and I felt elated with appreciation. It was at that moment of, when I fell in love with cooking and serving to my family and friends and the trend continues.      ★ DETAILS   Prep Time: 1hour 30 minutes Cooking Time: 30 minutes Additional time: 15 minutes Total Time: 2hours 15minutes Serves for: 6 to 8 people Size of container: Container 1 (height 7 inches / diameter 12.1cm) Container 2 (height 4 inches / Diameter 11cm) Container 3 (height 2 inches / Diameter 8.6cm) Shelf Period: up to 7days under refrigeration     ★ SUITABLE DIET - vegetarian - for Kids and everyone   ★ INGREDIENTS Chocolate Cake All-purpose flour Cocoa powder Baking powder Milk powder Milk Vanilla essence Vegetable Oil   Cheesecake & Orange jelly Agar-agar powder - 5g Water - 1 cup Full-Fat milk - 1L Vinegar mixed (2 tbsp) mix with water (1tbsp) Amul Fresh Cream - 2 tbsp   Utensils & Tools needed: Turntable Knife Tongs Mixer Grinder   ★ INSTRUCTIONS   🍫 1. Chocolate Cake part I know what you are thinking, no way this cake gets ready in 4 minutes. But I am here to tell you that it does. One major benefit of making a cake in the microwave is that it takes very little time than it would take time in baking a cake in an oven. So, whether you are baking a cake last minute for any party or occasion that you forget, or just because you want to, then you must try this recipe. My cake that comes in 4 minutes from the microwave is the most amazing in the world. Step 1) In a bowl add all-purpose flour. 2) In the same bowl add sugar and mix well. 3) Add baking powder to it and mix well. 4) Make sure to be gentle and not knock out all the air from the batter. 5) Add cocoa powder and mix again. 6) Then add red color to it. After that, add oil to it and give it a good mix. 7) Then add milk to it. 8) Lastly, add in vanilla essence, mix it well. 9) Transfer your batter to a microwave-safe dish (previously y greased with oil and dusted with flour). 10) Cook this in the microwave for around 4 minutes on high (100%) power. 11) Your cake is ready for a volcano eruption.     🧀 2. Homemade Cream Cheese with Agar-Agar part   Most of the time people buy cream cheese from the market, but today I am going to share my homemade simple and easy recipe for cheese cream.   Step 1) Take a large pot and add full-fat milk to the pot and heat it but do not boil 2) Add 2-tbsp vinegar and 1-tbsp water keep stirring and mixing 3) When Milk is busted drain out the water but do not wash it. We want the sourness of vinegar to be retained. 4) Take cottage cheese in the mixer grinder. 5) Add 2-3 tbsp fresh cream to it. 6) Add 2-3 tbsp Condensed milk to it to get creamy texture. 7) Now, close the lid of it and churn it for 2-3 seconds. 8) Now Cream Cheese is ready. 9) Now, to get started with the agar-agar solution, take a pan and heat 1cup of water. 10) Now, add 5grams of Agar-Agar powder to warm water. 11) Heat the agar-agar on a low flame and stir continuously. In about 5 minutes the agar-agar began to dissolve completely 12) Now add about 2 tbsp of the prepared Agar-Agar solution to cream cheese mixture and you can sieve it to remove any lumps. Keep aside the remaining Agar-Agar. 13) Refrigerate it for 1 hr. 14) Now cream cheese is ready as a filling of lava.     🍮 3. Homemade Agar-Agar Orange Jelly part   Homemade Orange Jelly, no need to buy ready mix from the market.   Step 1) Take the prepared 1 cup agar-agar Solution. 2) Add ½ tsp orange color and add ½ tsp orange essence to it and stir well. 3) Pour it in the bowl and refrigerate it for 30 minutes. 4) Now Orange Jelly is ready as a filling of lava.   🍫 4. Assembling of Cakes to give Volcano Looks Step 1) Take the biggest cake of the three and place it on plate and hollow it from the center in thin cylindrical from.   2) Now, take the molten chocolate and spread on the sides and on top of the cake.   3) Now, place the medium sized cake on this and make it hollow from the center too.   4) Now trim the cakes from the side using a knife to give it a volcano shape and cover the complete cake with molten chocolate, from top and sides.   5) Now fill the hollow cavity of the cake with Agar-Agar Cream cheese, orange jelly and some sprinklers and decorate the cake with some paintings of woods, trees, dinosaurs, green grass made of white chocolate, etc.   6) Now close the top of the cake with smallest cake 7) Place a small piece of foil on the top. 8) Then place some burning coal on it. 9) Put a drop of clarified butter on it to give a smoky effect. 10) Finally, our Lively Ooey Gooey Cream Cheese Volcanic Cake is ready for eruption.   ★ Helpful Tips! Don’t leave the cake open as it will become dry. Don’t boil water, just heat it for preparation of Agar-Agar solution. Wash your hands before start cooking.     Made by Anjul Arora  

I have made a savory kind of chiffon cake with cheese flavor. I used agar-agar powder to make red milk cubes, imitating lava rocks oozing out from beneath the Earth. You could definitely also colored your whipping cream to red to resemble red lava flowing out from the ‘crater’. Depending on how rich you prefer your cake dessert, you can sprinkle as much shredded cheddar cheese as possible 😊   ★ DETAILS Prep Time: 20 minutes Cooking Time: 40 minutes (include baking time) Total Time: 2 hours 30 minutes Serves for: 6 people Size of container: 6” Ø x 11cm height Shelf Period: 1 week in fridge ★ SUITABLE DIET - Nut-free   ★ INGREDIENTS Milk Magma Jelly Milk 600ml Sugar 1tbsp Agar-Agar Powder 2 tsp Jelly Powder (optional) 1/2 tsp Red coloring or Red Yeast Powder Cheese Chiffon Cake Egg Yolks 2 Oil 26ml Milk 30ml Vanilla Essence 1/2 tsp Cheese Powder or Parmesan Cheese Powder 1-2 tbsp Cake Flour 38g Egg White 2 Lemon Juice 1/4 tsp Sugar 20g Cornstarch 1/2 tbsp Snow Cream Redman Whipping Cream 75g Sugar 1/2 tsp Other Cheddar Cheese, shredded Appropriate Amount Supplies needed Mixing bowls Spatula Whisk Electric Beater Sieve Measuring Spoons Measuring Glass Weight Device     ★ INSTRUCTIONS 1. Milk Magma Jelly   Step 1) Measure 600ml Milk into a cooking pot. 2) In a small bowl, gather - sugar, agar-agar powder, jelly powder. Whisk to combine. 3) Pour dry ingredients into Milk. Stir to dissolve. 4) You can add red coloring or natural red yeast powder (2 tsp). 5) Boil over stove at medium heat. Stir occasionally to ensure dissolve and avoid skin form on surface. 6) Turn heat to low and boil for another 1 minute. 7) Leave asides to slightly cool before pouring into a rectangular mold. 8) Fridge until solidify. Cut into cubes.   2. Cheese Chiffon Cake (Preheat your oven at 180 deg C)   Step 1)Add lemon juice into egg white. Whisk until foamy. 2) Add half of the sugar and continue to high whisk until soft peak achieved. 3) Add the remaining half sugar. Whisk until firm peak. 4) Low whisk for another 1 min. Set aside. 5) Whisk egg yolks until fluffy and slightly pale yellow. 6) Add in Oil, Milk & Vanilla Essence. Whisk to just combine. 7) Add in Cheese Powder. Whisk to combine. 8) Fold in your sifted Cake Flour. 9) Take 1/3 of your fluffy egg white into your yolk mixture. Fold to combine. 10) Now, pour your yolk mixture into the egg white bowl. 11) Carefully fold to combine. 12) Pour into your chiffon cake pan. Tap it on your table to release air bubbles. 13) Bake at 180 deg C for 10 mins. Turn down temperature to 160 deg C and continue to bake for 25 mins. Note that every oven’s temperature differs. Please adjust accordingly. Use a skewer or cake tester to check for doneness, i.e.: no crumbs attached. 14) Immediately overturn your chiffon cake pan for cooling. It is advisable to remove cake from mold only after it has been cooled completely.   3. Snow Cream   Step 1) Whisk your whipping cream to about 60% firm only so that it can flows to the side of the cake later.   4. Assembly   Step 1) Scoop some of your whipped cream to the top of the chiffon cake. 2) Let it flows naturally down from the side of the cake. 3) Sprinkle as much shredded cheddar cheese on the top of whipped cream as you like. 4) Put your cubed milk magma jelly into the middle hollow of the cake. 5) sprinkled some edible dark pink metallic powder on top too. 6) Voila! Fridge cake till ready to serve.     ★ Helpful Tips! Ensure your egg white bowl is clean from any oil / yolk. Otherwise, it would ruin your egg white for beating. Adjust cheese powder into your cake yolk batter to your likings. However, putting too much will make your cake saltier though. Whipping your cream to about 60% will be like ‘ribbon flow’ consistency. It is best to finish this cake in 3 days’ time. Chilling in fridge too long will dry-up the chiffon cake texture.     Made by Ms. VJ

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

Servings : 2-3   For cheese sauce Water 1/4 cup (60ml) Magic Cheese Powder 6TBSP For macaroni Dried macaroni  1/2 cup Water  Salt   Other ingredients Extra salt and pepper How to     Add salt in the water and boil it     Put the dried macaroni in boiling water and cook for 10-12 minutes      While cooking macaroni, microwave the mix of Magic Cheese powder and water      After draining the boiling water, add cheese sauce in cooked macaroni and mix well together      Add extra salt or pepper depending on your taste. Serve and enjoy!     [ Upgraded Mac & Cheese ]   For cheese sauce Water 1/4 cup Magic Cheese Powder 6 TBSP Vegan Butter  1/2 TBSP Tapioca Powder  1/2 tsp For macaroni Dried macaroni  1/2 cup Water  Salt    Other ingredients Extra salt and pepper How to     Add salt in the water and boil it     Put the dried macaroni in boiling water and cook for 10-12 minutes      For cheese sauce, mix Magic Cheese powder, tapioca powder, and water      When macaroni is cooked well, set aside. Keep some of pasta-boiled water     Put the butter in a small pot and melt over low heat. And add cheese sauce mix in it and stir till it is thicker about for 30 seconds or so      Turn off the heat and put the cooked macaroni in the sauce. Stir well to coat them evenly. If you want to make it thinner, add some pasta water   Add extra salt and pepper depending on your taste. 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     Sandwich Recipe With Magic Cheese Sandwich with Magic Cheese (Vegan Cheddar Cheese Sauce) – LIVING JIN   Canape Recipe With Magic Cheese Canape with Magic Cheese (Vegan Cheddar Cheese Sauce) – LIVING JIN

 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

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

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 

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 - 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

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   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 by Ligia  IngredientsOrganic CranberriesCoconut SugarMaple SyrupWaterOrange JuiceOrange Zest1 tsp Living Jin Agar Agar Powder Enjoy and Happy Thanksgiving! Recipe Video Link    

Vegan Rice Crispies by Marissa Acosta   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 Gather all ingredients and line a baking dish with parchment paper 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. Transfer ingredients to a bowl. Beat the mixture for 10-12 minutes with a hand mixer until the mixture has turned white and sticky. Fold cereal into the mixture with a spatula 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!  Refrigerate or freeze until firm. Cut and enjoy! 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

Pistachio Raspberries & Vanilla Entremet This recipe is the result of brainstorming between my husband and me. It was overwhelming to choose between infinite flavors, shapes, recipes, and decorations. It took us a while to make a decision, but it was really satisfying to see the result of the combination of our ideas. The raspberries remind us of Europe and the pistachio of Tunisia.Details Servings: 6 people. Total Time : 2days 15hours. Prep Time : 2 hours. Cooking Time : 1 hour. Other Time : Shelf 3days Size of Container : 11.61 X 6.89 X 1.38 inch Joho Silicon Mold + Eclair 2.7 oz, 5.11" X.98" X.98" High finger cake silicone mold (silikomart)     Go to Nooria recipe community for more information.