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  Mango Falooda   Details Servings: 2 Total time: 2 hours Preparation time: 30 minutes Cooking time: 30 minutes Additional time: Chilling for 1 hour Shelf life: 3-4 days in the refrigerator   Ingredients Mango puree - 1 cup Agar agar powder 1 Tbsp Milk/ Nondairy alternative - 2 cups Sugar - 2 Tbsp Cornstarch - 2 Tsp Cardamom powder - a pinch (optional) Instructions   1. Add 1 Tbsp Agar agar powder to 1 cup of mango puree and bring it to a boil. Keep stirring frequently. You can use store bought mango pulp or make it from scratch by putting chopped mango pieces in a blender and making a smooth paste. Add some sugar if the pulp is too sour or not sweet enough.   2. Turn off the stove as soon as it boils and pour into a container or mould to set. I used a 4”x8” glass baking dish. Keep it in the refrigerator until it sets (about 1 hour).     3. Demold and place the mango jelly block on a flat surface. Using a grater with small holes, grate the jelly block. Press the grater on one end of the block and drag it towards you in one single motion to get long noodle-like strands. Repeat this till you have the required amount of noodles. I used up about three fourths of the block to make noodles and cut up the remaining block into small cubes.     4. Heat milk or any nondairy alternative of choice in a saucepan. Add 2 Tbsp of sugar. Bring it to a boil. Make cornstarch slurry by dissolving 2 Tsp of cornstarch in a little water and add it to the hot milk. Keep stirring until the mix thickens. Add a pinch of cardamom powder and mix well. The cardamom powder gives a wonderful aroma to the mix, however you can skip it or add some vanilla extract instead. Turn off the heat and let the mixture cool down. Refrigerate it if needed.   5. For the final Step, pour some of the prepared milk mix into a bowl. Carefully place the mango jelly noodles. Garnish with some slivered almonds and rose petals (optional).

  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

PB&J Fit for Kings and Queens   Details   Servings: 6-7 Total time: 2 hours and 30 minutes Preparation time: 1 hour Cooking time: 40 minutes Additional time: chilling 30 minutes Shelf period: Up to a week in the refrigerator Container size: 4in mini tart pans, medium saucepan, hand whisk, and wire rack.   Ingredients   212g all-purpose flour or 1 1/2cups all-purpose flour 60g sugar or 1/3cup sugar 80g coconut oil or 1/2cup coconut oil 8tbs cold water 100g sunflower seed butter or 7Tbs sunflower seed butter 14oz grapes 2Tbs water 1 1/3cup sugar 15oz water 1tsp of citric acid or lemon juice 1 1/4tsp agar-agar 1tsp salt 13oz or 1 can of unsweetened coconut cream 3tsp vanilla (optional) ½-1cup of powdered sugar 20g powdered sugar or 2 tbs powdered sugar 5oz oatmilk 1/2tsp agar-agar 2 cup of rice 10 mint leaves for garnish ( optional) 3 raspberries for garnish ( optional )   Instructions   1. In a large bowl combine 212g of all purpose flour, 60g granulated sugar, and 1tsp of salt whisk that together. Then add your 80g of coconut oil and combine with your hands till your dough has an almost sand like texture.   2. Add *tbs of ice cold water to your mixture and mix it together till a loose dough forms. Then dump on your work surface and start to kneed for 3-5 minutes till the dough comes together. Then cover with saran wrap and let it rest for a couple minutes.   3. After your dough has rested take approx 100g of dough (about 6-7tbs) and roll it to be 6x5in square. Next you place it in your tart molds and cut off the excess. Then you get a fork and poke a whole bunch of holes at the bottom of the dough.   4. Cut a small square of parchment paper or wax paper and put it on top of your tart mold and fill it with rice. After you’ve filled all your tart molds preheat your oven to 350F. Bake your tarts for 10 minutes. After 10 minutes take out the parchment and rice and bake for another 5 minutes. ( The rice is to make sure the dough doesn't rise in the oven and the rice weighs it down)   5. While your tarts cool make your “peanut Butter mixture” Add 100g of sunflower butter to a small bowl and add about 20-24g of powdered sugar and mix till it becomes a paste like consistency.   6. Once your tart shells have cooled spread about a tbs of the mixture at the bottom of the tart shell. That's our first layer to our Pb&J fit for kings and queens.   7. To make our grape jelly we are going to wash 14oz of grapes. Next you are going to put your grapes in a medium sized sauce pan and crush with your hands. ( I recommend not to wear a white shirt or your white shirt will have delicious grape juice splatters on it) To your crushed grapes add 2tbs of water and bring it to a boil. Once it's been brought to a boil turn the heat down to low and simmer for 10 minutes.     8. After 10 minutes remove from the heat and strain the juice. To the juice you have left ad 15oz of water and bring the mixture to a low simmer. Once the juice starts to simmer add 1 ⅓ cup of sugar and 1tsp of citric acid. Once your sugar is dissolved reduce for 5 minutes.   9. Now that your juice has reduced add 2 1/2tsp of agar-agar and cook on medium high for 3 minutes and make sure to whisk your mixture constantly. ( Make sure to taste your mixture before you add the agar-agar to see if it needs more acidity or sweetness.) Take the pan off the heat and use a dropper or a spoon to distribute the jelly mixture into the tart shells.     10. While our jelly sets we are going to start our coconut cream. Take a can of coconut cream, vanilla, and powdered sugar and put it into a small bowl and start to whip it together. ( i use a handheld stand mixer because it easier but you can use a regular whisk you'll just be getting one heck of an arm work out)   11. Take 5oz of oatmilk and heat it up on the stove on medium high. When it starts to simmer add ½ tsp of agar-agar. After you let that cook down, slowly add it to your coconut cream while whisking. Once that's well combined add 40-50g in your tart molds and let it set in the fridge till it's time to serve. When it's time to serve your dessert fit for Royalty you can add your garnishes for a finishing touch.   ( This recipe might be confusing because I use grams, as a baker I've noticed that weighing your ingredients leads to perfect results every time and it helps you make desserts fit for royalty. You don't have to use grams but I like my desserts to be very precise. But this recipe is all about fun and traveling back to your childhood so do anything you want and I totally encourage making this with kids because not only does it taste good and allergy-friendly it's really fun to make, especially mashing the grapes with your fingers.)   Made by Leyah Buster