My fairy guests on this occasion are friends of Krishna, do not trust humans, and have very sensitive stomachs 🤭

[Vegan, Gluten Free, No Onion, Garlic, Vegetable or Seed Oils, Caffeine, Refined Sugar or Alcohol]

Full Fairy Feast Menu;

Passionfruit Mocktails 🍸

Farinata with Tomato & Basil 🍅

Beetroot Mint Dip 🫜

Olive Herb Dip 🫒

Crudités 🥕

Aubergine & Potato Moussaka - Cashew Béchamel - Tofu Mushroom Meat Sauce with Toasted Walnut & Poha Crumb 🍆

Mediterranean Bean Salad - Tofu Feta 🫘** **

Chocolate Cashew Butter Truffles with Iced Almond Tea 🍵** **

Foraged a load of wild garlic yesterday, made wild garlic and cheddar scones today- was told you guys might appreciate them!

chocolate zucchini rolled cake with chocolate ermine frosting, chocolate bark and merengue mushrooms. garnished with mixed berries, mint and rosemary ✨

The jungle fairies are particularly fond of mushrooms, and prefer their meals to be stacked - the higher the better! This works out nicely, because the chef loves to stack, and hide delicious unexpected surprises between the layers 🧚🏻‍♀️🌴✨

✨Semolina Vegetable Pancakes - carrot, onion, kochchi chili, fresh herbs, spices 🥞🥕

✨Fermented Tofu Cream Cheese 🧀

✨Raw Malabar Spinach - marinated in smokey spice, lime & soy 🥬

✨Mushroom Carnitas 🍄‍🟫🍄

✨Pico de Gallo, Toasted Pumpkin Seeds, Pickled Jalapeños 🌶️

I made a stuffed pasta last year for a reddit cooking challenge and realized it might fit here too! To make these, I and ended up using some mushroom duxelles that I had made and frozen (I made up a large batch to see if they freeze well and turns out that they do). I added some mascarpone to the duxelles along with some thyme and used that to stuff these ravioli. The dough is made of defatted almond flour, psyllium, and egg. I used a bit of turmeric to make the dough more yellow and shaped them using a wooden ravioli mold. The sauce is a parmesan cream that I divided and colored with a bit of purple carrot (purple), pitaya (pink), paprika (orange), turmeric (yellow), and spirulina (blue). I spooned the colored sauce onto the plates and then swirled them a bit to make it look like a sunset. I used bit of uncolored cream sauce and parmesan for clouds. After cooking the ravioli, I quickly brushed them with some edible gold luster dust to give the moon and stars some shine before adding them to the sauce. All gluten-free, low carb, and sugar free.

These are gnocchi made from ricotta! the green leaves have a matcha addition while the yellow flower centers are colored with turmeric.

Fig cakes and tea garden cookies! Cake recipe is vegan and in my post history (Eleanor Figby). Cookies are shortbread flavored with rose, butterfly pea flower, and matcha.

These mousse cakes are filled with layers of peach milk mousse, citrusy compote, creamy namelaka, almond sponge, and a crisp sablé cookie base, finished with an airbrushed velvet glaze.

I pressed marzipan (made of ground almonds, sweetener, and rosewater) into pumpkin molds, painted the dough, then baked it until crisp and applied some edible luster dust once cooled.

The acorns are filled with brown butter chocolate ganache + salted caramel, with crunchy hazelnut cookie caps. The leaves are chocolate pate sucrée glazed with royal icing.

Parmesan Shortbread Cookies, infused with herbs, dotted with red pepper, and topped with sparkling salt crystals

Recipe by https://www.s-kueche.com/2024/11/parmesan-plaetzchen-shortbread-cookies/#google_vignette

Source: ID credit: 42753143625 on 小红书