vegan edibles

Percy Jackson Lotus Flower Cookies

Yields 2 dozen cookies

The things you’ll need

  • 1 teaspoon kosher salt
  • 3 ½ cups flour
  • 1 ½ cup vegan butter
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons rose water
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • 2-inch circle cookie cutter
  • Plastic wrap
  • Pink vegan frosting in a decorating bag fitted with a #366 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together flour and salt.
  3. In large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and rose water.
  4. Add the dry ingredients and mix on low until well combined.
  5. Divide dough into two halves and then wrap each half in plastic wrap. Stick them in the fridge to chill.
  6. Roll out dough to about ¼ an inch thick and then use a cookie cutter to cut circles. Place the circles onto a lined baking sheet and then bake for 12 minutes.

Time to decorate!

  1. Use a #366 leaf tip to pipe pink frosting onto each cookie in a lotus flower design.Start with larger petals on the outside and work your way to the center, making the petals smaller as you go.
  2. TaDa! If you feed these Percy Jackson lotus cookies to your guests, they’ll never want to leave!

Hobo Stove Pakoras with Backyard Foraged Dandelions

Our backyard has exploded with dandelions, and I’ve been keen to try out a camping recipe.

Hobo stove.

Upcycled from its previous life as a giant can of chickpeas, this simple device was also begging for a test drive.

Tinder. Twigs. Light.



I plucked these golden nuggets straight from the yard and gave them a quick rinse. The moisture trapped in the petals hold the perfect amount to adhere the flour and spices - no need to add more. My take on the pakora mix consists of chickpea flour, coconut flour, fine cornmeal flour - a 3:1:1 ratio. For seasoning, add a pinch of garam masala, turmeric, salt, and chili powder.

Toss in bag. Coat.



Let the pakoras slide around the pan. Careful to turn and not burn. The hobo stove can pack a lot of heat. 


Serve with a chutney or your favorite condiment. Can’t get more seasonal, local, homecooked, and energy-efficient than this!



Everyone just read that in the voice of Gordon Ramsay from FWord right? Right…? Because otherwise I just wasted 30min of my life concocting this.

Tomato pie 🌿🍅 The Recipe is further Down on my blog

anonymous asked:

Hey do you have any ideas for vegan edible orbeez? All the recipes I can find contain gelatin and All I want to do is put all the frickin orbeez in my mouth is that too much to ask

Actually yeah! A great vegetarian/vegan substitute for gelatin is agar agar, it’s made of algae! (that sounds gross, but it’s all on the molecular level lol) It feels pretty much identical to gelatin, so you could probably swap it out and use it instead of gelatin in any edible orbeez recipe you find!

Here’s a recipe for water drop cakes that look like dango (so it’s basically 3 big edible orbeez on a stick lol), it uses agar agar instead of gelatin! And it’s a decocookie video, so you know it’s great! ^^

Kitchen Witchcraft Masterpost


I am Fresh and Flavorful’ - sigil

Charmain’s Self Love Mug - mug, sink, rose petals, salt, crystals, 

 Kitchen Charm Magnet for Fresher Food Longer - small jar, magnet, oil, herbs, 

Rotten Apple Banishing - apple, mint, burying 

Protection Powder - powdered eggshells or cascarilla, herbs

Abitwitchy’s Bath Bag - herbs, coffee filter, salt

Kitchen Cabnet Abundance Jar - jar, salt, alfalfa, coins

Recipe Spells

Pumpkin Pie Happiness Spell - baking, incantation, vegetarian

Baby Kitchen Witch Tip -water bottle, herbs fruit

Peace Spell - room or food sweetener

Feel Better Charmed Soup - bay leaf sigils, stove top, gluten free

Family Good Health Soup - Stove top, (with the right stock, vegan, vegetarian, gluten free)

Edible Wealth Spell - baking, cake mix

3 Spring Witchy Recipes- herbs, flowers,

Give Me Sunshine Potion for Happiness - milk, vanilla,  herbs

Recipes (not spells per say)

Apathy Apple Tart - baking, vegetarian,

Preserve Fresh Herbs - herbs, olive oil


Ethics of Enchantment of Food and Drink

Infusing and Charging your Drink - suggestion from the gang<3, discrete, tip

Mini Herb Packets - Straw, herbs, pliers, candle, marker, idea/tip

Fruit and Vegetables - correspondence

Cinnamon Stick Runes - runes, idea/tip

Cough Syrup - list of ingredients

Cucumbers- witchy and not witchy uses

Magical Uses for Kitchen Tools - correspondence

Weekday Correspondence for Cooking Meals - based on english etymology, Norse gods, Correspondence

Storage tip - tic tac cases

Magic Pies - correspondence

How to Care for your Wooden Utensils - good info

ABCs of a Kitchen Witch ideas/tips

Grocery Store Alternatives for Magical Ingredients - herbs

Basic Ideas For Kitchen Witchery - correspondences

Tools For the Kitchen Witch - tools, ideas

Lemon Juice For Invisible Sigils - sigils, discrete, tip 

Honey for sigils - honey, drinks, tip, discrete

How to Clone Herbs - plants

Ethics of Enchantment of Food and Drink


Making Green Juice With Burdock, Chickweed & Dandelions

Every morning I forage for wild edible plants in my area, an make a Jar of juice. I have been moving in a direction of Clean eating. I hope to make a few videos on some of the foods I enjoy the most foraging for.

Strawberry & Garbanzo Bean Salad

This salad was inspired by my friend Jen who said she forgot a salad just like this on her kitchen counter when she left for work. I’ve been thinking about a healthy strawberry and garbanzo salad ever since.

Most of the greens in this delicious slaw salad were grown in our front garden. We have Romaine, green curly kale, Lacinato kale, Radicchio, and strawberries growing up there. I like to grow a variety of greens because if one of them bolts and becomes bitter, I still have others I can enjoy. 

I harvest two or three outer leaves from each plant, leaving the center leaves growing for next time. Kales and lettuces grow pretty quickly and if you have a lot of different kinds of plants growing in your garden, you can harvest from one day to the next without running out of fresh greens.  

Harvest wash and spin any greens you have growing. Rub a salad bowl with a cut garlic clove. Make a dressing by combining 2 tblsp. red wine vinegar, the juice of 1 tangerine, ¼ tsp dijon mustard, a big drizzle of honey, a pinch of dill, celery salt and pepper, and olive oil. Toss the chopped garden greens along with any other fresh vegetables you have on hand. I used shredded carrots and green cabbage from the crisper drawer. Add 1 can rinsed and drained organic garbanzo beans. Garnish with sesame seeds and strawberry slices. Yum!