How to make Zucchini Noodles aka Zoodles
Creamy Dreamy vegan Tuna with Zucchini Noodles and fresh Snow Flakes
Zoodles are a wonderful pasta substitute made from your favorite garden vegetable. They are nutrient-dense with almost zero carbs—and look at how simple they are to create!
Zoodles are zucchini that have been spiralized, and can therefore be used in the same way as pasta. The possibilities are endless with zucchini noodles plus, zucchini noodles are a fun way to increase the number of vegetables we eat, especially for children. The spiral forms are quite popular with kids (and they also enjoy using the spiralizer to make zucchini noodles!).
Zoodles are typically prepared using a gadget called a “spiralizer,” and there are a host of kitchen gadgets out there designed to get the job done, transforming your zucchini into noodle form in no time. Spiralizers create long noodles allowing you to spin them onto your fork.
The best thing about eating zucchini noodles is that you don’t feel ultra heavy after eating them like you would when you eat pasta. You will feel full – but satisfied. These noodles are perfect for lunch or dinner on those warmer days. It is light and refreshing. If you like the sound of these noodles, you’ll love my Ramen Noodle Soup with Kelp Noodles!
Plus, zoodles also have a subtle taste that makes them easy to mix with just about anything-including Lentil Kofta! Zucchini noodles are low calorie, low carb, and high in fiber. These are incredibly delicious and work in recipes or just tossed in olive oil, garlic, and salt and pepper as comfort food.
Plus, I’ll even give you one of my favorite recipes to make with them so you can get started ASAP! Check out this Tagliatelle Pasta alla Cashew Carbonara to make the perfect, healthy, quick, family meal.
Black Bean Tempeh Soy-Free
You’ll love this Soy-Free Tempeh Recipe. It is worth the time and patience.
Tempeh originated from Indonesia, Java Island, which is one of the very few soy products not created from China. Traditionally tempeh is made with fermented soybeans and has a rich smoky and mushroomy flavor with a firm, nutty texture. Tempeh is famous among vegans and is used in dishes to replace meat because of its high protein content. Tempeh is an excellent way of adding more beautiful textures to your meals. It is packed with nutrients and contains natural antibiotics produced by the Rhizopus molds.
Instead of soybeans, I am using black beans in this Tempeh recipe. You could use any beans. It is a beautiful alternative to soy. The white beans provide a mild creamy flavor with an earthy, hearty taste perfect for salads or sautéed with your favorite vegetables.
The Tempeh starter culture can be sourced from different health shops depending on your location. All you need is patience for this recipe, and you will be greatly rewarded, I promise! It is way better than store-bought, GMO-free, and unpasteurized.
I hope this Tempeh recipe is helpful and it inspires you to create your version of Tempeh. For more fermented foods check out my favorite German Sauerkraut or my must-try Kimchi recipe.
Stay well and healthy.
White beans are used in this recipe video, but the method is the same.
Black Bean Tempeh Recipe
How to make tempeh from scratch with black beans instead of soybeans.
- 250 g black beans
- 1 tsp tempeh starter
- 2 zip locker bags
- Soak the beans overnight (about 16hours). Drain and rinse with fresh water and dehull the beans by massaging them into the water until the hulls float up. Then pour them out and repeat. Dehull as many beans as possible. This step will be worth it as it will give you a really smooth and creamier consistency.
- Cook the beans in 400g of water for about 20min. It should be cooked but still crunchy. Once the tempeh is done you will be cooking it again, so you want to make sure that it doesn't turn too soft.
- Drain the water and let it completely cool down.
- Add the tempeh starter and mix until well cooperated.
- Place the beans in 2 plastic bags about 12cm x 20cm (5"x8"). Using a toothpick or a skewer poke holes through the bag with 2cm (1-inch) intervals. The beans should be layered about 2cm (1-inch) thick. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Leave the beans at a surrounding with a temperature between 25°- 30° (85-90 Fahrenheit) for 36 to 48 hours.
- After 24 hours, the white mycelium will start to cover the surface of the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows.
- After 24 to 48 hours, the tempeh should smell pleasantly nutty. The tempeh is done when the entire surface is covered with dense, white mycelium and is bound together firmly as a cake.
- Transfer the tempeh cakes to airtight bags or containers and store them in the refrigerator for up to 1 week.
- You could also make a bigger batch and freeze your tempeh for up to 3 months. Only make sure to steam your tempeh for 20min, let it cool down, wrap it in a container or plastic bag before placing it in the freezer.
Enjoy pan-fried with your favorite dip or in salads, curries, stews, pasta, and so many more dishes! When you make tempeh at home, it is always possible that some bacteria will sneak in and contaminate the whole batch. This bacteria could grow during the fermentation process, therefore, I recommend processing your tempeh by cooking, steaming, baking, etc. before you consume it.
Simple Salad and Tahini Dressing
Flavourful Soft Leafy Green Salad Bowl in no time!
The simpler the meal the better you feel.
I just love this abundant goodness of soft lettuce bowl packed with lots of flavour and only few ingredients without a lot of fuss. This recipe is perfect for everyday and anytime of the day. Something you just can’t get enough of and it is perfect to take away with you to work or anywhere it leads you in life.
I hope you will love it as much as I do.
Simple Salad with Tahini Dressing
The simplier the meal the better you feel
For the Salad
- Oak Lettuce washed
- Cucumber washed and shave cut
For the Sauce
- Pure Tahini Butter
- Kala Namak Salt
- Fresh Lime Juice
- Filtered Water
- In a huge bowl tear lots of soft lettuce leafs into small pieces using your hands and massage giving it all the love you have. Add the shaved cucumber and sprinkle with some nutritional yeast/optional sesame seeds.
- In a bowl combine all the sauce ingredients. Adjust to your liking and preferred consistency. Pour 2 Tbsp water ones at a time as it starts thickening when stirred together and it might become too liquidy if adding too much water at ones. Pour over the salad and enjoy right away.
Dairy-Free and Vegan Stroganoff
How to make Dairy-Free Vegan Mushroom Stroganoff. This easy vegan stroganoff recipe will quickly become a new favorite pasta dish! It’s also a healthier version and perfect for meal preparation or as a comforting bundled-up bowl of goodness!
A classic Stroganoff is a Russian dish traditionally centered around beef that is cooked in a sour cream-based sauce and served over egg noodles. The sour cream is an important ingredient that gives Stroganoff its signature creamy tanginess. In this recipe, I am replacing the sour cream with a dairy-free option that is coconut milk from Chef’s Choice. By simmering the coconut milk together with the seitan and mushrooms it will slowly thicken naturally into a very creamy smooth consistency with that tanginess to it by using yellow mustard and lime juice for seasoning. To replace the beef I am using homemade Seitan but you can also use tempeh, tofu, or another meat substitute.
For a delicious low-carb lunch or dinner check out my Shiitake Ramen Noodle Soup recipe. All the umami and tangy flavor of a ramen soup but with tender yet crispy, bright b sprouts and shirataki noodles. Can’t wait for you to try.
If you enjoyed this recipe show some love by making a picture of your creation or my recipe video, post it on Instagram, and don’t forget to tag me under @maricelsvegancrush and I will reshare your post.
I hope you enjoy this recipe as much as I do. Love always. xx
Chef's Choice Dairy-Free Stroganoff
A delicious creamy vegan stroganoff recipe using coconut milk.
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- 3 cups portabella mushrooms (cut in half)
- 1 1/2 cups seitan (cut in small pieces)
- 250g fusilli semolina pasta
- 2 handful fresh parsley (chopped)
- 3 garlic gloves (minced)
- Juice of 1 lime
- 1 medium size onion (thinly sliced)
- 1 Tbsp yellow mustard
- 500g Chef's Choice coconut milk
- Salt and pepper to taste
- 2 Tbsp vegan butter
- 1-2 Tbsp vegetable oil
- Cook pasta according to package direction. Drain and set aside.
- In the pan heat vegetable oil and sauté seitan until golden brown. This should take about 6 to 7 minutes depending on which kind of seitan you are using. Set aside.
- In a pan over medium heat add butter and let melt slowly. Add sliced onion and cook until translucent. Add the mushrooms. Cook until wilted and soft and stir in the minced garlic. Cook for another minute to release the flavours of the garlic.
- Pour the coconut milk and the seitan into the pan. Season with salt, pepper and mustard. Mix gently and let simmer over low heat for about 7-10min until coconut milk is reduced and thickened. Add chopped parsley and combine.
- Combine fusilli noodles with the mushroom gravy and blend until well cooperated. Drizzle lime juice over the stroganoff before serving.
- Replace noodles with grains or mashed potato. For a low carb version make spiralled zucchini or cauliflower rice instead.
- Instead of seitan use tofu, tempeh or other meat option alternatives.
VEGAN CRUSH Nutrition https://maricelsvegancrush.com/
No-Bake Vegan Banoffee Pie Recipe
Easy No Bake Vegan Banoffee Pie Recipe with Chocolate Sauce
This vegan no bake Banoffee Pie is such an insanely delicious pie that you won’t be able to get enough of! This dessert is originally from England and made with a caramel toffee filling topped with bananas and whipped cream. I have created a veganized version that also doesnt require any baking using a ready made gooey and creamy vegan chocolate and caramel sauce from Nature’s Charm. This makes it super easy, quick and a much healthier version without any animals products or refined sugar!
Easy No Bake Vegan Banoffee Pie Recipe with Chocolate
- 200 g pitted dates
- 100 g pecan nuts (roasted)
- 100 g cashew nuts
- 1 cup Nature’s Charm vegan chocolate fudge sauce
- 1/2 cup Nature’s Charm vegan salted caramel sauce
- 3 medium size ripe bananas
- 2 Tbsp fresh lime juice
- 1 Tbsp lime zest
- 800 ml Nature’s Charm coconut whipped cream (place in the fridge overnight)
- 1 tsp vanilla syrup
- 1 tsp coffee syrup
- 1 Tbsp cacao powder
- Place dates, pecan and cashew nuts in a food processor and process. It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils. Process until it reaches this sticky dough stage. Transfer to a pie dish and press down firmly, working it up along the sides to create the crust.
- Over the pie crust spread out the chocolate sauce and smooth it out. Place in the freezer for 30min to set.
- After the chocolate sauce has set you can now spread the caramel layer on top of the chocolate layer. Place in the freezer for another 30min.
- Cut the bananas in diagonal cut and whisk together with lime juice and zest. Pour bananas gently over the caramel layer.
- Remove the chilled whipped cream can from the fridge, being careful not to shake it. Open it and you’ll see the cream has risen to the top, leaving the watery part behind. Scoop out only the cream. Place in a whipping machine or use a hand blender to whip your cream into a dense and thick consistency. Start at slow speed and then gradually increase speed until the cream reaches it’s stiff peak. Add vanilla, maple syrup and coffee syrup and whip it ones again for few seconds just to cooporate it together. Spread the whipped cream on top of the bananas and sprinkle with some cacao powder.Place in the fridge for minimum one hour. For best result keep in the fridge overnight.
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