Raw Food Workshop Bangkok Rasayana Retreat

Dessert, My Food, Raw Food | December 3, 2017 | By

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Raw Food Workshop Bangkok Rasayana Retreat

Another fun raw food workshop in Bangkok with scrumptious dishes this time with recipes inspired by italian cuisine. The dishes always changes at every workshop and you will be able to learn new techniques and recipes every time. Come taste and learn how to create amazing raw cuisine with few ingredients and quick instructions! Have your diet under control with healthy quick and delicious meals, snacks and desserts that you and your family will looove!


 

raw lasagna by chef maricel lukkanitfood workshop with chef maricel lukkanit

 

Scrumptious Vegan Christmas Dinner

Catering, Dessert, Events | November 20, 2017 | By

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No idea what to cook for Christmas?

We will create scrumptious hearty Christmas meals for you, your family and friend’s while you enjoy beautiful company and get surprised! In familiar surrounding we will prepare the menu and serve you with dishes that will take your taste buds to new heights!

Treat yourself and surprise your love ones with a unique and special dinner experience that will always be remembered. Connect with us for more details.

 

Vegan Supper Club Event in Bangkok

Dessert, Events, VeganCrush | November 27, 2016 | By

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This is what happened at our yesterday’s Supper Club Event. Hearty dishes with surprising flavors inspired by Thanksgiving. Experience a unique dinner event in the relaxed, informal atmosphere of the dining room at a private home with your fellow diners. This dinner event is for adventurous foodies and you get the chance to network and make new connections with amazing people, locals, expats and tourist from all walks while enjoying gourmet plant-based food inspired by international cuisine. 

The menu contain 5 gourmet courses and always changes at every event, so you wont have the same dish twice. You’ll find out whats on the menu on your arrival! 

Menu from 26.11.2106
💮cabbage + cranberry + almond split + maple
💮mushroom filled dumplings + split pea + tarragon
💮pumpkin mac and cheese + pepitas + almond parmesan
💮seitan roast + dehydrated shiitake + sautéed mini carrots + white wine gravy + mulberry
💮Apple Crumble + homemade vanilla cream + coconut ice cream

Get your jingle on at my next Christmas Supper Club Event and get spoilt. Lets EAT and DRINK! 

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Raw Coconut Caramel Pie (Gluten-Free)

Vegan Crush

Dessert, Raw Food, Stuff I Make | April 16, 2016 | By

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It’s time for some good divine raw coconut caramel pie! Serve this at any holiday table, and people will ask for more! The filling is sweetened with dates and thickened with nuts. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!

Raw Coconut Caramel Pie (Gluten Free)4

Raw Coconut Caramel Pie (Gluten Free)3

Raw Coconut Caramel Pie (Gluten Free)
Yields 8
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Crust
  2. 2 cups pecan and cashew nuts
  3. 1 cup dates or prunes
  4. 1/2 teaspoon salt
  5. Filling
  6. 1 cup raisins
  7. 1/2 cup dates
  8. 1 cup walnuts
  9. 1/4 cup melted coconut oil
  10. 1/4 young coconut meat
  11. 1/2 teaspoon vanilla bean
  12. 1/2 teaspoon cinnamon
  13. more water, if needed
Instructions
  1. To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate or 9" baking pan. Put in the freezer for about 5 min while making the filling.
  2. To make the filling: process all ingredients until smooth. It will taste like a divine entity has landed in your mouth. Pour into your crust and let it set in the fridge then decorate with dates, nuts, coconut flakes and indulge!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Chocolate Pudding

Vegan Crush

Dessert, Raw Food, Stuff I Make | March 19, 2016 | By

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This raw chocolate pudding will make your heart skip a beat! I expect that kids will love this recipe too. The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.

It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. If you prefer it thinner, thicker just adjust the almond milk as desired. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more!! It’s extremely forgiving and flexible in this way.

Raw chocolate Pudding

Raw Chocolate Pudding

Raw Chocolate Pudding
Serves 2
Not only does this recipe taste amazingly good it has various healthy benefits too! Avocados are rich in healthy fats, folate, carotenoids and are extremely heart healthy. Chocolate provides antioxidants and magnesium.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 big ripe avocado
  2. 1/2 cup pitted dates
  3. 2 tbsp raw unsweetened cacao powder
  4. 1/2 tsp cinnamon
  5. 1 tsp vanilla extract
  6. 1/2 cup raw almond milk
Instructions
  1. Add all ingredients into a food processor and blend until creamy and smooth. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
  2. Before serving, top with cranberries and drizzle of cacao nibs.
  3. Leftovers will keep in the fridge up to a few days, though best when fresh.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

 

Vegan Carrot Cake

Dessert, Stuff I Make | February 27, 2016 | By

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Today I had the desire to do my own version of a vegan carrot cake which is pretty simple, nothing too fancy except the frosting! I find the usual frosting too sweet and thought I try something new and combine fresh ingredients with some nuts which turned out pretty amaaazing. It tastes just as I expected and even better because of the frosting, yuuum!

vegan carrot cake 2

Vegan Carrot Cake

Vegan Carrot Cake

Vegan Carrot Cake
Yields 8
A delicious and moist carrot cake with carrot cashew icing, enjoy!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the dough
  1. 1 1/4 cup flour
  2. 1 cup brown sugar
  3. 1 cup grated carrots
  4. 1/4 cup applesauce
  5. 1 cup grated walnuts
  6. 1/4 cup non-dairy milk
  7. 1/2 cup vegan butter (softened)
  8. 2 tsp cinnamon
  9. 1.5 tsp baking soda
  10. 1 tsp vanilla
  11. 1 tsp salt
For the icing
  1. 1/3 carrots
  2. 1/3 walnuts
  3. 1 tbsp cashew cream (you can use any nut spread)
  4. 3 tbsp maple syrup
  5. 1 tsp lemon juice
Instructions
  1. Preheat oven to 325°F (162°C) degrees
  2. Grease and flour a 9-inch or 22 cm round baking dish
  3. In a large bowl, whisk the applesauce, vanilla, vegan butter, salt, baking soda, cinnamon, sugar, flour and milk together until combined. Add carrots and walnuts
  4. Spread batter evenly in baking pan and bake for 45 minutes
  5. Place all ingredient for the topping in a food processor and blend until smooth (if not smooth enough add more nut cream)
  6. Evenly cover the top with the cream and decorate with carrot flakes. I used almond flakes cause I didn't had any carrots anymore, enjoy! 🙂
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Vegan Pumpkin Pie Recipe

Vegan Pie

Dessert, Raw Food, Stuff I Make | February 24, 2016 | By

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Raw Vegan Pumpkin Pie this recipe is so simple. This is a silky-sweet, totally cozy-delicious recipe that is perfect for any holiday dessert table. Yet it is so healthy, you could easily enjoy a slice for breakfast or as an afternoon bite with some tea or coffee. And what we’ve got here is the truly bare-bones version. So go ahead and change it up as you want to. It’s all about what you want. I really loved this recipe, and I hope you do to! Let’s eat and enjoy.

Vegan Pie

Pumpkin pie 3

Raw vegan pumpkin pie

Raw Vegan Pumpkin Pie Recipe
Yields 8
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
crust
  1. 1 cup raw walnuts
  2. 1 cup dates
  3. 1 Tbsp flax seeds (blended)
  4. 1/2 tsp ground nutmeg
  5. 1/2 tsp cinnamon
  6. pinch of salt
filling
  1. 1 sugar pumpkin (peeled and cubed) about 7cups
  2. 4 tbsp coconut nectar or other preferred sweetener
  3. 1/4 cup raw walnuts
  4. 1 tsp chia seeds (soaked in water)
  5. 1/2 tsp cinnamon
  6. 1/2 tsp ground nutmeg
  7. 1/4 cup organic virgin coconut oil (melted)
Instructions
  1. Make your crust by processing all the ingredients together in a food processor.
  2. Form the walnut date mixture into a about 9inch pie pan. Use your fingers to press the dough down into the pans to tightly fit. Place in the fridge to chill while you make the top layer filling.
  3. To make the filling, pour all the ingredients into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
  4. Do a quick taste test of the filling. Salt and sweeten to taste or adjust the spices as desired.
  5. Remove the chilled pan from fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut. Place in the freezer until set, about 30 minutes. To serve, garnish with coconut whipped cream and enjoy. Keep in the fridge or freezer.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

 

Vegan Cinnamon Rolls

Dessert, Stuff I Make | February 19, 2016 | By

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They’re crisp on the edges and gooey soft on the inside. I couldn’t help myself with the frosting. I seem to be adding hemp hearts to just about everything these days. To me, the whole point of cinnamon rolls is to eat them doing lazy morning things. I did this on the weekends for brunch with friends and it is always something that everybody loves. At least I haven´t met somebody yet who said what gooey soft cinnamon rolls hell no! This vegan cinnamon roll recipe is worth every minute of preparing and waiting. Bake these for your friends and family to show them that we don’t need to harm animals in order to enjoy tasty treats.

Cinnamon Rolls 1

 

Vegan Cinnamon Rolls Recipe
Yields 10
Warm, gooey, puffy, delicious homemade vegan cinnamon rolls.
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Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
Ingredients
  1. 14g instant yeast
  2. 1 cup unsweetened almond milk
  3. 5 tbsp vegan butter (for the dough)
  4. 2 1/2 tbsp vegan butter (for the filling)
  5. 1/4 tsp sea salt
  6. 1/3 cane sugar
  7. 3 cups unbleached all purpose flour
  8. 1 tbsp cinnamon
  9. 3/4 cup raw pecans (chopped)
Instructions
  1. In a small sauce pan over medium heat, heat the almond milk until warm. It should be warm but not too hot or it will kill the yeast. Add the yeast and let activate for 10 minutes and let it set.
  2. In a bowl add flour, 4 tbsp butter, salt and the almond yeast mix. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
  3. Coat your mixing bowl with oil and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes until doubled in size.
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 2.5 tbsp melted vegan butter. Then top with 1/3 cup sugar, 1 tbsp cinnamon and 3/4 of the pecans.
  5. Starting at one end, tightly roll up the dough. Cut into 10 even pieces and place on well-buttered 8x8 square pan and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
  6. Once the oven is hot, bake rolls for 30-40 minutes or until golden brown and crusty on the top and let cool for at least 10 minutes before serving.
  7. I just sprinkled some hemp seeds on top. If you like to add glaze on yours, just combining icing sugar and water together and glaze the rolls immediately before serving.
Notes
  1. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Almond Coconut Praliné

Dessert, Stuff I Make | February 17, 2016 | By

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With only three ingredients they can be made in 5 minutes and stored in the fridge for several days (although they will probably be eaten much sooner!) and you can freeze them too. Healthy snacking couldn’t be easier these balls are really satisfying.

Almond Coconut Balls

Almond Coconut Praliné
Yields 18
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Prep Time
1 min
Cook Time
4 min
Total Time
5 min
Prep Time
1 min
Cook Time
4 min
Total Time
5 min
Ingredients
  1. 1 cup raw almond
  2. 1 cup coconut flakes
  3. 1/3 cup maple sirup
  4. pinch of salt
Instructions
  1. Pulse almonds and coconut flakes in a processor until finely ground.
  2. Add maple sirup pulse again until mixed thoroughly.
  3. Using your hands form the mixture into 16 firm balls.
  4. Sprinkle the coconut on a small plate and then roll the balls into the coconut.
  5. Place them on a plate and refrigerate for 30 minutes. Enjoy!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Chocolate Walnut Praliné

Dessert, Raw Food, Stuff I Make | February 6, 2016 | By

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It’s insanely easy to make these raw chocolate walnut praliné, and it is so quick. This recipe yields pralines that are as smooth to bite through as brownies. They’re the perfect treat to make with young ones as there are only a few steps and they can roll them themselves. Baking with kiddies doesn’t have to be all chocolate chip cookies and pancakes! This is a basic recipe you can easily build on. Try mixing a little finely shopped coconut into the dough, or add spices cinnamon and make a high protein praline adding your favorite protein powder the options are endless! 

Raw Chocolate Walnut Praline
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 cup walnuts
  2. 1 cup medjol dates
  3. ¼ cup cocoa powder
  4. pinch of sea salt
  5. 1 tsp chia seeds
  6. 1 tsp vanilla bean
For coating
  1. Almond flour
Instructions
  1. Place the walnuts in your food processor and process until the walnuts become crumbly.
  2. Add dates, cocoa powder, chia seeds, salt and vanilla bean and process again until the mixture sticks together and forms a clump of mixture.
  3. Scoop the mixture, form small balls and coat it with almond flour.
  4. Refrigerate for a couple of hours or enjoy it right away!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

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