Vegan Carrot Cake

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

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 Pumpkin Carrot Pasta with Beetroot Sauce

Vegan Crush

Raw Food, Stuff I Make | February 26, 2016 | By

This Raw Pumpkin Carrot Pasta with Beetroot Sauce is absolutely heaven! I just created this amazing sauce which is so good that I ate the remaining part all by itself! I didn’t use salt in this dish cause I really try to avoid sodium as much as I can and I replace it mostly with fresh lemon juice which just gives me the right taste! I really hope you enjoy this dish as much as I did. The plate was so beautiful that I hesitated to take the first bite haha.. Well but someone has to do it right. 🙂

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Raw Pumpkin Carrot Pasta with Beetroot Sauce
Serves 2
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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. For the Pasta
  2. 1 pumpkin (I used butternut squash)
  3. 1 carrot
  4. For the Sauce
  5. 1/3 cup beetroot (cut in cubes)
  6. 1/3 cup walnuts
  7. 1/3 cup hemp seeds
  8. 1/3 cup flax seed meal
  9. 1/4 cup macadamia nuts
  10. 2 tbsp maple sirup
  11. 1/3 cup fresh lemon juice
  12. 1/4 cup spring onion (use the green part)
  13. 1/3 cup water
Instructions
  1. Using your spiral slicer, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there is only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
  2. Now combine all dry ingredients in a food processor and blend for 1 minute. Sprinkle some of it on the pasta.
  3. Than add the wet ingredients and blend all together until smooth and creamy. Give it a try and adjust sweetness and lemon juice as well as spring onions as you like.
  4. Add water until you have the perfect consistency for the pasta.
  5. Sprinkle some spring onions on top and there you go living food right on your plate enjoy!!
Notes
  1. If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀
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

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/

 

Almond Coconut Praliné

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

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/

German Sauerkraut Recipe

Fermented Cabbage

Stuff I Make | February 10, 2016 | By

Have you ever made German Sauerkraut before? I’ve had so many in my life, but the best were always the ones that were homemade. Let me show you how to make a typical German version of Sauerkraut.

Fermenting is an age-old way of preserving foods and increasing their nutritional value. Turning cabbage into sauerkraut is one of the easiest fermented foods to master. Sauerkraut simply means “sour cabbage” in German, but making kraut does so much more than just make cabbage sour. It is easy and requires very little special equipment, and the results are dependably delicious. All you need to do is combine shredded cabbage with some salt and pack it into jar. The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria. Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits. Fermented sauerkraut contains the same healthy probiotics as a bowl of yogurt. 

 

German Sauerkraut
Homemade German sauerkraut is brilliantly easy to make at home. All you need is two simple ingredients and patience.
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Ingredients
  1. 3 big heads of green cabbage
  2. 20g of sea salt
  3. 1,5l glass jar (sterilised)
  4. small glass jar that fits inside the 1,5l jar
Instructions
  1. Make sure to sterilise your glass jar and work with clean hands and equipments.
  2. Slice the cabbage into quarters then, thinly slice cabbage into very thin ribbons or use a mandolin to speed up the process.
  3. Place the thinly sliced cabbage in a large bowl and sprinkle with salt. Knead and press for about 10 minutes until cabbage becomes soft and the natural brine is coming out from the cabbage. This will help the fiber to break down.
  4. Now pack the cabbage into the jar pressing down each layer. Cover with whole cabbage leaf and press down the edges making sure it is completely submerged in the brine.
  5. Weigh it down using a small jar that fits inside the lid. You can also use large vegetable pieces or boiled stones.
  6. Place in dark environment or cover with a cloth and store in room temperature. Make sure the temperature is fairly stable idealy around 20°c. The fermentation will begin within a day and take 2-5 weeks depending on temperature and desired flavour and texture.
Notes
  1. It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn't see any actual mold, though. If you do, scrape it off the top, and make sure the rest of the cabbage is fully submerged. Once fermented, it can be stored in the refrigerator for up to six months.
  2. Ideal taste should be slightly sour and tangy with a bite to it.
  3. The salinity ratio is 1kg cabbage = 20g salt.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Tofu Scrambled Egg – Oil Free

Healthy Breakfast

Stuff I Make | February 8, 2016 | By

This is my favorite Oil Free Tofu Scrambled Egg recipe. Tofu is made from soybeans and it is very high in protein and Iron, two nutrients a Vegan should always try to include in every meal. Because of it’s practically tasteless flavor, tofu is perfect for creating whatever flavor you want in any kind of fabulous textures! Enjoy this very easy and quick Tofu Scrambled Egg recipe!

Vegan Scramble Egg

Tofu Scrambled Egg - Oil Free
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 250g Firm Tofu
  2. 150g Silken Tofu
  3. 1 Onion (diced)
  4. 1 Tomato (diced)
  5. 1/2 tsp Turmeric
  6. 2 tbsp Liquid Aminos or regular Soy Sauce
  7. Salt and Pepper to taste
Instructions
  1. Begin with frying the onions in a non-stick pan until translucent.
  2. Drain the tofu and break it apart with your hands before adding into pan. Fry for about 5min and add turmeric, liquid aminos, salt and pepper.
  3. Incorporate the tomatoes and stir for a few minutes.
  4. Drain the silken tofu and add until well-combined and then you’re done!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Baked Cauliflower Buffalo Wings – Gluten Free

Chicken Wings

Savory Food, Stuff I Make | February 7, 2016 | By

Cauliflower is very versatile and a extremely nutritious vegetable. Not only can you make these amazing Cauliflower Buffalo Wings but you can also roast it to a char or steam and puree it and it transforms into a mashed potato-like dish with less calories. These Cauliflower Buffalo Wings are incredible and very addictive even to non vegans and specially for kids! Its the perfect gluten free healthy snack for a movie or just to enjoy with friends and family.

Chicken Wings

Buffalo Wings1

 

Buffalo Cauliflower Wings Gluten Free
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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
Ingredients
  1. 1 large head of cauliflower, broken into bite sized pieces
  2. ½ cup almond flour/meal
  3. ½ tsp salt
  4. 2 tbsp onion powder
  5. ½ cup water
  6. ½ cup hot sauce (or barbecue sauce any sauce you like)
Instructions
  1. Preheat oven to 450F.
  2. Combine all of the ingredients except the hot sauce in a bowl. Whisk together until smooth (consistency should be on the thinner side).
  3. Mix in cauliflower, being sure that all the pieces are coated.
  4. Place cauliflower on a baking tray in a single layer (use parchment paper or oil to prevent it from sticking) and roast in the oven for 15 minutes.
  5. Using a spatula, gently scoop the cauliflower from the tray and put into the bowl of hot sauce. Carefully and slowly toss the cauliflower around to coat with sauce.
  6. Place the cauliflower back on the baking tray and roast for 25 more minutes until the sauce has absorbed/firmed up on the cauliflower.
  7. Serve with your favorite dressing and voilá enjoy!
Notes
  1. Sprinkle some nutritional yeast on top and serve while still hot.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Chocolate Walnut Praliné

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

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/

Quinoa Chickpea Tabbouleh and Wheat Free Falafel

Savory Food, Stuff I Make | February 4, 2016 | By

These Quinoa Chickpea Tabbouleh with wheat free Falafel are packed with protein and full of color! Quinoa is one of my absolute favorite grains — breakfast, lunch, or dinner. I’m a die-hard fan. It has a toasted flavor and slightly chewy texture that makes it great on its own or in a salad like this one.

Vegan Chickpea Salad

Quinoa Chickpea Tabbouleh and Wheat Free Falafel
Yields 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. For the Tabbouleh
  2. 1 cup quinoa
  3. 1 (15 ounce) can lentils, drained and rinsed
  4. 1 (15 ounce) can chickpeas, drained and rinsed
  5. 1 yellow pepper
  6. 1/2 red onion, sliced
  7. 2 bunches Italian parsley, finely chopped
  8. 1 bunch mint, finely chopped
  9. 1 small beetroot (sliced in small cubes)
  10. 2 tbsp extra virgin olive oil
  11. 1/4 cup lemon juice, about juice of 1 lemon
  12. Pinch cinnamon
  13. Salt and freshly ground pepper, to taste
  14. For the Falafel
  15. 2/3 cup raw chickpeas, soaked overnight (120 g)
  16. 1 handful of cilantro
  17. 1 cloves of garlic
  18. 1/2 onion
  19. 2 tsp ground cumin
  20. 1 small yellow bell pepper
  21. Black pepper and salt
  22. 8 tbsp oat flour
Instructions
  1. Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes and let stand, covered, for 5 minutes.
  2. Fry the onions on a non stick pan without oil until translucent and add the chickpea and lentils. Cook until fluid is evaporated. Combine in a bowl the quinoa, chickpeas lentil mix, yellow pepper, onion, parsley, mint, olive oil, lemon juice, pinch cinnamon, and salt and pepper. Toss to combine.
  3. For the Falafel add chickpeas to a food processor or blender and blend for a few seconds.
  4. Add the rest of the ingredients (except the oat flour) and mix to combine. Don't overblend, you want a chunky texture. Add the oat flour and blend just until it's mixed with the rest of the ingredients. Place the mixture in a bowl, cover and let stand in the fridge for at least one hour.
  5. Make about 16 patties and fry on a non stick pan until golden brown on each side.
  6. Now serve as you like and sprinkle some beetroot on top, bon appetite!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Coconut-Cranberry Truffles

Dessert, Raw Food, Stuff I Make | February 2, 2016 | By

These raw coconut-cranberry truffles are loaded with protein, fiber and are naturally sweetened. I like to keep these truffles in the freezer as it makes them extra chewy and delicious. If you haven’t made something like this before I would highly recommend to try it out!

Raw Energy Balls

Raw Coconut-Cranberry Truffles2

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Raw High Protein Coconut-Cranberry Truffles
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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 cashew
  2. Pinch sea salt
  3. 2 teaspoons sun warrior protein powder (any plant base protein powder will do)
  4. ¼ cup dried, unsweetened coconut
  5. 1⅓ cups pitted medjool dates
  6. 1 teaspoon vanilla extract
  7. Dried cranberries
Instructions
  1. Place the walnuts, salt and chia seeds in a food processor, cover and pulse until finely ground.
  2. Add dates and process until smooth than add the cranberries until incorporated.
  3. In a praline baking form spread some dried cranberries and dried coconuts before filling it with the mixture. Any shape will do, or you can also form balls instead, and put them in the fridge for couple of hours.
Notes
  1. Store in an airtight container for up to ten days!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/