Vegan Kimchi Recipe

Raw Food, RECIPES, VeganCrush | August 28, 2020 | By

Easy and Quick Kimchi Recipe

Kimchi is surprisingly easy to make and makes a great addition to almost anything from rice dishes to snacks like dumplings!

At its core, kimchi is fermented cabbage. But it’s so much more. It’s spicy and umami and sour and perfect for adding zing to your meals. 

Filtered water is necessary for this kimchi recipe because tap water often contains a small amount of chlorine, which will inhibit the fermentation process. Either use a filter jug or bottled water. Make sure to have all your glass jars sterilized.

Look out for Korean gochugaru chilli. It will give an authentic flavour and is available online and in Chinese or Korean supermarkets. If you can’t find it, use 10g crushed chilli flakes mixed with 1 tsp paprika (not smoked) instead.

If your jar is larger than needed, use a small glass jar that fits and place on top of the cabbage mixture and close with the lid to help create a barrier to the air. 

Korean Kimchi Recipe

Course Salad, Side Dish
Cuisine asian, korean

Ingredients
  

  • 2 big napa cabbage
  • 1 tsp sea salt
  • 4 gloves garlic minced
  • 2 Tbsp ginger minced
  • 2 Tbsp korean red pepper flakes
  • 3 Tbsp water

Instructions
 

  • Place cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage using your hands until well coporated. Cover the bowl and let sit for 30min until wilted and water has been released.
  • Discard water and allow to drain in a colander for couple of minutes.
  • Combine remaining ingredients in a food processor and process until paste like consistency.
  • Add the chili paste to the cabbage and toss with your hands, using gloves, until evenly combined and the cabbage is thoroughly coated with the mixture.
  • Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Cover the jar, place over a plate and let sit in a cool, dark place for 24 hours (the mixture may bubble). Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking. Reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Notes

This Korean classic is made by fermenting cabbage in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Keyword raw vegan, gluten-free, vegetarian

 

Raw White Chocolate Recipe

Dessert, Raw Food, RECIPES | May 6, 2020 | By

High Vibration Raw White Chocolate 

The simpler the meal the better you feel. Truly this raw white chocolate recipe is one of my favourite and so quick and easy to whip up! All you need are 4 ingredients and you’ll have a very satisfying mouthful of creamy divine goodness! 

Play around and omit the vanilla bean with 1 teaspoon of freshly squeezed lemon or orange juice instead.

These white chocolates do best stored in the freezer, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment. Or soak energy bliss balls into the white chocolate mixture and you’ll have a coated treat of energy packed snacks or desserts. Happy creating!

 

 

Raw White Chocolate Recipe

Course Dessert, Snack

Ingredients
  

  • 3 Tbsp raw cashew butter
  • 3 Tbsp raw coconut oil
  • Pinch vanilla bean
  • Pinch salt

Instructions
 

  • Add all ingredients into a bowl and mix until nice and creamy. Spread into a chocolate mold and let set in the freezer for at least 2 hours. Keep in the freezer.
Keyword raw vegan, gluten-free, vegetarian

Vegan Peanut Butter Chocolate Cups

Dessert, RECIPES, VeganCrush | April 8, 2020 | By

EASY VEGAN CHOCOLATE

Do you know this urge of chocolate which kicks in out of nowhere sometimes? Thats the time where you’ll need this recipe! Quality vegan chocolate isn’t easy to find and it is always better to make it yourself anyway, so I thought, I’m gonna share my survival recipe kit with you, especially amazing during this unique time!

I often whip up this super delicious and easy chocolate recipes that is done in no time and can be enjoyed in only after 1-2 hours. 

So, why make chocolate at home when you can buy it at the store? Let me tell you.

Homemade is simply better.
It’s naturally sweetened.
No suspicious ingredients.
Vegan, gluten free, guaranteed.
It’s fun.

Trust me, homemade chocolate all the way. Plus, it’s customizable. I left mine pretty basic, adding only roasted peanuts, peanut butter and a little sea salt. But you could add dried fruit, other toasted nuts and butter, toasted coconut…really anything you’re craving.

Make this chocolate exactly how you like it! It’s the perfect base for experimenting while you are stuck at home.

I’ve been making a batch and keeping them in the freezer for an after-dinner treat. The mini molds make them the perfect size for indulging without overdoing it. 

I hope you all love this chocolate as much as I do!

 

Vegan Peanut Butter Chocolate Cups

Prep Time 10 mins
Total Time 2 hrs 10 mins
Course Dessert, Snack
Servings 1 Chocolate Mold

Ingredients
  

  • 4 TBSP raw coconut oil
  • 4 TBSP raw cacao powder
  • 1-2 tsp maple syrup
  • 1 TBSP peanut butter
  • pinch sea salt
  • roasted peanuts

Instructions
 

  • Place all ingredients, except the roasted peanuts, in a glass bowl and whisk until everything is well combined and consistency is smooth and glossy. The consistency shouldn't be runny but creamy like a nice thick sauce. If too runny add more cacao powder to thicken.
  • Place few roasted peanuts in each silicon or paper mold cups.
  • Fill the cups with the chocolate sauce and place in the freezer for at least 2 hours to set before eating.
    Keep in the freezer.
Keyword gluten-free, healthy, vegan, vegetarian

 

 

Raw Vegan Tagliatelle Pasta alla Cashew Carbonara

Raw Food, RECIPES, VeganCrush | January 24, 2020 | By

RAW VEGETABLE PASTA

Who says you can’t enjoy a nice carbonara when you’re eating raw? You certainly can with this raw vegan Zucchini Tagliatelle alla Cashew Carbonara! Traditional Tagliatelle alla Carbonara is a cream sauce pasta, made with eggs, bacon, and fresh cracked pepper. But in this raw vegan Zucchini Tagliatelle alla Cashew Carbonara, we’ll be using soaked cashews for the cream sauce, kala namak salt for the eggs, and cherry tomato to replace bacon, and zucchini for the pasta.

A much healthier alternative without sacrificing any of the flavor. You’ll still be able to enjoy your beloved carbonara! I am using nutritional yeast in this recipe which is optional as it is not a raw ingredient but a great way to add the cheesy flavour in the carbonara sauce. 

We can all benefit from a raw meal at least once a day, whether it’s a salad or something like this. Adding a fresh, raw dish to your daily meal plan is good for your overall health in countless ways.

To create the pasta I am using a spiralizer but if you don’t have one you can also use a julienne peeler. I highly recommend getting a spiralizer though, as it is so much fun to make and you can create different thickness of pasta like spaghetti or even ramen consistency plus kids love making them and eating them too. What a sneaky yet fun way to get more veggies into them!

 

Raw Tagliatelle alla Cashew Carbonara

Course Main Course, Salad
Cuisine Italian
Servings 2 serving

Equipment

  • Spiralizer or Julienne Peeler

Ingredients
  

For the Pasta

  • 2 Zucchini
  • 100 g Sweet cherry tomato cut in a quarter

For the Sauce

  • 200 g Cashew nuts soaked overnight/drained
  • 1 Tbsp Nutritional yeast optional
  • 1 /2 tsp Kalan namak salt
  • 1/2 tsp Fresh cracked pepper
  • 1 Juice of 1/2 a lime
  • 3-5 Tbsp Filtered water
  • 1 Tbsp Black sesame seed meal

Instructions
 

For the Pasta

  • Wash and spiralize your zucchini using a Spiralizer or a Julienne Peeler. Place the zuchini pasta in a big bowl, sprinkle some kala namak salt and set aside. This process will help get rid of excess water. It takes about 5min until you start seeing water on the bottom of the bowl. Squeese the pasta gently to get rid of water as much as possible. That way the sauce will be easier absorbed from the zucchini and you wont end up with a watery pasta.

For the Sauce

  • In a blender add all the ingredients except the water and sesame meal and blend slowly. Add water ones at a time until soft and creamy.
  • Add the sauce and cherry tomato over the pasta and mix gently using your hands. Serve with sprinkles of black sesame meal and nutritional yeast and enjoy right away.
Keyword raw vegan, gluten-free, vegetarian

Simple Salad and Tahini Dressing

My Food, Raw Food, RECIPES, VeganCrush | January 17, 2020 | By

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. 

 

Salad Recipe

Simple Salad with Tahini Dressing

Maricel
The simplier the meal the better you feel
Prep Time 5 mins
Course Main Course, Salad, Side Dish

Ingredients
  

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

Instructions
 

  • 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.
Keyword gluten-free, healthy, raw vegan, gluten-free, vegetarian

 

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