Vegan Beet Pattie with Tahini Sauce

Savory Food, Stuff I Make | March 11, 2016 | By

During my travels in Ko Phangan I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls. I made patties because I didn’t have bread for a burger. The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!

Vegan Beet Pattie with Tahini Sauce1

The way I actually ended up eating them and it was perfect together with my brown rice, quinoa, buckwheat mix and alfalfa sproud salad topped with tahini sauce. WOOT!

Vegan Beet Pattie with Tahini Sauce
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. For the Beet Patties
  2. 1 cup raw beetroot peeled and shredded
  3. 1 cup cooked brown rice
  4. 1 teaspoon fresh thyme leaves, minced
  5. 1 clove garlic, minced
  6. 1 teaspoon cumin
  7. 3 tablespoon hemp seeds
  8. 1/2 salt
  9. 1/2 pepper
  10. 1 tablespoon balsamic vinegar
  11. olive oil
  12. For the Tahini Sauce
  13. 2 Tbsp tahini
  14. 2 Tbsp maple syrup
  15. 3-4 Tbsp lemon juice or apple cider vinegar
  16. 1-2 Tbsp vegetable oil
  17. salt to taste (optional)
  18. pepper
  19. cayenne
Instructions
  1. In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
  2. Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
  3. To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
  4. Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
  5. Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
Notes
  1. If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.
Vegan Crush https://maricelsvegancrush.com/

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 combined fresh ingredients with some nuts which turned out pretty amazing. It taste just as I expected and even better because of the frosting, yum!

vegan carrot cake 2

Vegan Carrot Cake

Vegan Carrot Cake

Vegan Carrot Cake
Yields 8
A delicious and moist carrot cake with a different topping, 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 nuts spread)
  4. 3 tbsp maple sirup
  5. 1 tsp lemon juice
Instructions
  1. Preheat oven to 325°F (162°C) degrees
  2. Grease and flour a 9-inch square baking pan
  3. In a large bowl, whisk the applesauce, vanilla, vegan butter, salt, baking powder, 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 just 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 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 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 https://maricelsvegancrush.com/

 

Vegan Cinnamon Rolls

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

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 https://maricelsvegancrush.com/