Vegan Coconut Mango Float Cake

Dessert, RECIPES, VeganCrush | September 16, 2020 | By

MANGO FLOAT CAKE

Are you a fan of no-bake and chilled fruit cakes like this one? This mango float cake is the perfect summer dessert and one of the easiest cake to whip up!

You don’t need an oven to make a great dessert.

Mango float cake is a very popular Filipino dessert ‘icebox cake’ also called Mango Royalethat is a big hit during the holiday seasons or any other special occasion. Soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers. Its creamy and refreshing with loads of bright, summery fresh fruit flavor. This vegan version tastes so legit it’ll surprise everyone at your next party! You can also replace mangoes with peaches.

 

I soak the crackers in evaporated milk before layering it down. This will help making it easier to cut through the cake without mushing it down and it adds another rich comforting flavour. Veganising this  mango float cake is so easy with Nature’s Charm evaporated milk, coconut whipped cream and condensed milk.

You may line your container with a parchment paper so you can lift the whole cake once frozen. Just make sure to use a sturdy one so it will not break even when soaked.

The hardest part of the recipe is waiting for the cake to set!

If you make this coconut mango float cake tag me on Instagram at #maricelsvegancrush @maricelsvegancrush. I love seeing your takes on my recipes. 

Enjoy making this fluffy goodness! xx

 

Coconut Mango Float Cake

Course Dessert

Equipment

  • Just an 8×8 baking dish, an electric handheld mixer, some bowls and spatulas

Ingredients
  

  • 2 can Nature's Charm coconut whipped cream chilled overnight
  • 100 g Nature's Charm condensed milk
  • 100 g Nature's Charm evaporated milk
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 2 sweet mangos about 400g diced
  • 300 g vegan graham crackers

Instructions
 

  • Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
  • In a seperate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just couple of seconds. It should not becomme soggie.
  • Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture and remaining sliced mangoes. Spread the mangoes evently and finish with sprinkles of crushed crackers. Place in the freezer.
  • Chill for at least 3 hours before slicing. Serve and enjoy!

Notes

You can either freeze or chill the cake in the fridge overnight. Freezing will result in a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result in a creamy, ready-to-eat cake out of the fridge.

This recipe is proudly sponsored by Nature’s Charm.

Vegan Tofu Spring Roll Recipe

RECIPES, Savory Food, VeganCrush | September 9, 2020 | By

Vegan Tofu Spring Roll Recipe

You’ve never really had a Spring Roll until you’ve tried homemade ones!! These perfectly crisp and juice dripping tofu rolls are worth getting messy in the kitchen for. 

They are refreshing, colorful and fun to make.

Spring rolls are not difficult to make and since your filling is already fully cooked you only have to fry them long enough to cook the spring roll wrappers to a perfect golden brown.

Explore the different combination of filling according to your preference. It is not hard to wrap the spring roll. Wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty.  

These Spring Rolls are so tasty and juicy that you don’t event need any condiments, but I do like to have a refreshing contrast to the savoury crispy bites. So, instead of a sweet and sour sauce I made a thick and creamy herbed tofu dip. Full of flavours from the fresh herbs, lemon juice and garlic.

You can prepare spring rolls ahead of time to keep in the freezer for a quick bite. To fry them once they’ve been frozen, just drop the frozen spring rolls directly in hot oil. Do not thaw them!

Spring rolls not only go well as a snack but also in curries. Check out my spring roll green curry recipe for a fun and new take on how to enjoy the rolls!

PS: If you make my vegan spring rolls, don’t forget to tag me on Instagram as @maricelsvegancrush and use the #maricelsvegancrush hashtag. I love seeing your takes on my recipes. Happy creating!

 

Mini Tofu Spring Roll

Servings 15 pieces

Ingredients
  

  • 100 g red cabbage or beetroot minced
  • 250 g firm tofu
  • 4 TBSP vegetable oil for filling
  • 4 TBSP light soy sauce
  • 1 tsp ground black pepper
  • 15 sheets vegan spring roll pasty
  • 4-6 TBSP vegetable oil for frying

Instructions
 

  • Slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly into minced consistency. Heat oil in a skillet or wok over high heat. Add the tofu and cook for about 5min. Season with soy sauce and black pepper. Add the cabbage and cook for another 5min. Set aside and let cook for a little bit.
  • Carefully peel off one spring roll wrapper. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Dab a little water along the edges and seal the roll. Repeat. You should get total 15 mini spring rolls.
  • Heat oil in a pan and carefully place spring rolls in the oil and cook, turning occasionally, until deep golden - around 1-2 minutes. Transfer to paper towels to drain. Dip into a yummy sauce! That's the real fun part.

Notes

* To bake the spring rolls, preheat oven to 425 degrees, place rolls on a rack over a foiled lined baking sheet and spray with cooking spray. Bake for 25 minutes or until golden and crispy. 

 

Vegan Spring Roll Green Curry

RECIPES, Savory Food, VeganCrush | September 6, 2020 | By

Thai Coconut Green Curry with Spring Rolls

Have you ever had spring rolls combine with green curry coupled together for a unique mouth experience? The combination of crispy, juicy spring rolls with spicy and sweet green curry is unique and  will knock you off your feet! 

This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – well rounded flavours – spiciness soothed by thick creamy cooling coconut and set against the freshness of lemongrass and basil leaves. Flavors that will surely get you hooked on the first bite!

The Thai term for green curry known as “gaeng keow wan” (แกงเขียวหวาน) is translated to English literally as “sweet green curry”. So this is typically known throughout Thailand as a sweeter tasting curry, rather than a spicy curry. Like with many Thai recipes, especially curries, the paste is the most important flavoring of the entire dish. Over the years, I have tried several green curry paste brands and I finally have a favorite – Chef’s Choice! It is not overly spicy, very mild and fresh tasting. Some recipes add extra sugar to make green curry sweeter. But other traditional Thai green curry recipes just rely on the coconut milk to provide the sweetness – I prefer the latter without adding extra sugar. I have used Chef’s Choice coconut milk which is thick and naturally sweet, yuuum!!

 

Serve this vegan spring roll green curry over brown rice for a perfect meal. I personally love to combine it with cauliflower rice which is a great low carb option.

PS: If you make my vegan spring roll green curry, don’t forget to tag me on Instagram as @maricelsvegancrush and use the #maricelsvegancrush hashtag. I love seeing your takes on my recipes. Happy creating!

Spring Roll Green Curry

Course Main Course
Cuisine Thai
Servings 2 people

Ingredients
  

For the mini spring roll

  • 50 g red cabbage minced
  • 150 g firm tofu
  • 2 TBSP vegetable oil for filling
  • 2 TBSP light soy sauce
  • 1/2 tsp ground black pepper
  • 8 sheets vegan spring roll pastry 125x125
  • 3-4 TBSP vegetable for frying

For the curry

  • 100 g aubergine cut in cubes
  • 100 g red bell pepper cut in cubes
  • 100 g broccoli cut in small florets
  • 2 TBSP chef's choice green curry paste
  • 250 g chef's choice coconut milk
  • 1/2 tsp salt

Instructions
 

For the mini spring rolls

  • Slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly into minced consistency. Heat oil in a skillet or wok over high heat. Add the tofu and cook for about 5min. Season with soy sauce and black pepper. Add the cabbage and cook for another 5min. Set aside and let cook for a little bit.
  • Carefully peel off one spring roll wrapper. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Dab a little water along the edges and seal the roll. Repeat. You should get total 8 mini spring rolls.
  • Heat oil in a pan and carefully place spring rolls in the oil and cook, turning occasionally, until deep golden - around 1-2 minutes. Transfer to paper towels to drain.

For the curry

  • First heat up curry paste in a pan for about 30sec. Add the coconut milk and cook for another 30sec while stirring.
  • Add the rest of the ingredients and let simmer for 10min or until vegetables are wilted.
  • Serve the curry in a bowl adding the spring rolls. Decorate with basil leave.
Keyword vegan, vegetarian

 

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 Vegan Cooking Workshop

Vegan Cooking Class in Bangkok

Events, VeganCrush | June 30, 2020 | By

Are you curious how to make heart-healthy pasta dishes, vegan cheese or raw dessert that taste and feels sensational?

Learn and enjoy the art of fantastic raw vegan cuisine and the varieties of easy-to-prepare recipes that you will love.

This Workshop includes raw vegan pasta dishes, dessert and cheese. There will be 5 recipe demonstrations and you will experience the basics of cheese making, different techniques and methods on how to create luscious pasta and a dessert that you will indulge on. After the class you will know how to easily implement more healthy vibrant food into your diet without feeling a bit deprived.

Who will benefit from this workshop?
Anyone interested in improving their health, wellbeing, diet transitioning, conscious plant-based raw food.

Click here to reserve your spot.

Raw vegan cooking workshop bangkok, thailand