VEGAN Cheese Cooking Class Series

VeganCrush | March 14, 2019 | By

Behind the scene of creating a complete insane plant-based Cheese Cooking Class Series for you guys! The art of cheese making class will soon be available to attend online with step by step guidelines and instructions. It will equip you with aaall the skills and knowledge to create your very own unique funky cheeeese platter. I’m so excited to share it with all of you soon. 

Besides of various cheese alternatives you will also learn how to create REJUVELAC a magic potion!

Rejuvelac is a fermented beverage that is easy to make, refreshing to drink and FULL of wonderful nutrients for your body. A healthy probiotic, it also has vitamins B, K and E, proteins, and enzymes and is beneficial to your digestive system, promoting a healthy intestinal environment.

It can also be used to ferment cheeses and yoghurt naturally. Sawww much value in just one sip!

1:1 Vegan Cooking Class

VeganCrush | March 14, 2019 | By

1:1 Cooking Class with recipes adapted to your preferences and interest. This class was a combination of vegan raw and cooked cuisine.

We made Raw Spaghetti Bolognese, Raw Chocolate Mousse with Aqua Faba Whipped Cream, Broccoli Almond Patties, Coleslaw with Oil-Free Mayonnaise and Rainbow Springrolls.

Vegan Cooking Class and Lunch Experience

VeganCrush | February 5, 2019 | By

Our Cooking Class & Lunch Experience with all of you was a blast! Team work made the dream work!

We made dim sum, spaghetti bolognese, coleslaw with mayonnaise, courgette herb cake, mousse chocolate and matcha green tea chocolate dessert! We had it all!! Until the next time. 🙂

VEGAN Cooking Class and Lunch Experience Bangkok

Events, VeganCrush | December 20, 2018 | By

VEGAN Cooking Class and Lunch Experience

Yay, exciting news! Amazing raw chef Boris Lauser and I have teamed up to offer a very unique event. Our cooking class combined with a fun lunch coming up soon.

Take your cue from expert chefs as you create dim sum, spaghetti bolognese, coleslaw with mayonnaise, courgette herb cake, mousse chocolate, and matcha green tea chocolate truffle. Then sit down to enjoy the fruits of your labor, complemented by health boost zingy refreshments leaving you satisfied, inspired and energized!

TOTAL 6 recipe hands-on / demonstration + Lunch

3,500 baht for EARLY BIRD booking ONLY THIS DECEMBER 

We can’t wait to welcome you. Let’s create, eat and have a unique time with recipes that will keep you energized, healthy and nourished! 

For bookings contact us at mail@maricelsvegancrush.com

Skills covered in class include:

-Combination of raw and cooked vegan dishes
-Find out the secret behind a raw food diet and some do’s and dont’s
-How to work with spices and ingredient combination that will create more flavor
-Tips and tricks about consistencies and flavor balancing 
-How to make raw food desserts that are lighter and fluffier as most other raw food desserts
-How to make your own plant-based milk
-Getting familiar with dairy and egg substitutes
-Vegan protein alternatives

Experience a Vegan Fusion Dinner Event

Catering, Events, VeganCrush | November 13, 2018 | By

Experience a unique plant-based dinner event with gourmet courses that will surprise your taste buds. 

Here is a collection of unique moments serving fusion vegan cuisine.

Black Garlic + Nasturtium + Fermented Cashew Hemp Cheese + Dust of Beetroot and Blackberry + Microgreens

Keep up for a few upcoming special dinner events with only limited seats.

For private events contact us here.  


Vegan Cheese & Dessert Cooking Class Bangkok

Events, VeganCrush | November 13, 2018 | By

Creating flavors of vegan cheese that you can’t buy in the shops! Through our monthly cheese workshop with always different recipes or 1:1 cooking classes I will teach you how to make your own delicious dairy-free cheese at home.

The workshop session is a step-by-step demonstration including the tasting of each recipe. You will learn how to make cheese using a cooked method which gives a meltable, gratable, firm cheese. We will also explore making cheeses with a food processor, using ingredients such as nuts and vegetables. 

Here are some of the favorite cheeses from our past cheese & dessert workshops. 

🧀 Cream Cheese with Pesto & Sun-dried Tomato Layers
🧀Firm and Sliceable Smoky Paprika Cheese
🧀Grateable ParmVesan Cheese
🧀Pumpkin spice cheese
🧀No Bake ParmVesan Cookie

 

Food Education at Garden International School Bangkok

Events, VeganCrush | October 29, 2018 | By

These beautiful kids reminded me of when I was in their age and knew nothing about nutrition and the impact of food on our body and environment.

Today I shared how important it is to be aware of the food that we eat and that it is not about veganism, vegetarianism or any other kind of diet but about the awareness and knowledge of the food that we choose to consume every day. I also shared that food is not only what we eat but also what we see, touch and hear to 7th and 12th-grade students.

I am super amazed how responsive and curious everyone was and especially how open and perceiving our kids nowadays are to important topics like today. What we learn becomes a part of who we are.

Another Vegan Cheese Food Workshop in Bangkok

Events, VeganCrush | October 29, 2018 | By

Yay another Vegan Crush Cheese and Dessert Workshop coming up sooon! Taste and experience an exciting and fun “culinary journey” with scrumptious plant-based cuisine this time with NEW recipes of Cheeese and Desserts! Conscious eating made eeeasy!

Get inspired and learn how to create delicious cheeses and desserts that you are going to loove! There will be 5 recipe demonstration and you get to taste aaall of them. You will experience different techniques and methods on how to create vegan cheese and desserts that pairs well together and tips and tricks on how to easily implement more healthy vibrant food into your diet without feeling a bit deprived! This will be the menu for this time

🧀Goat Cheese, Pesto & Sun-dried Tomato Tower
🧀Firm and Sliceable Smoky Paprika Cheese
🧀Grateable ParmVesan Cheese
🧀Pumpkin spice cheese
🧀No Bake ParmVesan Cookie

Can’t wait to share my new recipes with you soon! Regardless if you are a passionate cook or not a cook at all you will be able to replicate the recipes easily at home so you can have aaaall the cheese you want every day aaaall day!  #vegancrush

Vegan Cheese Workshop

VeganCrush | September 29, 2018 | By

Our last Cheese & Dessert Workshop with recipes that you wouldnt want to miss any more! 😊❤

Cheese fondue
Smooth cream cheese
Firm and sliceable cheddar cheese
Gooey vegetable cheese sauce
Tropical cream cheese parfait

Keep up for the next food workshop or book your 1:1 cooking class to learn more about healthy and super delicious dishes and alternatives or to build on your already existing skills.

Invest in yourself in every aspect of life because everything starts with you.

Vegan Raw Cheese Cooking Class

Vegan Raw Cheese Cooking Class

Vegan Raw Cheese Cooking Class

Vegan Raw Cheese Cooking Class

 

How to make Tempeh with White Beans from scratch

Stuff I Make, VeganCrush | September 18, 2018 | By

How to make tempeh with white beans from scratch

Tempeh is originated from Indonesian, Java Island which is one of the very few soy products that are not originated from China. Traditionally tempeh is made with fermented soybeans and has a rich smoky and mushroomy flavor with a firm, nutty texture. Tempeh is famous among vegans and is used in dishes to replace meat because of its high protein content. Tempeh is a great way of adding more beautiful textures to your dishes. It is packed with nutrients and contains natural antibiotics produced by the Rhizopus molds.   

Instead of soybeans, I am using white beans in this recipe to do the tempeh. The beans I have used are U.S. pulses. In fact, you could use any kind of beans. It is a wonderful alternative to soy and the white beans provide a mild creamy flavor with an earthy, hearty taste perfect for salads or sautéed in with your favorite vegetables. 

The tempeh starter culture can be sourced from different health shops depending on your location. All you need is patience for this recipe and you will be greatly rewarded, I promise! 🙂 It is way better than store-bought, GMO-free and unpasteurized. 

I hope this recipe is helpful and it inspires you to create your own version of tempeh. 🙂

Organic White Bean Tempeh
Yields 2
How to make tempeh from scratch with white beans instead of soybeans.
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Ingredients
  1. 250g white beans
  2. 1 tsp tempeh starter
  3. 2 zip locker bags
Instructions
  1. Soak the beans overnight (about 16hours). Drain and rinse with fresh water and dehull the beans by massaging it into the water until the hulls float up. Then pour them out and repeat. Dehull as many beans as possible. This step will be worth it as it will give you a really smooth and creamier consistency.
  2. Cook the beans in 400g of water for about 20min. It should be cooked but still crunchy. Ones the tempeh is done you will be cooking it again, so you want to make sure that it doesn't turn too soft.
  3. Drain the water and let it completely cool down.
  4. Add the tempeh starter and mix until well cooperated.
  5. Place the beans in 2 plastic bags about 12cm x 20cm (5"x8"). Using a toothpick or a skewer poke holes through the bag with 2cm (1-inch) intervals. The beans should be layered about 2cm (1-inch) thick. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Leave the beans at a surrounding with a temperature between 25°- 30° (85-90 Fahrenheit) for 36 to 48 hours.
  6. After 24 hours, the white mycelium will start to cover the surface of the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows.
  7. After 24 to 48 hours, the tempeh should smell pleasantly nutty. The tempeh is done when the entire surface is covered with dense, white mycelium and is bound together firmly as a cake.
  8. Transfer the tempeh cakes to airtight bags or containers and store in the refrigerator up to 1 week.
  9. You could also make a bigger batch and freeze your tempeh up to 3 months. Only make sure to steam your tempeh for 20min, let it cool down, wrap it in a container or plastic bag before placing in the freezer.
Notes
  1. Enjoy pan-fried with your favorite dip or in salads, curries, stews, pasta, and so many more dishes!
  2. When you make tempeh at home, it is always possible that some bacteria will sneak in and contaminate the whole batch. This bacteria could grow during the fermentation process, therefore, I recommend to process your tempeh by cooking, steaming, baking etc. before you consume it.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/