Vegan Cheese and Dessert Workshop in Bangkok

Events, VeganCrush | September 4, 2018 | By

Our next CHEESE & DESSERT Workshop coming up soon!

Conscious eating made eeeasy!

Taste and experience exciting and unique cheese recipes hat 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!

Click here to make a reservation.

 

Vegan Shirataki Noodle in Teriyaki Mushroom Sauce Recipe, Gluten-Free

Stuff I Make, VeganCrush | August 31, 2018 | By

Vegan Shirataki Noodle in Teriyaki Mushroom Sauce

Whip up this low carb, paleo & keto and gluten-free creamy shrooom noodle dish in only 15minutes!

These noodles are thin and translucent with a gelatinous texture. They’re made from konjac yam but mostly composed of just water and soluble fiber called glucomannan (5 grams of fiber per 100 grams of cooked noodles). These are a popular ingredient in Japanese cuisine. They also go by other names like konjac noodles, miracle noodles or konnyaku noodles. They’re effectively zero calories and carbs and since they’re sourced from yam, they’re inherently gluten-free, vegan, paleo-friendly, and keto-friendly. 

Shirataki noodles usually come pre-cooked and packed in water, so they only need to be rinsed and sometimes soaked quickly in hot water. They’re great for bulking up salads or to use in spring and sushi rolls!

Get started with this delicious mushroom pasta recipe. They soak up all the sumptuous flavors that are in the sauce leaving you with a comforting and satisfying meal for lunch or dinner. 🙂

Shirataki Noodle with Teriyaki Mushroom Recipe
Serves 2
A low carb and calorie pasta version that is comforting and super delicious!
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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. 250g Shirataki Noodle (water packed)
  2. 100g Oyster Mushroom
  3. 2 Tbsp Thick Teriyaki Sauce
  4. 100g Coconut Milk
  5. 1 Tbsp Lemon Juice
  6. Dash of Turmeric Powder
  7. Garnish
  8. Dried Seaweed
  9. Lemon Zest
Instructions
  1. Trim the oyster mushrooms. Use a sharp knife to cut the tip off of the large, central stem that connects the oyster mushrooms together. Once the oyster mushrooms fall away, you can trim off the stems of each oyster mushroom. Discard the stems or save them to make a vegetable stock. Cut the mushrooms into thin slices and set aside.
  2. Prepare your shirataki by emptiying them out of the package and rinsing them well under warm water, cut the noodles into smaller strips with a scissor. Let it drain and set aside.
  3. In a pan under medium heat dry fry the oyster mushroom until it get crispy on the ouside. Add the thick teriyaki sauce, toss and let caramelized for 30sec. Now add the coconut milk and lemon juice, turmeric and simmer for about 30sec until the it turns into a thick and creamy sauce. Add the shirataki noodles and toss until noodles are all well coated.
  4. Garnish with dried seaweed and sprinkle with lemon zest!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Vegan Cheese and Dessert Workshop in Bangkok

Events, VeganCrush | August 21, 2018 | By

Awww what an amazing day at our last Vegan Crush cheese and dessert workshop! Thank you for letting me inspire you guys! And remember to always explore and create your own beautiful version!

Here is what we created!

🧀 Ricotta Cheese
🧀 Juicy Almond Pulp Chocolate Brownie
🧀 Cheese Ball Nuggets for Salads or Pasta Dishes
🧀 Almond Mozzarella 
🧀 Whipped Cream
🧀 Chocolate Ricotta Mousse

Vegan Cheese & Dessert Workshop feature at Guru Magazine Bangkok

Vegan Cheese & Dessert Workshop feature at Guru Magazine Bangkok

Uhhhh what a sweet surprise!

Our Vegan Crush Cheese & Dessert Workshop has been feature at Guru Magazin Bangkok.  ☀️💫

Cant wait to see you all tomorrow it’s going to be cheeeesy and gooeyy!! 

Next Vegan Cheese and Dessert Workshop at Steps with Theera

Events, VeganCrush | July 30, 2018 | By

Our next Cheese & Dessert Workshop with the following recipes:

 Ricotta Cheese
 Mac and Cheese
 Fried Cheese Nuggets
 Cashewrella
 Whipped Cream
 Chocolate Ricotta Mousse

If we have more time left there will be more recipes!

You will get to taste each dish and experience every step of plant-based cheese making which is a healthier option to the normal cheese as it is cholestrol-free, contains no saturated fat, safer for food allergies, doesnt contain hormones like regular cheese does aaaand it is suuuper convenient to make at home!

In fact the cheese making procedur isnt a big difference to the regular cheese making procedure by only replacing few ingredients and you´ll be able to create similar textures and that pungent flavor!

Cant wait to share these recipes with you! 😊🙌❤️☀️

Book your seat here

 

Vegan Cheese and Dessert Workshop Bangkok – Steps with Theera

Events, VeganCrush | July 15, 2018 | By

Vegan Cheese and Dessert Workshop Bangkok at Steps with Theera.

This is what happened yesterday! We made 6 recipes including 

  • Sliceable Smoked Paprika Cheese
  • Herbed Cream Spread
  • Cheesecake Bliss Balls
  • ParmVesan
  • ParmVesan Lavender Cookie
  • Cheesecake Ice Cream

Making cheese that is only made out of plant-based ingredients can be very quick and effortlessly with the right recipe. Ones you start getting the know-how of the bases regarding textures and flavors you will be hooked and you will start enjoying experimenting with your creations and the fermentation process! Get started and you´ll see how amazed you will be. We are planning another cheese & dessert workshop soon.

Sending LOVE to you aaall!   

 

Vegan Cheese and Dessert Workshop Bangkok

Events, VeganCrush | July 13, 2018 | By

Another Vegan Cheese and Dessert Workshop with NEW recipes!

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!

Cant wait to welcome you soon! 😘🙌

Recipe Feature at WELTVEGAN German Magazine

VeganCrush | June 23, 2018 | By

Yay die neue Ausgabe von WELTVEGAN Magazin ist draußen mit unglaublich vielen tollen Informationen und seeehr hilfreichen und super leckeren Rezepten! Hier findet ihr auch eines meiner lieblings Vegan Crush Pralinen Rezepte mit Walnuss Karamell schnell und einfach zum selber machen.

und das Magazin ist auch bequem im digitalen Format zu erhalten.

Viel Spaß beim ausprobieren! 🌺

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Yay the new edition of WELTVEGAN Magazine is out with plenty of quite interesting and inspiring information and lots of suuuper delicious recipes! You will also find my favorite Vegan Crush walnut caramel praline recipe which is quick and eeeasy to make!

The magazine is also available in english digital version over here. Enjoy! 🤗

 

Vegan Supper Club a Culinary Experience Beyond Meat

Further supper club events coming up soon. We cant wait to welcome and inspire you with unique dishes and imaginations that goes beyond meat. 

apricot dumpling + jujube + amaranth microgreen + black salt + noodle crisp

cashewrella + black garlic + sesame microgreen + lacinato kale + red beetroot dust

Lebanese inspired dessert with caramel infusion + roast pistachio

pea soup + macadamia cream spread + edamame + cumin foam + lacinato crisp + pancy

Fun Cheese and Dessert Making Workshop in Kuala Lumpur

VeganCrush | June 13, 2018 | By

Fun Cheese and Dessert Making Workshop in Kuala Lumpur

Making cheese or spreads out of plant-based ingredients is possible and in fact very easy to create. Fermentation of cashew based cream spread creates the funky taste that we are looking for and it will remind you of cheeses you had in the past. This process is not a big difference compared to the fermentation of cows-milk cheese making, in fact it is the same adding probiotic to help developing healthy bacteria that helps to change the texture and taste of the product. 

We made sliceable cheddar cheee, fermented cashew cream spread and cheesecake ice cream using cashew cream spread served in a bread and so many more dishes. Sawww good!