Veganes Ostern

Transparentes Platzhalter Bild für die Struktur des Elementes

Carrot cake

Recipe and picture: Angela Griem, createrawvision.de

Ingredients

Marzipan carrots (optional)

- 150 g raw almonds, soaked in water for 10 hours

- 2.5 tbsp agave syrup

- ½ tsp sweet paprika powder

- ¼ tsp spirulina powder

Runde, rohe Karotten-Torte mit weißer Creme, dekoriert mit kleinen Marzipankarotten aus grüner und oranger Masse auf einem weißen Teller.

Cream cheese

- 200 g cashew nuts, soaked in water for 2 hours

- 100 ml water

- 1 tsp apple cider vinegar

- 100 g Markus Sweet sugar, ground

- 2 tbsp agave syrup

- 3 tbsp lemon juice

- 3 drops of lemon essential oil

- 4 drops of orange essential oil

- 1 teaspoon guar gum

- 2 tbsp raw coconut oil, melted

Dough

- 300 carrots

- 300 g almonds, soaked in water for 10 hours

- 200 g raw tigernut flour

- 70 g raw and sprouted barley flakes, ground

- 2 small apples

- 70 g coconut blossom sugar, ground

- 5 raw and dried apricots, soaked in water for 30 minutes

- 4 raw Medjool dates, soaked in water for 30 minutes

- 100 ml freshly squeezed lemon juice - 150 ml freshly squeezed orange juice

- 1 tbsp lemon zest, grated

- 1 tsp orange zest, grated

- 1 tbsp cinnamon

- 8 tbsp raw coconut butter, melted

- 3 tbsp raw coconut oil, melted

- 1 tbsp psyllium husk flour

Preparation

Marzipan carrots (optional)

1. rinse the almonds thoroughly with cold water and then peel the skin off the almonds. To do this, take one almond at a time between your fingers and rub it gently back and forth. With most almonds, the skin will then come off very easily and simply.

2. leave the peeled almonds to dry thoroughly in the dehydrator for at least five hours or overnight.

3. process the dried almonds into flour in a high-speed blender and then knead well with the agave syrup in a bowl using your hands.

4. flavour with agave syrup and chill the marzipan for half an hour.

5. divide the marzipan into five parts. Now mix two parts with a quarter of a teaspoon of spirulina and the other three parts with half a teaspoon of sweet paprika powder. Knead well with your hands. You may need to add more spirulina powder or paprika powder to match the colour.

6 Shape the orange marzipan into a roll about the thickness of your thumb and cut into ten to twelve pieces.

pieces. Roll each piece into a carrot shape with your hands. Use a stick (e.g. a chopstick) to make a hole in the top of the carrot. Use a knife to cut small slits along the surface.

7. shape the green marzipan into small rolls and then stick three rolls together at one end and stick them into the hole in the marzipan carrots.

Cream cheese

1. rinse the cashew nuts with cold water and then blend with water in a high-speed blender until smooth. If the mixture becomes too warm, switch off the blender and leave to cool. If the mixture is not creamy at all, you can carefully add more water by the tablespoon and mix again.

2. add the apple cider vinegar and blend again briefly. Pour the cream into a jar, cover the jar with kitchen paper and secure the kitchen paper with a rubber band. Leave to stand and ferment at room temperature for around ten hours.

3. the next day, transfer the cream to a bowl and add the remaining ingredients for the cream cheese, except the guar gum and coconut oil, and stir in well with a whisk.

4. flavour with sweetener and essential oils and then stir in the guar gum and melted coconut oil thoroughly.

Dough

1. rinse the almonds well with cold water.

2. Finely process the carrots, almonds and apples separately in a food processor fitted with the S-insert and then place in a large bowl with the tigernut flour, barley flour and coconut blossom icing sugar.

3. process the soaked apricots and dates, lemon juice, orange juice, lemon zest, orange zest and cinnamon in a high-speed blender until smooth and then add to the other ingredients in the large bowl. Knead everything well with your hands.

4. add the melted coconut butter and coconut oil and the psyllium husk flour and work into the dough thoroughly with your hands.

5. flavour with coconut blossom sugar, orange zest, lemon zest and cinnamon and leave to soak for at least twenty minutes.

6. then pour the dough into a springform tin lined with baking paper and press in evenly with your fingers. Leave to set for at least two hours in the freezer or four hours in the fridge.

7. spread the cream cheese on the cake, lightly press the marzipan carrots into the cream cheese and leave to set in the fridge or freezer.

Puff pastry sticks with wild garlic pesto

Recipe and picture: Germany is(s)t vegan, deutschlandistvegan.de

Ingredients

- 1 pack. Vegan spelt puff pastry (rectangular)

- 80 g wild garlic (alternative: spinach, basil)

- 40 g parsley

- 50 g hemp seeds

- 1 tbsp cashew butter

- 2 tbsp yeast flakes

- 50-70 ml olive oil

- ½ lemon (juice)

- Salt + pepper

Preparation

Firstly, carefully roast the walnuts and hemp seeds in a pan. Then mix with the remaining ingredients in a high-speed blender until the desired consistency is achieved. Alternatively, prepare in a mortar.

Then spread a thin layer of puff pastry with the pesto and fold the long sides together. Press down a little with your hands.

Then cut into 1 cm wide strips, twist the ends towards each other and place on a baking tray. Bake at 180 °C for about 10-12 minutes until golden brown.