Kulich (vegetable)
6 servings
120 minutes
Plant-based kulich is an elegant interpretation of the traditional Russian Easter treat. Its history roots in the search for alternatives to classic baking, making it suitable for vegans and healthy eating advocates. This kulich combines rich nutty notes of almonds and walnuts, sweetness of dates and dried apricots, light citrus freshness of orange, and spicy warmth of cinnamon, nutmeg, and cardamom. The taste is deep and rich with a pleasant texture where the crunchy nut base blends with soft fruit inclusions. Ideal for those seeking a festive dish without flour and sugar while preserving the traditional spirit. Served chilled with decorative elements made from poppy seeds or almonds, turning it into a culinary masterpiece.
1
Blend almonds and walnuts until they reach a flour-like consistency.
- Almond: 200 g
- Walnuts: 100 g
2
Sesame and flax should also be ground, but only a coffee grinder can handle them.
- Sesame: 50 g
- Flax seeds: 50 g
3
Add spices (cinnamon, nutmeg, and cardamom) and mix the dry mixture until uniform.
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Cardamom: 0.5 teaspoon
4
Grate the pumpkin into the dough on a medium grater and add raisins.
- Pumpkin: 200 g
- Raisin: 100 g
5
Grate the orange zest into the dough and mix.
- Oranges: 2 pieces
6
Put dates and dried apricots in a blender, add the juice of 1 orange, and blend into a puree.
- Dried apricots: 100 g
- Dates: 150 g
- Oranges: 2 pieces
7
Mix the dry dough with the fruit puree, kneading well.
- Almond: 200 g
- Walnuts: 100 g
- Sesame: 50 g
- Flax seeds: 50 g
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Cardamom: 0.5 teaspoon
- Pumpkin: 200 g
- Raisin: 100 g
- Dried apricots: 100 g
- Dates: 150 g
- Oranges: 2 pieces
8
Shape the kulich with wet hands or press it into a mold lined with plastic wrap.
9
Leave in the fridge for an hour. Remove from the mold and decorate with poppy seeds or almond petals on top.
- Almond: 200 g