Vegan courgette cutlet…

Hi,

Oh my God, this recipe is so delicious!!!
I had two courgettes in my fridge and I wasn’t really sure what to use them for… They were a week old and I had no ingredients for pasta. I usually add them to my pastas. I wanted to make cutlets but because my son is allergic to eggs I did a vegan version, so no egg. He is also allergic to wheat therefore I needed to think of my own substitutes for the common ingredients such as wheat flour or bread crumbs which us usually add to any kind of cutlet. I gave it a try… I am more than surprised with the result. I will definitely be making it more often.

Ingredients:

• Two courgettes
• One up to one and a half tbsp. of salt for sprinkling courgette
• Two garlic cloves
• One tbsp. soy sauce
• One tsp. lemon juice
• One flat tsp. backing powder
• Three tbsp. spelt flour
• Salt and pepper
• Half tsp. brown sugar
• Six tbsp. oat bran well grind

Know-how:

1. Grate courgette, sprinkle with salt, approx. 1,5tbsp. Blend well.
2. After approx. 10 minutes drain courgette.
3. Place in a blow squeezed garlic, soy sauce, lemon juice, backing powder, spelt flour, sugar, salt and pepper. Blend all ingredients.
4. Add drained courgette and mix.
5. Make cutlets and sprinkle from both sides with ground oat bran.
6. Fry slowly until golden.

Greetings,

*Enjoy your meal* OnMyDish.wordpress.com

 

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Apricot “Rafaello”…

Hi,

Inspired by my previous discovery vegan, super quick banana cake… I decided to look around in vegan world of sweets.

My son loves sweets… which kid doesn’t? I wanted to find a healthy, easy and attractive sweet for my son. Once I’ve came across apricot “Rafaello”… I though I’ll give it a shot. I was surprised how quick it is and how tasty, especially when it’s still warm! We loved it and that’s definitely something I’ll make more times.

Ingredients:

1. Half cup of dried apricots
2. Half cup of sliced almonds (peeled)
3. Half cup of coconut flakes
4. Few drops of vanilla extract
5. Pinch of salt

Know-how:

1. Pour dried apricots in very hot water for few minutes.
2. Drain apricots and place into the blender.
3. Add the rest of ingredients into the blender and mix well until you get a sticky consistency.
4. Farm balls (you can put a whole peeled almond inside if you wanted to).
5. Coat with coconut flakes.
6. Enjoy!!!

Enjoy,
Anna *OnMyDish.wordpress.com*

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Vegan, super quick banana cake…

Hi,

My son is allergic. He is allergic to many things among others to some crucial, commonly used in daily life ingredients such as milk, eggs and wheat. I’ve learned to find replacements for all these products or just simply make dishes without them.

Today I want to present one of the greatest recipes I’ve found on the internet and immediately modified to my needs: vegan and super quick banana cake…

It’s so simple and quick, I still can’t believe I need so little ingredients and no time to make it.

 

Let’s get started 🙂

Ingredients:

1. Four bananas (if you have less, use e.g. three bananas and 3/4 of a cup vegan milk)
2. Two cups of flour (I use spelt flour)
3. 1tbsp. of baking powder
4. 1/2 cup of oil
5. 1/4 cup of sugar

Know-how:

1. Blend bananas in a food processor or manually.
2. Add oil and sugar, blend again.
3. Sift the flour, add baking powder and blend again until well mixed.
4. Place baking paper into a 25x12cm loaf tin and pour the cake mixture into the tin.
5. Transfer to the oven and bake for 45min in 180^oC.
6. Cool and enjoy. You can decorate the cake with sugar powder.

 

As you see it’s very simple and quick. When I am short of bananas I substitute the amount by 3/4 of a cup vegan milk. The maximum I replaced where two bananas which I substituted by 1,5 cups of a vegan milk. I used rice, spelt and rye milk. I don’t taste much difference.

 

Enjoy,
Anna *OnMyDish.wordpress.com*

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.