Tag Archives: vegan

Vegan courgette cutlet…

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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.

vegan-courgette-cutlet

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.

vegan-courgette-cutlet-raw

ground-oat-bran

vegan-courgette-cutlet-raw-with-oat-bran

vegan-courgette-cutlet

Greetings,

*Enjoy your meal* OnMyDish.wordpress.com

 

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Soy yoghurt poffertjes…

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Hi,

Have you ever been in the Netherlands and tried poffertjes? These are small, fluffy pancakes which are usually served with butter and powdered sugar. I love them. My son unfortunately cannot eat them because he  has an allergy to all ingredients that are used for the poffertjes. Inspired by my husband’s family member I made a small change used yoghurt instead of milk. Also the other ingredients were adjusted to my son’s needs. The result was slightly different because of little sour taste from yoghurt and you could taste a bit of soy (I used soy yoghurt) but we still loved it. I am curios if you liked it too. I encourage you to go for traditional recipe and use normal caw milk or experiment a bit like me and use caw/soy vanilla yoghurt or quark. I think you will like all versions of this recipe.

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Ingredients (for 15 poffertjes):

  • 1/2 soy yoghurt
  • 2 quail eggs
  • Pinch of salt
  • ca. 1/2 cup of spelt flour

Know-how:

  1. Combine soy yoghurt, quail eggs and pinch of salt. Whisk smooth.
  2. Add spelt flour and whisk smooth again. The cake must be as for pancakes, therefore play around with yoghurt and flour in case the structure is too thick or too loose.
  3. Heat oil, add soup spoons of the batter and create mini pancakes.
  4. Fry from both sides until poffertjes become nicely golden.

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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.

Apricot “Rafaello”…

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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.

2016-04-09 17.07.47-apricot rafaello

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!!!

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09-04-2016-apricot rafaello

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.

Vegan, super quick banana cake…

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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.

Vegan super quick banana cake

 

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 180oC.
  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.

Future Food…

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Hi,

As busy mom I had no time to write any posts. My apologies. My head is full of ideas and I hope to find more time in the nearest future.

Just this week I was listening to a journalistic article which covered subject of cultured meat. This journalist mentioned about sponsored research for “vegetarian” meat replacement. Meat grown on a petri plate…

[1]

in-vitro-meat

In the last months I’ve been reading a lot about food industry and all the tricks of food marketing. That’s made me thinking of what is still left to eat. I’m really shocked about all chemicals, sugars, fat, and salt added to our food. Nowadays food is a product, like shoes, table. Only what counts is the profit of food company. It’s not about our health. It’s not real food any more! Well.. maybe you can buy some from a local farmer but it’s super expensive and not available in a regular super market.

In these last months I’ve been also thinking a lot about becoming vegetarian, if not even vegan. I can’t really stand the cruelty that happens to all animals. It really hurt when I think of it. However, I’m not convinced yet if this is really my thing. Therefore this topic is even more interesting to me!

So hearing that journalist I reminded myself about an article I’ve been reading. It’s been about cultured meat. Thanks to that article I found this interesting portal http://www.futurefood.org which writes all about replacing animal products with products that are not derived from animals. I know it sounds fake and artificial but the idea is to growth meat, milk drinks or egg replacement from the original proteins. The structure and taste should be identical with the original/natural ones.

Is it good and healthy? I don’t know but this is definitely an interesting topic. I really recommend to read their page. If you’re a vegetarian/vegan, take a look at “vegetarian meat” section that lists all kind of meat substitutes. It’s really interesting and useful. You get forwarded to different meat substitutes producers in all kind of countries.

So here’s a citation from “Future Food” portal about cultured meat: “In-Vitro meat is the (idea of) manufacturing of meat products through “tissue-engineering” technology… Starting cells are taken painlessly from live animals, they are put into a culture media where they start to proliferate and grow, independently from the animal. Theoretically, this process would be efficient enough to supply the global demand for meat.”

[2]

start of the process

[3]

petri plate

[4]

petri plates

This is crazy and very brave vision… I am really intrigued by this topic. Do I want to eat this kind of food? I’m not sure yet…

Just take a look yourself. I’m really curious of your opinion!

[5]

how it works

Greetings,

Anna *OnMyDish.wordpress.com*

Photo sources:

[1] http://cdn.onegreenplanet.org/wp-content/uploads/2010/10//2011/07/in-vitro-meat.png

[2] http://www.dietsciencenews.com/wp-content/uploads/2013/05/test-tube-burger.jpg

[3] http://cdn.thedailybeast.com/content/dailybeast/articles/2013/08/07/can-vegetarians-eat-in-vitro-meat-the-debate-rages/jcr:content/image.img.2000.jpg/1376005894837.cached.jpg

[4] https://www.audiotech.com/trends-magazine/wp-content/themes/Trends/timthumb.php?src=http://www.audiotech.com/trends-magazine/images/articles/2008/07/06.jpg&h=300&w=565&zc=1&q=90

[5] http://www.new-harvest.org/wp-content/uploads/2014/06/IVM.jpg