If you can think of any better ways to start a vegan-gluten free Sunday…please let me know. Ok – I know one:P I am working on vegan-gluten free pancakes:P Hopefully – next week I will have pancakes WITH my smoothie.
This smooth goodness has:
- 1 banana
- 100 g of blueberries (mine were frozen…with some sugar on top..you know those grandmas who cover everything with sugar. Don’t you just love them!)
- 100 ml of apple juice
- 100 ml of soy milk
Great – it`s weekend. Finally – I have waited for it about a year now:) It has been a crazy week with sick children and busiest time at the office. Those two don’t match well. So really – thank God for weekends. I forbid myself to work…forbid!
To be honest – I have to thank my laptop for not working. After breakfast (oatmeal with blueberries) with children I sat down with my lap-top knowing I won’t do anything important there. Probably – I will try to work but instead I’ll read some blogs, articles and news instead. A minute after sitting down my wise lap-top told me – “plug in another power source”…like he knew I won’t get any energy from internet. So I took that great advice – went to take a long bath with seasalt, grapeseed oil (and Ayurveda book). Felt much better after that – so great advice from laptop. Now I believe that machines might be smarter than person (at least me:P).
After that we went outdoor ice skating with girls (first time for them!) and now …tranquillite has finally arrived. Since I have a great recipe to share I dared to turn in THE laptop again.
So -to the point. Made some falafels and ate almost all of them at once. They are so good. They were my first self-made falafels and everything worked out well. Golden and crispy and spicy – just the way I like it.
- 500 dl of dry chickpeas (soaked for at least 12 hours)
- 1 red onion
- 2 cloves of garlic (big gloves – thank you!)
- 1/4 cup chopped fresh parsley (I had frozen – worked fine)
- 1 tsp of spice cumin
- 1/4 tsp of salt
- 2 tbsp of baking powder
- black pepper
- didn’t have any coriander – sure it would work great in it
- vegetable oil – I had rapeseed oil
Peas processed (with hand blender in my case) until the texture is pasta-like.
Chopped onion, smashed garlic and everything else added and processed until nice smooth pasta.
Little walnut sized balls fried in hot-hot oil and drained on paper-towels after that.
Tastes REALLY GREAT. I would use them between wraps, on salats, as an apertizer or just snack…if I had any left.
Quiet Saturday day may continue…with quiet music
While I boiled the beans I was extremely suspicious. Water was so black – it looked like a witch boiler. It didn’t look good while mixing the dough…and even frying didn`t convince me. But after tasting – it seemed like a great idea after all. Little sweet burgers. And I got a whole bunch of them – so lunch the day after and the day after the day after was fixed….I don’t mind left overs (show me someone with two kids and full time job, who minds:P)…at all!
- 1 cup of black beans soaked for 12 hours and boiled for 1 hour.
- 1 big beetroot or two little ones grated
- 2 onions, 2 cloves of garlic
- 1/2 cups of breadcrumbs
- 2 tbs of white wine vinegar
- 2 tbsp of olive oil
- chilly powder, curry powder, black pepper
1. Boiled beans processed with blender
2. Onions, garlic and beetroot sauted with vinegar for 5 minutes and added to beans.
3. oil, breadcrumbs, salt, chilly powder, curry powder, black pepper added.
Little balls formed and padded in breadcrumbs. Fried.
Not too shabby (especially when hidden between buns and covered with my latest favorites – sweet mustard and rucola.
Yes – I know I probably didn`t discover something new for veganworld in general but for some reason I haven`t made a real cake during my veganlife…it just didn`t see worth wile. You waste all bunch of good ingredients and end up with something …not tasty.
So i thought…
But like many times before – I found out I was wrong.
So carrotcake with nuts:
- 3 carrots grated
- 1 cup of sugar (I used brown unrefined sugar – but if you are not so snobish as I – use regular:P)
- 1/2 cups of raisins
- 50 g of darkest chocolate chopped
- 50 g of marzipan chopped
- 2 cups of flour (I used brown and unrefined … previous comment applies)
- 200 ml of oil
- 100 ml of water
- 2 tsp of baking powder
- 2 tsp of cinnamon
- 1/2 tsp of salt
- 1 Tbsp of apple vinegar
- 1/2 of cup almonds/cashew nuts/walnuts
1. All dry ingredients mixed together
2. add oil, water, vinegar
3. add carrots, nuts, raisins and sweet stuff (chocolate and marzipan)
4. Add some more water if it seems like a big lump
5. Bake it for one hour in 180 C deg.
Delicious on next day. Same day it`s a bit too sweet for my taste and a bit sticky. Next day – absolutelly great!
What else – new year has began great. Lot of time spent with children and loved ones. Including myself:P
And now – to write this post I had put children in to a closet:
See you! Enjoy the cake – I certainly did – four pieces in a row:P
Yes. He always makes fun of my eating habits and this time I said that when he doesen’t shut up I will make him eat it. I made and he loved it.
It is good when hot OR cold. So perfecto.
- 250g green lentilis
- 100g of brown rice
- 1-2 cubes of vegetable broth
- 1 onion and ca 3 cloves of garlic
- 2 Tbsp of flour
- 2 Tbsp of oat flour
- 3 Tbsp of breadcrumbs
- 2 Tbsp of goulash spice
- pepper and salt
- 200 ml of tomato sauce (20%)
- 1/2 Tbsp of baking powder – it will hold it together
Onions and garlic sauted in oil, broth, lentilis, rice added and boiled for 30 minutes. Strained if necessay.
Spices and bread crumbs and 2/3 of tomato sauce and flours need to be mixed together and added to the lentils mix.
Pour mix into bread form (or higher oven pan)
Cover everything with thin layer of tomato sauce and bread crumbs and bake in oven for 30 minutes (200 deg) and let it rest before serving.
Especially good with with roasted vegetables (beetroots, carrots and sweet potatoes)
Inspiration from here.
This is how it looked on plate (when cold it hold form perfectly – even without baking powder)