I got a new FAMILY FRIENDLY recipe for you!
I’m getting lots of zucchini in my weekly veg box and since the kids are not super keen on grilled or fried zucchini, I make fritters instead!
– 500 grams zucchini (about 3)
-2 cup flour (I use gluten-free mix flour)
-2 tablespoons gluten-free breadcrumbs
-1 vegan egg (or 1 ordinary egg)
-2 spring unions
-small piece of grated ginger
-1 garlic clove grated
-1 tablespoon of chia seeds
-1/2 balsamic vinegar
-1/2 tablespoon of stock powder (bouillon)
-1/2 tablespoon nutritional yeast
-1 teaspoon of salt
-1/2 teaspoon of chili flakes
-1/2 teaspoon of dried basil
-black pepper to taste
-coconut oil for frying
Time for the third video in our Cooking With Kids series. Today we are making a super delicious, nutritious and easy to make VEGAN BOWL!
It’s been super fun to record these videos with my 10-year-old.
Being the master negotiator from birth he managed to get a really good fee out of it! It’s going to be spent on extra RAM for the laptop and digital outfits and silly dances on Fortnite.
– rice for 4 people we use organic short grain brown rice
– 225 gram smoked tofu
– 2 large carrots
– 1 1/2 cup of sweetcorn
– watercress a handful per person
– tamari to taste
– the greens from the spring onions
– 1/4 cup tamari
– 2 teaspoons toasted sesame oil
– 1 teaspoon grated ginger
– pinch of chilli flakes
Instructions: Boil the rice. Make the shoyu marinade. Add the cubed tofu. Assemble in a bowl: Rice, carrots, sweetcorn, watercress, tofu and spring onion. Add tamari to taste. Serve