This is such an easy way to get in some extra veggies. It’s fast to make, really flexible and works well to use up veggies that might otherwise be past their best.
It does contain egg so this is not a meal that we can eat as a family … but the biggest little one loves to take it in his lunchbox and I like it on standby in the freezer for days when I’m really rushed and need to grab something to take to work for breakfast.
1/4 cup good olive oil
1 cup flour (spelt or GF)
1.5 tsp GF baking powder
1/2 cup nutritional yeast
3-4 cups chopped/grated veggies*
1/3 cup hemp seeds (optional)
pinch of salt and pepper
*We use up what we have in the fridge. Mostly it is a mix of carrots, zucchini, corn, capsicum, tomato, sometimes asparagus and sliced mushrooms
Place flour, nutritional yeast, baking powder, salt and pepper in a large bowl and use a whisk to combine evenly.
Add in grated/chopped veggies and seeds.
Fold through veggies and seeds so that they are evenly coated in the flour mix.
In a separate bowl, beat together the eggs and the oil.
Pour the wet mix into the veggie mix and fold through until there is no dry flour visible.
Pour into a lined baking dish, smooth out and place into a preheated moderate oven for about 40 minutes or until cooked through.
I’ve been making this delicious, comforting soup for the past couple of years.
It is an absolute winner with Peter and I and Will. I’ll be honest though … It isn’t a favourite with the other small ones. 2 of them tolerate it … One of them will have a taste but that’s as far as it goes. 🤦
Ah well, you can’t win ’em all … And I’m delighted to have a freezer stocked with lunches!
1.5kg butternut pumpkin
400g sweet potato
2 heaped tbsp sunflower seed butter
1 heaped tbsp red thai curry paste (I like the Ayam brand)
200ml coconut cream
2L hot veggie stock
Place the curry paste into a hot saucepan and stir until fragrant.
Add in the diced pumpkin and sweet potato and stir to coat the veggies in the paste.
Add in the stock and bring to a gentle simmer for about 20 minutes, or until the veggies are very soft.
Remove from the heat. Stir in the coconut cream and the seed butter.
Use an immersion blender to blend until silky smooth.
We like to serve with fresh damper 😋
Makes about 10 serves and it freezes and defrosts well.
Cordial is not a regular feature in our house, but as a treat at a birthday party, or mixed with sparkling water as a non alcoholic drink, it’s pretty special to have your own home made, and home grown option!
We had abundant lemongrass this year, so we have made a huge batch of Thai curry paste, propagated more for next year and shared loads with our community but we still had more left – we decided to go with some deliciously fragrant cordial!
5 cups water
1 cup lemon juice
3 cups raw sugar
6-7cm root of ginger
8 stalks of lemongrass
Place the water juice and sugar in to a large saucepan, mix well and place on the stove over a medium heat. (In your Thermal cooker place on 90C Sp 1)
Grate the ginger and cut and bruise your lemongrass.
Add both to the liquid mix and turn heat up to bring to a rolling boil. (Increase to ST temp for a few minutes until boiling)
Turn heat down to a gentle boil for 10 minutes (decrease to 90C).
Remove from heat but allow to sit for a further 30 minutes – 1 hour to steep and cool, before sieving the solids from the liquid.
Pour the liquid into a sterilised glass container and use as you would any cordial. This one is particularly delightful with lots of ice and a few mint leaves on a hot summer day!
I love chocolate and sweets as much as the next person but there is something about the amazing natural sweetness and huge variety in fruit which makes it such a delight… And when you can pick the fruit from your own backyard it is so much the sweeter!
We picked our first backyard mango for the season a couple of days ago and I wanted to do somethinga little special with it. I guess this is like a faster, deconstructed version (MasterChef come at me 🤣) of my favourite apple and berry crumble
2 tsp vegan butter melted/light tasting oil
1/3 cup rolled oats OR shredded coconut
1/3 cup puffed rice OR GF rice bubbles
1/3 cup almond meal OR plain flour of choice
1 tbsp coconut sugar
1/2 tsp extra coconut sugar
1/3 cup mixed pumpkin and hemp seeds
1 tsp ground cinnamon/mixed spice
2 large fresh mango cheeks
Yoghurt of choice (dairy and coconut both work well with the flavours)
Mix together all dry ingredients and stir through melted butter until well combined.
Tip into a medium hot frying pan, and toast, stirring regularly, until golden brown and crunchy. Then remove from the heat.
‘hedhehog’ your mango cheeks by scoring deeply in a grid pattern, down to the skin, but not through.
Hold the edges of the mango and push up in the middle to pop up the squares.
Sprinkle each with 1/4tsp of coconut sugar.
Place mango under a hot grill. Watch it carefully! Allow the sugar to melt and start to caramelize. This only takes a few minutes.
Remove from oven, top with crumble mix and serve with a dollop of natural yoghurt.
My big boy has been having a tough time lately. So when we have an afternoon at home (which is rare!) he is pretty keen to spend one on one time with me.
Pre-teens often don’t want to sit and talk in a formal, eye contact kind of way … so cooking and working along side each other provides a really good opportunity to talk and try to sort somethings through.
Today he asked to make cookies. We’d tried a white choc cranberry cookie from the shops recently but they were SUPER sweet and his tummy didn’t feel so great after them (probably would have been ok if he had one and not three though!!)
1 1/3 cup spelt flour (half wholemeal) OR 1 1/4 cup GF Flour plus 1 tsp psyllium
1/3 cup rolled oats OR shredded coconut
1 tsp GF baking powder
pinch pink salt flakes
1/2 tsp mixed spice or cinnamon
1/3 cup dried cranberries
1/3 cup pumpkin seeds
1/3 cup white choc chip (which ever suit your diet – Sweet William is a winner for us)
150g vegan butter, melted (but not too hot or it will melt your choc chips!)
Optional: zest of 1/2 an orange, finely grated
In your food processor or thermal cooker place the flour, baking powder, salt, sugar, oats and cinnamon. Blitz to a coarse flour (speed 8, 8 secs)
Add in the cranberries and seeds and mix again until combined (Speed 4, 6 secs). Blitz for longer if you want less obvious ‘bits’
Add in the butter through the chute at the top whilst mixing (on Speed 4) and mix until well combined (about 10 seconds)
Add in the chocolate and mix until just combined (Speed 4, 6 seconds)
Form a teaspoon full into a ball and spoon onto a lined baking tray, allowing space to spread. Press down gently.
Cook in a preheated moderate oven for 14-15 minutes.
They will be soft when you remove them from the oven. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. They will be crunchy on the outside and chewy on the inside.
I don’t remember any family from my childhood that didn’t have Tupperware icy pole moulds!
There are loads of different moulds you can buy now, but whichever you choose to use, they are fabulous for making simple, healthy, tasty, waste free desserts.
This recipe is very flexible. Make it more or less creamy depending on the amount of yoghurt you use. It’ll be less ice creamy and more of an icy pole if you leave out the banana and switch to other fruit.
In our freezer we had a heap of mango left over from a self picking expedition where we went slightly (*understatement!) overboard! And then we had 2 bunches of our homegrown bananas ripen very quickly so we’d peeled and frozen them too. So when we were after dessert these were a no-brainer!
4 mango cheeks, frozen or fresh (tinned peaches or apricots are a great alternative here)
2 medium frozen bananas
approx 400g of yoghurt of choice (dairy, soy, coconut and almond all work well)
Optional: 1 tbsp honey or maple syrup
Put everything in a high powdered blender/bullet/thermo machine and blitz until very smooth. If you’re using a thermo machine, make sure you drop frozen chunks of fruit through the top on to already spinning blades. Start at Speed 4 and then work up to 8 for a smooth finish.
Pour into your moulds. This quantity fills 12 of the Tupperware moulds pictured.
Stick in the freezer for 4 hours, or until frozen.
P.S. Our Dairy and soy yoghurt recipe is linked above, but if you can have tree nuts, and you want yo buy your yoghurt, we have recently found a GF, DF almond milk yoghurt that is really yummy