Troll Scrolls

It really is all about the marketing with kids ๐Ÿ˜‰ how to get them to eat something green and with bits that are all bumpy? Call it something gross!

Continuing on with my need to use up what we’ve got in the fridge, pantry and garden because I can’t get to the shops, today’s lunch was a favourite – Troll Scrolls!!

I use the base of my yoghurt doughย then add lots of goodies to make these ones, green and bumpy (and extra nutritious).

  • 470g Spelt flour (or 420g GF flour together with 1tbsp psyllium husk)
  • 2.5 tsp GF baking powder
  • 1/2 tsp pink salt
  • 2 tbsp Nutritional Yeast
  • 1 heaped tbsp pumpkin seeds
  • 1 tbsp flax seeds
  • 300gย natural yoghurtย or soy/coconut yoghurt
  • 1 packed cup of spinach
  • Shredded Cheese of choice (we do both a dairy batch and a Bio Cheese Batch)

In your processor pulse the seeds until they are finely chopped.

Add in the other dry ingredients and process to combine (Speed 4, 8 secs). Then set the dry mix aside.

In your blender/processor/bullet/thermal cooker place the spinach and just 150g of the yoghurt. Blitz until very well combined (Speed 8, 10 seconds, scrape down and repeat) – it’ll look like a very unappealing milkshake at this point!

Add in the remaining yoghurt and process to combine (Speed 4, 6 secs)

Add the dry ingredients back to the wet and process until it forms a dough (Speed 5, 15 seconds),ย  knead together, dust with flour and roll out into a rectangle.

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If the dough is too sticky, add in 1 tsp of extra flour at a time and process to combine.

Top the dough rectangle with grated cheese, then roll into a cylinder.

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Cut into rounds and lay on a lined baking tray and place into a preheated 200C oven for 18-20 minutes until well risen and golden.

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Freeze in an airtight container if you have any leftovers.

Enjoy ๐Ÿ™‚

Rice bubble slice

Hello – I hope your New Year has stared out well.

We have just returned from a lovely family holiday that was filled with mountain climbs, hikes and adventures.

Most of the days looked like this:

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But the last day ended up looking like this:

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Uh oh. Not my finest moment.

So now I’ve got 4 kids who are on school holidays, I can’t drive and they are permanently staaaaaarving …. especially after their swimming lessons.

Ok- so what to make for them that is quick and doesn’t involve me going to the shops or standing up for very long?

We decided today to go with this slice that was originally inspired by this almond slice recipe from TRTLMT

It is quick and easy, delicious and uses our pantry staples, plus it’s very allergy friendly. But best of all …. my little people can help to make it and then they devoured it. I will be making double batches from now on!

For the base:

  • 40g rolled oats (OR 20g rolled quinoa, 20g shredded coconut and 1/2 tsp psyllium for GF)
  • 20g pumpkin seeds
  • 10g flax seeds
  • 40g coconut sugar
  • 100g flour of choice (a plain mix GF works as does wholemeal spelt)
  • 1/2 tsp GF baking powder
  • 55g Sunflower seed butter
  • 55g vegan butter

In your processor mill together the oats, seeds and sugar until very fine (Speed 10, 10 seconds)

Add in the flour and baking powder and process to combine (Speed 4, 6 secs).

Add in the seed butter and butter and process until it comes together as a dough (Speed 4, 10 seconds, scrape down and repeat on speed 6, repeat if necessary).

Tip into a lined 20×20 tin and press down firmly.

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Place into a preheated 180C oven for 10 minutes.

While the base is cooking, make the topping.

  • 80g honey/maple syrup
  • 45g vegan butter
  • 45g sunflower seed butter
  • 60g puffed rice/GF rice bubbles
  • 1 tsp vanilla bean paste.

Place all ingredients, except the rice bubbles, into a saucepan and cook, stirring regularly over medium heat for about 3 minutes (Speed 3, 100C, for 4 minutes).

Add in the rice bubbles and stir to combine (Speed 1, 10 seconds)

Remove the base from the oven and pour the rice bubble mixture over the top.

Smooth out the rice bubble mix and press it down quite firmly.

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Return to the oven for a further 18-20 minutes.

The top will be very golden when you remove it. Allow to cool in the tin for 10 minutes before transferring to a wire wrack to finish cooling.

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Slice in to squares when cool. Store any left overs in an airtight container in the fridge.

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Enjoy ๐Ÿ™‚

Roo and root veg pie

We have reduced our consumption of meat significantly in the last year. For numerous reasons; the cost, the environmental impact and the health benefits.

But recently we were kindly given a couple of kilos of Kangaroo tails. Kangaroos have far less of an impact on the enviroment than does farmed meat, it is much, much lower in saturated fats than other red meat, but is higher in iron and B12 and well, as a gift … the cost aspect was quite appealing!

It is something I have eaten before and enjoyed but not cooked myself. We have had a stew with them, and added them to veggie burger patties and for our last lot I thought we’d have a pie. Since we have an abundance of beetroot, sweet potato and fresh herbs in our garden at the moment, we made good use of those too.

Peter went back for seconds, Will gave me 5 gold stars, George licked his bowl clean and Harry went back for seconds and thirds …. even Ellie tasted it. Winner!!

Of course if you don’t have access to Kangaroo, or it doesn’t appeal to you, you can always use beef or lamb bones for this pie – just reduce the cooking time in the slow cooker to 7-8 hours on low.

For the meat and gravy part of the pie:

  • Approx 1kg kangaroo tail pieces
  • 1 tbsp tomato paste
  • 1 tsp vegemite or miso paste
  • 1/4 cup red wine
  • 1/4 cup coconut aminos
  • 1 tsp peppercorns
  • 2 sprigs each of fresh rose and thyme
  • 1tsp onion flakes
  • 1/3 tsp garlic flakes
  • 3 cups hot beef stock (I used Massel)

Place the tail pieces in the slow cooker and turn it on low. Sprinkle over it the pepper, onion, garlic and herbs. Mix together the stock, wine, tomato paste, aminos and vegemite and pour over the lamb.

Place the lid and the slow cooker and leave for 9-10 hours.

For the remainder of filling of the pie, after the meat is cooked:

  • 400g sweet potato
  • 250g beetroot
  • 400g tin kidney beans, drained and rinsed
  • meat from the slow cooker
  • 3/4 liquid from the slow cooker.

Grate the veggies finely, use a food processor, or Speed 6 in your thermal cooker.

Add in the kidney beans and cooking liquid process until the beans are well broken down (Speed 5, 10 seconds).

Transfer the veggie mix to a large pan – even better if it can go directly from stove to oven. Place on a medium heat.

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Use a fork to pull the meat from the bones and finely chop it.

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Add the meat to the veggie mix.

Drain and strain the remaining liquid from the slow cooker and add another 3/4 cup of it to the meat and veg. Mix well and bring to a gentle simmer for 10 minutes, stirring occasionally.

While the meat and veg are simmering, make the scone dough for the top of the pie:

  • 1.5 cups spelt flour (I do half wholemeal) OR 1.25 cups GF flour mix and 3/4 tsp psyllium
  • 1.5 tsp GF baking powder
  • 1/2 tsp pink salt flakes
  • a few grinds of black pepper
  • 1 tbsp nutritional yeast
  • 1 tsp fresh chopped rosemary
  • 50g vegan butter
  • 1/3-1/2 cup water

Place all ingredients except the water and butter in your processor and process to combine (Speed 4, 6 seconds)

Add in the butter and pulse until you get a sand like consistency.

Whilst the processor is running (Speed 4), add in the water through the top chute. Start with 1/3 cup and gradually add more if needed to bring together to a dough.

Tip out the dough and roll into shape of your pie dish.

Lay the dough on top of the pie filling, cut a few steam vents and place into a preheated 180C oven for about 30 minutes.

 

Remove from oven and allow to sit for 5 minutes. Then cut and serve.

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Makes enough for 5-6 adult serves.

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Enjoy ๐Ÿ™‚

 

 

 

Creamy Cannelloni

Our tomato based cannelloni was very popular here so I decided to risk it and add a little variety to the “those long, fat, hollow noddles that you put stuff in and have sauce on top” ๐Ÿ˜‰

This version uses more of a creamy white sauce and it was very delicious! Possibly received even better than the original!

  • 800g butternut pumpkin, diced
  • 400g tin butter beans, drained and rinsed
  • 2 large handfuls spinach
  • cannelloni tubes (we used the San Remo GF ones)
  • 2 tbsp olive oil
  • 2 tsp fresh chopped rosemary
  • 2 tsp pink salt flakes
  • 1/3 tsp ground nutmeg
  • 1 small head cauliflower
  • 3/4 cup warm veggie stock
  • 1.5 tbsp nutritional yeast
  • 1 heaped tsp sunflower seed butter
  • 3/4 cup milk of choice

Place the pumpkin in a large baking pan. Drizzle with 1 tbsp of the olive oil, sprinkle with 1 tsp the salt, nutmeg and rosemary.

Bake in a pre-heated 200C oven for about 40 minutes.

While the pumpkin is roasting, roughly chop the cauliflower and place it in a small baking dish. Drizzle with remaining tbsp of olive oil and sprinkle with salt, paprika and 1 tbsp of the nutritional yeast. Toss well to coat and then place in the 200C oven for 30 mins to roast (tossing once after 20 minutes).

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Remove the pumpkin tray from oven and add in the butter beans, toss them with the pumpkin and return to the oven for a further 15 minutes.

Remove the golden cauliflower from the oven and place in your food processor/blender/bullet/thermal cooker. Add to it, the remaining nutritional yeast, the seed butter, 1/2 cup of the stock and milk. Blitz it until the mixture is very smooth (Speed 5 for 10 seconds, scrape down, repeat on speed 8, repeat if necessary). Set aside.

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Remove the pumpkin tray from the oven and turn oven down to 180C. Place the pumpkin and bean mixture into your processor/thermal cooker, together with the spinach and remaining 1/4 cup of stock and process until well mixed and relatively smooth (Speed 4, 8 seconds at a time). Place pumpkin mix into a piping bag.

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Fill the cannelloni tubes with the pumpkin mix and then lay in a baking dish.

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Pour the cauliflower sauce over the top of the filled cannelloni (top with fresh herbs if desired) and return to the oven to bake for 30 minutes.

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Remove from oven, slice and serve immediately.

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Enjoy ๐Ÿ™‚

Blueberry, Pear and Almond Overnight Oats

Happy New Year! Welcome to 2018 ๐Ÿ™‚

We went to a brunch to celebrate with family this morning and we took along the oaty part of the meal – yay!

This is a super simple way to make a delicious, filling, summer breakfast when you are short on time in the mornings (ok – so every morning then?!).

  • 2 cups rolled oats
  • 2 cups unsweetened almond milk (or other milk of choice)
  • 1 tsp vanilla bean paste
  • 1 tbsp maple syrup
  • 3/4 tsp ground cinnamon
  • 2 ripe green pears
  • 50g dry roasted almonds, roughly chopped
  • 3/4 cup blueberries

Place the oats, milk, cinnamon, maple syrup and vanilla in a bowl and mix together. Cover and place in the fridge over night, or for at least 2 hours.

In the morning, fluff up the oats with a fork, then grate the pear and stir it though.

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Top with the blueberries and almonds and serve.

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Add a spoon of your favourite yoghurt (dairy, soy or coconut) if you’d like too.

Enjoy

Butter Bean Curry

For a number of years I have been making a version of my Vegan Sister in-laws “butter chicken” – I know …. butter chicken without the butter and without the chicken!!

Butter chicken would have to be one of my favourite curries, so I was delighted to try out her recipe.

You can check out her version hereย 

I have adapted her recipe to avoid the things we are are unable use – sometimes I also add in the meat that my husband and daughter so love (you can find that addition below the main recipe). I love being able to use lots of our garden produce in this – home grown onion, garlic, chillies and broad beans! It makes a large batch โ€“ enough for 2 meals for all 6 of us. It freezes and thaws well so we have an easy ‘take away’ meal on hand for crazy nights!

  • 1 tbsp olive oil
  • 1 tsp coconut oil
  • 1 medium brown onion, finely diced
  • 1/2 tsp cinnamon
  • 1/2 tsp tumeric
  • 1 heaped tsp paprika
  • 2 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/3 tsp ground cloves
  • 2ย cloves crushed garlic
  • 3 tsp finely grated ginger
  • 1 1/2 tsp very finely diced red chilli
  • 500g tomato pasata
  • 150g sliced buttonย  mushrooms
  • 2 x 400g tins butter beans, drained and rinsed
  • 1 x 400g tin chick peas, drained and rinsed
  • 270ml coconut cream (plus the tin filled up again with hot water)
  • 150g sunflower seed butter

In a large, heavy based frying pan, heat the oil over a medium heat and add in the onion. Fry until the onion beings to turn translucent.

Add in all of the dry spices and fry for a further minute.

Add in the garlic, ginger and chilli and fry, stirring well, until all combined and fragrant.

Add in the pasatta, deglaze the pan and stir well to combine.

Add in the mushroom and beans, stir well.

Add in the coconut cream, water and seed butter and stir until the mixture is well combined and smooth.

Bring to a simmer for about 15 minutes, stirring occasionally.

Serve over rice.

If you would like a meatier version of this meal you will need:

  • 1 tbsp garlic infused oil
  • 4 skinless chicken thighs, diced
  • 1/2 tsp paprika
  • pinch of salt and pepper.

Before the above steps, heat the oil in the pan and add in the chicken. Season and fry until golden brown and cooked through. Remove from pan and set aside.

Return the chicken to the pan in the last minute or 2 of the simmering time.

Enjoy ๐Ÿ™‚

Roasted Pumpkin Cannelloni

Each month when I sit down to write out our menu I ask the kids for input.

Invariably Ellie says ‘Calamari’, George yells ‘Pizza’, Harry yells ‘Everything Mexican’ and Will suggests Fried Rice and lots of veggies.

But this time Will surprised me.

He asked for ‘those long, fat, hollow noddles that you put stuff in and have sauce on top’ ๐Ÿ™‚ So here … with the more fancy name of Cannelloni…. was my interpretation of his request!!

  • 800g butternut pumpkin
  • 400g tin chick peas, drained and rinsed
  • cannelloni tubes (we used the San Remo GF ones)
  • 2 tbsp garlic olive oil
  • 2 tsp fresh chopped rosemary
  • 1/2 tsp pink salt flakes
  • 1/3tsp ground nutmeg
  • 400ml tomato passata
  • 1/2 cup warm veggie stock
  • 2 large handfuls spinach
  • 2 tbsp nutritional yeast
  • 2 tbsp coconut cream
  • 2 tbsp pumpkin seeds

Peel and dice the pumpkin and place in a large baking pan. Drizzle with the olive oil, sprinkle with the salt, nutmeg and rosemary.

Bake in a pre-heated 200C oven for about 40 minutes.

Remove tray from oven and add in the chick peas, toss them with the pumpkin and return to the oven for a further 15 minutes.

Remove from the oven and turn oven down to 180C. Mash the pumpkin and chick peas and then place into a piping bag.

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Fill the cannelloni tubes with the pumpkin mix an then lay in a baking dish.

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In a blender/processor/bullet/thermal cooker, place the passata, spinach, nutritional yeast, stock and coconut cream and process until smooth.

Pour the tomato sauce over the top of the filled cannelloni and sprinkle with pumpkin seeds and return to the oven to bake for 30 minutes.

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Slice and serve hot.

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Enjoy ๐Ÿ™‚