Tag Archives: family food

Zucchini and corn fritters with chia

  
These fritters are so easy and delicious, plus the addition of chia seeds gives them a nutritional boost. 

Ingredients

  • 2 zucchinis, grated 
  • 1 x 440 Gm can of corn kernels, drained
  • Salt and pepper
  • 1 cup of wholemeal self raising flour
  • 1 brown onion, finely diced
  • 1 tablespoon chia seeds, stirred in scant 1/4 cup of water
  • Rice bran oil

Method

  1. Fry onion until opaque
  2. Squeeze moisture out of the grated zucchinis. 
  3. Add all ingredients to large bowl, including onion and chia mix
  4. Stir to combine until mixture largely holds together and appears sticky
  5. Preheat non stick frypan with rice bran oil
  6. Spoon fritter mixture into pan. Shape around edge of each fritter then gently press down to flatten. I make large fritters. Fry on low to medium heat until browned. Gently flip and repeat until all mixture is used. 

This mixture makes around ten large, or 15 medium sized fritters. 

These are so delicious and great for lunch boxes, parties, picnics. They are also dairy and egg free, vegetable packed and satisfying. 

I hope you love them as much as our tribe 🙂

Vegetarian larb salad

A country I love is Laos. It a wonderful place in South East Asia, a landlocked haven that until fairly recent years was undeveloped, supporting deep green forests with dappled light, hidden treasures and bamboo gullies, the magnificent Mekong River supporting river dolphins and glorious waterfalls, inland islands dotted with tiny huts, jewelled insects clinging to incredible flowers. The peoples’ culture is sweet, communal and incredibly generous. Spend time in Luang Prabang and you will know what I mean.

Anyhow, larb is served in most restaurants and is regarded as a national dish. It is fresh, spicy, aromatic and delicious served in crisp lettuce leaves. Its usually made with minced meat, generally pork. I don’t eat pork so I made a vegetarian version. We call it “cooked salad” and my children usually have at least two servings at dinner.

Admission: I’m a working mother, so there are two versions to this salad:
1. The “quick my children are walking up the stairs and need to be fed in 10 minutes” version; or
2. The fancy “I can serve this to anyone as a sharing plate on the table” version.

Cook’s note: I make this toddler friendly and then add fresh coriander and chilli seperately afterwards for the adults.

Ingredients

1 packet of Linda McCartney vegetarian mince (frozen)
2 cups of cooked brown rice (more if you like)
4 tbsp rice bran oil
1 cup frozen peas
1 cup frozen sliced green beans
1/2 cup sliced fresh snow peas
1 tbsp Massells chicken stock powder (vegan friendly)
2 tbsp soy sauce
1 tbsp sweet chilli sauce
2 tsp maple syrup
1 cup mushrooms, roughly chopped
good amount of fresh cracked pepper
3 cm white section fresh lemongrass finely diced or 1 tsp minced lemongrass
1/2 cup water
fresh lime wedges, coriander and hot chilli to serve.

Method

1. In a non-stick wok, heat 3 tbsp oil. Add cooked rice on high heat for 2 minutes. Add bag of vegetarian mince. Cook on high for another 2 minutes.
2. Turn down heat to medium and add remaining ingredients.
3. Cook for 5  or so minutes until everything is defrosted and hot throughout.
4. Serve immediately to toddlers with a lime wedge. I put a horizontal slice in the flesh to reduce spatter when squeezing.

For the adults, add lime wedge, coriander and chilli.

To make fancy, use fresh ingredients, not frozen. Cook the rice and vegetarian mince combination on high heat for an additional 2 minutes so it becomes a bit crispy before adding remaining ingredients. Adjust to taste and season if required. Serve in baby cos lettuce cups with tiny lime wedges and a sprig of coriander.

Yum!

Note: Leftovers can be used as a filling for wraps for lunches the next day.

Hope you have a lovely week.

vegan larb salad Vegan larb salad pan

Rainbow salad with creamy, lemon dressing

Delicious before dressing...
Delicious before dressing…

This salad dishes up delicious flavours and a variety of nutrients from the colourful vegetables. My toddler gobbles it all up every time.  Of course, she helps prepare the dressing and finish off the salad. Any version of this dish is served with quiche, fish, roasted free range chicken, marinated tofu or bbq skewers in our home. Yum!

I blanch beans, cauliflower and broccoli for an extra few minutes to serve my infant too.

Ingredients
Vegetables
1 carrot grated
1 medium zucchini grated
ÂĽ large red capsicum very finely diced
1 head broccoli, in bite sized florets
½ head cauliflower, in bite sized florets
3 generous handfuls of green beans, topped and cut in half
1 handful baby spinach leaves

Dressing
½ cup full fat natural yoghurt
1/3 cup egg mayonnaise (made from free range eggs)
2-3 tbsp freshly squeezed lemon juice to tast
cracked black pepper
2 tsp olive oil (optional, but nice)
½ to 1 tsp runny honey

Method
1. Blanch the broccoli and cauliflower for a couple of minutes. Blanch the green beans for four minutes. Once out of boiling water, immediately rinse all blanched vegetables with cold water in a colander, shake dry and add to large bowl.
2. Add remaining vegetables and optional extras to the blanched vegetables and stir gently to combine.
3. Prepare dressing. Combine all ingredients in a small bowl with a spoon. Adjust lemon juice and mayonnaise to taste.
4. Add dressing to vegetables. Gently stir through and serve immediately.

Cook’s Note:
Any colourful vegetables that don’t release too much water suit this salad. Fresh corn is good. Pre-cooked brown rice and toasted flaked almonds add carbs, protein and complexity making it a complete meal.

This salad keeps well undressed in the fridge for a couple of days, but it never lasts that long in our house!

Wholesome, delicious food made to fuel growing bodies.
Wholesome, delicious food made to fuel growing bodies.

Activist note:
We are connected to the hens that lay our eggs. Let’s choose a free range life for them by buying higher animal welfare products. Ban the cage. Note if you live in Australia, Coles brand egg mayonnaise is made from free range eggs and very reasonably priced.

Wholemeal banana cake with chocolate chips

Delicious, fragrant and addictive.
Delicious, fragrant and addictive.

This delicious, generous sized cake is easy and quick to prepare. It is my usual adaptation of several recipes over time. My toddler loves to sit on the bench and help with mashing, pouring, mixing and sampling along the way! Yum. I hope your family enjoys it as much as mine.

Ingredients

Spray oil to grease tin
2 cups wholemeal self-raising flour
½ cup wholemeal plain flour
2 tsp ground cinnamon
½ cup firmly packed brown sugar
½ cup non-dairy milk
4 tbsp (more or less) dairy-free chocolate chips
2 free range eggs
80 g melted butter or dairy free spread or 4 tbsp rice bran oil
5 over ripe bananas, mashed

Method

  1. Preheat oven to 180 degrees Celsius (160 fan forced). Spray oil in 26 cm non-stick spring form pan to lightly grease. Line base with non-stick baking paper.
  2. Combine flours, cinnamon and chocolate chips in large bowl. In a medium bowl, stir well to combine milk, eggs, melted butter and banana. Add banana mixture to flour and stir until just combined. Spoon mixture into prepared pan and smooth the surface. Sprinkle with brown sugar.
  3. Bake in pre-heat oven for 45 or so minutes or until a skewer inserted in the middle comes out clean and cake springs back lightly to the touch. Remove from oven and rest for 5 minutes. Place onto wire rack to cool completely.
  4. If cooking with toddler, clean bench and toddler from head to toe!
Crystalised brown sugar is a nice texture contrast to the beautiful soft centre
Crystalised brown sugar is a nice texture contrast to the beautiful soft centre

Cook’s notes

This is my favourite version with chocolate chips but you can omit or substitute with nuts to suit your taste. For dairy free, substitute milk products with non dairy alternatives. For vegan, omit eggs. There is enough mashed banana in this recipe to not worry about substitution.  Coconut is nice too. Just substitute comparable amount of the plain flour.

I could have called this recipe banana bread, but really, we all know it’s a cake…