Oh jeez. So much has happened since my last post. Where do i start? Maybe a picture of the muffins I made mostly one – handed tonight.
These don’t come with a recipe. I just threw them together while getting dinner in the table. I guess the best tip is to mix all the dry ingredients then add wet ingredients. Stir until just combined so the muffins come out of the oven fluffy.
These have a hugh proportion of vegetables to flour. I used mushrooms, fresh corn, spinach, nutritional yeast, chia seeds, vegan stock powder, olive oil, soy milk and topped with sesame seeds.
They are then sliced in half, spread with either vegan margarine or cream cheese, wrapped and frozen. They defrost in the lunchbox.
Not easy, but slowly doable for someone with a broken finger three weeks after reconstructive surgery.
Only six of these made it into the freezer for lunches!
2 large handfuls fresh spinach chopped
1 carrot grated
1 zucchini grated
6 mushrooms diced
1 cup plain flour
1 cup wholemeal plain flour
1/2 tsp bicarb soda
1/3 tsp salt
2 tbsp white chia seeds (if you don’t have these, just mix 2 tbsp cornflour into 4 tbsp water and
add with wet ingredients )
1/2 cup vegetable oil
1 3/4 cups soy milk
Sesame seeds to top
Mix vegetables together in a large bowl
Add remaining dry ingredients and stir until combined and veges coated
Add wet ingredients to dry
Stir until just combined.
Spary oil 12 hole muffin tin
Fill tin and sprinkle generously with sesame seeds.
bake at 180 degrees celcius for 12 to 18 minutes until golden and centres spring back lightly to touch.
Turn out onto airing tray after about 5 minutes out of the oven.
Serve with dairy free marg or cream cheese etc..
These are high fibre, contain omega 3 and 6, almost no cholesterol, good levels protein. They freeze well too.
You can substitute other vehes- red capsicum is really nice 🙂
One of the best tips I have read online about lunch preparation is to make the following day’s lunch while you are preparing today’s lunch. It doesn’t work every day but it certainly helps. When I am packing the insulated lunch bags at night, often most of the lunch is already prepared. Usually I have precook and frozen baked goods ready to pack. It saves time.
Tomorrow’s offering is a result of packing throughout the day whilst preparing meals for my little darlings.
Mango, coconut and chia smoothies
Corn crackers with vegan mayonnaise and cheese
Pasta and vegetable box
Tropical fruit box
Vegetable muffin with dairy free cream cheese.
Lunch boxes are always packed the night before and everything put in the fridge for morning. It’s the only way I have found that works in our house.
Here are some ideas below that I regularly use and my children love. The photos aren’t always great because I assemble the lunches at night – no pinterest worthy photos here, just basic, healthful food to fuel growing bodies 🙂
Baked tofu, cheese and vege sticks.
Creamy soy milk jelly pots.
Dairy free, egg free “cup cakes” (date and apricot is a yummy combination).
Free range egg and spinach wholemeal sandwiches.
Coconut and vanilla chia pudding.
Wholemeal, dairy free scrolls.
Celery boats with dairy free cream cheese and sultanas.
Crackers with cream cheese and vegemite.
Yoghurt topped with fresh fruit.
Zucchini slice, cherry tomatoes and pepitas.
Savoury vegetarian muffins (insect shaped silicone molds have proven very popular).
Stemed vegetables with yoghurt dip.
Pasta salad with creamy sauce or plain with fresh vegetables mixed through.
Oven baked pita bread with hommus topped with peas.
Steamed corn on the cob.
Avocado splashed with lemon juice (slice in skin for easy scooping).
These muffins are good because they take me about five minutes to prepare, are portable, have the natural sweetness of apples, are high in fibre and have the added protein from the walnuts. Yum.
1 ½ cups wholemeal self raising flour
¼ cup sesame seeds
¼ cup desiccated coconut
2 handfuls currants
2 large handfuls of roughly crushed walnuts (lightly bash them in a bag with a meat tenderiser on the bench)
pinch sea salt
2 tbsp agave nectar
2 free range eggs (ban the cage)
2 tbsp rice bran oil
2 tbsp soy milk
1 x 440 g tin pie apples
Preheat oven to 180 degrees Celsius (160 degrees fan forced)
Combine dry ingredients in a bowl
Add wet ingredients and mix until just combined
Fill a greased, 12 hole muffin pan and bake for 10-15 minutes until lightly browned and muffins just spring back in the centre when pressed.