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.
My children love muffins, but usually when they have lots of fruity chunks or taste like cake. Sweet muffins are easy, but achieving a tasty savoury muffin that gets eaten in its entirety can be a challenge. These are made without dairy or eggs, are jam packed full of protein and iron rich vegetables and were gobbled in a flash.
My children made these with only a little assistance from me.
Preheat oven to 180 degrees Celsius or 160 fan-forced.
In a bowl combine:
2 1/2 cups mushrooms chopped
2/3 cup sundried tomatoes sliced
Cup of fresh spinach chopped
3 tbsp nutritional yeast
3 tbsp chia seeds soaked in 1 cup soy milk
1 1/2 cups extra soy milk
1/3 cup rice bran oil
Add 2 cups wholemeal self raising flour and stir until just combined.
Fill 12 hole muffin tray. Bake for about 12-15 minutes.
Serve with dairy free cream cheese (I use Tofutti brand). These freeze beautifully.
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.
1 carrot grated
1 medium zucchini grated
¼ 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
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.
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!
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.