Tag Archives: vegetarian

Easter lunchboxes


These are my cherubs’ lunchboxes for today. They came home completely empty. Yay!

I used a bunny shaped biscuit cutter to stamp out the sandwiches, cheese and carrot.


Served with frozen peas, a dark chocolate egg, pear and oat muffin, fruit and mini hot cross bun.


Hope you have a lovely break 🙂


The dolphin friendly lunchbox


Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂


I also include a picture of my partner’s lunch too (with cheese love heart).


The slice is a melt and mix oat slice. So easy!


The bread offcuts i freeze and process to use as fresh breadcrumbs that i keep in the freezer. I use them every few days or so.


Happy lunching 🙂

The waste not, want not lunchbox


We make a great effort to minimise waste in our home, especially food. So this lunch is all about using up leftovers that aren’t really enough to be part of another family meal.

I had about 2 cups of mashed potato with mashed frozen vegetables left over. So this lunch was born!

I took heaped teaspoons of the mixture and dropped them into polenta. As I coated in polenta I rolled them into little balls then placed them in a medium hot frypan with shallow oil.

I fried each side for about 3 minutes until crispy and golden brown.

As the potato balls were cooling, I spiralised carrot to make a little nest for them to sit in.


Then with a sultana and coconut slice, fruit box and a couple of extras, there’s no food wastage to be seen!

Happy lunching 🙂

Cannelini bean cheese for pizzas


This pizza “cheese” came about because i didn’t have any dairy free cheese in the house and i wanted a pizza topping pronto. I’d made the dough from scratch and wanted something special.

In a small processor, i blended the following until smooth. Note that measurements are approximate so please adjust to taste.
1 can cannellini beans, drained
1/8 tsp salt
8 fresh basil leaves
3 tbsp nutritional yeast
3 tbsp olive oil
Water to thinto paste.

So easy and quick! Dollop onto mini pizzas and bake until golden.

We have also used this as a dip. It would be yummy on baked vegetables too.


Delicious cold in lunchboxes.

Enjoy 🙂


Lasagne for healthy appetites


I love making lasagne. It’s a meal that feeds us for a couple of days, full of vegetables,  is delicious and can be packed into a lunchbox. My chidren will eat it hot or cold. My versions are vegan, nutrient dense, high fibre very low cholesterol and easy to prepare.

So, this is today’s. Next time i might use crumbled tofu in the “bolognese ” layer. All measurements are approximate and to taste 🙂

Dried lasagne pasta sheets

Bechamel top layer
3 cups soy milk
3 tbsp cornflour
4 heaped tbsp dairy free margarine
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Ground black pepper
1/4 cup nutritional yeast (this is a lot, you can halve this)
2 ripe round tomatoes sliced, sliced halved
Sesame seeds for sprinkling

Bolognese layer
2 medium onions diced
1 can Sanitarium nut meat grated
1 kg diced ripe tomatoes (or more)
4 tbsp tomato paste
2 handfuls frozen spinach
1 tsp vege stock powder
1 tbsp dried margoram
1 tbsp soy sauce
Generous squirt tomato sauce/ketchup

Pumpkin layer
1/4 large grey pumpkin peeled, coeed, sliced 5mm thick.
Sesame seeds

1. Preheat oven to 180 degrees celcius
2.  Prepare pumpkin. Place in sungle layer on baking trays. Sprinkle with oil and sesame seeds. Salt if desired. Bake until browned.


3. Prepare bolognese. Saute onion until translucent. Add all remaining ingredients except nutmeat. Add about 350 ml water. Cook down until tomatoes softened. Blitz in pot with hand processor until most lumps gone. Add grated nutmeat. Cook for 5 to 10 minutes. Set aside.


4. Prepare bechamel sauce. In medium pot on medium heat add margarine and cornflour. Mix until holding together and combined. Add soy milk gradually whilst stirring to ensure no lumps. Add remaing ingredients.  Adjust seasoning to taste. Gradually bring to fast simmer. Turn down heat to low and cook stirring for 5 to 10 minutes until thickened. It will still be runny like golden syrup consistency. Set aside.
5. Layer. Oil lasagne dish. Lay pasta shhets. Top with half boognese mixture. Lay more lasagne sheets. Layer pumpkin, overlapping. Layer pasta sheets. Layer remaining bolognese sauce. Lay pasta sheets. Top with bechamel sauce. Gently top with tomato slices. Sprinkle with sesame seeds.
6. Bake for 30 minutes.
7. Serve with garden salad.


Enjoy 🙂 this dish freezes well.

Lunchbox time!


It’s that time again. The summer holidays are over. Beach sessions can now only happen on weekends between summer storms. Ahhh good times.


This lunchbox has a sandwich with vegan luncheon slice, cheese and cucumber, home made popcorn, vegan mini sausage roll with sauce.


This luncheon is very tasty. It smells and tastes just like ham! Great for vegetarian littlies that like that kind of thing 🙂


Vanilla yoghurt in a reusable pouch, wholemeal blueberry muffin, rice crackers. There’s also a box of fruit.


This all fits into a standard sized insulated lunch bag.

Happy lunch packing!

Delicious vegan sausage rolls



This recipe is a mixture of a few I’ve tried 🙂

1 large onion, finely diced
1 garlic clove diced
1/4 cup walnuts
300 gms extra firm tofu
100 gms quick oats
20 cm stalk fresh rosemary, leaves stripped, stem discarded
2 tbsp soy sauce
1 tsp smoked paprika
1/4 tsp salt
2 tbsp soy milk
1/2 tsp cracked pepper
2 thawed sheets Borg’s puff pastry

1. Preheat oven to 190 degrees celcius
2. In food processor, process oats until fine crumb and tip into large bowl
3. Cook onion and garlic until fragrant and translucent. Add to processor.
4. In processor, blend all remaining ingredients,  excluding pastry.
5. Add processed ingredients to oats and stir to combine. Should be consistency of very thick paste.
6. Cut puff pastry in half so you have 2 rectangles each sheet.
7. Divide sausage mince mixture into 4.
8. Make sausage shape down centre along length of each rectangle. Run wet finger to seal. Place on tray with join facing down.
9. Cut to desired lengths and bake at 190 degrees celcius until golden.

Serve with tomato sauce! Yum!

Vegetable muffins

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 🙂



Zucchini and corn fritters with chia

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


  • 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


  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 🙂

A lunchbox for little people

A lunchbox of pre made goodies. Super easy biscuits. Very easy to prepare and high in protein and fibre. We added vanilla bean paste and chia seeds.
The salad box has a hidden pattie under the cucumber. It’s such a simple recipe I got from a vegan site on FB.
Vegetarian Patties
1 tin nutmeat (Sanitarium brand)
1 tin baked beans
Bread crumbs for coating
1/2 cup all purpose flour
Drain beans
Grate/mash nutmeat
Combine & form patties
Add some liquid if needed
Fry to brown both sides in batches.
These freeze well.
Fresh fruit box.

Maple and coconut tapioca pudding (recipe coming).

Hope you have a lovely week