Roasty Toasty Noodles

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To serve 2 adults…

Grate:
1 large courgette
1 carrot
1 onion
(In the food processor)

Chop:
1 red pepper
2 cloves of garlic

Roast for 45 minutes at 200c, in some vegetable oil with a little sesame oil. Stir occasionally.

Stir in plenty of curry powder and return to the oven while you cook noodles.

Now mix in the vegetables and top with:

Chopped salted peanuts
Chopped coriander
Lime juice
Soy sauce

Penne and Meatballs

Popular with the smalls.

Tomato Sauce
Ingredients
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
Splash of olive oil, and one of balsamic vinegar
1 teaspoon dried basil
Handful of fresh basil, chopped

Method
Sauté onions and garlic in oil, add tomatoes, balsamic vinegar and dried herbs. Simmer for half an hour and let it sit till you’re ready to eat. Then heat.

Add the fresh basil just before you serve.

This benefits from resting time.

Baked Meatballs
Ingredients
200g frozen soya mince
100g vital wheat gluten flour
1 tablespoon home made onion marmelade, or 1 tablespoon of onion finely chopped and fried in a little oil
1 tablespoon oil
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons soy sauce

Method
Mix well, form balls, bake at 100c for 1 hour.
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Eat immediately or allow to cool and refrigerate to firm up. Then fry or heat in the sauce when you are ready to eat.

Serve sauce and meatballs with pasta.

Pitta Bread with Falafels and Tahini-Yoghurt Sauce

Vaguely Middle-Eastern. This can be prepared in advance and taken separately for a picnic, or served hot at home.

The components:
For two adults and three small children
Falafels (Tinned chickpeas) / Traditional Falafels (dried- more planning)
Tahini yoghurt sauce – 1 tablespoon tahini to 4 of home made vegan yoghurt
Salad- leaves, shredded onion, carrot and cucumber
Pitta Bread
Sirracha

Sourdough Pitta Bread Recipe

150g refreshed starter
200g strong white flour
75g water
Pinch of salt
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Blueberry Pancakes

Make them the night before, fry in the morning.

Ingredients
For 9 pancakes

150g refreshed starter
150g soy milk
200g self-raising flour
2 punnets blueberries
Sparkling Water
Oil to fry
Maple syrup
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Method
Mix the first three ingredients and rest in the fridge overnight.

In the morning mix in sparkling water a little at a time until you have a batter which is just pourable.

Fry in batches in a generous amount of oil, don’t let the pan get too hot. One ladleful of batter, with a few blueberries dropped on top, per pancake. Flip the pancakes when the top starts to bubble and set.

Have the rest of the blueberries on the side and drizzle on some maple syrup.

Pasties

One for the kids when we have Shepard’s Pie, or for us all for picnics. My big boy ate five tonight so it’s worth remembering despite lack of pictures.

Ingredients

1/2 quantity pizza dough
Soya mince
Onion
Tinned chopped tomato
Roasted pepper
Balsamic Vinegar

Method
This is really designed to make a small amount if Shepard’s pie palatable for small boys. You will need about six tablespoons of Shepard’s pie filling- anything mince/tomato based.

Roll the dough out, and cut into squares. Put a dollop of filling on each and seal the edges pasty-style.

Bake at 200c for about 20-25 minutes.

Paella for the Peoplets

This is good to serve when the adults are having something spicy with rice.

Ingredients
To serve three boys who eat like tiny birds.

1 cup cooked rice
2 inches of Choritzo style seitan sausage from Vegan Brunch cut into tiny cubes
Handful of frozen peas
Handful of frozen sweetcorn kernels
1 small carrot finely diced
2 tablespoons oil to fry
3 tablespoons nutritional yeast
2 teaspoons dried oregano
1/2 teaspoon ground coriander
Pinch of salt

Method
Fry the sausage and carrot in the oil until cooked and starting to brown, add the peas and corn. Cook until hot through and then stir in the nooch, herbs and spices.

Add the rice, stir well and scrape up any yummy bits on the bottom of the pan.

Serve, let them eat most of it, steal the bowl to take a belated photo.
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