Adapted to suit my children from here…
The recipe will make about 12 teaspoons of marinade. 1-2 is enough for 1/2 pack of Fry’s Chicken-Style Strips. Freeze the rest for other times in an ice cube tray.
1 medium onion
3 cloves of garlic
1 inch of ginger
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons vegetable oil
1/2 teaspoon salt
For grown ups you can add 1 teaspoon of chilli flakes.
Blend the marinade ingredients together… Toss with the chicken strips, according to the original recipe tofu is good too.
Since the chicken strips and the marinade both usually come out of the freezer I usually defrost them together in the morning and stir together as they melt.
Leave the strips for a couple of hours in the fridge, then thread into a kebab stick and grill. Soak the sticks first to stop them burning.
Serve with rice and stir fried vegetables.
Popular with the smalls.
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
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.
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
Mix well, form balls, bake at 100c for 1 hour.
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.
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.
1/2 quantity pizza dough
Tinned chopped tomato
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.
This is good to serve when the adults are having something spicy with rice.
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
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.