Quick & easy!
- 3 C cooked Quinoa
- 3 Carrots (peeled & diced)
- 1 Zucchini (diced)
- 1 Red Pepper (diced)
- 1 can Black Beans (rinsed well)
- 1/2 – 1 C chopped fresh Parsley
- 2 – 4 tbsp minced Jalapeño ( I used ones out of a Jar)
- juice of 2 Lemons.
- 1/4C (or slightly less) Olive Oil
- Salt (to taste)
- 4 tsp Cajun Spice
First combine all the ingredients listed above into a large bowl and stir well (apart from the Quinoa, Olive Oil & Salt) .
Lastly add the Quinoa & Olive Oil into the same bowl, stir in well and then season to taste with Salt.
I’ve found this keeps OK in the fridge for up to 2 days without drying out too much as the Olive Oil helps keep things moist.
Pre-heat the oven to 350 degrees. This recipe makes 14 muffins.
In one bowl combine all the dry ingredients.
- 2 1/4C Spelt Flour (or any regular flour)
- 1/2C Oats
- 2tsp baking powder
- 1/2tsp baking soda (although i forgot to add this and it turned out ok!)
- 1tsp cinnamon
- 1C slivered almonds (can sub for any other nuts)
- 1C raisins (can sub for any other dried fruit)
- 1/2C Pumpkin seeds (can sub for any other seeds)
In another bowl combine all the wet ingredients.
- 1/3C Butter OR Margarine OR Coconut Oil
- 1C Apple sauce
- 2 Eggs
- 1/2C Maple Syrup
- 3 small carrots (grated)
- 1 apple (grated)
Combine the wet & the dry ingredients together in one large bowl. Use a non-stick cooking spray in your muffin tin. Bake at 350 degrees for 20 mins then remove and cool. Wrap the muffins individually in plastic wrap and store in the fridge as they dry out easily.
Recipe lightly adapted from here
Frozen peas are fine to use with this one. Don’t be afraid to be generous with the mint & goat yogurt
- 1TBSP Olive oil
- 1 leek chopped
- 2 cloves garlic chopped
- 3 cups stock (veggie or chicken)
- 1 packet frozen peas (3 cups fresh if in season)
- 1/4 cup fresh mint ++
- 1-2 TSP fresh squeezed lemon juice
- 1/2 cup goat yogurt ++
- Over a medium heat warm the olive oil.
- Add the leek, garlic & some fresh ground pepper – 5 mins.
- Add the broth, bring to the boil then add the peas – cook for 10 mins.
- Remove from the heat, add the mint leaves and let stand for 10 mins.
- Blend the soup, stir in the lemon juice and goat yogurt.
- Add salt to taste
Jars will keep for 4-5 days, just keep them upright and only shake in the dressing when you’re ready to eat them. The idea is the ingredients at the bottom (Sugar Snap Peas & Red Peppers) will sit ok in the dressing for several days.
Dressing. Amount of dressing used per jar is down to personal preference, below was enough for me for 2 jars (I used 1L Mason Jars.) I think you could easily sub in any vinaigrette based dressing here instead.
- 2tbsp Olive Oil
- 3tbsp Rice Wine Vinegar
- 1/2 tbsp freshly grated ginger
- 1/2 tbsp honey
- dash sesame oil
Salad. Put the dressing in first. Ingredients are then layered in, in the order shown from the bottom up. I think the ingredients used here are pretty flexible based on personal preference; just be sure to use ingredients in the bottom that can sit ok in the dressing for a few days.
- Sugar Snap Peas
- Sliced Red Pepper
- Edamame (shelled)
- Carrot Ribbons
- Vermicelli Noodles
- Red Kidney Beans
- Tofu Slices (lightly fried in canola & sesame oil, then doused in a mix of sweet chilli & soy sauce)
- Diced Cucumber
Shake jars when ready to eat! (you may want to add additional dressing on top like sweet chilli just before you eat it)
Recipe adapted from one originally by Lynda Diamond in Impact magazine.
Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese
- 2tbsp Olive Oil
- 1 red onion – diced
- 6 cloves garlic – minced
- 1/4 tsp chilli flakes
- 2 zucchinis – diced
- 2 red peppers – diced
- 5 large white button mushrooms – diced
- 1 eggplant – diced
- 2 bay leaves
- 1/2 tsp each of thyme, oregano, salt & pepper
- 1 can tinned chopped tomatoes
- 1/4 cup each of fresh basil & parsley
- 2 eggs (optional if you want to keep this recipe vegan)
- 1/4 tsp nutmeg
- 2 cups cheddar cheese (lactose free or vegan)
- 3 cups mozzarella cheese (lactose free or vegan)
- 1 cups manchego sheeps cheese (or vegan)
- 15 brown rice lasagna sheets
- Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
- Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
- Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
- Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
- In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.
- Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
- Add 1/3 of the vegetable sauce
- Top with 1/3 of the remaining lasagna sheets
- Add 1/2 the cheese
- Add 1/3 of the vegetable sauce
- Top with the remaining 1/3 lasagna sheets
- Add the remaining 1/2 the cheese
- Add the remaining 1/3 of the vegetable sauce
- Sprinkle the remaining 1 cup of set aside mozzarella
- Cover with foil bake at 375F (190C) – (20 mins)
- Uncover and bake – (25 mins)
- Total prep & cooking time – 1hr 45 mins
makes 6-8 portions. (Costs are very approx) Quick easy comfort food & portions can be easily frozen.
- 600g brown rice pasta (penne or rigatoni)
- 50g margarine
- 200g Lactose free strong chedder cheese OR vegan cheese
- 50g Manchego sheeps cheese OR vegan cheese
- 1/2 C Spelt flour
- 600ml lactose free skim milk (or soy milk)
- 2 x 160g Tuna
- 1 can corn
- 1 zucchini diced.
- chopped parsley
- Salt & pepper to taste
- Boil the pasta to within 2 mins of cooking time, drain and set aside.
- Pre-heat the oven to 180 degrees
- Melt the margarine in a pan over a medium heat. Stir the in flour (1 min) then gradually stir in all the milk. Add all of but 1 handful of the cheese. (cheese is grated)
- Mix the pasta, sauce, tuna, corn, zucchini & parsley in a large baking dish. Sprinkle the remaining cheese on top.
- Cook for 20-25 mins or until the cheese on top is brown.
- Total cooking time – 40 mins
This is lightly adapted from `Vegan Family Meals` by Ann Gentry; a book given to me for my birthday by my very good friend Lucy.
- 3.5lb Ripe Vine Tomatoes
- 1/4 cup + 2tbsp Olive Oil
- 1/4 cup Balsamic Vinegar
- 12 Large cloves Garlic, chopped
- 3 tsp Salt
- 1 tsp fresh ground Black Pepper
- 2 medium/large Red Onions
- 1/4 cup lightly packed fresh Basil, chopped
- 2 tbsp fresh Parsley, finely chopped
- 1 1/2 fresh Tyme, finely chopped
- 5 cups Organic Veg Stock, or Water
- Heat the oven to 500. In a large bowl toss the tomatoes, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 2 tsp Salt & 1tsp Black Pepper. transfer the mixture to a large heavy rimmed baking tray (arranging the tomatoes in a single layer skin side down) Roast until the tomatoes are charred on the edges, around 40 mins.
- Heat the remaining 2tbsp of Olive oil in a large pot over a medium heat. Add the onions & the remaining 1tsp Salt. Stir often, until the onions are soft (around 10 mins) Add the Basil, Parsley & Tyme and saute for about 1 min. Stir in the roasted tomato mixture and bring to a simmer. Add the Veg stock (or water) and simmer for around 8 mins.
- Total cooking time – 1hr 10mins
- 1 crusty French Bagette, chopped into 1/2 inch cubes
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Rosemary
- 1/2 tsp Fresh ground Black Pepper
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- Heat the oven to 375. Toss the bread cubes, Basil, Rosemary, Black Pepper & Salt in a bowl. Drizzle the Olive Oil over the bread cubes. Arrange the bread cubes in a single layer on a rimmed baking sheet.
- Bake until the croutons are golden brown, around 15 mins
- Total cooking time – 20mins