TO TRY: Watermelon Mint Margaritas

https://www.cookinglight.com/food/sparkling-watermelon-margarita?utm_source=facebook.com&utm_campaign=shape_shapemagazine&utm_content=internalcrosspromotion_shape_boe&utm_medium=social&utm_term=CDB106BC-9439-11E9-83CF-00DD4F017A06

TO TRY: Cream of mushrooms soup

https://lovingitvegan.com/vegan-cream-of-mushroom-soup/

Pasta Sauce - Plain & Creamy

Ingredients

2 tbsp Dairy-free butter (Such as Nuttelex)
2 tbsp white flour
2 cups Dairy-free milk (Such as So Good Cashew Milk)
1 cup cooked spaghetti
Salt & pepper to taste
1 tbsp vegan Parmesan to serve

Method

Heat pan
Melt dairy free butter
Add flour
Stir until clumpy
Add dairy free milk very slowly, like 1 tablespoon to 1/4 cup at a time, until all milk is used up
Stir until sauce thickens
Add spaghetti
Salt & pepper to taste
Serve with Vegan Parmesan to taste

Conciser jazzing this recipe up by adding:
Mushrooms
Onion
Garlic
Spinach
Sun-dried tomato
Roast pumpkin
Extra cheese to make it a macaroni and cheese

Cold Rice Noodle Salad Bowl

Ingredients 

Tofu

300g Tofu
2 clove garlic, minced
2 tbsp lime juice
1 tbsp light soy sauce
1 tbsp rice malt syrup
1 stalk lemongrass, smashed, finely chopped

Sauce

3 tbsp light soy
1/2 cup rice vinegar
1 tbsp rice malt syrup
2 garlic clove, finely chopped
1 chili, finely chopped
3 tbsp lime juice

Salad

2 cup rice noodles
2 carrot, finely sliced into matchsticks
1 cucumber, seeds removed, finely sliced into matchsticks
3-4 lettuce leaves, finely shredded
mint to taste
coriander to taste
chili to taste
1/4 cup peanuts


Method

Marinate tofu in garlic, lime juice, soy, syrup and lemongrass.

Heat pan and fry tofu.

Meanwhile, soak rice noodles.

Combine tofu, noodles & salad ingredients, and dress with sauce.

Serves two

Pancakes

What makes Sunday mornings so brilliant is making pancakes with my beautiful daughter. 

This recipe makes between 8-10 pancakes. They're great with fresh fruit, honey or jam. 

Ingredients

1 cup lite milk
1 egg
1 tsp vanilla essence
1 tbsp rice malt syrup (sugar or honey)
1 cup self raising flour
1 tbsp Nuttelx (margarine or butter)

Also conciser adding:
Cinnamon to taste
Banana
Berries Eg. Strawberries, Blueberries
Chocolate chips

Method

Mix together the milk, egg, vanilla and rice malt syrup.
Add the flour.
Use a wizz stick to blend together.
Heat a pan melted with the Nuttelex.
Spoon batter into pan.
When bubbles start to appear and pop, flipity flip the pancake over.
When browned, remove the pancake and place on a cooling wrack.
Repeat until all of the batter has been used.
Serve with fresh fruit, honey or jam.

Baked Eggplant with Olive Oil and Panko Breadcrumbs

Ingredients 

-1 large eggplant (or 3 small eggplants)

-Salt

-1/4 cup olive oil

-1 cup Panko Breadcrumbs 

Method

Preheat oven to 200 Degrees Celsius.

Slice eggplants into 3cm thick slices. If using smaller eggplant, slice length-ways.

Place sliced eggplants on a plate or chopping board, sprinkle with salt, and let sit for 3-5 minutes, until the salt draws water our of the eggplant.  Dab with a paper towel to absorb the water.

Drizzle olive oil on a plate. Spread breadcrumbs on a second plate. 

Baste the eggplant slice and cover in breadcrumbs.

Place on baking paper on a baking tray.

Bake for 30 - 40 minutes until golden brown and the eggplant is soft in the center.

Mango Passion-fruit Oat Bowl

1/2 cup whole oats (153 calories)
1 Tbsp chia Seed (48 calories)
1 cup almond milk (75 calories)
1 cube frozen passion-fruit pulp (23 calories)
100g frozen mango (55 calories)
1 Tbsp LSA (48 calories)

402 calories in total

Mix oats, chia seeds and almond milk in a bowl
Place the cube of frozen passion-fruit in one corner of the bowl
Place the frozen mango in another corner of the bowl
Place the LSA in another corner of the bowl
Place glad wrap over the bowl and let it sit in the fridge for 30 minutes to a few hours to let the oats and chia seed soak up the almond milk
Enjoy

Moussaka Vegetarian

Olive Oil Spray
1 large eggplant sliced
2 zucchini sliced
olive oil
onion
2 cloves garlic
1 400g tin of black beans
1 400g tin of diced tomato
Herbs to taste
150g ricotta
2/3 cup milk (dairy free)


Spray non-stick pan and fry sliced eggplant and zucchini in batches

Heat fry pan, and cook garlic and onion. Add beans and fry until softened. Add tomato and simmer.
Add herbs to taste.

Place eggplant and zucchini in a baking dish. Layer with sauce and the rest of the eggplant and zucchini like a lasagna.

Mix ricotta and milk, and spread over the top. Sprinkle Parmesan.

Bake for 40 minutes or until golden.

Pasta Sauce - Roast Capsicum & Garlic

Ingredients 

2 tbsp olive oil
2 capsicum, seeds & core removed
1 bulb of garlic, top removed
1 brown onion, diced
2 mushrooms, sliced
400g tin tomato
1 beef stock cube

Pasta, cooked, to serve

Parmesan to serve

Method

Pre-heat an oven to 180 Degrees Celsius.
Place the capsicum and garlic on a baking tray.
Rub with olive oil.
Place in the oven and roast for 20 minutes or until soft and some of the skin has char-coaled.
Remove from oven and place aside to cool slightly.
Meanwhile, fry onion in a saucepan until browned.
Add mushrooms and cook until browned.
Add tin of tomato.
Add the beef stock cube to 1/2 a can of boiling water.
Stir until stock cube dissolves and add to sauce.
Squeeze the garlic cloves out of their shells.
Add to the garlic and roast capsicum to the sauce.
Let it simmer for 10-20 minutes.
Serve with pasta and Parmesan to taste.

Pasta Sauce - Tomato, Olive & Red Wine

Ingredients

1 tbsp olive oil
3 cloves garlic
1 onion
400 g diced tinned tomato
1 stock cube
100ml Red wine
1 cup of olives (142g)

Fry onions & garlic
Add tinned tomato, stock cube & 100 ml red wine
Add 1 cup olives
Serve with pasta

Pasta Sauce - Tomato - Home Made & Plain

Ingredients

1 tbsp olive oil

3 cloves garlic

1 onion

400g diced tinned tomato

1 stock cube

Add in extras:

Olives

Roast Capsicum

Zucchini

Carrot

Mushrooms

Roast Garlic

Herbs:

Oregano 
Basil

Parsley

x

Potato Bake - Low Fat

• Olive oil 
• 750g potatoes, peeled, thinly sliced
• 1 large onion, diced
• 1 cup cheese, grated
• 1 cup skim or lite milk
• 1 tablespoon flour
• 1/2 teaspoon mustard powder
• 2 cloves garlic, crushed

Step 1Preheat oven to 180°C. Spray a medium-sized baking dish with cooking oil. Place one third of the potato slices over the base of the baking dish and top with half the onion. Sprinkle with half the grated cheese and top with half the remaining potato and all of the onion. Finish with the remaining potato slices.

Step 2Whisk together the milk, flour and mustard powder in a jug until smooth. Season with pepper and stir in the garlic. Pour over potato mixture and sprinkle with remaining grated cheese. Bake for 1 hour or until cooked through.

To keep the fat content to a minimum, this potato bake uses milk instead of cream. Using lower fat cheeses, such as edam or reduced-fat cheddar, helps reduce the fat content even further. Try a little grated parmesan on top to boost the flavour.