Zucchini Corn Savoury Muffins (Vegan)

Ingredients 

1 zucchini, grated

1/2 tin creamed corn

2 Chia eggs (2 tbsp chia seeds to 6 tbsp water)

1 tsp Vegita (or vegetable stock)

1/2 cup of noosh (nutritional yeast)

1.5 cup self raising flour 

Olive oil spray 

Instructions 

Preheat oven to 180 degrees Celsius.

Mix the zucchini and creamed corn. Add the chia egg, Vegita, noosh and stir well. Then add the SR flour and fold in to make a batter.

Oil a 12 portion cupcake tray. Spoon the mixture into into the cupcakes. Bake for 30 minutes, or until golden and a skewer comes out clean.

Gado Gado

Gado Gado Sauce (v1)
- 3/4 tbsp Kecap manis (sweetened soy sauce)
- 3 tbsp Peanut butter
- 2tsp Sambal or chili peppers
- 1 cup Water
- 2 tbsp Soy sauce
- 1/2 tsp Onion powder
- 1/2 tap Garlic powder
- Salt
- Pepper

Gado Gado Sauce (v2)
- 1/3 cup natural peanut butter, smooth or crunchy (your choice) (Note 1)
- 4 tsp red curry paste , store bought (Maesri brand best)
- 3 tsp Kecap Manis
- 1 tsp sambal oelak or other chilli paste
- 1/2 tsp salt
- 1 large garlic clove , pressed using garlic press (~ 3/4 tsp)
- 1 1/2 tbsp lime juice
- 1/2 cup coconut milk, full fat (Ayam brand best
- 1/2 cup water

Gado Gado Sauce (v3) - most easy

- ½ cup (130g) natural peanut butter

- ⅓ cup (80ml) water

- 1 garlic clove

- 1 Tbsp (15ml) reduced-sodium soy sauce 

- ½ lime, juiced 

- 1 tsp (4.5g) light brown sugar

Salad (use a variety of these, not all)

- 4 Small Potatoes, quartered and boiled

- 1/2 head of Iceberg lettuce, choped

- 1 Cucumber, sliced

- 1 Roma tomato, quartered

- 4 cups beansprouts

- 2 handfuls of Green beans, blanched

- 1/2 cabbage, blanched

- 1 bunch spinach, blanched

- Tempeh, fried

- Satay tofu, fried

- Handful of Vegan prawn crackers (Infusions Vegan Prawn Crackers)

- Vege Chips in Natural Flavour

- Rice Crackers