vegan kids

Red Pepper Pasta Sauce

Ingredients

2 small red capsicums (red peppers)

4 Tbsp Hemp Seeds

1/2 Lemon, juiced

2 Cloves Garlic

2 Tbsp Nutritional Yeast

1/4 Tsp Cayenne Pepper - may need to be adjusted depending on tolerance to spicy foods

Packet of gluten free pasta

Instructions

  1. Place red pepper in the over and put under the grill and let roast until it turns black (about 10 minutes). Once the capsicums turn black flip to the other side and repeat this step. Let it cool for about 10 minutes.

  2. Once the peppers are cooled, peel the roasted black skin off. You can run under cool water as you do this. Discard the skins and seeds and throw the rest in your blender.

  3. Add the rest of the ingredients to blender and blitz until smooth and creamy.

  4. Cook your pasta according to the packet instructions, pour sauce over top and add fresh herbs if you like.

Zucchini, Carrot and Kale Slice

Ingredients

1 onion, diced

1 garlic clove, crushed

2 zucchinis, grated

2 carrots, grated

1 cup kale, chopped

2 teaspoons curry powder

350g extra firm tofu

200ml soy milk

1 tablespoon nutritional yeast

2 tablespoons gluten free flour

2 teaspoons dijon mustard

Instructions

  1. Preheat oven to 180 degrees Celsius.

  2. In a fry pan on medium to high heat, add a splash of water and onion and saute until transparent.

  3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.

  4. Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened. Remove from the heat and set aside.

  5. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.

  6. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.

  7. Allow to cool and put in the fridge until needed.

Baked Oatmeal Cups

Baked Oatmeal Cups

Ingredients
3 bananas, mashed
3 cups (255g) rolled oats 
1 flax egg, 1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins
260 mls unsweetened plain almond milk
225g frozen blueberries
1 ½ tsp cinnamon
1 Tbsp hemp seeds
1 Tbsp ground nut and seed mix
Coconut or olive oil for greasing muffin tray

1. Preheat oven to 180 degrees. 
2. Combine mashed bananas and oats. 
3. Add milk, flax egg & cinnamon and stir until fully combined. 
4. Add berries and stir until evenly distributed through the mixture. 
5. Grease muffin tray and pour mixture into tray. 
6. Bake for 15-20mins or until cooked through. 

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