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Crispy Hashbrowns

Potatoes are one of my favourite vegetables. They so versatile, but also very filling and contain vitamin C, vitamin B6, vitamin A, fibre, potassium, magnesium and folate (vitamin B9].

We love hashbrowns, especially the crunchy bits on the outside. They go with anything and you can eat them anytime!

In my quest to cook them without oil, I discovered that using my sandwich maker or grill produced a crispy result while still being fluffy inside.

Depending on how many people you’re feeding, you’ll need to either cook 2 batches or like me, use both the sandwhich maker and the George foreman grill. This recipe makes enough to feed 2 adults and 3 children. I use 2 potatoes per person, so you can adjust that number as you need to. You can also sub some potatoes for zucchini, kumera, onion and carrot.

I top ours with pan fried vegetables cooked in liquid seasoning and fresh garlic. You can add anything you like!

Ingredients:

10 medium potatoes (any variety)

1/4 cup chopped parsley (or any fresh herbs)

2 chopped garlic cloves

1/4 cup nutritional yeast

2 tsp onion powder

1 tsp mustard powder

Method:

Pre heat your sandwich maker and/or grill to toast or medium setting

Scrub the potatoes and grate them into a clean tea towel

Squeeze the water from the potatoes

Place all the ingredients into a large bowl and mix everything together, making sure the potatoes are well coated

Spread half of the mixture onto the grill, making sure it is even. Repeat with the other grill if using

Close the grill or sandwich maker ensuring the lid is flat. Cook for approximately 15 minutes (each machine is different so adjust cooking time as needed). Be careful not to lift the lid too early. If the hashbrowns haven’t crisped up enough you’ll pull it apart.

Carefully remove your hashbrowns and enjoy on its own with a dipping sauce or top with your favourite vegetables.

The best bit is that you only need to gently wipe you machine, as no oil is required!

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Chunky Tomato soup

This soup is so tasty and comforting, you’ll be making it every week like I do.

You must know by now that I love 1 pot meals which require minimal effort. This is one of those meals. You can add whatever veggies you have on hand or that are in season.

We always have leftovers so I divide it up into small containers for the freezer.

This recipe was inspired by a jar of passata I had in the pantry and my husband’s love of tomato soup. A month or so ago, he was sick and only wanted tomato soup. I had a think and just grabbed the ingredients I thought would fill him up, provide essential nutrients and taste great.

This recipe makes 5 servings with lots of leftovers.

Ingredients:

1 700g jar passata

1 tin crushed tomatoes or whole and just roughly chop them

3 tsp crushed garlic

1 tsp dried mixed herbs

1 tsp onion powder

1 tbsp miso paste

1 small red onion, chopped

2 medium carrots, chopped

1 large celery stick, chopped

1 cup organic dried lentil, split peas & barley mix (not the packet soup mix as it has lots of salt and other things added to it)

1 tbsp tomato paste

1.5 litre homemade vegetable stock

2 cups quinoa penne pasta or whatever pasta you like

Method:

• Reserving the pasta and half of the stock, add all your ingredients into a large saucepan

• Bring to the boil, then turn down to a low heat

• Cover the saucepan with the lid and cook for 20 minutes

• Remove the lid, add the remaining vegetable stock, stir and cook uncovered for a further 20 minutes or until the dried pulses are cooked

• With 10 minutes cooking time left, add the pasta. You’ll need to stir the soup occasionally to ensure it doesn’t stick

• Taste the soup and add seasonings to your taste

• Add more stock if you prefer a thinner consistency

Serve with fresh basil & crusty bread or toast and enjoy x