* 1 cup flour of your choice – wheat, spelt, oat, rice
* 1/2 teaspoon salt
* 1/2 to 1 cup water
Preheat the oven to 180 degrees celsius and line an oven tray with baking paper or a silicone baking sheet
Combine all the ingredients except for the water in a bowl. Add in the water slowly, and only enough so that you have a thick spreadable mixture. The type of flour you use will determine how much water you need
Spread the mixture out on the baking tray as thin as you can without causing gaps in the paste. You can lay a second sheet on top and flatten them out further with a rolling pin if needed
Use a knife to cut the cracker shapes in the raw dough. This will help them break into nice squares once baked
Place the tray in the oven and bake until they are golden brown and crispy. The crackers around the edges will brown up first so you can remove these once they’re brown and then leave the middle crackers to bake further
Leave to cool and store in an airtight container for up to 2 weeks
Only flours without raising agents should be used. So don’t use self-raising flour as the finished product will be more like bread than crackers.
Use any combination of seeds you like.
These crackers freeze well and defrost quickly.
If you have a pizza wheel then this is a quick and easy way to cut the cracker shapes
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!
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
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!
We love lasagne so I’ve been trying some new recipes and this one is our favourite.
There’s no story today, just the recipe because its amazing!
For the filling
1 red onion, finely chopped
2 small carrots, grated
2 celery stalks, chopped
1 tsp dried mixed herbs
1 cup dried brown lentils, rinsed and drained
1 tbsp Braggs liquid seasoning
2 tbs balsamic vinegar
3 cloves garlic, finely chopped
1 tbsp white miso paste
1 700 ml jar of passata + the empty jar filled with water
1 tin chopped tomatoes
1 medium orange kumera, sliced into 1 cm discs (any thicker and you’ll have to pre cook them)
3 dried wholemeal lasagne sheets, ready to cook
For the cheese sauce:
2 cups cauliflower, steamed
1.5 cups cashews, soaked for at least 2 hours (overnight is best)
1/2 cup Braggs nutritional yeast
2 cloves garlic
1 tbsp Dijon mustard
2 tsp Braggs liquid seasoning
3/4 cup of water
*Vegan Parmesan for the topping
Pre heat your oven to 200° and move the rack to the centre
Add all the filling ingredients to a large saucepan and stir
Bring to the boil, then reduce the heat to low and cover
Cook for 25 minutes until the lentils are nearly cooked. Check the sauce every 10 minutes. You may need to add extra water, half a cup at a time to ensure the sauce doesn’t dry out and the lentils don’t become gluggy. Stir after every addition of water
Remove the lid and continue cooking until the liquid has reduced to a thick sauce. Taste and adjust the seasoning to your taste
Once cooked, remove from the heat and allow to cool
In a high powered blender, add all the cheese sauce ingredients, (except the vegan Parmesan) and pulse until smooth. Taste and adjust the seasoning to your taste. Add a little more water if needed to ensure the sauce is smooth
In a large rectangular oven proof dish, add 1/2 of the filling and shake the dish to ensure it is even
Layer the kumera on top of the lentil filling
Layer the remaining lentil filling on top of the kumera
Layer the lasagne sheets onto the lentil filling, breaking them to fit
Spoon the cheese sauce onto the lasagne sheets and ensure all of the sheets are covered
Sprinkle the sauce with vegan Parmesan
Cook in the middle of the oven for 45-50 minutes until the kumera is cooked (check with a fork)
Once cooked, allow to rest for 10 minutes before cutting
Serve with a salad and enjoy!
If your oven dish is small, adjust the amount of lentil filling you use. Otherwise it will drip all over your oven
Place a clean baking tray on the shelf below just in case of dripping
If you’re using tinned lentils, reduce the cooking time of the filling. It will only take 10-15 minutes for the veggies to cook. Also reduce the amount of water you add by half. You won’t need to add any extra water while cooking either
If you don’t use all of the cheese sauce, store it in the fridge for up to a week. It makes a lovely pasta sauce
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.
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
• 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