Latest Meals


Carrot Cashew Loaf


Yeah it’s a bad photo, I was hungry and impatient πŸ˜‰
This loaf is an old favourite, super easy and satisfying. I swap the caraway for cumin because I never have caraway, and cook it an extra 30mins to get it firmer. Here’s the recipe:

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Cheese, Avocado and Seitan Muffins


These were way too good 😍

Sliced seitan from yesterday’s batch, oozy potato-carrot cheese, creamy avocado.



Seitan Roast Thingy


Today I spent hours hacking back the roses and loading them onto the trailer, an exhausting and rather painful mission. I knew I’d want something substantial for dinner, but didn’t want to spend much time in the kitchen, so it was time for the slow cooker to come to the rescue with a big batch of seitan roast/loaf/sausagey thing. Sweet, moist and richly flavoured, this hit the spot perfectly, and cooking 4x as much as we needed means an easy dinner the following night and a yummy lunch on Monday πŸ˜€

Dry ingredients:

400gm gluten flour

1/2 cup chickpea flour

1/2 cup wholemeal breadcrumbs

1/2 cup chopped fresh sage and thyme

1/2 cup chopped walnuts

2tsp garlic powder

2tsp smoked paprika

Pinch of black pepper

Mix together, then add two medium onions, finely diced, and mix again.

Wet ingredients:

3 beef oxo cubes

4Tbs dark soy sauce

1 can thick/condensed tomato soup

1/4 cup water

Mix together, add to dry ingredients, stir then kneed to an even dough with no flour remaining. Don’t worry about the bits of onion that insist on jumping out, they be forced in when cooked. Turn the slow cooker to high and fill it 1cm deep with hot water.

Lay out 4x 40cm pieces of tinfoil, and put a dollop of smokey bbq sauce on each one. Take the dough and cut into four chunks with a sharp knife. Place a chunk on the bbq sauce, turn and rub to coat, then roll up the foil and twist the ends shut. Give the whole thing a squeeze so the dough is fairly evenly distributed into a log shape, then sit in the bottom of the slow cooker. Repeat with the rest of the dough, squashing them up if needed to fit in a single layer in the slow cooker. Put the lid on and cook for 90 minutes.

After 90 minutes take one of the logs out with tongs and open very carefully – hot steam hurts – and either eat as is, or slice and sear each side in a hot pan to give it a bit more colour and crispyness.


Cauliflower fritter-cakes


Cheap, easy, healthy and child approved πŸ˜€

Hack a cauliflower head and stalk into even-sized pieces, then microwave or simmer until soft.

While waiting, put 1 cup of cooked/canned chickpeas into a blender and pulse until just mashed.

Drain cauli, cool slightly, then transfer to a large bowl. Get in there with your hands, squidging and squeezing to mash it all up roughly. Add chickpeas andstir together.

Add seasoning: salt, pepper, 1/3 cup of nooch, 2tsp mild curry powder, 2tsp onion powder, 1tsp garlic powder Β (or use fresh, but I’m aiming for convenience today), and mix well. Add 1/2 cup chickpea flour and mix again. It should be quite a wet mix, but able to be glooped into a rough patty – if it’s too wet add more flour, too dry, add a dash of water/stock/milk.

Form into patties and fry or bake on a medium heat until golden, firm and cooked through. We made 14 burger-sized patties about half an inch thick.

Slather with your favourite sauce and eat, or shove in a burger bun, or on top of a vege curry πŸ™‚


Baking day and bolognese

Another wet day, but the house was warm and smelling heavenly with a whole lot of baking πŸ˜‰


Best thing: this spiced banana, apple and sultana loaf. This recipe is perfect for using the last bit of yoghurt up, and any bananas that have made it to the brown stage. If there’s not enough yoghurt then any mix of milk/pureed fruit works fine too, with a bit of chia seed to thicken if needed. Despite having no added sugar or oil it’s wonderfully sweet and moist, and makes yummo sandwiches with a blob of cocoa hazelnut butter ❀

Makes 1 loaf, or 9x muffins

1.5 cup flour – white, wholemeal, mixed or gluten free

1tsp baking soda

Sift and mix together, then mix in the following optional extras if using:

1tsp cinnamon

1/2 tsp mixed spice

Pinch of salt

1/2 cup sultanas or chopped dried fruit

In a separate bowl mash together:

2 brown bananas

1/2 cup yoghurt (or 1/2 cup of milk with pureed fruit/chia seed to thicken, or soured/clabbered soy milk)

1/2 cup cooked/canned apple

Add wet ingredients to dry, fold together quickly, then transfer to a greased loaf tin or muffin tray.

Thinly slice a brown banana to cover the top of the loaf, pressing on gently.

Bake at 180c for around 40 mins, until golden and caramelised all over.


And dinner. Earlier in the week I was given a bottle of red wine, something I often wish I had on hand to cook with but never do. So today we had an awesome traditional bolognese using it πŸ™‚

Quick rough recipe:

Fry an onion in a dash of oil until starting to colour. Add 8 cloves of garlic, chopped into quarters. Add a mountain of minced boiled seitan, continue frying for a minute or two. Add 2 cans of tomato paste, 2 cans of chopped tomatoes in juice, a small handful of fresh thyme, a bowl of chopped silverbeet, a glass of wine, 2Tbs soy sauce, 1tsp marmite and stir to mix. Throw in any other spare veges. Put a lid on, turn the heat right down, and leave it simmering gently for 20mins while you make the rest of dinner. Serve topped with a pile of nooch, cashew parmesan, salt, pepper and avocado ❀

Burgers two ways, terribly photograghed πŸ˜‰

Sunday night we had an improved homemade version of the vege burgers from our local takeaways…


Hash browns make delicious burger patties, and what they lack in nutrition they make up for by being so cheap and easy πŸ˜‰

The kids love these burgers as a treat, with crunchy purple cabbage and orange capsicum, heaps of avocado and nooch, and plenty of sauce. We had grilled carrot chips on the side, good contrast to the whiteness of the burger.

Monday night we made use of the rest of the burger buns and had meatchinni fritters in them. There’s not many meals the kids are happy to eat twice in one week, but burgers are definitely one of them.

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Meatchinni fritters:

Zucchini aren’t popular with the kids, but these fritters always go down well. The gluten flour makes them almost like a beef patty, chewy and filling with heaps of protein, while the zucchini makes them very moist and flavourful. I made these up once when trying to think up ways use excess zucchini, and they were so nice I had to make them again the next night.

2 medium zucchini

1tsp salt

50gm gluten flour

1/4 cup chickpea flour

3Tbs vegetable stock

Oil to fry

Grate the zucchini into a mixing bowl and sprinkle with salt. Add gluten flour and stir to distribute roughly, then set aside for 15mins. Stir again (it should be much wetter as the juice is released from the zucchini), then add chickpea flour and stock and mix together. If your zucchini haven’t released enough liquid to wet all the flour then add a little water.

Form the mixture into flat patties and fry in a well greased pan at a medium temperature for around 10-15mins, turning several times, until golden crispy on the outside and cooked through but still moist.


Giant-pot-of-bolognese day.


I love meals that I can cook once with minimal dishes and eat all week. Yesterday I was home all afternoon, so it was a good chance to do some bulk cooking for busier days, seitan, cheese and bolognese. We had the bolognese mix on spaghetti last night, drowning in potato-carrot cheese, parmesan and nooch, and tonight I’ll use some mixed with baked beans for quick nachos. The third day the kids will have the extra seitan and I’ll have another bowl of bolognese, because I could eat this every night happily but they get bored of lentils quickly. I’ve also frozen another 5 portions for instant lunches or dinners, super handy when I’m craving something different than the kid’s choices.

Recipes for potato-carrot cheese and parmesan are on my Base Recipes page πŸ™‚

I used what I had on hand to flavour this and was conscious of keeping it fairly bland for the kid’s taste – add whatever herbs, spices and sauces you like to make it more exciting. I often add things when reheating leftovers for myself, a splash of habanero or soy sauce, cashew butter or more fresh herbs.

Thanks goes to Hannah for the idea to add red quinoa, it brought a delicious nutty chewiness ❀

Giant Pot Of Bolognese

I used what I had on hand to flavour this and was conscious of keeping it fairly bland for the kid’s taste – add whatever herbs, spices and sauces you like to make it more exciting. I often add things when reheating leftovers for myself, a splash of habanero or soy sauce, cashew butter or more fresh herbs.

Thanks goes to Hannah for the idea to add red quinoa, it brought a delicious nutty chewiness ❀

Makes at least 15x 1 cup servings – halve this recipe if you don’t fancy eating it for weeks or have a crew of bolognese lovers to help πŸ˜‰

Per serve:170cal/712kj, 21.4gm carbohydrates, 2.2gm fat, 14.8gm protein, 5.6gm fiber, 11.1% RDA of iron.

$0.60 per serve, or $9.13 for the whole recipe, using herbs from the garden.


1 onion

10 cloves of garlic

1/4 cup fresh basil

1/4 cup fresh thyme

2Tbs sweet chilli sauce

2x tinned tomatoes in juice (or puree, or flavoured, whatever’s on sale)

1 can of tomato paste

1 cup brown lentils

1 cup red quinoa

200gm gluten flour, made into seitan mince

Dice an onion and sautΓ© in 1tbs of oil in a very large pot/pan. In a blender mix 10 cloves of garlic, 1/4-1/2 cup each of fresh basil and thyme, 2tbs sweet chilli sauce, 1 tin of tomatoes in juice. Once the onion is starting to become clear, add 1 cup of brown lentils and stir until both the lentils and onion have a bit of colour. Add the blender mix, a can of tomato paste and a second can of tomatoes in juice (pulse them in the blender to chop if whole). Stir to mix everything, then add 4 cups of water, stir, adjust heat to a simmer and cook for 45 mins with a lid on. Give it a stir occasionally to make sure there’s still enough water and nothing is sticking, adding more water if needed.

After 45 mins or so, taste a few lentils to make sure they’re cooked or almost so. Then add 1 cup red quinoa, 4 cups of water and mince made from 200gm gluten flour (I think that’s about 500gm seitan, or 4 loose cups mince). Cook for another 15-20 mins, until the quinoa stick out their little tails to show that they’re done. Add salt and pepper to taste, then dive in πŸ™‚


Nacho night for the kids, always popular πŸ˜€

Baked beans and bolognese mix, potato-carrot cheese, salsa corn chips and veges.


And bolognese seconds for me, with added spices, cauliflower, and obligatory mountain of nooch. Bloody good, much healthy, and all I can eat for $2 πŸ˜‰


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