Agave Mustard Baked Veggies

I love the simplicity of these veggies! They can be prepared in advance and they aren't hard work - a little bit of chopping and coating and then the oven will do the rest of the work for you.

The idea comes from the much loved flavour of honey & mustard, yet obviously excluding the honey.
They make a great side dish with roasts, or BBQ's, or simply to add veggies to your regular meals. 

Agave Mustard Baked Veggies

One large of each of these:
Zucchini
Carrot
Eggplant

Chop all the veggies into desired size.
Place them in a veggie bag along with 2 teaspoons dijon mustard & 2 teaspoons agave nectar. Toss until all veggies are lightly coated. (I save the bags that I buy our produce in to use for occasions such as this.)
Pour into a big roasting dish.

Pour veggie stock over the veggies until 1cm deep in the dish.
Sprinkle with 2 teaspoons dried thyme leaves.
Cover with foil.
Bake at 200C for 45-50 minutes til softened. (Time will vary depending on size of chopped veggies).

Do you enjoy the flavour of sweet & sour together?

Meatless Monday - Mustard

Today's Meatless Monday food is mustard.

 I was originally going to make a twist on hummus but then I tried this last week and it was sooooo much better than the hummus that I just had to share this first!

I previously shared with you an alternative to chicken nuggets that will make kids happy, now I share with you an alternative to chicken chippees! 

TOFU CHIPPEES 

You'll need:

250g firm tofu

1/2 cup plant milk of choice

2 teaspoons dijon mustard

1 teaspoon sage

1 teaspoon thyme

1/2 cup breadcrumbs

Slice the tofu into long thin sticks about 4-5 cm long and about 1cm thick.

Mix the mustard into the milk until thickens and mustard is dissolved.

Combine the herbs with the breadcrumbs.

Place the tofu strips into the milk mixture, followed by the crumb mixture. 

Make sure the tofu strips are completely coated with crumbs.

Place on a lined baking tray spread apart.

Bake in a preheated 200C oven for 30 minutes.

They will come out golden brown and deliciously crunchy.

Kids will LOVE them!

(Makes 40 sticks)

Pasta with Spicy 'Cheeze' Sauce

I love getting new kitchen items :-)
This was my latest shopping adventure for the kitchen.

So of course after obtaining new pasta bowls, I had to make a new recipe to accompany my lovely new bowls!

This meal ticks all the boxes for what I want in an evening meal.

  -  Easy    
  -  Tasty
  -  Nutritious


To serve 2 you'll need:
2 cups baby spinach leaves
1 1/2 cups wholemeal spiral pasta
1 can butter beans
3/4 cup soymilk
1/4 cup nutritional yeast
2 Tablespoons tahini
1 Tablespoon lemon juice
1 teaspoon paprika
1/2 teaspoon chilli
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder

black pepper, to serve

Bring a pot of water to the boil & add the pasta. Simmer for approx 10 mins, then drain the beans & add to the pasta. Simmer for another 5 minutes until beans are warmed through.
While the pasta is cooking, prepare the sauce.

Combine the soymilk, nutritional yeast, tahini, lemon juice, paprika, chilli, mustard & garlic powder in a small saucepan & whisk until well combined. Put on medium heat & stir continuously for approx 5 mins until the mixture is warm & has begun to thicken.

Drain the pasta & serve over a bed of baby spinach leaves.

Top with a big spoonful of the sauce & a sprinkle of black pepper.