Fritters 5 Ways

Fritters make a salad on a cold day bearable!

Here's a few different flavours for you to try out.

Basic fritter mix:

1/4 cup wholemeal flour

1/4 cup soymilk

sprinkle of cracked black pepper

Combine in a bowl & stir well with a whisk.

(You can leave out the pepper if you're not a fan, I just personally LOVE it!)

This is the base to which you can add the varying flavours.

Once combined, just drop spoonfuls of the fritter mix into a saucepan & fry both sides lightly as you would a pancake.

This makes 2 fritters. Perfect lunch for one.

Taste one: Cabbage, corn & chives

Stir into the basic fritter mix 1/2 cup corn kernels, 1 heaped Tablespoon sauerkraut, and chopped chives.
Serve with a salad for a tasty complete meal :-)

Taste Two: Spinach, Mushroom & Onion

Add to the basic mix 1/4 cup drained chopped cooked spinach (either fresh or frozen), 1/4 cup chopped button mushrooms, 1 x spring onions, 1/2 teaspoon paprika.

Perfect partner: couscous

Taste Three: Cheesy Sun-dried Tomato

To the basic mix add 1 heaped tablespoon nutritional yeast, 1 Tablespoon soy cream cheese and 1/4 cup chopped drained sun-dried tomatoes.

 

Perfect partner: a massive mushroom!

Taste Four: Curried Cauliflower

Add to the basic mix 1 cup cauliflower that has been crumbled in a food processor (cooked or raw up to you!) and 1/2 teaspoon curry powder. You could add turmeric if you don't have curry powder.

Taste Five: Carrot, PB & chilli

Grate into the basic mix one carrot. Add a tablespoon peanut butter & a 1/4 teaspoon chilli (more if you're brave!).

 

Delicious with sweet chilli sauce!

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.

Magical Monday

Does anybody get Mondayitis???

Knowing I'm waking up to a pumpkin smoothie makes Monday's magical!

 Put all this in a blender.

DELICIOUS

Today's lunchbox
"Chicken" & tomoato burger, hot cross bun, banana, dried apples & apricots with some cinnamon nuts.

Yummy salad for lunch. Mixed veggies with chick peas, almonds - dressing was one juiced orange & balsamic mixed together. Sounds funny but its really tasty!

Dinner was mexican lentils served over cauli-rice.

Cauli rice is a great way of getting some extra veggies into your day.

And so easy to make.

Just steam your cauliflower til tender then blend til its very small! Use in place of rice, or mix with brown rice for a nice addition to any meal.

Top with fresh basil leaves for a tasty dinner.