Kids Lunchbox Club - Caramel Choc-chip Dip

CARAMEL CHOC-CHIP DIP

In a small bowl or ramekin mix together:

1/4 cup tofutti cream cheese
1/2 teaspoon brown sugar
1 teaspoon maple syrup
Stir until well combined and the sugar has dissolved into the cream cheese.
Gently stir in:
1 Tablespoon Sweet William Choc Chips

Squeeze the juice of half a lemon into another bowl/ramekin & add an equal amount of water. 
Slice an apple into thin slices.
Let them soak in the lemon mixture for 3-5 minutes.
This will stop them from turning brown.

Put both the apples and the dip into portable containers.

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!

Weekend Oats

I promised you a week worth of oats and so I shall deliver!
Did you really think I had forgotten the weekend?!?!?

Of course not!
I was just preparing something special.....

When I think of the weekends, I think of special breakfast. In our home that usually means pancakes or waffles. So of course, I had to incorporate those into our week worth of oats.

Here's what you get for the weekend:

Oatmeal Waffles

In a food processor (it is the weekend so there'll be time to wash-up later!) combine 1 cup oats, 1/2 large banana  (or one small) 3/4 cup vanilla soy milk, 1 Tablespoon cashews and 1 teaspoon baking powder.

Blend until a smooth batter is formed.

Pour into your pre-warmed waffle maker & cook for recommended time. I find its best to have the waffle maker on the highest temperature for this mixture or else the oats can be a little under cooked. That is if you don't mind quite brown waffles of course!

Enjoy with running maple syrup or jam on top :-)

(Makes approx 3 waffles to make approx 5 use 1 1/2 cup oats, 1 whole banana, 1 cup soymilk & 2 T cashews.)

 

 Cheesecake Pancakes

 In a small bowl combine 3/4 cup oat-bran (either store bought or made yourself) with  1/4 cup wholemeal flour. In another small bowl or jug whisk together 1 cup vanilla soymilk, 1 Tablespoon maple syrup, & 3 Tablespoons tofutti cream cheese.  Whisk until there is no big lumps of the cream cheese remaining.


Stir 1/2 cup frozen blueberries into the oat/flour mixture & stir well.

Combine the wet & the dry ingredients and stir well.

Lightly spray a frying pan with oil. Drop spoonfuls into the pan.

Fry until the edges begin to bubble, then flip the pancakes & fry the other side until lightly golden brown.

Serve with more maple syrup dribbled over the top, or jam, or whatever you desire.

Mixture serves 2.