POTATO AND LENTIL LAZY NIGHT STEW - Easy Mid-week Meal

I have made this 'stew' (for want of a better word) several times.
Its so quick & easy but yet really tasty. That makes it great for those evenings when we are late home from one activity and not long til we need to leave for the next....
The added bonus is that these are simple foods that we almost always have on hand.

POTATO AND LENTIL LAZY NIGHT STEW

To serve 2 you'll need:
1 onion
2 potatoes
1 zucchini
1 cup button mushrooms
1 can lentils
1/4 cup tomato paste
1 cup fresh basil leaves, torn

Chop the onion, potatoes, zucchini and button mushrooms into small pieces. 
Add to a frying pan and lightly saute, adding small amounts of water to stop from sticking to the pan. 
Drain the lentils and add them to the veggies with the tomato paste. Cover for 15 minutes.
Remove lid and stir through the basil.
Serve with black pepper.

*You can sub fresh oregano in place of the basil. 

Equally as tasty, but changes the meal completely!*

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies 

The Best Nacho's I've Ever Had

Now that's a bold statement.... But it really is true!

So I just HAD to share what I did to make them so tasty!

 
I cut a packet of wholemeal pocket pita breads into little pieces the size of corn chips and spread them out on a lined baking tray. Baked the pieces in a preheated 180C oven for 15 mins until golden brown and crunchy.

While the bread pieces were cooking I chopped an onion, a zucchini, a capsicum and a cup of button mushrooms. I then dry-fryed the veggies with a sprinkling of cumin, oregano and a teaspoon garlic, until the veggies were just softened.

Once the bread pieces were done I removed them from the oven & topped them with several dollops of tomato paste. I then added the cooked veggie mix, a can of corn kernels, a can of drained red kidney beans and popped the tray back into the oven for a further 10 minutes to warm the other ingredients. 

While that was cooking I made some cheesy sauce. 
This is how:
In a microwave proof glass measuring jug I combined-
1 teaspoon cornflour
1/2 teaspoon garlic powder
1/4 cup nutritional yeast
Using a fork I slowly added 1/2 cup soymilk and stirred until all the ingredients were dissolved. I then microwaved the cheesy sauce for 1 1/2 minutes until thickened but not totally firm. 

I removed the nacho's from the oven and topped with a few dollops of salsa, splashes of cheesy sauce & some mashed avocado.

THE BEST NACHOS EVER!

There was something amazing about the mix of the salsa with the cheesy sauce. And I loved how the pita bread stayed crispy despite having LOADS of toppings.

Question of the day:
Is there a particular food that you cook at home that you enjoy more than when you eat it out at a restaurant? 

For me the answer to that question is usually - EVERYTHING! 
However these nacho's needed a special mention because I never have cheesy sauce on top at a restaurant!

Meatless Monday - NUTS

Today's Meatless Monday food is nuts.

 FRUIT & NUT MUFFINS

To make 12 muffins you'll need:

2 cups self-raising wholemeal flour

1/2 cup mixed nuts (I used almonds, cashews, walnuts)

1/3 cup sultanas

1/4 cup craisins

1/4 cup currants

2 Tablespoons diced prunes (or sub extra sultanas)

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup applesauce

1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water

1 cup unsweetened apple juice

In a large mixing bowl combine all the fruit with the sugar, cinnamon and flour. Crush the nuts into small pieces and stir them into the fruit/flour mixture.

Make a well in the center and add the applesauce, flax mixture and the apple juice. 

Stir until just combined, don't over stir.

Pour into a lined muffin baking tray and bake in a preheated 180C oven for 20-25 minutes until cooked through.

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)

Meatless Monday - LIME

This is my Meatless Monday posts for Lime.

Better late than never right???!!!

SWEET & SOUR CARROT SALAD

You'll need:
2 carrots
1/4 cup sultanas
1 spring onion
juice & zest of 1/2 lime
1 Tablespoon agave nectar
1/4 teaspoon nutmeg

Julienne slice the carrot and finely chop the spring onion. 
Combine all the ingredients, except the zest, in  a bowl. Mix well.
Serve with the zest sprinkled over the top.

This makes a great side for parties and BBQ's.

Noggs on Toast

I promised you a recipe using tofu rings and so I deliver.....

"NOGGS" ON TOAST

Wondering what 'noggs' are? No-eggs!

A delicious egg alternative that is cholesterol free and won't clog your arteries. Now that's worth waking up to each morning!


 
You'll need:
150g medium firm tofu
2 teaspoons cornflour
3 teaspoons nutritional yeast
1/2 teaspoon soysauce
1/2 teaspoons turmeric

Combine all the ingredients in a bowl and mix together using a fork.
The cornflour and nutritional yeast will dissolve.

Now I'm not a fan of oil by any means, but for this recipe its needed! You won't be able to flip the noggs or remove the rings if you don't! 
So....
Spray a frying pan and 2 'egg rings' with oil-spray.

Pour the mixture into the rings until they are full.
Cook for 3 minutes before flipping to the other side and cooking for a further 3 minutes.  
You may like to leave them longer if you like more browned 'noggs'.

Remove the rings and serve over toasted bread.

 Delicious with sweet chili sauce.

  Makes 2 noggs - one serve.

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies 

WIAW - and Mofo Wrap-up

How has your Wednesday been?

 Here's what I ate today:

I finally decided to do a summary of my Mofo posts - I know its a few days late, but don't they say better late than never?!?
After all, my planning was pushed back a day ;-)
I hope you have enjoyed baking as much as I have this past month!

 Snacks:
Vanilla cupcakes with raspberry filling 
Carrot cookies 
Strawberries and cream cake 
Scrolls 
Cranberry macadamia cookies 
Peanut butter scones 
Chocolate prune cookies 
Banana sultana loaf

Mains & Sides:
Red lentil tortilla bake 
Mexican chickpea filo pie 
Roasted vegetable roll 
Pasta bake with cauli cheese sauce Roasted stuffed capsicums 
Pizza couscous timbales



Fingerfoods:
Baked tofu strips 
Lentil meatballs 
Cheeseless pizza bites 
Blistered potato chips 
Baked eggplant parmigiana 
Chickpea nuggets


Desserts:
Healthy pastry crust 
Quick baked apples 
Apple crumble pie 
 Baked pumpkin pudding
Apple fig walnut strudel
 
Other posts:
Snack box 
In my kitchen 
Precooked grains 
Events we don't plan









Did you try any of these recipes?
Which ones did you enjoy the most?


My favourites were the cheeseless pizza bites, lentil meatballs and the strawberries and cream cake. They will now be regulars in our home!