Apple-cinnamon muffins

Ingredients
3 granny smith apples, peeled & cored
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup vegan margarine (preferably non-hydrogenated)
1 cup plain organic flour
1/2 teaspoon baking power
1/2 cup sugar
1/2 cup almond meal
egg replacer equivalent of 4 eggs
1/4 cup of water or soy milk

Instructions
Preheat oven to 180 Celsius.

Sift the flour, almond meal, baking powder and egg replacer into a bowl.

Cream the margarine with the sugar and add to the dry mixture. Add the soy milk (or water).

Chop up two of the apples into cubes of around 2cms square. Grate the other one. Place in a large bowl and add the spices. Stir the apple pieces so that they are completely coated in the spices for a little. Add to the rest of the ingredients.

Spoon the mixture into a muffin tray and place in oven for around 10-15 minutes, or until cooked (i.e. slightly brown on top and springs back when you touch it).

Makes around 12 muffins.

Lentil-rice balls lunch box

Lentil-rice balls, tomato sauce (tomatoes, garlic, onion, chilli & parsley), potato scone, apple-cinnamon muffin, and strawberries.

Pesto pasta lunch box

OK, so the pesto pasta is not the most photogenic thing that I have ever seen, but it was yummy. P made it with basil, tomatoes and chilli from our balcony, plus some store-bought rocket, garlic, walnuts and olive oil.

The rest of the lunch box consists of corn crackers, baba ghanoush, green grapes and an orange cupcake.

The orange cake was fairly yummy, but tasted slightly baking soda-y so I will have to play with the recipe. Once I have, I will post it here. Next time I am contemplating coating it in chocolate and making it into a birthday cake...

Weekend cooking fest and baba ghanoush

In keeping with our new mission to get organised about food, P. and I had our first cook up this weekend in order to prepare for the week.


It took a few hours, but by the end we had made orange cupcakes, potato scones, baba ghanoush, spinach and chickpea curry, and lentil-rice balls with pasta & tomato sauce (the last of which we also decided to have for dinner). They all worked out pretty well, but I was particularly happy with the baba ghanoush (recipe below) and the lentil-rice balls (from Vegan Lunch Box).

Baba Ghanoush

Ingredients
One large eggplant (washed)
3 tablespoons of tahini
3 tablespoons of lemon juice
2 cloves of garlic
1/2 teaspoon of sea salt

Instructions
Preheat oven to 180c.
Poke a few holes in the eggplant with a fork and place in preheated oven for about 45 minutes (or until it sort of collapses).
Remove eggplant from oven and let it cool.
Cut the eggplant in half, remove the seeds and discard them. With a spoon, remove the remaining flesh from inside the skin (it should be soft and gooey) and place in a blender or food processor. Add the remaining ingredients and blend until smooth.
Store in an airtight container in the fridge.



This was our dinner after the cook up - lentil-rice balls with wholemeal pasta and tomato sauce (tomatoes, onions and garlic). It was delicious!



These are the orange cupcakes and potato scones (which are just mashed potato, flour and a bit of salt kneaded together and baked at 240c for 10 minutes). We haven't actually tried either of these yet - I put them straight in the freezer once they were cool - but the orange cake looked (and smelt) particularly yummy.



Finally, here is the curry - which is supposed to last us for three meals (one lunch, one dinner and one for the freezer for later). The recipe is from Vegan with a Vengeance, but it was a pretty standard curry recipe really.

Sushi lunch box

P and I have our first 'parenting' class this evening. We were supposed to start last year, but had to postpone the classes because neither of us were in Canberra. Today's class is about 'normal' labour (we get to hear about complications next week - yay!).

Since I am incapable of going for more than a few hours without food, I thought that I would pack a snack. I also thought that I would go overboard simply to keep having fun with making creative 'lunch boxes'.

And so I present you with brown rice sushi, baby tomatoes, mango and a gingerbread person.


I hope that you all have a lovely evening.

Pasta salad w/ cannellini beans

Last night I made one of my favourite summer meals - pasta salad - and it was made all the more exciting because we were able to use our own freshly ripened tomatoes, basil and chilli from our little balcony on the garden.



Ingredients
250g wholemeal penne
1 tin of organic cannellini beans (well washed)
3 fresh tomatoes (finely diced)
large handful of baby spinach (torn into small pieces)
large handful of rocket (torn into small pieces)
large handful of fresh basil (torn into small pieces)
juice of one large lemon
2 cloves garlic (finely diced)
1 fresh chilli (finely diced)
extra virgin olive oil



Cook the penne in boiling water until it is al dente. Drain and set aside to cool.

Heat a pan over medium heat. Add 1/2 tablespoon of olive oil and one of the cloves of garlic. Stir for about a minute and add the cannellini beans. Heat over medium/high for about 5 minutes. Take out of the pan and set aside to cool.

Combine 2/3 tablespoon of olive oil with the lemon juice, garlic and chilli in a small jar and shake to combine.

Combine all the ingredients in a large salad bowl.

Serve and eat.

p.s. I hope you like this little corner of our balcony. We are pretty happy with how our plants are coming along - particularly since we face West.

Rice paper lunch box

Ingredients:
Rice paper (from an Asian grocer, or the supermarket)
1/4 pack of Vermincilli rice noodles
150g Firm tofu (sliced into narrow strips)
1 cup small button mushrooms (quartered)
1/2 bunch of shallots (chopped finely)
1 carrot (cut into thin julienne strips)
1/2 bunch baby buk choy (chopped finely)
1 cup mung bean sprouts (washed well)
1 clove garlic (diced finely)
small square of fresh ginger (diced finely)
1 fresh chilli (diced finely)
vegetable oil
sesame seeds

Sauces:
sesame oil
lemon juice
fresh chilli - diced finely
Braggs (or soy sauce)


Brush a wok or pan with a small amount of vegetable oil and heat over medium. Add half of the garlic, ginger & chilli. Stir for a couple of minutes and add the mushrooms. Raise heat and fry for up to five minutes adding some Braggs or soy sauce towards the end.

Repeat this process with the tofu.

Cover the carrots with a small amount of lemon juice and sesame oil and sprinkle with sesame seeds.

Fill a wide bowl or serving dish with about an inch of cold water and slide in one sheet of rice paper. Remove after about 30 seconds, it should still be a little stiff (it will soften afterwards). Lay flat on a clean surface and place a small amount of each of the ingredients in a narrow strip along the centre, leaving space up the top and bottom of the strip.


Dribble a teaspoon of the sauce over the ingredients so that you don't have to dip them later for flavour (this makes them more portable).

Fold the top and bottom over and then pick up one side and bring it over the strip to lay on to the other side, before rolling the remaining package into a roll.


Set aside and repeat the process.