SPRING ONION PANCAKES
Spring onion pancakes.
You will need
Flour, water, 2 tsp salt, 1/2 cup cooking oil and 6 chopped spring onions.
The how to part:
2 cups flour
3/4 warm water
Mix until dough forms. Add water if it is too dry but only a wee bit at a time.
Put dough on floured board and knead until smooth. Cover with damp tea towel for about 30mins
Divide dough into 4. And then follow the photo steps
Lightly brush the flatten dough with oil and1/2tsp salt and then add the chopped spring onions
Roll up the dough into a roll and then bring the ends to meet and squash/roll it.
Preheat a pan with 1/2 cup canola or cooking oil at medium heat.
Add in pancake (press down on pancake to flatten again) cook for 2 minutes
Turn and cook the other side for another 2mins. Both sides should be golden brown.
Dipping sauce for small child was tamari soy sauce for us it was 3tlb rice wine vinegar, 2tlb tamari, 1/4tsp sugar, 1tlb chilli oil
Great for a side dish to a soup or with dumplings or with wine.
5 SPICE LENTIL AND APPLE SOUP
Lentil, apple and 5 spice soup + waffles -
I had leftover lentils but you can use drained can of lentils
2 chopped apples
2 chopped onions
1. 5 tablespoon five spice
Vegetable stock. I used @nutraorganics vege stock with reishi because medicinal
1.5 tlb tomato paste
2 garlic cloves chopped
Raisins if you have a small human to bribe
2 cloves of garlic zested or microplaned
Mix together. Cook the onions in olive or coconut oil for 5 mins then add the 5 spice. Then the apple. Add lentils, garlic and tomato paste, vegetable stock and cook for about 15 minutes
Top with yoghurt.
I made waffles because I am old and make the rules
1 can of tomatoes
One chopped onion
2 cloves of garlic
One chopped carrot
1 chopped celery stalk
1 tsp mixed herbs
Salt and pepper
Handful of parsley
2 dates if you want
What to do :
Put everything in your blender and blend until smooth.
Heat and eat.
Top with olive oil as it helps with absorption of the lycopene (antioxidant in the tomatoes).
This is really good for the family, a good way of hiding vegetables and also giving a massive antioxidant boost.
This might look a little terrifying but it's so very very good for not only us but also for small humans.
It's basically 500gm of frozen spinach (Spinach is high in plant based iron, vitamin K - great for growing bones and folate - you can use silver beet as well) a diced onion, a few garlic cloves, 1 cup coconut cream, salt and 1 tlb garam masala. I then blend it all up to smooth once heated through.
I add paneer or tofu into this and serve it on rice as 'hulk dinner'.
Obviously we don't want to trick our kids into eating vegetables as we want them to choose to eat them but sometimes reframing a dinner that looks so 'healthy' can help
Simple polenta chips for the win.
Boil 4.5 cups water with a pinch of salt.
Add 2 tlb miso paste (I used urban hippie misomite) half teaspoon of cumin powder and 2 crushed cloves of garlic, pinch of salt and pepper.
Once water is boiling stir in 1.5 cups of quick cook polenta (@ceresorganics do a great one). Keep stirring as it will thicken up quick also drop the heat.
Once thick pour into lined brownie tin and put in the fridge for 1 hr or until chilled.
Preheat oven to 220 degrees Celsius (fan bake)
Take polenta out of fridge and cut into chip shapes. Coat lightly with oil and place on tray
Cook for 30 minutes or until crispy.
Great for lunchboxes, snacks with vegetable sticks or fruit. pieces. Also nice with kohlrabi puree too. Or just in general...
3/4 cup flaxseeds, 1/4 cup chia seeds, 1 tsp salt, 2 tlbs hemp hearts (optional) you could throw any other seeds in like sesame etc and can also add in things like onion powder for extra taste. In the pic I also threw in black basil seeds because apparently I had them...
Soak in 1.5 cups water for at least 2 hours until it is a gel.
Oven on to 150 degrees
Spread onto lined baking tray and bake until crisp. Flip and bake the other side.