ok I'll give you 3 of my family fav's (kids ages 2 - 11 just for those with kids)
Rice slice (GF & meat free)
1 cup of white rice (uncooked)
120g of grated carrot
150g grated zucchini (squeezed)
150g of Brown onion
4 Large Eggs (or 5 med eggs)
1 cup of GF plain flour
Salt & pepper
Chicken ‘style’ stock powder 1 tspn
½ tspn of garlic powder
Cheese 1 cup
Cook rice, meanwhile grate carrot, zucchini, & chop brown onion add to a bowl with other ingredients leaving out eggs. Once rice is cooked add to mix and lastly add eggs and mix well . The mixture will be very thick and seem like it needs more moisture but as it cooks the veges will leech their moisture. Add mix to a greased or baking paper lined oven proof dish and top with cheese, cover with greased tin foil and cook in preheated oven (180-190 fan forced) for first 25mins then uncover for further 10-15mins until top is golden brown (cooking time total 30 - 40mins).
note - if you leave cheese off leave it covered and be aware the top will get alittle crunchy. Note; you can add corn for something different!
Not a Cottage Pie (gf, dairy free & meat free)
2 tbsnp of olive oil
Small carrot sliced (60g)
Small carrot grated (60g)
2 cups of mix vege (broc, cauli, beans, corn, spinach, etc whatever you have)
1 brown onion finely diced (12og)
1 cup dried lentils
1 level tspn Garlic powder
2 tspn thyme
½ tspn Salt
½ tspn pepper
1 tspn Chicken ‘style’ stock powder (Massals brand) (optional)
1 ¼ cup water
Thyme dried
Cornflour 3 tbspn (extra water to make into paste of sorts)
For the Mash top
4 Large potatoes (800g)
2 tbspn nutlex lite (dairy free butter)
Pinch salt & pepper
1 tspn of onion powder
½ tspn of garlic powder
3 tspn of nutritional yeast flakes (optional)
2 tbspn of olive oil
2 tbspn of water
Cook lentils per packet instructions. Cut and boil potatoes until tender. In a large deep fry pan and cook onions until softened then add vege, ¼ cup of water and chicken stock; cook until tender. Add garlic powder, thyme, salt, pepper. Add cooked lentils and mix thoroughly. Mix cornflour with a little water in a cup. Add cornflour liquid to vegetable/lentil mix and stir while adding to thicken mixture. Put mixture into a greased oven proof casserole dish. Once potatoes are cooked mash with nutlex &/or olive oil and add other ingredients (add salt & pepper, savoury yeast flakes, onion & garlic powder). Spread mash potato over the top of vegetable mix and use a fork to rough up the top. Bake in preheated oven for around 30-40mins until warm through and top is golden.
Note; you can make this ahead of time and leave in fridge until you’re ready to cook. Serve with a salad side!
Zucchini Slice (dairy free, meat free & gf)
5 eggs
½ cup of EV olive oil
2 cups of grated zuchinni (squeezed of extra moisture)
1 brown onion finely chopped
2 cups of GF SR flour
2 tspn of dried rosemary
1 tspn of garlic powder
1 tbsn of ‘chicken style’ stock powder (optional)
2 tbsn of nutritional yeast powder
Pinch of salt & pepper
Combine all ingredients and pour into a well greased or baking paper lined casserole dish and cook in preheated oven (180-190 fan forced) for 30-40mins until golden on top. Great with a salad and potato wedges.
Note; my kids love this one. Change up the herbs add different ones for different flavors.
Hope they make sense lol....please treat me kindly if you give them a go lol
Rice slice (GF & meat free)
1 cup of white rice (uncooked)
120g of grated carrot
150g grated zucchini (squeezed)
150g of Brown onion
4 Large Eggs (or 5 med eggs)
1 cup of GF plain flour
Salt & pepper
Chicken ‘style’ stock powder 1 tspn
½ tspn of garlic powder
Cheese 1 cup
Cook rice, meanwhile grate carrot, zucchini, & chop brown onion add to a bowl with other ingredients leaving out eggs. Once rice is cooked add to mix and lastly add eggs and mix well . The mixture will be very thick and seem like it needs more moisture but as it cooks the veges will leech their moisture. Add mix to a greased or baking paper lined oven proof dish and top with cheese, cover with greased tin foil and cook in preheated oven (180-190 fan forced) for first 25mins then uncover for further 10-15mins until top is golden brown (cooking time total 30 - 40mins).
note - if you leave cheese off leave it covered and be aware the top will get alittle crunchy. Note; you can add corn for something different!
Not a Cottage Pie (gf, dairy free & meat free)
2 tbsnp of olive oil
Small carrot sliced (60g)
Small carrot grated (60g)
2 cups of mix vege (broc, cauli, beans, corn, spinach, etc whatever you have)
1 brown onion finely diced (12og)
1 cup dried lentils
1 level tspn Garlic powder
2 tspn thyme
½ tspn Salt
½ tspn pepper
1 tspn Chicken ‘style’ stock powder (Massals brand) (optional)
1 ¼ cup water
Thyme dried
Cornflour 3 tbspn (extra water to make into paste of sorts)
For the Mash top
4 Large potatoes (800g)
2 tbspn nutlex lite (dairy free butter)
Pinch salt & pepper
1 tspn of onion powder
½ tspn of garlic powder
3 tspn of nutritional yeast flakes (optional)
2 tbspn of olive oil
2 tbspn of water
Cook lentils per packet instructions. Cut and boil potatoes until tender. In a large deep fry pan and cook onions until softened then add vege, ¼ cup of water and chicken stock; cook until tender. Add garlic powder, thyme, salt, pepper. Add cooked lentils and mix thoroughly. Mix cornflour with a little water in a cup. Add cornflour liquid to vegetable/lentil mix and stir while adding to thicken mixture. Put mixture into a greased oven proof casserole dish. Once potatoes are cooked mash with nutlex &/or olive oil and add other ingredients (add salt & pepper, savoury yeast flakes, onion & garlic powder). Spread mash potato over the top of vegetable mix and use a fork to rough up the top. Bake in preheated oven for around 30-40mins until warm through and top is golden.
Note; you can make this ahead of time and leave in fridge until you’re ready to cook. Serve with a salad side!
Zucchini Slice (dairy free, meat free & gf)
5 eggs
½ cup of EV olive oil
2 cups of grated zuchinni (squeezed of extra moisture)
1 brown onion finely chopped
2 cups of GF SR flour
2 tspn of dried rosemary
1 tspn of garlic powder
1 tbsn of ‘chicken style’ stock powder (optional)
2 tbsn of nutritional yeast powder
Pinch of salt & pepper
Combine all ingredients and pour into a well greased or baking paper lined casserole dish and cook in preheated oven (180-190 fan forced) for 30-40mins until golden on top. Great with a salad and potato wedges.
Note; my kids love this one. Change up the herbs add different ones for different flavors.
Hope they make sense lol....please treat me kindly if you give them a go lol