Regardless of how busy a family is, the annoying truth remains that people want to be fed, every day. So while term 1 ended up being kind of crazy at VSHQ, recipes were made and food was scoffed.
The plan was to take lovely proper photos of these recipes before I posted them, but along with darning the hole in my favourite Seed jumper and filing my tax documents in a logical system, it’s just never going to happen, so here’s all the recipes that kept us going (with dodgy iPhone pics)…
Banana & frozen raspberry smoothie
2 small overripe bananas
1/2 cup frozen raspberries
2 tsp berry nutrition powder of your choice (there’s a massive range in chemists these days)
Several dollops of greek yoghurt
Enough milk to make it the consistency you like.
Pop everything in the blender/food processor & blitz.
Serves 2
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Quick bacon, pea & pasta soup
Heat 1 tbsp olive oil in a saucepan on med/high heat.
Add….
250g bacon
1 red onion
2 sticks celery
1 big carrot (all finely diced).
Sauté 10-15 mins. Stir sometimes.
Stir in …
2 tsp Italian herbs.
Pour over …
1 litre chicken stock &
3 cups frozen peas.
When back to the boil, serve over cooked pasta. Top with pepper, herbs, Parmesan.
Serves 2 adults, 3-4 kids.
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Corn & carrot fritters
Mix 1 cup self-raising flour
1 tsp garam masala
2 cups corn kernels
1 large carrot (grated)
2 tbsp fresh herbs
2 whisked eggs
1/3 cup milk.
Fry in a med/hot lick of oil until golden each side.
Great topped with pepper, avocado, sweet chilli, cottage cheese & a squeeze of lemon.
Makes about 8.
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Six-ingredient potato salad (dairy-free)
Put 1kg salad potatoes (unpeeled) into cold water (cut any bigger ones in half first).
Bring to boil. Pierce with a knife after 10 min to check cookedness 😄. Drain.
Meanwhile whisk….
1/2 cup mayonaise &
juice of 1 lemon in a salad bowl.
Add…..
1 grated carrot &
1/2 fennel bulb (finely sliced).
Toss in hot potatoes. Season. Scatter 1/2 bunch dill.
Serve hot or cold.
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Oozy chocolate, raspberry & banana muffins
Mix….
1 1/2 cups self-raising flour
1/2 cup oats
1/2 cup brown sugar
In a jug whisk…..
1/4 cup oil (of your choice)
2 eggs
1/2 cup milk
Wet stuff into dry stuff then stir in…..
2 mashed bananas
1/2 cup chocolate chunks/chips
3/4 cup frozen berries.
Bake 180c for 30 mins. Makes 12.
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I am chucking recipes up on Facebook and Instagram, so keep in touch there. And don’t forget that my gloriously gorgeous “Vegie Smuggler’s Kitchen Collection” cookbook, with its 125+ family-friendly recipes will become an e-book only mid this year. So if you want a piece of real-life Vegie Smuggling fun, get in quick. Visit the shop here.
Like these recipes? Check out my cookbooks to find a bunch more meals that your family will love.
Vegie Smugglers 
Emily said,
April 23, 2016 @ 11:06 am
Your dodgy iPhone pics put a lot of ‘professional’ photos to shame! Loving that you had time to post a few recipes! Thank you! 🙂 x
wendyblume said,
April 23, 2016 @ 1:36 pm
Thanks for being interested enough to pop by Emily! 😀
Lynn said,
April 23, 2016 @ 3:18 pm
Your VSKC book is a household favourite. I’m tempted to buy another just in case anything happens to the one I currently have. I’ve made nearly every single recipe in there. About to make the ANZAC buscuits now 🍘
wendyblume said,
April 23, 2016 @ 11:28 pm
So great to hear Lynn! Good choice of ANZACs this weekend! 😀
Claire B said,
April 24, 2016 @ 1:03 am
Ooh, good call, will have to make some with the kids tomorrow. The dividing question though, chewy or crunchy?
wendyblume said,
April 24, 2016 @ 8:48 am
I vote chewy!