Oh my goodness, oh my goodness, oh my goodness!! My excitement is off the charts right now. I can make our own Vegemite!!! It’s Gluten Free, It’s Oh. So. Tasty. It’s Healthy (!!) and it tastes better than the real thing.
For those who aren’t Australian, you might not get my excitement right now. That’s ok. I’m sorry for you. Vegemite is the stuff many of us grow up on here. It’s salty, with the right amount of butter it’s creamy, and it’s addictive. In fact, it’s one of the things Mr Incredible has missed most about not being able to eat wheat – the store bought replacements are very ordinary – one of them smelt so bad I wanted to puke whenever he opened the jar.
Now though, HOOORAY! With 4 ingredients we can make the stuff at home. Stoked.
The ingredients is thanks to this post on Thermomix’s recipe community.
- 70 grams Black Tahini Paste or black sesame seeds
- 50 grams tamari sauce
- 5 grams Nutritional Yeast Flakes, or 1 Tablespoon
- 5 grams apple cider vinegar, or 1 teaspoon (I use Braggs)
- If you are using black sesame seeds, mill them until they become a paste
- Add all ingredients to Thermomix mixing bowl (or a high speed blender) and mix for 20 seconds at speed 3. Scrape down and repeat.
- Store in a glass jar in the fridge.
While on a recent holiday to Tasmania we popped into a shop selling vegan cheeses for Mr Incredible. They were delicious and he could eat them ALL… the price though was extreme. $20 or so for a small round. Crazy right? Especially when you can make it sooo much cheaper with very little effort at home. Thanks to the blog at Minimalist Baker I’ve adapted the recipe to be quick and simple with the aid of a thermal cooking machine, like the Thermomix (which I love!). Hooray!!!
- 2 cups (240 g) raw cashews
- 2 garlic cloves – slightly crushed with a knife
- 1/2 tsp garlic powder, plus more to taste
- 1 lemon peel (no white pith)
- 1 lemons, juiced (1/4 cup)
- 180 grams water
- 2 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 Tbsp (around 25grams) olive oil
- 2 Tbsp (8 g) finely minced fresh dill
- Place cashews in a bowl and cover with cool water. Soak for 4 hours on the bench or overnight in the fridge
- Once soaked, drain cashews thoroughly and add to thermie. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
- Process speed 5 for 30 seconds, scrape down sides
- Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour and balance. Depending how large your lemon was, you may need to combat the extra zest with more yeast flakes.
- Process on speed 9 for 20 seconds until very creamy and smooth
- Drain ingredients through a nut bag/cheese cloth over a bowl and squeeze
- While in bag/cloth form the cheese into a “disc.”
- Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the nutbag/cheese cloth.
- To serve, unwrap from bag/cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
- Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.
*If you’re in a hurry, you can quick-soak the cashews by covering with boiling hot water and letting soak for 1.5 hours. Drain and proceed with recipe as instructed. However, for this recipe long soaking (for 12 hours in cool water) is best because the cashews slowly soften rather than being shocked, yielding a softer, creamier cheese.
*Recipe adapted from Maple Spice
* Garlic powder and fresh garlic are both used because they offer different flavors (dried is more intense while fragrant, fresh is more intense/spicy).
We had an impromptu visit to the Hunter Valley last weekend to help out some older friends. He was about to go in for an operation and we found out over a cup of tea that they were about to pick up a load of hay so was unable to help. From previous experience, loading bales can be tough work and I volunteered our services to help with the loading and re-stacking in their shed. Aside from the fact that we SO enjoyed it and got a tractor ride for the kids as thanks and a tour around their farm, it was worth the 5 hour return drive just for the time to chat to Mr Incredible. I don’t know about you but I find since having kids we can tend to connect when driving and chatting in a way we don’t manage to around the house with everything else going around. I wonder if this is where the traditional Sunday Drive sprung from – regardless, it works for us.
On the way home from our journey we stopped in for a snack at one of the healthier road stop options and it was there that I saw their version of a grated salad of raw beetroot, carrot, ginger and apple. While I didn’t purchase it there, I was inspired to make it myself at home. In browsing further recipes, I came along one which had a lime and honey dressing which I’ve adapted below to also include some apple cider vinegar.
What is super about this recipe is that it’s now become my go-to lunch. I make a big batch of this one day and then scoop some out and add some of the shredded chicken that was cooked as part of our bone broth that week, some spinach leaves from our garden, a few pieces of avocado and some roasted almonds. Super yummy and super good – warning though – it’s RED and you’ll see evidence of that a day or two later!
My Grated Salad with honey, lime and apple cider vinegar dressing.
- 1 beetroot
- 4 carrots
- 2 apples (cored)
- a good thumb of ginger
- 1/4 red cabbage
- Juice of one lime (3-4 tbsp)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- In a food processor with the grater attachment, grate all your salad ingredients
- In a separate bowl, jug, mix up your dressing
- Place your salad components in the bowl you’ll use to store it in and toss your dressing through.
- Store it in the fridge and use as desired over the next 4 days.
- this also really works for dinner with some toasted almonds and chicken / seared tuna with a bit of rice if desired.
- having this in the fridge is fantastic because I WANT to come home and eat some if we’re out and about.
- this salad is surprisingly filing!
Mr Incredible just got the following text message:
Cooked these. They’re awesome and may not be any left when you get home…. shall I save you one??
Made with banana as a binder and whatever you have in the cupboard, these muesli bars are incredibly versatile and super duper delicious. In fact, with the fruity undercurrent and chewy texture they remind me a little of the roll-ups I had as a kid. They’re also super easy to make – no electronic equipment required except for the oven. I’ve passed this recipe on to friends who “don’t bake” as they’re really that simple and satisfying.
Thanks to a friend for sharing this incredible idea – we make these almost daily at the moment and each batch is always gobbled up faster than I can believe. I’ve adapted the recipe from Eat Your Greens.
Pick and mix Banana Muesli Bars
- 1 cup of oats
- 1 tsp cinnamon
- 1/2 tsp salt
- optional 1 tsp vanilla / honey / maple syrup
- * 1/2 cup sunflower seeds
- * 1/2 cup chia seeds
- * 1/3 cup sultanas
- * 1/4 cup dried blueberries
- * 1/2 cup pepitas
- 3 mashed bananas (to the puree stage)
* These ingredients are interchangeable with what you have in your cupboard – if your school allows nuts you can also add chopped almonds, cashews, walnuts etc.. You also don’t need exact measurements – again, just use what you have and ensure that there’s enough banana to cover the ingredients. To be honest, now I’ve made them so many times I’m not even measuring the ingredients out!
- Preheat oven to 160°C (fan-forced oven 180 for non fan-forced).
- Grease the bottom and sides of a 9-by-9-inch square pan (I use a silicone pan so this isn’t needed)
- In a large bowl, combine the dry ingredients
- In a separate bowl, mash the bananas with a fork until they resemble a puree and add the vanilla / honey / maple syrup to this if you want to use it (I find it’s sweet enough without)
- Pour the bananas over the oat mixture and stir until all the dry ingredients are evenly moist.
- Press mixture evenly and firmly into the bottom of the pan.
- Bake for 30-35 minutes, until firm and lightly browned on the edges.
- Cut up and place on a cooling rack (they hold quite a lot of moisture so a cooling rack is better than cooling in the pan or on a plate).
- You can store them in an airtight container for a couple days, but I recommend wrapping them individually and freezing them in a freezer-safe container for up to 3 months if you don’t think you’ll eat them that quickly.
- Mine were quite thin, If you wanted them thicker like a commercial muesli bar, you might need to add more ingredients and another banana to cover the mix. Try it as it is the first time though – then get your confidence up and experiment.
- The chia seeds also help to bind the mixture – if you leave these out it might not work as well.
- These are super easy to make with kids!
- The more I make these the more I take short cuts and still have success. I now mash the bananas in a bowl first, then just top all the dry ingredients on top and mix it together – less washing and works just as well.
I’ve had a mixed relationship with making hummus. When Adventure Girl started solids I would make it often and while it was on the chunkier side, we both quite enjoyed it. Upon reflection though it was after a friend came over for lunch and couldn’t stand it that I stopped making it so much… she was right, it was rather strong on the garlic even if I had done that on purpose. Criticism sticks and after a few bad batches I decided just to buy it (a great grocer in Sydney makes it additive free and delicious so it was just as good to buy although not as cheap).
We’ve been eating A LOT of hummus lately though. It just works with so many things – for dinners with baked potatoes or our hummus and lamb dish that we still eat on an almost weekly basis even though it’s mid-winter. It works for lunch or breakfast on the easy oatmeal loaf I’ve been making twice weekly since returning from NZ, or it’s delicious with crackers and cheese as an afternoon snack. We’re eating so much of it right now that what my stomach craved had run out… disaster! Did I dare to try again? Especially with the memory still fresh of my last batch that was way too strong on tahini… Thank you Google for directing me to the most genius recipe on Inspired Taste. This recipe has a different method from anything I’ve tried before AND it opens up the path to use peanut butter instead of tahini! This is brilliant as we always have peanut butter on hand (I buy in bulk whenever the good stuff is on sale and I use tahini so rarely it sets like a rock in our cupboard. This switch worked so well – no peanut taste but oh. so. delicious. hummus. Creamy, light (I really couldn’t believe how light this method makes it) and spreadable. Adventure Girl and Dash ate it with a spoon. I may have also.
- 1 tin of chickpeas (I use Honest to Goodness no BPA tins)
- 1/4 cup of fresh squeezed lemon juice
- 1/4 cup of tahini OR peanut butter
- 1 small, minced, clove of garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon salt (plus more to taste if needed)
- 1-3 tablespoons of water, depending upon texture
- In the bowl of a food processor, combine the peanut butter/tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add the chickpeas and process for another minute.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed.
- Store homemade hummus in an airtight container and refrigerate up to one week.
- You can cook the chickpeas yourself and then use them to make hummus – I have done that once or twice before but it’s a long process including overnight soaking.
- Please, please, please don’t skimp on the blending time – it’s what makes this hummus better than the rest.
It’s school holidays here. It doesn’t affect our little family much except for one thing, the parks are SO much more crowded. Big kids having a wonderful play can be a bit daunting for Adventure Girl and Dash so we tend to avoid our usual haunts and either go to BIG open spaces to ride bikes, the beach, or make more fun at home. We’re making fun at home today with my version of play dough. The cookable, tasty kind that I can bring out at various times during the week for little hands to hold, roll, squish, shape and cut. We then bake them and have the most delicious snacks. The recipe I adapted these from calls for sugar, I leave this out entirely but do add maple syrup in replacement for molasses. Without the egg it’s edible in a raw form and could possibly be made with GF flour, although I haven’t tried this. I should though, Mr Incredible always comes home to a house smelling of cinnamon and ginger and feels quite left out that he can’t share in the treats!
Wholemeal Spiced Cookies
Adapted from http://wholesomekids.com.au/spelt-and-chia-ginger-cookies-nut-freeegg-free/
- 300g wholemeal flour
- 150g butter
- 50g maple syrup
- 1 tbsp chia seeds + 3tbsp water
- 2tsp ground ginger
- 2tsp cinnamon
- 1/4tsp bicarb soda
- pinch salt
- Combine chia seeds and water in a small cup and let sit for 5 minutes to gel.
- While this is happening, in a food processor cream butter and maple syrup
- Combine all ingredients, including chia gel, in the food processor and mix well till a nice dough ball forms
- Cover dough a refrigerate for half an hour to make it easier to handle while rolling.
- Preheat oven to 180 degrees.
- Roll dough out to a thickness of roughly 4-5mm and cut desired shapes, transferring onto a baking paper lined tray.
- Cook in the oven for 12-15minutes, still should be slightly “cushiony” when ready, and will crisp up as they cool.
- On occasion I’m so focused on cooking with the kids and forget to do step one separately and instead add the flour in the first step… don’t worry if you do this! It will still work out fine 🙂
- The dough can be portioned out over a few days. Don’t feel like you need to use it all at once, just break off what you want to use for a moment of play and keep the rest chilled until the next day.
- These are egg free, nut free and can be made to be gluten free.
Mr Incredible, while being incredible in many ways is NOT incredibly good at getting out the door quickly in the morning.Since he was diagnosed as being allergic to wheat, this daily process has become harder. In my search to find an easy breakfast for him I chanced on this breakfast bar recipe by Nigella Lawson and I’m glad to say he loves it. Personally, I love it as it’s easily adaptable for whatever ingredients you have on hand – you don’t need to stick to Nigella’s recipe. Below, I’ve adapted it but you can see her original recipe here. I’m sure there’s a healthier alternative to condensed milk that you could use to bind this, but, as Mr Incredible likes it the way it is I’m not messing with what works (this time)!
Adapted from Nigella Lawson
- 1 can (395mL) condensed milk
- 250 grams rolled oats (not instant)
- 425 grams of mixed dry ingredients (I use a blend of almonds, cashews, shredded coconut, chia seeds, sultanas, pepitas (pumpkin seeds), sunflower seeds and walnuts).
- Preheat your oven to 130 deg Celsius and line a roasting tray with baking paper
- Warm the condensed milk in a saucepan on the stove
- While that’s happening, mix all the dry ingredients
- When the condensed milk is thinner, pour it over the dry ingredients and mix (with your hands or a fork)
- Spread the mix into your prepared tray and press down with a spatula (or your hands)
- Bake for 1 hour and cut into 16 bars (4 cuts in each direction) and store in an airtight tin