Warm Potato and Kumara Salad (GF, DF, V)

This yummy dish can be served warm or cold.

Ingredients:
1 large kumara (peeled and cubed)
3 medium potatoes (washed and cubed)
1/2 cup frozen peas
2 frozen spinach cubes
1 carrot (peeled and cut into very small cubes)
Handful of mint leaves, finely chopped
1/2 red onion finely chopped
1/2 cup of vegan mayonnaise (I use Edmonds Dijon Sandwich Mayo)
1 tbsp of wholegrain mustard

Method:

1. Boil kumara, potato, peas, carrots, mint and spinach until cooked, but still firm.
2. Drain and set aside.
3. Fold through onion, wholegrain mustard and mayo.

Recipe by Alina @ LittleByLittle

Pikelets (or Pancakes) (DF, V)

Pikelets make such an easy morning or afternoon tea, and are great for a lunchbox addition.

Makes approximately 30 pikelets

Ingredients:
100 gms melted dairy-free spread (Olivite or Olivani)
2 cups self-raising flour (or white flour + 2 tspn baking powder)
1/2 cup white sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups almond (or other plant-based alternative) milk

Method:

1. Melt dairy free spread in frying pan.
2. In food processor mix dry ingredients.
3. Add melted spread, No Egg and almond milk and mix until smooth.
4. Cook spoonfuls of the batter in a frying pan over medium heat.  When pikelets start to 'bubble', carefully flip over and cook the other side until golden.
5. Place on an airing rack to cool.

Variation..

This recipe can be adapted for pancakes too.  I just add a little bit of cold water in mixing, to make a runnier batter and make fewer (but larger) of them. Yum!  For brekkie, serve with fresh berries, sliced banana and maple syrup.

Recipe by Alina @ LittleByLittle

Lemon Syrup Cake (DF, V)

Ingredients:

125g dairy-free spread (Olivite or Olivani)
1/2 cup white sugar
1 tsp lemon rind (you will need approx 3 lemons in total for this recipe)
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups self-raising flour
1/2 cup almond milk (or alternative plant-based milk)

Topping:
1/4 cup caster sugar
1/4 cup of lemon juice

Method:

1. Cream dairy-free spread, sugar and No-Egg.
2. Combine lemon rind, flour and then milk.
3. Pour cake batter into floured and lined backing tin.
4. Bake at 180 degrees for approximately 40-50 mins (until firm and springy to touch).

Topping:

1. Mix sugar and lemon juice together.
2. Pour over cake when cooked.  

Serve warm or cold.

Breakfast On the Go (GF, DF, V)

For an easy breakfast on the go, you can't go past a good smoothie!

Ingredients:

Handful frozen raspberries
1 ripe banana
2 scoops of NuZest Clean Lean Protein powder (I use chocolate flavour)
1 tbsp Ceres Organics Super Seed Blend
Almond mik or coconut water

Method:

1. In blender, mix berries and banana.
2. Add powder, seed and milk (or water) and blend.
3. When smooth, serve and enjoy.

Creamy Fettuccine (DF, V)

Carb loading on my first day back at work after the summer break! The kids love 'snakes' (fettucine) and this vegan version is always a big hit.  Serve it with some vegan friendly garlic bread and a generous serving of Angel Food Parmesan dairy-free alternative and you're set to go.  Yum!

Ingredients:

1 packet of dried fettuccine (check ingredients list on label)
Olive oil
2 tsps crushed garlic
1 zucchini sliced into very thin julienne strips
2 florets of brocolli finely sliced
2 portobello (breakfast) mushrooms finely sliced
1/2 red onion chopped finely
1/2 red capsicum finely sliced
Cube of frozen spinach
Handful of frozen peas and beans
1/2 cup water
1 tbsp Olivite or Olivani (dairy-free spread)
White wine (my favourite are Yealands wines)
4 sun-dried tomatoes sliced thinly (and some of the oil from them)
1 packet of soy cream (I use Alpro brand)

Method:

1. Boil a large saucepan of water with a dash of oil.  
2. Add fettuccine (broken into 1/2 lengths), turn down.
3. Cook pasta through until al dente. 
4. Put lid on and then stir regularly to avoid clumping while you make the sauce.

Sauce:

1. Cook onion and garlic in a dash of oil until transparent, taking care not to overheat the oil.
2. Add vegetables and water and cook through until water has reduced.
3. Add dairy-free spread and wine, and cook until reduced.
4. Stir through sun-dried tomatoes and pour in cream.
5. Fold through. 
6. (You might like to add cubes of avocado and some chopped olives at this point).
7. Drain pasta, leaving a spoonful of the starchy water (this gives the sauce a nice shiny appearance).  
8. Add to sauce and fold through.
9. Spoon carefully into serving plates and garnish generously with Parmesan dairy alternative.

Recipe by Alina @ LittleByLittle