Veggie rice

 

Ingredients

2 tablespoons of canola or sunflower oil.

1 ½ cups of uncooked rice (white, brown or both)

½ swede, finely chopped

1 wedge of cabbage (about 1 cup) thinly sliced

1 stick of celery, finely chopped

1 teaspoon salt

4 cups of boiling water

½ tin brown lentils, rinsed very well

½ tin Cannellini beans, rinsed very well.

½ cup of dried red lentils, rinsed very well.

Method

In a large wok or pan, heat oil, add veggies, stir for a few minutes. Add rice and washed red lentils. Stir well. Add boiling water. Add lentils and beans. Stir well and simmer for 20-30 minutes stirring occasionally.  Add more water if rice is not cooked.

Other options: could add use other veggies (if tolerated) such as leek (1 cup), choko (1 cup), shallots (1 stem).

Vegie Sauce

 

Ingredients

½ swede, finely chopped

1 medium potato, thickly peeled and finely diced

1 wedge of cabbage (about 1 cup) thinly slice

1 stick of celery finely chopped

2 tablespoons self-raising flour

1 teaspoon salt

60 grams Nuttlex

2-3 cups of warm water

½ tin brown lentils, rinsed very well

½ tin Cannellini beans, rinsed very well.

Method

Melt Nuttlex in a large pan. Add vegetables and lightly stir-fry for 5 minutes. Mix flour and water, whisk well. Add flour/water to veggie mix and continue stiring until it thickens. Add lentils and beans, stir. Reduce heat. Cook for 20-25 minutes with lid on. Stir occasionally. Serve with your favourite type of pasta (cooked according to packet)

Other options: could add use other veggies (if tolerated) such as leek (1 cup), choko (1 cup), shallots (1 stem). Could add 1 cup of cooked chicken if tolerated. 

Oat Slice

contains gluten (gluten-free option below)

Ingredients

1 cup oats
½ cup sugar

1 cup self-raising flour
125g Nuttlex
2 tablespoons maple syrup

Method

1. Preheat oven to 180 degrees Celsius
2. Melt Nuttlex and maple syrup in the microwave (about 1-2 min) until all Nuttlex is melted.
3. Mix dry ingredients in a bowl then add melted Nuttlex and maple syrup
4. Mix well (so no flour is visible) and spread in a lamington tray. You might need to mix with your hands if it’s not mixing well enough will a spoon.
5. Line lamington tray with baking paper and pour/tip mixture into tray. Use your hands to push down and spread evenly (especially into corners).
6. Bake in a 180 degrees Celsius oven for 10-15mins. Don’t over bake. The slice will harden after cooling.
7. Cut into squares or bars while it’s still warm. This is really important; it’s very hard to cut once cooled. You will probably still have to cut it a bit but having the cut marks there really helps.

Modifications:
Less sweet - half the sugar, half the maple syrup

Gluten free - substitute gluten-free self-raising flour 

                     And instead of oats:

• Jane suggests: 1/2 cup rice flakes and 1/2 cup buckwheat puffs. 
• Sue suggests: 1/2 cup millet flakes and 1/2 cup quinoa flakes. 

Thanks to both these ladies for these suggestions - they report these have worked out well.