Satisfying Saturday

This weekend our awesome best man was in town. We took the opportunity to re explore the region by taking him out to lunch.

We went to Coffee Town Cafe and sat outside in the shade enjoying the breeze and each others company.

I settled on a lovely vegetarian focaccia with the dairy products left off. I was really impressed by the waitress taking this seriously and highlighting no dairy on my part of the order. The food and service were awesome and while we probably couldn’t every week I think we’ll go regularly.

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If you look closely at Eve’s face you can see she enjoyed sharing my lunch with me. I think her favourite bit was the roasted pumpkin or maybe the avocado.

Honey Baked Sweet Potato Risotto

For our second meat free meal I decided to attempt something I have previously shied away from, risotto.
The original recipe called for pumpkin instead of sweet potato but my kids aren’t the biggest fans of pumpkin so this is my modified version. As always I substituted the dairy.

Ingredients:

900 grams Sweet Potato cubed in 1cm cubes
1/4 cup Olive Oil
1/2 Tblspn Honey
850ml Vegetable Stock
1 Onion chopped
2 Celery Stalks finely chopped
2cm piece of Ginger
1 cup Arborio rice
2/3 cup White Wine
Juice of 1/2 a Lemon
1/2 cup chopped flat leaf parsley
2 Tblspn Tofutti better than cream cheese

Prep:

Preheat oven to 230c

Lay Sweet Potato in an even layer on large baking tray and drizzle with 2 Tablespoons of oil. Roast for 15 minutes* then remove and drizzle with Honey, tossing well to coat all pieces. Roast for a further 15 minutes until cooked and golden.

*To save time start next steps when you first put Sweet Potato in oven. Unlike me who stood around vacantly waiting for time to pass!

Put stock in saucepan and simmer on low heat.

Heat remaining oil in large heavy based fry pan over low heat. Add Onion and cool for 2-3 minutes until soft, add Celery and cook for 1 minute. Add Ginger and Arborio Rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low add Wine and cook until absorbed. Add stock a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Continue to cook until rice remains firm but cooked. Add Lemon Juice, Sweet Potato and Parsley, then stir in Tofutti.

This was really lovely and filling however I’d need to become a lot more efficient before adding it to the regular roster because it took me ages to cook.

Satisfying Saturday

This weekend our awesome best man was in town. We took the opportunity to re explore the region by taking him out to lunch.
We went to Coffee Town Cafe and sat outside in the shade enjoying the breeze and each others company.

I settled on a lovely vegetarian focaccia with the dairy products left off. I was really impressed by the waitress taking this seriously and highlighting no dairy on my part of the order. The food and service were awesome and while we probably couldn’t every week I think we’ll go regularly.

If you look closely at Eve’s face you can see she enjoyed sharing my lunch with me. I think her favourite bit was the roasted pumpkin or maybe the avocado.

Breastfeeding bikkies

The last couple of weeks have been kind of hard, nothing major but a sleepless baby has made for a tired mummy and fed back into a drop in breastmilk supply.

On top of the obvious trying to rest and keeping my fluids up I decided to give lactation cookies a try. I modified the recipe from Peaceful Parenting so that it’s dairy free.

They turned out pretty well a tiny bit on the bitter side because of the chocolate I used but otherwise really yummy. My milk supply seems to have improved overnight so I’m thrilled with that.

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Ingredients:

1 1/2 cups plain flour
1 3/4 cups oats
1 tsp baking soda
1 tsp salt
3/4 cup peanut butter
1/2 cup Nuttelex
1 cup flax
3 Tblspn Brewers’ yeast
1/3 cup water
1 tsp cinnamon
1 cup brown sugar loosely packed
2 tsp vanilla
2 eggs
2 pkt Lindt Excellence 85% cocoa chocolate chopped
1 cup walnuts chopped

Prep:

Preheat oven to 180 celsius

Combine flour, baking soda, cinnamon and salt in a bowl, set aside.

In a large bowl beat Peanut butter, Nuttelex, brown sugar, vanilla, yeast, flax and water until creamy.
Mix in eggs.
Slowly beat in flour mixture, then add nuts and chocolate.
Finally slowly add oats ( my mixer struggled at this point so you may want to fold the oats through by hand ).

Place balls of dough onto lined or greased tray and squish slightly. Bake for approx 12 mins.

I baked between 10 and 12 mins so my bikkies are soft if you like crunchy cookies I’d suggest baking longer.

Breastfeeding bikkies

The last couple of weeks have been kind of hard, nothing major but a sleepless baby has made for a tired mummy and fed back into a drop in breastmilk supply.
On top of the obvious trying to rest and keeping my fluids up I decided to give lactation cookies a try. I modified the recipe from Peaceful Parenting so that it’s dairy free.

They turned out pretty well a tiny bit on the bitter side because of the chocolate I used but otherwise really yummy. My milk supply seems to have improved overnight so I’m thrilled with that.

Ingredients:

1 1/2 cups plain flour
1 3/4 cups oats
1 tsp baking soda
1 tsp salt
3/4 cup peanut butter
1/2 cup Nuttelex
1 cup flax
3 Tblspn Brewers’ yeast
1/3 cup water
1 tsp cinnamon
1 cup brown sugar loosely packed
2 tsp vanilla
2 eggs
2 pkt Lindt Excellence 85% cocoa chocolate chopped
1 cup walnuts chopped

Prep:

Preheat oven to 180 celsius

Combine flour, baking soda, cinnamon and salt in a bowl, set aside.

In a large bowl beat Peanut butter, Nuttelex, brown sugar, vanilla, yeast, flax and water until creamy.
Mix in eggs.
Slowly beat in flour mixture, then add nuts and chocolate.
Finally slowly add oats ( my mixer struggled at this point so you may want to fold the oats through by hand ).

Place balls of dough onto lined or greased tray and squish slightly. Bake for approx 12 mins.

I baked between 10 and 12 mins so my bikkies are soft if you like crunchy cookies I’d suggest baking longer.