Saving money for holidays and other fun things can be so hard especially when on mainly one income but I find that if you don’t waste your money on unnecessary purchases and meal plan then it is pretty amazing how much you can save!
I make this meal usually at the end of our week before the shopping gets done and I just tend to use what veges are left over in the fridge so nothing goes to waste. It is definitely my favourite dish at the moment and is so great for you too 🙂 Some may think it is weird to have roast veges on noodles but it is actually amazing. Of course you could have it with rice, cous cous or quinoa but it isn’t as yummy as noodles! If you have parsnips in season you can make a parsnip gravy to pour over (roasted parsnips blended to a creamy consistency with a bit of vege stock)
Balsamic Roast Tofu and Veges on Rice Noodles (V,GF)
250g firm tofu
1 small capsicum (bell pepper)
half a small butternut pumpkin (squash)
1 large onion
add any other ingredients like broccoli, cauliflower or kale
half a bulb of garlic separated with skins still on
olive oil to coat veges
1 packet of rice stick noodles
salt and pepper
Preheat oven to 200 degrees celsius and chop all the veges and tofu into similar size chunks (about 2cm cubes) and put them all into a large baking tray sprinkle with olive oil (or oil of choice) and salt and also splash over some balsamic vinegar. Mix all of this through with your hands to coat all of the veges and tofu and put in oven to bake for approximately 30 minutes. While this is in the oven, put on a large pot of water on high and bring to boil for rice noodles and cook but do not over cook or they turn to mush. Pretty much cook them like pasta – you want them to still be a bit firm but not tough.
Drain rice noodles and serve with a dash of tamari over it to soak in the noodles and then pile the roasted veges and tofu on top. Sprinkle with black pepper (if you made parsnip gravy – pour that on). You can thank me later hahaha … ENJOY!
This recipe is my favourite to make in winter or cold rainy days…. or anytime! It is so yummy, feeds a tribe of people and I haven’t met anyone who didn’t like it. I like to use a vegan and gf beef flavoured stock cube to really pump up the flavour of this dish and any meat loving friends love it. I have also made this with just salt and no other flavours besides the veges and lentils and it still tastes great. Like all of my cooking, I modify it as to what I have at home and make it work. 🙂
This could also be made with mexican style seasonings and a can of mixed beans or kidney beans instead of lentils.
Unfortunately I forgot to take a photo before this got demolished but I am sure you have all seen a shepherds pie before!
Shepherds Pie with Crispy Kale (V,GF)
tbsp oil – whatever you prefer; olive, coconut, canola etc
1 vege/gf beef flavoured stock cube or equivalent (salt could also be used instead)
1 tsp dried or 1 tbsp fresh herbs. (i like to use oregano in the mix and dill in the mash)
1 400g can brown lentils or prepared dried lentils can be used (or can use kidney beans or mixed beans)
1 can of chopped tomatoes
1 carrot peeled and chopped
200g chopped mushrooms
1 large onion diced
half a large red capsicum (bell pepper) chopped
500g sweet potato- peeled and chopped for steaming
quarter of a head of cauliflower cut into large florets for steaming
3 large kale leaves chopped for sprinkling on top
optional: nutritional yeast for mash
salt and pepper to taste
Preheat oven to 200 degrees celsius (180 if fan forced) in a large steamer put sweet potato and cauliflower in and steam til soft then mash with a dash of olive oil and some salt and tsp of dried dill you can also add nutritional yeast to this.
While the cauli and sweet potato are steaming, heat oil in large frypan with lid off. Add onion and cook until it turns clear then add capsicum (bell pepper), carrots and mushrooms and stir through then put on lid to sweat and slightly steam the veges quickly. Once they have softened slightly add lentils and stock cube and half a cup of water as well as any herbs you would like for flavour (I like to add a tbsp of balsamic vinegar too). Turn heat to medium and replace lid and cook for 5 minutes then add can of crushed tomatoes and let simmer on low with lid on for about 10mins or until flavours have blended and the tomato flavour has mellowed.
Once mixture is ready and potatoes are steamed, place mixture in a large casserole dish and pile sweet potato/cauli mixture on top then cover the top with the chopped kale and a sprinkle of salt. Place in oven and cook until kale turns crispy then serve with a sprinkle of black pepper! ENJOY!!!!!