Sweet Potato and Hummus

200g medium sweet potato, peeled and chopped 2 tsp hummus 400g canned chickpeas in water (drained and rinsed) 2 tbsp tahini 2 tbsp lemon juice 1 tbsp olive oil 1 garlic clove

Bean Stew

1 tbsp olive oil 1 onion finely chopped ½ cup mushrooms, chopped 1 zucchini chopped 2 x 400g canned diced tomatoes (salt reduced) 400g can mixed beans (in water) drained and rinsed 1 tbsp tomato purée (salt reduced)

Curried Chickpeas

1 onion, finely diced 1 carrot, chopped 400g can chickpeas in water drained and rinsed 2 x 400g canned diced tomatoes (salt reduced) 1 tbsp tomato purée (salt reduced) ¾ tsp garam masala ½ cup of spinach 1 tsp olive oil for frying

Lentil Curry

1 onion, finely diced 1 stick of celery, finely chopped 1 carrot, chopped 400g can green lentils in water drained and rinsed 2 x 400g canned diced tomatoes (salt reduced) 1 tbsp tomato purée (salt reduced) ¾ tsp mild curry powder 1 tsp olive oil

Vegetarian Mini Pizzas

2 small sweet potatoes, sliced into thick rounds (300g) ¼ cup finely chopped mushroom ½ cup red and green grated capsicum 1 tsp extravirgin olive oil 100g hommus 50g crushed fresh tomato ¼ cup mozzarella cheese, finely grated

Veggie Patties

1 eggplant, peeled and cubed ¾ cup rice, cooked 1 small carrot, grated 1 small zucchini grated 1tsp olive oil 1 tbsp water 3 tbsp plain flour 1 egg yolk ½ cup cheese, grated ½ cup zucchini, grated

Pumpkin Baked Beans

½ cup pumpkin, chopped and steamed ½ cup canned or pre-cooked kidney beans 1 tomato, diced 1 tbsp cheese, grated

Parsnip and Carrot Soup

1 parsnip, peeled and chopped 1 kg carrots, peeled and chopped 2 tbsp olive oil 3 cups of water 1 cup of reduced salt chicken or vegetable stock 1 tsp cumin 1 tsp turmeric

Potato and Leek Soup

1 tbsp reduced salt butter or margarine 1 tbsp olive oil 2 leeks, thinly sliced 1 onion, finely chopped 1 clove of garlic, finely chopped 1 large potato, cut into chunks 1 carrot, peeled and sliced 2 tbsp fresh parsley, finely chopped 4 cups of water

Chickpea Patties

1 slice of bread, torn into pieces 1 bunch spring onions, sliced 1 small bunch coriander, finely chopped 400g can chickpeas in water, drained and rinsed 400g can butter beans in water, drained and rinsed 1 tsp ground paprika 1 lemon, zest ½ cup cheddar cheese, grated 1 large egg, lightly beaten 2 tbsp olive oil

Carrot and Apricot Bread

2/3 cup dried apricots, chopped 1 cup self-raising flour ¾ cup plain flour 1 tsp mixed spice 1 cup brown sugar 250g carrots, grated 1/2 cup chopped walnuts 125g butter, melted 3 eggs, lightly whisked

Vegetable Wedges

1 sweet potato 1 zucchini 1 choko 1 parsnip Olive oil spray

Pumpkin, Cheese & Rosemary Scones

1 tbsp reduced salt butter or margarine, softened 1 egg, lightly beaten 1 cup cold mashed pumpkin 2 cups self-raising flour, sifted ½ cup cheese, grated 2 tsp of dried rosemary Cream cheese, to serve

Spinach Scones

200 ml of prepared Alula GOLD TODDLER milk drink 2 cups self raising flour ½ tsp sugar pinch of salt 30g butter, chopped 1 portion frozen spinach, thawed (or 45g cooked and well drained fresh spinach) 4 tbsp cheese, grated A little milk for brushing

Potato Cakes

450g potatoes cooked and mash with 2 tbsp of prepared Alula GOLD TODDLER milk drink and 2 tsp margarine to a firm consistency 100g cashew nuts ground 2 tbsp chopped parsley 100g parsnip peeled and finely grated 1 small onion, finely diced 1 tbsp olive oil

Creamy Coconut Lentils

1 tbsp sunflower oil ½ small onion, finely diced 100 g split red lentils 200 ml water 50 ml reduced-fat canned coconut milk