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Ingredients:

For Filling:

  • 1 cup  baked beans in tomato sauce 
  • 3 tbsp finely chopped onion
  • 2 tbsp finely chopped coriander leaves 
  • 1/2 tsp pepper powder 
  • Oregano or dried mixed herbs seasoning (to taste)
  • Salt (as required)
  • 1 cup lettuce leaves 

For topping: 

  • 1/4 cup grated cheese  
  • 2 tbsp finely chopped tomatoes
  • Sour cream - (as required)

Method:

  • Preheat taco shells as per instructions on the pack.
  • Shred the lettuce leaves.
  • Chop tomato, onions, spring onions or coriander leaves finely.
  • Grate the cheese and keep it ready.
  • In a wide bowl, take 1 cup of baked beans, salt, pepper powder and finely chopped onions, coriander leaves or spring onions.
  • Mix everything well and check for taste. Add more spices or salt.
  • Take the hot taco and keep the shredded lettuce leaves.
  • Above that add 2 –3 tbsp of baked beans mixture.
  • Top it with sour cream or mayonnaise.
  • Add finely chopped onions, tomato & coriander leaves.
  • Finally, add grated cheese.
  • Garnish with coriander & chopped tomato pieces.

Hints and Tips:

  • Use other vegetables that children can fill their taco up with such as shredded carrot, shredded cucumber, capsicum, corn etc.
  • Encourage older children to shred and cut their own vegetables.
  • Place each vegetable in a bowl so children can create their own tacos.

Reference: 
Easy Vegetarian Tacos With Baked Beans, Chitra's Food Book

Ingredients:

  • 1/2 cup of cooked pasta
  • 1/4 cup (40 grams) fresh peas
  • 1 carrot diced
  • 1/2 cucumber peeled and diced
  • 1/2 red bell pepper diced
  • 1/4 cup (40 grams) steamed corn kernels
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice optional
  • 1/2 tsp salt

Method:

  • Cook pasta in salted boiling water for 10 minutes, adding 1 tsp of olive oil to the water.
  • Mix the pasta with the rest of the ingredients in a bowl and serve at room temperature or cold.

Hints and Tips:

  • Get kitchen safe knives for children and encourage them to cut their own vegetables for the pasta. 
  • Have children choose the veggies they want for their pasta. 
  • Prepare the cooked pasta for children to mix with their vegetables.
  • Give children each their own bowl to create their own pasta salad. 
  • Select different vegetables for children to try. 

Reference:
Kid-Friendly Pasta Salad, Little Sunny Kitchen

Ingredients:

  • 1 zucchini, grated
  • 1 potato, peeled and grated
  • 1 carrot, grated
  • 1/4 cup onion, grated
  • 1, 2 tsp oregano
  • 2 egg whites
  • salt to taste

Method:

  • Combine all ingredients into a bowl and mix well.
  • Mould 2 tbsp amounts into rissoles.
  • Fry for a few minutes on each side until golden brown or bake in a moderate oven until golden. 

Hints and Tips: 

  • Serve with a garden or greek salad and garlic bread.
  • Can be added into burgers to make Veggie Burgers.
  • Add more vegetables if required.

Vegetable Pie

Ingredients:

  • 4 large potatoes, peeled, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 20g unsalted butter
  • 4 onions, sliced into thin wedges
  • 1/4 cup shredded carrot
  • 1/4 cup peas
  • 1/4 cup corn
  • 1/4 cup zucchini
  • 1/2 cup (125ml) thickened cream
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, crushed
  • 2 x 375g blocks butter puff pastry
  • 1 egg, beaten

Method:

  • Preheat oven to 180°C. Place the potatoes on an oiled baking tray, drizzle with 1 tablespoon oil, then roast for 15 minutes.
  • Heat remaining oil and butter in a pan over low heat. Add onion and cook for 20 minutes until soft and golden. Set aside to cool. Combine onion, carrot, peas, corn, zucchini and potato with cream, thyme and garlic. Season and set aside to cool.
  • Roll out pastry blocks on a lightly floured surface to 35 x 20cm rectangles. Place one sheet on a lightly-floured baking tray and spread the mixture in the centre, leaving a 2cm border. Brush edge with egg, place other sheet on top and press together, pinching until sealed. (We used a little extra pastry to make decorative leaves.)
  • Brush all over with egg. Make 2 air holes in the top and bake for 25 minutes until crisp and golden.

Hints and Tips:

  • Add you're favourite mash as an accompaniment.
  • More vegetables can be added such as broccoli, capsicum, mushroom etc. 
  • Instead of adding pasty to top and bottom to create the pie, this mixture can be added into a baking dish, the roll of pastry can be added on top and seal around the baking dish. 

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cups sliced shiitake mushrooms, trim off bottom of stems
  • 1 quart Vegetable stock
  • 1 cup coconut milk
  • 1 head broccoli, trimmed and chopped
  • 1 tablespoon fresh ginger root, minced
  • 2 tablespoons lime juice, freshly squeezed
  • ¼ teaspoon sea salt
  • ½ cup coriander, chopped

Method:

  • In a large pot, heat oil, add onion and fry until translucent and softened.
  • Add mushrooms, saute for 5 minutes.
  • Pour in vegetable stock and coconut milk. Bring to a simmer.
  • Reduce heat to medium, add broccoli and ginger and cook until broccoli is cooked through.
  • Stir in lime juice and salt.
  • Add soup into bowls and garnish with coriander.
  • Serve hot.

 Hints and Tips:

  • Spring onions an also be added for flavour (when adding the broccoli).
  • Great on a cold evening.
  • Serve with croutons or toasted bread.
  • Chilli can be added for spice. 
  • Noodles can also be added.
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