A bright pink healthy dip that children will enjoy during snack time. 

Cheese and vegemite scrolls are easy to make and perfect for an afternoon snack. They are budget-friendly and contain simple pantry ingredients. 

Crunchy nuggets made with mixed vegetables. Supports healthy cooking and taste discovery.

A fun taco recipe with vegetarian fillings. Great for multicultural food learning.

A colourful pasta salad filled with fresh vegetables. Encourages healthy eating and cooking exploration.

A savoury muffin packed with cheese and vegetables. Perfect for healthy snack ideas.

Ingredients:

• 1/2 (500g) small red cabbage, shredded
• 2 medium carrots, peeled, grated
• 1 small brown onion, halved, thinly sliced
• 2 teaspoons horseradish cream
• 1/2 cup whole-egg mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard

Method:

• Place cabbage, carrot and onion in a large bowl. 
• Toss to combine.
• Combine horseradish cream, mayonnaise, lemon juice and mustard in a bowl. 
• Add to cabbage mixture. 
• Season with salt and pepper. 
• Toss gently to combine. 
• Serve.

Hints and Tips:

• Serve as a side dish with your favourite meal.
• Add dressing before serving, if making it advance.
• Great for a picnic .
• Twist it up: add capsicum, green cabbage, any flavours you would like. 

A traditional Australian baked good made with pumpkin. Perfect for seasonal cooking and cultural food activities.

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.

A wholesome pie filled with mixed vegetables. Great for healthy eating and cooking lessons.