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. 

Ingredients: 

FOR VEGETABLE MIXTURE:

• ½ carrot, finely chopped
• 2 tbsp cabbage, finely chopped
• 4 beans, finely chopped
• 2 tbsp corn, boiled / frozen
• 2 tbsp peas
• ½ capsicum, finely chopped
• 2 potato, boiled & mashed
• ¼ tsp pepper powder
• ½ tsp mixed herbs
• ½ tsp salt
• ¼ cup bread crumbs

OTHER INGREDIENTS:

• 2 tbsp corn flour
• 2 tbsp plain flour
• ½ tsp salt
• ¼ cup of water
• 1 cup panko bread crumbs

Method:

• Firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas, ½ capsicum and 2 potatoes.
• Further, add ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt.
• Mix well making sure all the vegetables are well combined.
• Now add ¼ cup bread crumbs and mix well.
• Mash and mix forming a soft dough.
• To prepare cornflour slurry, take 2 tbsp cornflour, 2 tbsp plain flour and ½ tsp salt.
• Mix well with ¼ cup water forming a smooth batter.
• Now pinch a small ball sized vegetable mixture and shape well.
• Dip in cornflour slurry coating uniformly.
• Now roll into panko bread crumbs to get crispy outer covering.
• Deep fry in hot oil keeping the flame on medium.
• Stir occasionally, without breaking the nuggets.
• Fry until the vegetable nuggets turn crispy and golden brown.
• Drain off over kitchen paper to remove excess oil.
• Finally, enjoy vegetable nuggets with tomato sauce.

Hints and Tips:

• Firstly, adjust the amount of breadcrumbs based on the moisture of vegetables.
• Also, if the nuggets break-in oil, do not panic. add a tbsp of more breadcrumbs to vegetable mixture and shape.
• Additionally, add vegetables of your choice to make it nutritious.

Reference:
Vegetable Nuggets, Hebbars Kitchen

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: 

• 250g grated tasty cheese (approx 2 loose cups)

• 2 cups of self-raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsp of baking powder to each cup of plain flour. Metric cup size 250ml)

• 2 eggs (yogurt and buttermilk are good substitutes for eggs - use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced)

• 1½ cups of milk

• Small can of corn kernels (125g)

• Half red capsicum

• Large handful of baby spinach

• Salt and pepper to taste

• Fresh basil leaves to add to the mix and on top (optional)

Method:

• Preheat oven to 180°C (356°F)

   

• Sift flour into a large bowl.

   

• Whisk eggs, chop capsicum, spinach (and optional basil).

   

• Make a well in the flour, add in the rest of the ingredients and mix until combined.

   

• Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.

Hints and Tips:

• Mix and match the veggies used in the muffin to create your own favourites. Other veggies that work well are mushrooms, tomato (fresh or sundried), zucchini, broccoli, spring onions, etc.
  
  
• Swap some of the tasty cheese with some crumbled feta cheese for an extra cheesy bite.
• They will keep for up to a week in an airtight container in the fridge.

Reference: 
Cheese and Veg Muffins, Learn To Play At Home

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. 

Ingredients:

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 1/2 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 2 tbsp sultanas (optional)
• 2/3 cup mashed cooked butternut pumpkin
• Extra buttermilk, for brushing

Method:

• Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
• Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
• Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
• Knead gently until just smooth.
• Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
• Repeat to make 12 scones.
• Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

• Serve with cream cheese or butter. 
• Add sultanas to the batter as it gives it a sweetness. 
• Omit pumpkin and use grated carrot, or zucchini
• Great for kids to take to school

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.

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.