creamy vegetable pasta

Creamy vegetable pasta

125g of corn pasta ( i roughly measured 1/2 of a 250g bag)
1/4 pumpkin
1 carrot
1 sweet potato
5 tablespoons of plain flour
5 table spoons of nuttelex
1 1/2 of rice milk
1 teaspoon of garlic

Cook your pasta in a pot while you cut your vegetables. make sure they are all roughly even size and place in a separate pot to cook.

Make your white sauce next by melting your nuttelex in a pan add your garlic then take it off the heat and slowly whisk in your flour 1 tablespoon at a time once it is all combine into a thick paste return it to the heat and cook for a few minutes to cook off the flour taste. then take off the heat again and slowly add your rice milk while whisking. return to the heat and stir until you have a thick glossy white sauce.

Take your vegetables out of the pot when they are cooked and drain and you can either blend in a blender like i did till smooth or you can use a potato masher and mash them the add the vegetable mix to the drained cooked pasta and then add the white sauce mix and combine all together.

Variations:
If making this for the whole family you could add lots of different vegetables those vegetables were all i had.

your could make this into a bake by adding cheese onto for the dairy eaters.

You can use any type of pasta i just had that in the cupboard.

pancakes/ pikelets

yummy fluffy light pancakes/ pikelets

soy free, dairy free

1 egg
2 tablespoons sugar
1/2 cup of rice milk ( or dairy alternative)
1 cup self raising flour
2 teaspoons nuttelex (melted) (or dairy free butter substitute)

whisk egg, sugar and milk with an electric beater till the mix is fluffy the sift the flour in to the mix and add the melted nuttelex then combine all together and cook on a non stick pan.

Spring rolls

J's famous spring rolls

Dairy free, soy free, seafood free and low acid

250g pork mince ( can be any mince)
1 onion grated
1 carrot grated
1 stick of celery grated
1 cup of cabbage shredded
1 zucchini grated
1/2 capsicum grated
1 mushroom grated
1 teaspoon of garlic
1 cup of cooked rice ( i cooked mine in chicken stock for more flavour)
2 eggs
rice papers

cook rice in chicken stock just the same as you would normally. cook the mince with the garlic then add the vegies and let them cook down. then add the rice and mix together and push it all over to the side and cook your to eggs that u have scrambled. then mix it all together. turn it off and let it cool down.

preheat your oven to 200 degrees. have a bowl of cold water and your rice papers and the meat mix in a line and have some bench space to assemble them.

put your papers in to the water for a few seconds till they have been wet the whole thing. then place them on your bench put a line of the mix on the paper and roll up like you would spring rolls. put on a greased tray and spray with a little olive oil. then in the oven for 15 mins and take out and enjoy.

well well well

So this is our first post fingers crossed I am getting this right. So as I type J is sitting on my lap being sooky coz his ear is hurting him again I wish he could just get better.

So on other news only 5 and a half weeks till we move back to sunny QLD. My objective for the day is ringing interstate removals and getting quotes and doing some more packing. It feels like the past 5 months have gone so quickly. Well actually it feels like the past 2 years have gone quickly it wasn't long ago I was pregnant and now I have an almost 2 year old.

Well I think that is about it for right now but will be back for tonight.

AS well as posting my every day stuff i will probably post a new recipe every day coz as most of you know our son J is allergic to dairy, soy, most preservatives and seafood and he is loosing weight so it is becoming my mission to create new and exciting food that he will eat and is free from everything :D