Meat free Monday – Mexican stuffed capsicums


Mexican stuffed capsicum.

This recipe is enough to stuff 2 to 4 capsicums (or bell peppers if you are in the US) Depending on their size.


Cous cous

2 Tbs of the mexican spice mix found here

2 spring onions

½ cup of corn kernals

½ cup of chopped green string beans

½ tsp salt

2 to 4 capsicums

½ to 1 cup of grated cheese


Cut the top of your capsicum off, angling the knife so that you can put the top back on once you have stuffed it.

Cook 1 cup of the dry cous cous according to the directions on the packet.

Add all of your other ingredients besides the cheese to the cous cous and mix well.

Firmly stuff the capsicums with the cous cous mixture, and sprinkle your cheese on top of the stuffing.

Replace the top of your capsicum, and bake in the oven, or hooded bbq until capsicum is soft, and the skin is blistered.


Meat free Monday – Canellini bean dip


2 400g tins of canellini beans drained and rinsed

approx 20  kalamata olives

4 tbs liquid from the kalamata olive jar

3 handfuls of baby spinach

1/4 small brown onion.

Combine all ingredients in a food processor and pulse on high until well combined but still chunky. An its done! Nice on toast, with chips, or my fave, on a plate of raw veggies.


Meat free Monday – chili con carne

Yup, its a 2 for 1 meat free Monday this week. Now I am going to give you a recipe for vegan chilli con carne using the spice mix in the previous post.


Corn chips to serve

1/2 cup of Mexican spice mix

350g block of firm organic tofu

1 cup of corn kernals

1 400g tin of diced tomatoes

1 400g tin red kidney beans.

In a fry pan on medium heat crumble your tofu and stir through the spice mix. Cook stirring frequently for about 2 mins, until the spices are very fragrant.

Add the rest of the ingredients except the corn chips and cook for 10 to 15 mins to reduce some of the liquid. Serve straight away in bowls, and provide a bowl of corn chips for scooping and eating the chilli.


Meat free monday – Mexican spice mix

This is a great spice mix that you can use for making tacos, burritos chili con carne etc.

I used a 1/8 cup measure as = to 1 part

In a clean dry jar mix:

1 part onion powder

1 part garlic powder

1 part oregano

1 part ground cumin seeds

1 part table salt

1 part course ground black pepper

1 part white sugar

1 1/2 part sweet paprika

1/2 part smoked paprika

And add extra hot cayenne pepper to suit your tastes. I used about a table spoon, this made the mix very hot, you could always leave the cayenne out all together for a milder spice mix suitable for kids.

WIP Wednesday

I am still getting through the blocks on my water lilly blanket. Am sewing up the second last round at the moment.

I am also still working on John’s (mr 1) choo choo rug for Christmas


And My blanket that never ends is currently on time out as I am so sick of  knitting those little squares!


Mostly at the moment I am thinking about my Christmas list, and planning projects.

At the moment it looks like this:

Mum: Multnomah shawl, status: done

Dad A: Slouchy hat. status: finished knitting, need to sew in the ends.

Sister: Monster hat status: still trying to figure out how to do it without a pattern

Son: Choo choo rug status: about 40% finished

Daughter: Picnic set status: hoping to start on it today.

Husband: I have no idea status: lost in space

Dad B: I have no idea status: lost in space Preserves maybe?

Aunty: I have no idea status: lost in space

Nan: Some kind of shawl maybe? Status: still thinking

Niece: Princess Doll status: finished

Nephew 1: Hipster Doll status: finished

Nephew 2: I have no idea status: lost in space

Kenz: I have no idea status: lost in space

An probably preserves for close friends. We make chilli Jam in the summer every year, Its so nice with Christmas lunch and we get requests for it every year.

And I am sorry I did not get around to Meat free monday this week, I was so busy spring cleaning, we just had re heats, but last night we had these

Chick pea and lentil patties and they were divine! I recommend adding some salt though 🙂

Meat Free Monday – Zucchini rolls

Today’s recipe is a nice quick easy way to get kids to eat veggies.



Puff pastry (we use the lower fat one)

BBQ Sauce.

Oven tray

Pre heat your oven to 150 degrees Celsius (170 fan forced) ((300 Fahrenheit))

How many rolls you get out of each sheet of puff   pastry will depend on the size of your zucchini, and how small you cut it. I generally get 4 per sheet.

Slice your zucchini in half across the middle ans then cut the two halves into batons, approx 1 to 2 cms thick.

Cut your sheet of puff pastry in half and pour  a line of BBQ sauce near the lower edge. Place zucchini baton on pastry and roll, trimming the pastry once you get the baton all the way around with a 1 cm overlap.

Pinch the edges together and place on oven tray. Repeat instructions using the trimmed bit of pastry, and continue until you have used up all of your batons.

Cook for approx 20 to 30 mins, (or until pastry is a light golden brown) turning at the 10-15 min point. Serve and watch you kids eat their veggies!

And be creative with the fillings, my hubby made some with fresh asparagus and Parmesan and it was delicious!