This is truly one of my favourite meals... it's easy to make, it's not very expensive, and although it does have quite a few eggs in it, it's relatively healthy!

Ingredients:
Shitake mushrooms (as many as you like! in my case it was...many....!!!)
8 eggs
1/2 cup milk (we used soy milk)
handful of mint (chopped)
oil (you can use peanut oil, we just use olive oil)
2 cloves garlic (crushed)
bamboo shoots (we used chili infused bamboo from a jar)
1 carrot (grated)
spring onion (approx 5)
1 cup bean sprouts
sweet chili sauce (approx 1 tbsp)
soy sauce (approx 2 tbsp)
fresh coriander (chopped)


Let's DO thiiiiiis:
Whisk the eggs, milk, and mint in a bowl and set aside. (HOW HARD WAS THAT!??!)

In your frying pan, cook up your spring onion, garlic, and bamboo shoots for 5 mins. Now, add your carrot, mushrooms, and sprouts. Give that another 2 mins, then you add in your sauces and the chopped coriander. Stir through until it's all heated. Now, tip this into a container or bowl and set to one side.

Put a little more oil in your pan and tip in 1/2 of your egg mixture. If you need to, tilt the pan so that the egg coats the entire inside. If you have a frying pan lid, put this on now. If you're like us, and you don't have a frying pan lid, it's time to use your ingenuity (we found a large wooden chopping board and placed it over the top of the pan to trap some of the heat in). Let this cook until it is almost completely set.


Now, spoon some of your previously cooked vegetable mixture onto half of the omelette. I'm not giong to lie, the next bit takes a bit of practice... you need to fold the omelette over to enclose the filling. It can sometimes turn out a little.... ugly... but if you have a large egg-flipper and a strong will, you can make it work! That's it, you're done! It's really up to you how much of the egg you use - you can do thinner omelettes with more filling, or thick omelettes with less filling. We usually cook up enough vegetables to store half in the fridge and have cook more then next night. Enjoy!!

Dough Ingredients:

• 2.5 cups Wholemeal Flour
• 1 cup warm water
• 1 sachet yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tsp oil

Toppings:
meatball sauce & non-meat balls

• red onion
• mushrooms (sliced)
• pumpkin
• BBQ sauce
• garlic
• cherry tomatoes
• hungarian peppers (or any kind of chilli)
• fresh basil leaves
• pizza cheese (combination of tasty cheddar and mozarella - grated)
• crumbled fetta

Let's DO EET:

So first, you will want to make the dough. Mix the water, sugar, and yeast in a cup. Leave it to the side until it's frothy (or for about 5 mins). Now, combine it with your flour, oil, and salt. Give that a mix up with a rounded-end knife, and then knead it for ten mins. Put it aside in a lightly oiled bowl and wait for it to approximately double in size. ^.^

When your dough is ready, preheat your open to 195 Celcius, and cut up your pumpkin. Cut your dough into two pieces and roll it out. While your pumpkin cooks in the oven, you will want to blind bake your pizza bases for approx 10 mins (just until they are lightly browned). Now, start with your toppings! That part is really up to you - we've listed our ingredients, but how you put it together is your call! We also added our delicious non-meatballs and meatball sauce. We put the fetta, basil, and pumpkin on last.

My own personal 'must-have' ingredient for cooking pizza:



They take about 15-20 mins to cook. They look like mountains before they go in... and they are a little tricky to cut once they are out of the oven, but absolutely worth the effort my friend!

Main Ingredients:

• canton noodles
• 1 carrot (grated)
• 1 cucumber (grated)
• 6 mushrooms (grated)
• fresh mint
• dried fried garlic

Sauce Ingredients:

• 1-2 tbsp peanut butter
• 1 can coconut milk
• 3-4 tspn sweet chilli sauce
• 3-4 tspn soy sauce
• water (to change thickness if desired)

Let's DO this:

This meal is GREAT for hot days; no cooking required, but you will need a food processor - or as we like to call it a "szhoozher" (pronunciation not too important).

You cook your canton noodles as your packet directs, and then we like to drizzle a little sesame oil over them and put them in the fridge to chill. Meanwhile, combine all your sauce ingredients in the szhoozher, and szhoozh away!!! How much water you add to the sauce will depend on how thick or runny you want it. That's really just personal preference. Once that's done, put it in the fridge as well.

We like to put the noodles in the bowl, put all the grated veges along the edges, and then sprinkle the crispy garlic over the top. We buy our jars of crispy garlic from the 'OK' Asian Supermarket on Glynburn Rd. I put a link in, just in case you were wondering what it is. Once you're ready to eat, pour the peanut sauce over the top, and it's all done!

This recipe was inspired by the delicious cold noodles from Theas Vegetarian Tea Garden, and would be fantastic with a side of steamed corn buns and a mango green tea with pearl!

"meat"ball ingredients:

• 1 red onion (chopped)
• 1 garlic clove (crushed)
• 1 packet quorn mince
• 1 tsp paprika
• 2-3 tbsp tomato paste
• 1 cup breadcrumbs
• 2 tsp chili flakes
• 1 tsp Italian herbs
• 1 egg (beaten)

sauce ingredients:

• 1 jar pasta sauce
• 1 carrot (grated)
• 1 zucchini (grated)
• 6 mushrooms (grated)
• pitted kalamata olives
• fresh basil leaves
• 2 tsp smoked BBQ sauce
• crumbled fetta
• baby spinach leaves

(and spaghetti, obviously)

let's do it:
Start by putting your spaghetti in a pot of water on the stove...

Fry up the onion with the garlic, then add the mince, herbs & paprika, and tomato paste; cook for about 5 mins (until soft). Now take it off the heat and stir in your breadcrumbs & chilli flakes. Leave this to cool, and when you come back, add your beaten egg. Now you're ready to roll them into balls (just smaller than golf balls) and pop them in the oven. 20 mins on 180 degrees C should do the trick!

While these are in the oven, throw the zucchini, mushroom, carrot into the frying pan, cooking for about 4-5 mins, then add the sauce. Once it's heated through, throw in your olives & BBQ sauce. It only need to heat up, while you wait for your balls to brown, then you can add your basil leaves as the final touch.

To assemble; this part is really up to you, but we first put the spaghetti on the plate, then a layer of spinach leaves. We then arranged the "meat"balls on the bed of spinach, and spooned the sauce over the top. Crumble the fetta on the very top, and voila! You're done.