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Active 4 Animals recipes

Active 4 Animals recipes. Tried, tasted and proven recipes which are so easy for kids to make.

Peanut Butter and Jelly Cupcakes

Cupcakes:

1 cup of marg
1 cup raw sugar
2 tsp vanilla
3 cups flour
8 tsp egg replacer or cornflour
4 tsp baking powder with 6 TBs warm water and 2TBS vinegar
1 cups soymilk

Peanut Butter Butternut Cream:

1 cup margarine
130g peanut butter
420g icing sugar
1 tbs soymilk
1tsp vanilla

Filling:

Jam

Instructions:

Set oven to 180c

Beat sugar, margarine and vanilla together

Add dry ingredients

Spoon into cases and cook for 18-20 minutes.
While cupcakes are cooking, make the cream by beating all ingredients in a blender.

When the cupcakes are cool, cut in half and put jam inside and icing on top.

 

PIZZA

Base:

1 1/4 cups warm water

2 tsp of Active yeast
3 tbs sugar
1 tbs dried yeast granules
1 tbs vegetable oil
1 tsp salt
3 cups flour (wholemeal or white or any combination of the two)
1/2 tsp baking powder

Put the sugar, yeast and oil into the warm water and let it sit and bubble for at least five minutes.

Add the remaining ingredients. Stir everything together until the dough forms a ball and comes away from the sides of the bowl.

With oiled hands, flatten the ball onto an oiled baking tray

Spread on a pizza sauce or tomato paste with garlic and herbs (oregano, basil and rosemary are good).

Toppings (choose as many as you like):
Onion
Pineapple
Olives
Spinach
Mushrooms
Capers
Tomatoes
Cashews
Capsicum
Refried beans
Tinned beans
Tofu slices

Top with vegan cheese or mix a little olive oil and tahini together and drizzle over.

Bake at 230C for 12-15 minutes.

 

STEAMED DUMPLINGS

20-30 gyoza wrappers (from Asian stores)
2 garlic cloves
1 bunch of spring onions
1 carrot
1 zucchini
green beans
mung bean sprouts
(or any vegies you enjoy)
1 piece ginger
3 tbsp sesame oil
1/2 block tofu or 100g vege mince
1 tbsp rice vinegar
3 tbsp soy sauce
Salt and pepper to taste
3 cups water

Dip:

Sesame oil
Soy sauce
Chilli flakes
Rice vinegar

Defrost gyoza wrappers overnight in the fridge.

Combine the ingredients of the dip, adjusting quantities to your taste. Set aside.

Finely chop garlic, onion, cabbage, mushroom and tofu. Finely grate the carrot, zucchini and ginger.

Saute garlic and onion in one tablespoon of sesame oil for two minutes before adding the rest of the vegetables and tofu or vegetarian mince. Fry for two more minutes.

Add rice vinegar, soy sauce and salt and pepper and cook for 5-10 minutes until cooked through.

Take one gyoza wrapper and fill with one teaspoon of the mixture. Wet rim of wrapper and press together in a semi circle shape, sealing by squeezing the edges together. When you have made all of your gyoza, heat a large saucepan (with lid) and add the rest of the sesame oil. Place all gyoza in a steamer and steam them for three to four minutes.

Serve immediately with chopsticks and the dip. Enjoy!

 

VEGE BURGERS

How to wow your family!

Burger buns
Burger patties (bought or homemade)
Tomatoes
Lettuce
Red onion
Chutney
Hummus
Beetroot
Margarine

Fry the patties in oil til they are nice and brown on both sides, or oven bake them for 15 minutes.

Cut all the salad ingredients into slices and set aside.

Toast the buns under the over grill. Watch them though so they don’t burn!

Assemble burgers with all ingredients according to taste and eat!

 

LEMON COCONUT AND WHITE CHOCOLATE CUPCAKES

Aficionado cook Amanda says they’re the best!

In a bowl place:
3 cups flour
2 cups sugar
3/4 cups coconut
1 tsp salt
1 tsp baking soda
Zest of 2-3 lemons (finely grated rind)

Add wet ingredients:
1 cup oil
2 tsp vanilla essence
1 tbsp vinegar
1 cup water
1 cup lemon juice (add water to make up balance)
1/2 cup vegan white choc chips* (optional)

Spoon the mixture evenly into paper cups, set into muffin trays.

Bake for approximately 20 minutes at 180C but watch them.

When they are cooling, place a white choc button on the top. This will form a little icing circle to decorate and will harden.

Makes 24 cupcakes.

SCRAMBLED TOFU

Serves 4

2 blocks of soft tofu
1 tsp turmeric
2-3 gloves garlic
1 tsp salt to crush with the garlic
pepper
1 onion diced
1 Tbs dried parsley or a handful of fresh parsley
oil to cook
spring onion to serve
fried mushrooms, avocado, tomato, toast (optional to serve)

Crush garlic with salt.

Fry in oil with the diced onion.

Throw in the turmeric and parsley, then the tofu.

Keep this mixture turning gently in the pad for up to 5 mins.
Serve onto toast with spring onions on top. Add any other yummy extras to the plate.

 

CHOCOLATE MINT CRUNCH

Mix together about 100g granulated sugar and add 1 teaspoonful peppermint essence to it. Stir it in well.

Place about 250g vegan chocolate in a dish over a pan of hot water (make sure the dish doesn?t touch the water) Stir until melted.

Stir most of the minty sugar into the melted chocolate. Spread out in quite a thick layer onto foil or baking paper. Sprinkle the remaining sugar on the top.

Allow to set and then break into pieces.

 

HUMMUS

2 cans of chickpeas (or 1 cup of dried chick peas soaked over night and cooked the next day until they are soft- usually 1-2 hours)
Juice of three lemons
4 cloves of garlic
2 tbs of tahini
Salt and pepper to taste
1/2 cup olive oil

Throw everything into a blender and blend until smooth. Add water if necessary to get the consistency you prefer.

Taste it and see if its how you like it. You can add more lemon or salt according to taste.

 

PANCAKES

2 cup flour
1 cup buckwheat flour or another kind or just more plain flour
3 TBsp custard powder
1 – 2 cups of soy milk
1 tsp salt
3 tbs sugar
2 bananas
3 tsp baking powder

Stir the ingredients into a smooth batter and pour onto frying pan coated in oil in small amounts.

Fry both sides carefully flipping the pancake when it looks brownish underneath

Serve with lemon juice and golden or maple syrup.