Ingredients

1/2 x kent pumpkin

2 x cups peas

1 x onion

1 x tin vegie nutmeat

Shortcrust pastry

Puff pastry

5 x medium potatoes

Method

Boil pumpkin and potato until soft. Dice nutmeat and onion and fry until cooked. Once boiled, separate potato and pumpkin and mash both in seperate bowls, add nutmeat, onion, and peas to pumpkin and combine. Place shortcrust pastry squares in nine medium sized pie trays, and fill with pumpkin filling. Add puff pastry tops to the pie and fork and tidy edges.

Cook pies in oven or grill for 45 minutes on 200 degrees, or until pastry is cooked.

Once cooked, add a layer of potato to the top of the pie, and let rest.

Ingredients

6 x vegie Sausages

13 x large eggs

2 x large onions

3 x large tomatoes

9 x squares short crust pastry

Method

Using nine medium sized pie trays, place fitting squared of shortcrust pastry into each. Break 13 eggs into a bowl and whisk, add onion, diced tomatoes, sliced vegie sausages, and seasoning of your choice, combine mixture well and pour into pie trays.

Cook in oven or grill for around 45 minutes on 200 degrees, or until slightly golden.

Delicious grilled vegetables with feta cheese, made with a minute amount of olive oil, and a great specimen of the Mediterranean diet.

Pricing varies on the price of produce in your area, and is obviously cheaper when you can grow a lot of the ingredients yourself, here it is around $2 per serving.

Ingredients

1kg x Medium white mushrooms

1 x Large zucchini

1 x Large capsicum

2 x Large tomatoes

1 x Large onion

2 x Garlic cloves – crushed

1 x small block of feta cheese

Couple handfuls of stuffed olives

Olive oil

Method

Slice, dice, and crush all vegetables (except mushrooms, leave them whole) and place them on a grilling tray, gently chop feta cheese into fine pieces and spread over the top of the vegetables, add a few squirts of spray olive oil, and add seasoning if you wish but it is certainly not necessary.

Grill the tray for around 30 minutes on medium heat or until the vegetables start to brown and slightly char, ensure to flip and stir the vegetables so that they are evenly cooked.

Delicious summer orange juice, made with freshly squeezed oranges, and just-picked mint leaves.

A perfect refreshing drink to have on a hot summers day.

Adding to the experience is when you can pick the orange from your own back garden!

Ingredients

1 x Large orange

1 x Stalk of fresh mint

8 x Cold ice cubes

Delicious cheesy tuna pasta bake, topped with herbs and olives.

This recipe costs around 60c per serving, and produces 20 servings.

This is a delightful and economical meal, and

Ingredients

500g Macaroni pasta

1 x large onion

3 x large tomatoes

425g x tuna in springwater

2 cups x grated cheese

2 cups peas

Method

Cook macaroni in water until soft, proceed to add the rest of the ingredients and combine well, place the mixture in a large baking tray.

Sprinkle a moderate amount of cheese on top and add coarse breadcrumbs, add salt and pepper to taste, and then sprinkle black olives over the top.

Place in oven at 200 degrees Celsius, and cook until cheese is slightly browned.

This golden crispy veggie pizza is certainly tempting. I made use of Vegie Delights brand sausages which are made from soy, therefor this is a vegetarian pizza, a delicious simple thing, however very filling and satisfying. This recipe can easily be tweaked depending on your own personal preference.

This recipe makes two medium pizzas; however, the recipe can easily be adjusted to allow for more.

Ingredients

4 cups self-rising flour

2 heaped tablespoons mixed herbs

2 cups water

4 tablespoons of chunky pasta sauce

1 large tomato

1 large onion

1 large capsicum

1 tin mushroom slices (or fresh)

1 large spinach leaf

2 veggie delights sausages

2 tablespoons sliced black olives

Minimal grated cheese sprinkle

Method

To make the bases add dry ingredients to a bowl and stir, then add water and knead until the texture is even. Roll the dough into a large ball and slice it into two even pieces, then roll each piece into a sphere. Using a heavy rolling pin, roll the bases into a medium pizza base size, or until they fit your pizza base tray. Cook the bases in the grill for four minutes, then flip and cook the other side. While waiting for the bases to cook, slice and dice all of the vegetables and grate the cheese. Once cooked, place pasta sauce on the bases and spread evenly, add onion, mushrooms, capsicum, and spinach to the pizzas. Then sprinkle a minimal amount of grated cheese to each, then add sliced sausages and black olives. Top with your desired seasoning, in this case, I used a small sprinkle of mixed herbs and all-purpose seasoning.

Cook pizzas in the oven on 200 degrees for around 20 minutes, or until the cheese is melted and slightly browned.

I personally love home-made pies; after trying many different styles, this became my favorite. At a total cost of $38, I was able to make an ample 27 pies, at a cost of $1.40 each. I often have a half at time as they are very filling, but it is very hard to stop at that.

Lovely crispy brown toasted salad vegetarian wrap, making use of Vegie Delights Nutmeat.

This recipe will make 8 wraps and cost a total of $32, that is $4 per wrap.

Ingredients

1 tortia

lettuce

beetroot

tomato

grated cheese

nutmeat

onion

capsicum

zucchini

Method

Firstly, we shall make the nutmeat mixture that goes inside, this is done by grating one tin of Vegie Delights nutmeat, add diced capsicum, zucchini, and onion, and grill until brown.

Next, prepare your wrap by adding lettuce, tomato, cheese, and finally add the nutmeat mixture.

Roll your wrap, first by folding the bottom, then overlap the sides. Place your wrap in the grill and grill both sides until brown.

This should produce a delicious crispy wrap, also noting that the nutmeat mixture can be stored in the fridge for later on.

A delicious meal that is not only great fresh, but the patties can be made and stored frozen and last quite a while.

The important thing to note about this recipe is that no form of oil is ever used throughout, it is an extremely healthy meal and very satisfying.

Ingredients

2 tins of tuna in springwater

1 large grated carrot

1 large diced onion

1 cup of green peas

2 large potatoes (to mash)

3 large potatoes (for chips)

fresh pumpkin (for chips)

2 large eggs

breadcrumbs

Method

Boil all of the potatoes and pumpkin in a saucepan, ensuring that three of the potatoes are whole, this is so that we can cut them into chips later on, the other two potatoes however, go ahead and mash them until smooth. Add mashed potato, peas, carrot, tuna, and onion into a large bowl and mix together and add desired seasoning such as salt or pepper, this will form the mixture for the patties.

Roll the mixture into medium sized patty shape, dip them in a bowl of egg, and proceed to roll them in the breadcrumbs, then place them on the tray with the chips.

After the other potatoes and the pumpkin have cooled, go ahead and cut them into chip slices and place them on a tray.

Grill the patties and chips until they are golden brown and serve with fresh peas.

Delicious spinach and ricotta roll with crispy pastry and creamy filling. Great little snacks but very filling. Topped with breadcrumbs for extra texture. This recipe can produce up to 30 rolls, depending how much mixture you put in each.

Ingredients

4 x 250g ricotta cheese tubs

2 bunches of fresh spinach

6 sheet pastry puff pastry pack

1 large tomato

2 large onions

1 teaspoon salt

1 teaspoon pepper

2 x large eggs

Frozen or fresh mixed vegetables (diced)

Method

Cut and dice spinach and onion into fine pieces and boil in hot water for about 5 minutes. Add spinach and onion into a large mixing bowl, and then proceed to add ricotta, diced tomato, mixed vegetables with carrot, potato, and peas, salt and pepper, and one large egg, and then mix all together until well combined.

Now that our mixture is made, get a sheet of puff pastry and cut it straight down the center, if you have trouble cutting it perfectly centered, fold the pastry in half and put a crease line, and then cut down the line. Take your pastry half and place a thin line of ricotta mixture on one side of the sheet, leaving about 1cm from the edge, proceed to fold and seal the seam. Cut the large roll into three equal portions and place on a baking tray, repeat until you are out of mixture.

One that is done, paint whisked egg over the tops of the rolls, and then sprinkle a small amount of breadcrumbs.

Cook on 200 degrees for around 45 minutes or until your rolls are beautifully crispy and brown. Serve and enjoy.

Delicious crunchy chips and spring roll, emphasis being that there is no added oil.

These are simply store-bought frozen chips and frozen spring rolls. It is widely believed that this sort of food can only be cooked by deep frying, adding unnecessary cost to your grocery bill, and also adding a very unhealthy aspect to your diet.

This meal was simply heated in the microwave from frozen, and then cooked until crispy in the grill, never at any point did we add oil, dip it in oil, add extra oil when serving, etc.

In summary, there is no added oil, it is entirely unnecessary, and the result is just as good as if there were oil, in fact, it is much better.

Delicious avocado, egg, and olive oil patty. This is extremely healthy, and makes use of raw olive oil, which is the only healthy way to have oil. When oil is heated to above 190 degrees, harmful chemicals get released and hurt us, however, olive oil in its raw form allows us to take in its full benefits.

Ingredients

1 large egg

2 large avocados

drizzle olive oil

Method

Scoop the contents out of the avocados and mash very well, mix egg in which avocado until combined.

Place mixture into egg rings and grill until slightly brown and hold their shape.

Serve with a drizzle of olive oil.

Strawberry ripe with crispy biscuit base, topped with rich chocolate.

This delicious recipe is simple to make and will last a long time, this recipe produces around 25 slices and stores great.

The best thing about this recipe is the absence of butter, oil, and sugar. It is very healthy and can be adjusted with your preferred fruit such as cherries, or other berries.

Following this recipe, it costs 65c per slice, which is far cheaper than anything similar you would find in a bakery or supermarket.

Enjoy!

Ingredients

500g Frozen strawberries

6 cups desiccated coconut

2 packs arrowroot biscuits

2 blocks light or dark cooking chocolate

2 eggs

Almond or soy milk

Method

Defrost frozen strawberries and set them aside for later.

Blend 2 packets of milk arrowroot biscuits until they are completely powdered, add eggs, almond or soy milk, and combine until the mixture resembled a dry dough, it should not be wet.

Line a large flat tray with baking paper and evenly spread the dough across the tray, it should be around 1/2 a cm thick. Place in over on 180 degrees and bake until the biscuit is crispy.

Place half of the strawberries in a blender, add coconut and proceed to blend until combined, if the mixture is too dry, add a small amount of almond or soy milk.

Roughly chop the remining half of the strawberries and mix them in with the mixture, this adds some extra texture.

Once your biscuit is crispy, set it aside and let it cool. Once cooled, spoon the strawberry filling over the biscuit base, the best thickness is around 3cm.

Now, break up the two chocolate blocks and place them in a large bowl, microwave for 2 minutes, and then 30 second bursts until the chocolate is smooth and runny. Once melted, spread the chocolate over the strawberry mixture layer evenly, ensuring to not have areas that are too thick. You can run the spoon in squiggles to make the chocolate look textured.

Place your ripe in the fridge for a couple of hours, and ready to serve!