by Collette White | 6 November, 2019
Good Morning friends! I hope this finds you all well. Things have changed quite a lot in the way my family are eating (well really, the choices they are making) the past few weeks and seem to be changing again – I must write an entire blog on it to catch you up! You’ll be seeing far more Vegetarian (and hopefully Pescatarian … Vegetarian plus Seafood) recipes on here it seems. I thought I would try out a classic ‘bologanise’ for my family – they LOVED it – Miss ‘almost’ 9 who is my fussiest of all 4 kids said as she was half way through eating it “I LOVE this so much Mum and don’t worry, yes I know it has mushrooms in it” – she HATES mushrooms, I honesty thought she would turn her nose up at it and she didn’t, so that was a big WIN! Another two bonus and random facts, I worked out that this bolognaise cost $10 less than the beef one I usually make – over a week, it all adds up AND it was crazy quick to make. Once the veg were all chopped, the meal in itself cooked quicker than the pasta! As always I would love to hear from you when you make it!
1 x 425g tin chickpeas
1 x 425g tin red kidney beans
1 x 425g tin lentils
1 x 425g tin black beans
1 tblspn oil of choice
3 cloves garlic – crushed
1 large brown onion – diced small
300g mushrooms (white cup) – diced small
3 x large carrots – diced small
1 x 400g tin diced tomatoes
1 tblspn paprika
1 tblspn dried thyme leaves
1 tblspn dried rosemary leaves
extra good pinch salt and pepper
- ¼ tspn chilli flakes (optional) *
- pasta of choice *
- feta of choice *
- fresh parsley or fresh basil
In a large colander etc drain the chickpeas, red kidney beans, lentils and black beans and rinse well under running cold water.
Heat a large frying pan over a medium – high heat.
Add the oil and onion and stir fry until softened and fragrant, do not burn.
Add the mushrooms and carrots and stir fry for 2-3 minutes until softened.
Add all the remaining ingredients (all the lentils / beans, tomatoes, herbs and spices), reduce heat to low and stir every minute for 5 minutes.
Serve with pasta of choice topped with a sprinkle of feta and fresh herbs.
Serves 2 adults and 4 children
- To make this gluten free, use GF pasta of choice eg rice, quinoa, lentil, chickpeas – these are becoming more readily available in the Supermarkets
- Use Feta of choice depending on your dietary requirements – some of my family had cows milk feta and others had soy milk feta
- 3 of my 4 children aren’t chilli fans so I left the chilli flakes out
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions