Veronika is on the brink of eating “real” recipes, which I’ll likely post as separate blog entries. So here is a final round-up of the Baby Led Weaning foods she’s enjoyed in the past month.

Roasted Sweet Potato and Carrots

Peel 1 sweet potato and 2 carrots and cut into 2-inch strips. Place on a baking sheet and drizzle with 1 tablespoon olive oil. Bake at 400 degrees F for about 25 minutes, stirring halfway through.

Tofu and Mango Dinner

Crumble 1/8 package firm tofu into a bowl. Stir in 1/4 cup to 1/2 cup mango puree.

This makes the slightly dry tofu easier for Veronika to swallow, and she loves scooping up the mixture by the handful!

Apple and Plum Compote

Veronika loves this so much more than regular applesauce! Peel and chop 1 apple and 2 plums. Cover with water and bring to a boil; reduce heat and simmer for 10 minutes. Drain and mash with a potato masher until chunky, then stir in 1/8 teaspoon cinnamon.

Chick’n, Banana & Coconut

This was her first Gardein meal! Cook 3 Gardein chick’n strips, and mince until about the texture of crumbled tofu or lentils. Combine the chick’n in a bowl with 1 small mashed banana and 1 teaspoon coconut milk.

A fast favorite!

Chick’n, Carrot & Sweet Onion

For a more ambitious chick’n dinner, toss 4 Gardein chick’n strips, 1 peeled and julienne-cut carrot, and 1/8 cup thinly sliced sweet onion with 2 teaspoons olive oil. Bake at 400 degrees F for 20 minutes. Serve as finger foods, or finely chop into little pieces on the tray.

Butternut Squash Sticks

Cut butternut squash into 2-inch sticks. Cover with water and bring to a boil; continue to cook for 10 minutes, until very soft.

Dip these into a homemade or store-bought purees. Veronika likes them dipped in apple, pear, or carrot! Sometimes she prefers me to mash up the squash and stir the puree into it instead, which she can pick up by the handful.

Poached Tempeh

Slice 1 (8-ounce) package tempeh and cook in boiling water for 10 minutes. Transfer to a food processor and process until finally chopped. Heat 1 tablespoon olive oil in a skillet over medium heat and cook the tempeh for about 10 minutes, until golden.

Stir in applesauce to taste so the mixture isn’t too dry. I use about 1/2 cup applesauce per 4 ounces tempeh.

This also works with canned pumpkin puree in place of the applesauce!