Develop Your Baby’s Taste Buds

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Veronika seems bored of the foods I’ve given her in varying combinations for the past few months. Today, it was time to test her taste buds! Some of these suggestions were items I wouldn’t have thought for a nine-month-old, but it turns out she could chew them just fine and loved quite a few!

The idea was to pair contrasts; think: something sweet with something savory, or something soft with something crunchy. This will help your baby discern differences in tastes and texture.

First we paired kiwi with Tofurky slices.

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The Tofurky was an instant hit! She ate nearly an entire slice. Kiwi she seemed confused by, perhaps too strongly citric.

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Next up was mango and Daiya cheddar cheese. Cheese, another food I wouldn’t have thought of this young, was also a huge hit.

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Then she nibbled happily on the mango for a while after.

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Finally, I paired a soft banana date square from a vegan bakery with a crunchy apple slice.

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She loved both, and had one in each fist for a while, alternating bites.

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In sum, this was a delightful taste test that expanded baby and mama’s sense of edible possibilities.

Creamy Tomato & Sausage Pasta

Sausage Pasta (1)This hearty pasta is a crowd-pleaser for grown-ups and kids alike. Weeknight dinners are solved, at least in this house!

Ingredients:

  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 2 Tofurky Italian sausage links, finely chopped
  • 5 ounces baby spinach, chopped
  • 1 and 1/2 cups jarred marinara sauce
  • 1/4 cup plain non-dairy creamer
  1. Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid, and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 4 to 5 minutes, until browned.
  3. Add the baby spinach; cook for 1 to 2 minutes, until wilted.
  4. Stir in the marinara sauce and creamer. Bring to a simmer.
  5. Add the pasta and the reserved cooking water, tossing to combine.

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Penne with Cheesy Chard

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The cheesy flavor in this quick main dish meal comes from a mix of nutritional yeast and vegan Parmesan sprinkles.

Ingredients:

  • 1 (12-ounce) box whole wheat penne pasta
  • 3 Tofurky Italian sausages
  • 1 bunch chard
  • 1/2 cup vegan Parmesan sprinkles
  • 1/2 cup nutritional yeast
  • 1/2 cup panko breadcrumbs
  1. Cook the pasta according to package directions.
  2. Meanwhile, chop the sausage and cook in a large skillet coated with cooking spray over medium heat for about 5 minutes, until browned. Add the finely chopped stems from the chard; cook for 4 minutes. If you use rainbow chard, this step will look beautiful!Penne Cheesy Chard (1)
  3. Drain the pasta, reserving 1/2 cup pasta water. Add the reserved water to the sausage mixture, along with the pasta and the finely chopped leaves of the chard. Cook about 1 minute, until the leaves wilt.
  4. Stir in the Parmesan, nutritional yeast, and breadcrumbs, tossing to combine.