Carob Yogurt

Carob Yogurt

It’s too early for babies to have chocolate before one year old, because of the caffeine. Try carob powder instead, for a sweet treat!

Ingredients:

  • 1 (5-ounce) carton plain non-dairy yogurt
  • 1 teaspoon carob powder
  1. Sprinkle the carob over the yogurt and stir to combine.

 

Hummus for Babies

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This mild hummus is just right for toddlers and babies. Because you can control the amount of salt, it’s preferable to store-bought hummus.

Ingredients:

  • 1 (15-ounce) drained and rinsed can garbanzo beans
  • 3 tablespoons olive oil
  • 2 teaspoons fresh-squeezed lemon juice
  • 1/4 teaspoon cumin
  • 1 garlic clove
  • 1/8 teaspoon salt
  1. Combine the ingredients in a food processor and process until smooth.

Black Bean & Carrot Mash

Black Bean & Carrot

This mash of beans and carrot puree will thicken as it cools. Once thickened, it’s perfect to pick up by the handful for little ones who are baby led weaning!

Ingredients:

  • 1 (15-ounce) drained and rinsed can black beans
  • 4 ounces carrot puree
  1. Combine the ingredients in a saucepan and cook over medium heat for 5 minutes, until warm.
  2. Remove from heat and mash with a potato masher to desired consistency.

Yogurt Ice

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These easy “popsicles” will be fun for your baby to eat in the high chair, or perhaps just amusing to play with! You can puree any fresh fruit to equal 1/2 cup for the recipe; in a pinch, use a fruit pouch from the baby food aisle. Veronika’s favorite is a peach/apricot blend.

Since I didn’t want Veronika to hurt herself on long popsicle sticks, I found a great alternative; milkshake-sized straws cut to about the length of her fist. Just supervise closely at feeding time and remove the sticks if they come free from the yogurt.

Ingredients:

  • 1 (5-ounce) plain non-dairy yogurt
  • 1/2 cup fruit puree
  1. Stir together the ingredients in a small bowl.
  2. Divide evenly among the compartments of an ice cube tray, and insert the straw “sticks”. Freeze until solid.

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Build-Ahead Breakfast

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Mornings are crazy enough without having to worry about making a hearty breakfast and packing a bagged lunch. Take one piece out of the equation with this fantastic wrap you can put together the night before. Bonus points: Kids will love helping, and can alter the ingredients until they find their favorite combo.

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We like these with the California burger from Amy’s Kitchen.

Ingredients:

  • 2 small flour tortillas
  • 1 veggie burger patty, cooked and chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup shredded Daiya cheddar
  • 2 tablespoons chopped sun-dried tomatoes
  1. Place the tortillas on a flat work surface. Arrange the ingredients in rows working from left to right, dividing evenly among the two tortillas.
  2. Fold up the bottom of the tortilla over the toppings, then begin rolling from the left and roll up tightly.
  3. Wrap in parchment paper and refrigerate overnight. To serve, microwave for 30 seconds.

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Apple or Banana Yogurt

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If you want to introduce yogurt to your baby, adding fruit is a great way to incorporate a little sweetness without buying a sugary variety. For both of these recipes, I use almond milk yogurt.

Apple Yogurt:

  • 3 tablespoons plain non-dairy yogurt
  • 2 tablespoons applesauce
  1. Stir together until combined.

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Banana Yogurt:

  • 1 ripe banana
  • 1 (5-ounce) container plain non-dairy yogurt
  1. Mash the banana with a fork until very smooth. Stir in the yogurt.

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The latter recipe is best served immediately, or you can freeze it in the cubes of an ice cube tray for high chair shenanigans.

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Old-Fashioned Apple Slump

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It’s apple picking season and we recently returned home with a bounty of ginger golds from a local orchard! It was the perfect opportunity to test out a recipe near and dear to my heart.

The recipe comes from Louisa May Alcott, known to many as the author of Little Women. Alcott lived in my hometown, and her story and life have always been an inspiration. So when we recently attended a local apple festival and brought home the recipe, Travis and I couldn’t wait to find out what an 1800’s apple dessert tasted like! We updated it slightly for a modern kitchen and vegan lifestyle.

Ingredients:

  • 6 tart apples
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • ¬†1/4 teaspoon salt
  • 1 and 1/2 cups whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 2 Ener-G eggs
  • 1/2 cup unsweetened almond milk
  • 6 tablespoons melted Earth Balance butter
  • 1/2 cup chopped walnuts
  1. To prepare the apple base, peel, core, and slice the apples. Place in a bowl and stir in the lemon juice and vanilla. Add the brown sugar, cinnamon, and salt, stirring until the apples are coated.
  2. Spoon into a 9×13-inch baking dish coated with cooking spray. Bake at 350 degrees F for 20 minutes.
  3. Meanwhile, prepare the topping: In a bowl, combine the flour, sugar, baking powder, Ener-G eggs, milk, and butter, stirring gently until combined.
  4. Pour the flour mixture over the apples, spreading slightly, and sprinkle evenly with the walnuts. Bake an additional 25 minutes.

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Chimichurri Sandwiches

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I first made chimichurri sauce as an adult, and couldn’t help but marvel that Travis has been introduced to this vibrant green sauce at only five years old, thanks to his Comida Argentina Raddish Kids! Instead of steak, use meaty portobello mushrooms and roasted bell peppers for a vegan take on the classic.

To start, we made the chimichurri. I love that Raddish’s recipe cards are so visual, which means my non-reader can follow along. Smash 3 garlic cloves (mommy step), peel the cloves (Travis step) and add to a blender.

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Next, cut the stems from 1 bunch parsley and 1 bunch cilantro. Travis wanted a taste of each before we added to the blender!

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Add 2 teaspoons dried oregano, 3/4 cup olive oil, 1/4 cup water, 1/3 cup red wine vinegar, and 1 teaspoon salt.

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Process until smooth and refrigerate until ready to serve.

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To prepare the sandwiches, remove the stems from 2 portobello mushrooms caps. Cut 2 red bell peppers into quarters.

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Arrange the vegetables on a baking sheet lined with foil. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast at 450 degrees F for 20 minutes.

Spread chimichurri generously on sandwich buns or rolls.

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Top with the mushroom and bell pepper strips and serve!

It was fun for Travis to learn more about Argentina as we dined. The kit included a great map of Argentine geography to color code, as well as facts Latin American literature and the history of asado (Argentine barbecue). We skipped an actual scavenger hunt for Argentine ingredients at the grocery store because so many of them were meat products, but went over what the items were at home!

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Tofu Bites

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These crispy tofu bites are a fantastic homemade alternative to store-bought chick’n nuggets. A big hit both for those who are Baby Led Weaning and with older kids!

Ingredients:

  • 1 (1-pound) package firm tofu
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 2 teaspoons olive oil
  1. Cut the tofu into 36 triangles.
  2. Combine the flour, pepper and garlic salt in a shallow bowl. Dredge the tofu pieces in the flour mixture and transfer to a baking sheet brushed with the olive oil.
  3. Bake at 425 degrees F for 10 minutes. Let cool before serving.

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