Tag: vegan

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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Build Ahead Breakfast (4)

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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Apple Yogurt (2)

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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Apple Slump (2)

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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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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Blueberry Mini Muffins

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These adorable mini muffins are just the right size for a baby’s hands, making them a fantastic Baby Led Weaning breakfast.

Ingredients:

  • 2 cups whole wheat flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup ground flaxseed
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup apple juice concentrate, thawed
  • 1/4 cup plain non-dairy yogurt
  • 1/4 cup unsweetened almond milk
  • 1 and 1/2 cups blueberries
  1. In a bowl, combine the flour, 1 teaspoon baking soda, and salt. Set aside.
  2. In a second bowl, stir together the applesauce and remaining 1/2 teaspoon baking soda. Add the flaxseed, canola oil, vanilla, apple juice, yogurt, and milk.
  3. Add the wet ingredients to the dry ingredients, stirring until combined. Stir in the blueberries.
  4. Divide the mixture between 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

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Root Veggies for Baby

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Root vegetables are fantastic nutritionally for little ones, and if prepared correctly, there’s no need to worry about these sometimes-tough veggies as a choking hazard. The secret is to make them soft and warm and homey; they’re perfect for impending fall weather, in sum!

Chickpeas and Carrots

Chickpea Carrot

Pulse 1 (15-ounce) can chickpeas in a food processor until crumbly or smooth, depending on desired consistency. Stir together with 4 ounces carrot puree.

Chick’n and Parsnip Dinner

Chicken Parsnip (1)

Cook 4 Gardein chick’n strips according to package direcitions; finely mince.

Meanwhile, peel and chop 2 small parsnips. Cover with water and bring to a boil; continue to cook for about 15 minutes, until tender. Mash with a potato masher. Serve alongside the chicken, or stir the chicken pieces into the mashed parsnip. I also added a tiny bit of Earth Balance butter to this to make the parsnips creamier.

Roasted Rutabaga and Pear

Rutabaga Pear

Peel and chop 2 small pears and 1 rutabaga. Bake at 400 degrees F for about 30 minutes, or until very tender. You can serve in strips, but Veronika preferred them mashed up together, which helps sweetened the rutabaga.

Rutabaga Pear

Mashed Turnip and Sweet Potato

Sweet Potato Turnip

Peel and cube 1 small sweet potato and 2 small turnips. Cover with water and bring to a boil; cook for 20 minutes, until very tender. Mash and serve!

Veronika likes this one alongside refried beans or lentils!

Baby’s Beef and Barley

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Beef and Barley

This quick recipe is a well-balanced combo of protein, grain, and veggie for your little eater.

Ingredients:

  • 6 Gardein beefless tips
  • 1/2 cup cooked barley
  • 4 ounces carrot puree
  1. Saute the beefless tips for about 8 minutes, until lightly browned.
  2. Mince the beef, and combine in a bowl with the barley and carrot. If you prefer, you can run the whole mixture through a food processor for younger babies.

Baby’s Beef Stew

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This three-ingredient recipe was a great way to introduce Veronika to the warm flavors of a grown-up beef stew! It was also her first taste of Gardein beefless tips. The results? A big hit!

Ingredients:

  • 1 russet potato
  • 2 carrots
  • 9 Gardein beefless tips
  1. Peel and chop the potato and carrots; cover with water and bring to a boil. Continue to cook for 15 minutes, until very tender.
  2. Meanwhile, saute the beefless tips for about 8 minutes, until browned. Add to the pot with the potatoes and carrots for the last 10 minutes or so. Remove with a slotted spoon.
  3. Finely mince the beef. Mash the potatoes and carrots with a potato masher.

I served these in two little piles on Veronika’s tray, an adorable deconstructed “stew”.

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