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Little Veggie Eats: Easy Weaning Recipes for All the Family to Enjoy

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Serve with quinoa, rice or a flatbread, a squeeze of lime and a spoonful of yoghurt. Add salt and fresh chilli to adult portions. Sauté the mushrooms in a saucepan with oil or butter. Add the chopped vegetables, basil if used, and an egg or 3. Milk in your scrambled egg? It's your choice. You could even add some leftover cream to make an indulgent vegetarian egg dish.

Heat the oil in a large pan. Add the garlic, leeks, carrot and mushrooms and sauté until just tender. Adapted from a recipe in "Vegetarian Suppers” by Jane Suthering, by Glynnis Chapman. ... and don’t forget to experiment Magic curry got its name because it was the first curry my son ever ate. It’s a perfect introduction to curry – a slightly sweet sauce with warm spices running through. This is a very easy store-cupboard curry and it freezes well so it’s ideal to make up a batch on a rainy afternoon to add to your freezer stash.

Introduction

Put your stir fry mix in puff pastry for a savoury bake, or use pie pastry with eggs on top for quiche This magic curry recipe can be found in Rachel Boyett’s brilliant new book Little Veggie Eats, the first full-colour vegetarian and vegan weaning guide, perfect for any parents who are keen to reduce their family’s dairy, meat and fish intake, and save the planet. Including recipes such as Rainbow Pancakes, Breakfast Sushi, Baby Buddha Bowls, Magic Curry and Apricot and Coconut Bliss Balls, along with specific sections on allergies and the best sources of plant-based protein and iron, this book will ensure you can wean your baby as vegetarian or vegan with ease and confidence. We’re not as DH is not vegetarian and he felt he wanted her to have some meat in her diet and I didn’t really feel strongly enough about it to insist otherwise. However she has only had very small amounts on a couple of occasions and doesn’t really seem a fan and husband isn’t bothered enough to actually shop/ cook separately so I think we’ll end up with her eating mostly if not entirely vegetarian. Assemble the bowls with the quinoa, a generous serving of the guacamole, the beans and all the veggies.

Rachel sees weaning as a fun opportunity to get creative in the kitchen, and is a firm believer in one meal for all the family, meaning that each recipe in this book is designed to appeal to children of all ages, as well as to adults.Heat 4 tbs of the oil in the pan. Stir fry the onion, garlic, peppers, tomatoes, vegetarian sausages and mushrooms. When nicely browning, stir in the smoked paprika, cooking a minute more. Remove to a different pan, using a slotted spoon, and keep warm. To make the guacamole, mash the avocado with the garlic and lime juice. Add the tomatoes then stir them into the avocado mixture along with the coriander. When you hear the mustard seeds start to pop, add the onion. Cook the onion for about 10 minutes until soft.

A. Mum-of-three Rachel Boyett, author of Little Veggie Eats, says: "Cooking meals for all the family to eat is the easiest way to get the whole family eating healthy food. It saves you cooking twice, and it helps to signal to your baby that this is the food to eat. Rather than cooking traditional 'baby food', instead offer normal food that's baby friendly. Mother of three and lifetime vegetarian, Rachel Boyett was keen to only cook one meal when weaning her first baby, so began to create easy, nutritious recipes that all the family can enjoy.

Iron is really important once they’re 6 months as there’s none or very little in breast milk and they have depleted their reserves they built up whilst you were pregnant (and those reserves would very much have depended on your iron intake and reserves too). Formula is fortified but again not the best form for absorption. So that’s one to focus on in terms of giving iron rich foods as much as possible. Use vegetables creatively. Brightly coloured veggies, like spinach and beetroot, can add loads of colour to dishes to make them fun and enticing for your children. Carrots, butternut squash and sweet potato can be used to add natural sweetness and flavour to dishes (as well as adding nutrients). Rice pudding, for me, is the ultimate comfort food. This version is made with coconut milk so it is dairy-free but just as creamy and delicious as regular rice pudding. I’ve also made it with a mix of brown rice and quinoa to up the protein and fibre content. It tastes great on its own, but to make it even more decadent you could add some berry compote, apple sauce or mango chia jam. If you don’t like coconut milk you can make this with any regular milk of your choice. It won’t be as naturally sweet so you will almost certainly want to add a topping. Peanut butter makes a great addition to curry (you need to put it in with the oil, before adding water so it goes smooth, not lumpy)

No pastry? Then eggs straight on top of chopped veg and then baked will give you a soufflé, and fried gives you an omelette. Make this vegan with an egg substitute. If this doesn’t appeal, an omelette is another great budget meal for all the family. For omelette, don’t stir your egg mix, just fill with anything from cheese to mushrooms to mint (use plenty of mint for a taste sensation). While the pumpkin seeds are roasting, toast your bread and then cut a red pepper lengthways into small slices, removing the pith and seeds.Add tomatoes, beans, pearl barley and prunes. Add water as necessary to ensure most of the ingredients are covered. Chop dried figs and apple into pieces. Mix with the zest and juice of lemon, mixed spice, sugar and butter or margarine. Use to fill pudding and cover with a pastry lid, pinching together the edges to seal. Slice several potatoes finely. Chop several onions. Chop some veggie bacon if you’re using it. Layer all of this up in a casserole dish, ending with the potato. I am obsessed with Einkorn Flour. It’s a lot finer than Wholegrain and can be substituted for plain flour in most recipes.

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