Friday, 8 February 2013

'Cheesy' Green Mash

Another recipe that Small has been really enjoying lately is this vegetable filled mash. In this version I use courgette, but things like spinach and kale also work really well.

This makes enough for about 3 portions. Any leftovers can be frozen for around a month.

7+ Months (stage 2)


1 potato (peeled and chopped)

half a big courgette (around 200g)

1 TBSP vegan margarine

50ml Alpro Junior soya milk

55g melting vegan cheese

2 TBSP B12 fortified nutritional yeast

Boil the potato until soft and steam the courgette for around 5 minutes.

Drain the potato and courgette and pop into a blender.

In the saucepan you used to cook the potato melt the 'cheese", nutritional yeast and margarine with the soya milk.

Add 'cheese' mixture to the blender and pulse until smooth. If you want it to have more texture you could mash it instead.

Note: For a soya free version replace the soya milk with a fortified nut milk such as almond and use a soya free vegan cheese (Redwoods make a soya free Cheezly)

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