Monday, 6 May 2013

All The Family Baked Potatoes

This is a fab dinner as it's suitable for babies and parents! If you don't have the exact vegetables - then mix and match what you do have, it's super versatile. Small is 11 months and I remove her portion from the skin and mash it a little leaving a few finger food sized pieces for her to feed herself.
If you've never cooked with coconut oil before I really recommend you give it a try - it's delicious and really adds flavour to this simple meal.



Ingredients
1 Baking Potato per person
2 TBSP Coconut Oil (I use THIS cold pressed type)
1 TBSP brown sugar
Vegan Margarine
Chopped Vegetables - I used Mushrooms, Broccoli, Carrots, Cauliflower, Tomato & Courgette
1/2 Cup Quinoa
Passata


First off - baked potatoes. Allow one per person and it's up to you if you oven bake them or microwave them. Everybody has their favorite method so I won't interfere!
I cook my Quinoa in a small portion rice cooker - it speeds things up as I don't have to be watching it while it cooks and just takes care of itself. In my cooker I used 1/2 cup of rinsed quinoa and 1 1/2 cups of water. If you don't have a rice cooker cook according to the instructions of the packet.
Whilst the Quinoa and potatoes are cooking add your coconut oil and vegetables to a frying pan and saute over a medium heat for around 10 minutes - depending on which and how many you are cooking.
About halfway through sauteing your vegetables add the brown sugar and stir well.
Heat up passata.
To assemble - cut your baked potato in half, add margarine and top with a layer of quinoa. Top with vegetables and passata.

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