Monday, 6 May 2013

'Baby' Omelet & Veggie Puree

Small is at the stage where she handles lumps and finger foods well and with enthusiasm, but still needs a portion of the meal she can handle easily. Even if your child is past this stage this meal works well if you slice the 'omelet' into soldiers and use the puree as a dip.


1 package of firm silken tofu
1 TSP frozen garlic
1 TSP Tumeric
2 TBSP of Cornflour
1 TBSP Gram Flour
1 TSP Purple Corn Flour
60ml Junior Soya Milk
Dash of Pepper
3 TBSP Nutritional Yeast
1 TSP Coconut Oil (or margarine)
Dump all the ingredients into a food processor and mix until smooth.
Grease a 9 inch pie dish and pour in half the mixture.
Bake for around 30 minutes at 175 degrees celsius.

Veggie Puree
1 Chopped Carrot
Handful of Broccoli florets
Handful of Cauliflower Florets
40g Spinach
1/4 cup passata
1 TSP Coconut Oil
2 TBSP Vegan grated Cheese

Saute vegetables in coconut oil for around 10 minutes, adding the vegan cheese at the last minute to melt a little.
Add the vegetable and cheese mixture to a food processor and add the passata. Blend until smooth.

To make a serving for an adult - add a pinch of salt to the omelet batter before cooking, and reserve some vegetables and 'cheese' before blending.
Assemble and watch your child enjoy!

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