Wednesday, 13 November 2013

Vegan Toddler Friendly Not-sotto

Mushrooms are lovely things. Full of lovely vitamins and minerals, yet my daughter is very reluctant to eat them. One day Mr B let her try some of his mushroom risotto and she ate every bit - so I came up with this simple and quick toddler friendly version. 
As I'm not using actual arborio rice in this recipe it doesn't need to be constantly stirred - to make it as effort free as possible I cook mine in a rice cooker. I only have a small 3 person machine so this recipe is sized to fit that. If you don't have or want to use a rice cooker this will cook just as well on the hob. 


1/2 white onion diced
Handful of sliced mushrooms
1 crushed garlic glove
1/2 cup frozen soya beans (or peas)
1 low salt toddler friendly stock cube
1 cup of grain (I used a mix of long grain white rice, spelt and quinoa)
2 cups boiling water
A splash of oil
1 Tbsp vegan cream cheese
Sprinkle of nutritional yeast flakes (optional)

Sauté the garlic, onion and mushroom in the oil for a couple of minutes in the bottom of your pan until soft. Add the soya beans and grains and give everything a good stir and let cook for 1-2 minutes.

Make up the stock with the cube and boiling water and add to your mixture. Place the rice cooker (or saucepan) lid on and let cook. It should take around 30 minutes and all the liquid should be absorbed.
Take off the heat and stir through the 'cream cheese' and sprinkle a little of the nooch flakes on top of each portion if using. 

1 comment:

  1. ooh lovely, I am going to make that for myself tonight!