Creative Vegetarian Baby Food Recipes

Artichokes Au Gratin

8 oz (1 cup) Jerusalem artichokes

2 fl oz (1/4 cup) milk

2 fl oz (1/4 cup) water

2 tbsp mushrooms, chopped

1/2 small onion, chopped

1/2 tsp unsalted butter

1 tsp flour

pinch freshly ground black pepper (optional)

1 tbsp fresh breadcrumbs

1 tbsp grated Cheddar

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Peel the artichokes and place in a saucepan with the milk and water.
3. Bring to the boil then simmer until tender (about 10 mins).
4. Drain and reserve the cooking liquid.
5. Arrange the artichokes in an oven-proof dish, then top with the mushrooms and onion.
6. Melt the butter in a saucepan, then stir in the flour.
7. Slowly add enough of the cooking liquid, stirring constantly, to make a thin sauce.
8. Add the black pepper, then pour into the oven-proof dish.
9. Cover and cook in the oven for 15 mins.
10. Uncover, then top with the breadcrumbs and grated cheese.
11. Cook for a further 15 mins, then just chop and serve.

Pumpkin Lasagna

1 lb butternut pumpkin/squash, peeled and chopped

1 tsp olive oil

1 small onion, chopped

1 clove garlic, crushed

9 sheets of instant lasagna

8 oz (2 cups) grated Cheddar

*homemade tomato sauce

*To make the tomato sauce, combine fresh chopped tomatoes, garlic and Italian herbs to taste (learn more about giving your baby tomatoes).

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Boil or steam the pumpkin until tender, then mash.
3. In a skillet/frying pan, heat the oil and saute the onion and garlic until soft.
4. Stir the onion mixture into the mashed pumpkin, mixing well.
5. Place 3 lasagna sheets in a long, deep oven dish (greased).
6. Top with half of the mashed pumpkin, then a sprinkle of the grated cheese and 1/3 of the tomato sauce.
7. Repeat the layers, and finish with the last pasta sheets, cheese and remaining tomato sauce.
8. Bake for about 30 mins, until the pasta is done.
9. Chop as necessary, refrigerating any leftovers for up to 2 days of freezing for up to one month.

Mixed Vegetable Casserole

1 large eggplant/aubergine, cut into chunks

1 green bell pepper

1 large potato

1 large onion

1 butternut squash

3 tomatoes

2 oz (approx 1/4 cup) fresh green beans

6 whole mushrooms

2 cloves garlic, peeled

1 tsp fresh dill, chopped

2 tsp fresh oregano, chopped

1 tsp fresh basil, chopped

4 oz (1/2 cup) tinned/canned tomato sauce

1 tbsp olive oil

pinch freshly ground black pepper

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Cut the onion, squash, tomatoes, potato and green pepper into 1″ chunks.
3. Halve the green beans and mushrooms and peel the garlic.
4. Mix the eggplant with the other vegetables and herbs.
5. Place the mixture in a roasting tin and pour the olive oil and tomato sauce over the top.
6. Bake for 1 hour, adding a little water whenever necessary, to keep the dish moist.
7. Chop to the desired texture.

This makes a nice big batch, which you can serve to the rest of the family too, or freeze/refrigerate for future use.

Butternut Squash Bake

1 lb butternut squash, peeled and diced into 1″ cubes.

1 oz (1/4 cup) flour

1 small leek, chopped roughly (white part only)

3 oz (3/4 cup) cheese, grated (Gruyere cheese tastes great – if not, simply use Cheddar)

8 oz (1 cup) half and half (or single cream)

pinch ground nutmeg

pinch ground ginger

pinch freshly ground black pepper

1. Grease a shallow baking dish and pre-heat the oven to 350 deg F, 180 deg C.
2. Toss the squash with the flour, until it is well coated.
3. Place half the squash in the dish and cover with the leeks and half the cheese.
4. Top with the rest of the squash and the remaining cheese.
5. In the bowl you used to coat the squash, mix together the cream, nutmeg, ginger and pepper and blend well.
6. Pour over the squash.
7. Bake for one hour – when cooked, the squash will be tender and the sauce will have thickened.
8. Allow to stand for 10 mins, then chop to the perfect texture and serve (this makes a tasty side dish for the whole family, too).

Baked Spinach And Potato

1 lb new potatoes or fingerling potatoes

1 small onion

1 clove garlic

4 small carrots

1 stick celery

3 oz (around 2 cups) fresh spinach

8 oz (1 cup) canned tomatoes

3 oz (3/4 cup) grated Cheddar

1 tsp basil

1 tsp oregano

1 tbsp tomato puree

1 tbsp olive oil

pinch freshly ground black pepper

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Peel the potatoes, then slice and boil until tender. Drain and set aside.
3. Chop the onion and garlic roughly, then saute over a medium heat in the olive oil, until golden brown.
4. Peel and grate the carrots. Chop the celery. Add both to the onion mixture, along with the fresh herbs, and cook for a few minutes.
5. Add the tinned tomatoes and puree, then bring to the boil and cook until the celery is tender.
6. Meanwhile, shred the spinach, removing the stalks first.
7. Once the sauce is done, add the black pepper and place the sauce in a blender.
8. Blend until smooth.
9. Mix the potato and spinach and place in an oven-proof dish.
10. Pour over the sauce and top with the cheese.
11. Bake for 30 mins.

Homemade hummus: A wholesome and delicious food…

Hummus recipes for baby

Easy and economical to prepare!