Toddlers and vegetables can sometimes be a reluctant marriage – and as many mothers out there would agree, much time and energy can be spent dealing with their “cold feet” as carrot and broccoli tree’s go flying through the air.
However, I can promise to give you two little EASY AS recipes that will make a blissful union of toddlers n vege’s in one meal – and they might even blink and miss it. My toddler has recently learned how to use the word “more” and he used it with this dinner! Got to be a quality guarantee right there.
Its Vege Night Feasties –
Thick n tasty root veg soup
1 T oil/Butter
2 Garlic cloves, crushed
1 onion, chopped
2 large celery stalks, chopped
4 large carrots, chopped
( OR your own combination of root vege’s – I used what I had in the fridge which was 2 large carrots, one large parsnip and a wedge of pumpkin. )
200g red split lentils
1 L hot vegetable stock (If you want to use water , go ahead, just add some seasoning)
Sweat the garlic and onions in the oil in a large stockpot. Once they have softened, throw in all the ingredients and cover. Bring to the boil then allow to simmer until all the veges are tender and the lentils are cooked well, about 20-30 minutes. While you are waiting make the Punky-Muffins (recipe below).
Blend the soup until nice and smooth and adjust the seasoning if you fancy.
serve with a dollop of cream cheese, sour cream or some grated cheese. Toast soldiers – go nuts and spread your toast with avocado instead of butter, in pops another vege love story!
Next are some scrumptious little Pumpkin muffins that are easy as pie, sweet but not too sweet and can be used for a soup accompaniment or a vege-ful dessert with custard for toddlers. I found this gold little recipe in “feeding fussy kids” and just reduced the amount of sugar and added some cream cheese goodness.
(Punky-Muffin’s for cool-factor)
1/2 c wholemeal flour
1/2 c plain flour
1 t baking powder
1/2 c brown sugar (I used a 1/4 c )
1 c grated pumpkin
2 eggs , beaten
1/2 c vegetable oil
12 small cubes or t’s of cream cheese (optional)
Preheat your oven to 180. Grease 12 muffin tins. Sift your flours and baking powder into a large bowl then stir in the sugar. Make a well in the middle and add the rest of the ingredients. Combine all well but avoid over-mixing, stop when all the ingredients are just moist.
Pop small spoonfuls into each muffin tin. If using the cream cheese, which I think is just a melt in the mouth delight every muffin deserves, pop a wee teaspoon full into the center of each muffin pushing down lightly.
Bake for about 15 minutes until springy to touch. Leave in the tins for 5 minutes ( this helps them keep moist rather than drying out) and then turn out onto a wire rack to cool completely.
Either serve the wee muffins with the soup, or after as a extra-veg dessert with custard, yogurt or ice-cream and that is one vege-punch dinner – and the little one’s wont even know it ! Put the cattle-prodder’s away, I’m sure they will be sold on this one.
# If you use the cream cheese, store them in the fridge or freeze. I find in warmer weather most muffin’s keep better the cooler they are.
# If you hate pumpkin or cant get hold of it ? Just use carrot or sweet potato for the muffins – bet they’d be just as scrummy.
I’m all about using whats on hand – unless they’re real superfoods, If I have to buy special ingredients that i never use to complete a recipe , I just adjust the ingredients to suit what I have. there’s always a suitable substitute hidden somewhere in those pantries ladies!!