I love this recipe because it’s turned out to be so versatile – it’s perfect for hubby and baby with only a few extra pulses on the blender needed for the latter. Not only is it tasty but it’s packed with protein-rich ingredients and is filled with flavour too. There’s a few ingredients in this which I’ll be honest I’ve never cooked with before, but I’m in the process of raising my daughter on a vegetarian diet so I’ve had to branch out a little. In essence this recipe is rich in goodness for everyone, so get stuck in!
Serves: 4 adult portions or 6 baby meals
Prep Time: 20 minutes
Cooking time: 10 minutes
- 230g Cannelloni Beans
- 160g Sweetcorn
- 275g Wholegrain Brown Rice
- 75g Baby Spinach Leaves
- 150g Edame Soya Beans
- 400g Chopped Tomatoes
- 75g grated medium cheddar
- Pinch of Black Pepper
- Generous Pinch of Basil
Racing towards risotto…
- In a saucepan of boiling water, simmer the rice for 10-12 minutes until soft and thick, pour into a sieve to drain out the water and set aside.
- In another saucepan add the 400g of chopped tomatoes, feel free to use a tin of chopped tomatoes for ease. Add the drained sweetcorn and cannelloni beans and heat for five minutes, stirring frequently with a wooden spoon.
- When these veggies are welled mixed, add the edame soya beans, baby spinach and cheddar, stir well and allow the vegetable sauce to simmer before adding the drained rice.
- Season with the black pepper and basil before adding to a food processor. Pulse on and off for five minutes until you reach that perfect consistency.
If you are preparing meals for a little one under toddler age then it can be an idea to pulse the recipe a little longer and skip out the black pepper. Remember this dish is perfect for freezing if you want to prepare it in advance for the week ahead – your little ones will love the flavour and it’s super healthy.
Load your little one up on both their dairy and their protein with this simple but scrummy recipe for cheesy spinach mash. My little girl loves this and I think it tastes amazing too. Using simple wholesome organic veggies you get a real mix of flavours jump through. It’s freezable and super easy to adapt for all age groups…for example you can simply add wholegrain penne pasta for older kids and adults and blend it down to suit everyone. Adapting this means you can make up a batch of this recipe for the week ahead, perfect for busy families in a hurry. Enjoy guys!
- 350g Sweet Potato, Chopped
- 350g Butternut squash, Diced
- 60g baby spinach
- 75g medium cheddar
- Knob of butter
- Prepare a pan of boiling water and place the sweet potato and butternut squash in with the baby spinach. Allow to simmer for about 10-12minutes until soft.
- Weigh out the cheese and combine with the knob of butter.
- Spoon the veggies in even portions into a food processor and blend down to a smooth mash, add the cheese and butter throughout when you blend to allow it to evenly melt through the mash.
- When that perfect consistency is formed, take the mash out and serve in large bowls as a side dish to your main meal, or if making for your little one divide into small containers to cool.
A great recipe for baby at about 9-12months of age upwards depending on how well you mash it, this is enough to make about eight portions for your little one. But is also something the whole family can enjoy as a side dish to the main meal, providing four adult portions. The cheese adds some gorgeous creaminess and it’s a tasty dish for anyone with a sweet tooth who doesn’t naturally go for their veggies. Bon apetit!
- 600g sweet potato, peeled and chopped
- 180g broccoli florets, chopped
- 100g Sweetcorn
- 140g of medium cheddar, grated
- Generous knob of butter
- 1 1/2 tbsp Coriander
- Peel and chop the sweet potato and place in a pan of simmering water to boil for about 15minutes, or until tender.
- Chop the broccoli florets and steam for ten minutes.
- Drain the sweet potatoes and add divided portions of sweet potato, broccoli and sweetcorn to a large bowl and mash using a masher.
- Add the grated cheese and coriander halfway through mashing to ensure they melt well into the vegetable dish.
As a die hard for Mediterranean food it’s safe to say that this recipe makes a meal I love giving to our little girl. Really because she devours it so it’s a sign her mummy cooked well. The list below makes six portions which can be frozen too…so it’s not a bad recipe for busy working parents either.
- 100g Chopped Onion
- 250g Chopped and Peeled Sweet Potato
- 75g Grated Medium or Mature Cheddar Cheese
- 95g Organic Baby Shell Pasta Shapes
- 120gs Peeled and Diced Organic Carrots
- 1 Tablespoon Olive Oil
- 400g Tin of Chopped Tomatoes
- 225ml Vegetable Stock
1. Add the olive oil to a pre-heated saucepan and add the onions to sizzle until they turn a golden brown colour.
2. Add the sweet potato and carrots and mix well before pouring in the vegetable stock. Allow to simmer for 4-6minutes.
3. Pour in the chopped tomatoes and simmer for a further 4minutes whilst stirring frequently.
4. In a separate pot prepare the pasta shapes by filling the pot with boiling water and bringing to the boil for 8-10minutes.
5. In the pot of veggie sauce place the grated cheese and spoon about one-third to half of the cooked veggie sauce mix into a food processor, pulse a little before adding half of the cooked pasta shells and blend well.
6. Add the remaining vegetables and pasta and continue to blend until you reach the perfect consistency. Spoon the meals equally into food storage containers.
At about 7-9 months of age many babies will start to love the texture of foods so it’s an idea to not blend the pasta shells down too much. Another great thing about this recipe is that it’s so easy to adapt to satisfy everyone else at the table, simply swap the organic baby pasta shells for organic wholegrain penne and when you separate the pasta for adults and baby, simply blend the pasta for you little one and add the rest to the sauce for the older foodies.