Taking care of a toddler who doesn't really like to eat and finding new foods and new ways to present ingredients can be very time consuming and can really damage one's self esteem.
This is one of the reasons I barely post anymore... If my own child barely tastes the food I make (or any food, really), how can I confidently share my recipes? Oh well... I finally mustered the courage and wrote down, filmed and photographed a few things that I personally love and my toddler may or may not like right now.
I present you these loaded veggie cups, high in protein and calories so they are perfect for those who don't eat too much (or enough) in one sitting.
This recipe is really tasty, easy to make, loaded with veggies, high in iron and choline too.
It takes less than 1 hour to make and you can use it for meal prep too. They freeze beautifully and keep well in the fridge too.
Ingredients:
* 1 package puff pastry
* 3 cups of veggies (I used 1 cup
zucchini, 1 cup sweet peppers, 1/2 cup cauliflower, 1/2 cup onion)
* 200 g (1 small block) tofu
* 120 g (1 cup) chickpea flour
* 1/3 to 1/2 cup plant milk (I prefer
soy milk)
* 2 tsp paprika
* 1.5 tsp garlic powder
* 1 tsp ground black pepper
* 1 tsp turmeric
* olive or avocado oil for cooking
* salt (omit if you cook for babies)
Method:
Chop all the veggies into small pieces.
Sautee the veggies with the spices in some olive oil, avocado oil or
water until they are all soft.
Until the veggies cool down a bit blend
the tofu with the milk until you have a paste. Mix the tofu paste
with the veggies then add the chickpea flour. Mix until incorporated.
Cut the puff pastry sheet into squares
and line with them some silicone muffin molds or a muffin tray. Scoop
the filing into the cups and (maybe) pinch the corners together over
the cup.
Bake the cups at 180ºC
for 25 to 30 minutes or until golden-brown.
Let
them cool for a bit and serve with a side of veggies or a salad. They
are perfect for a lunhbox or for a lunch at home too.
You
can keep them in the fridge in an airtight container for up to 5 days
or you can freeze them for up to 3 months.
The video recipe is here:
If you like it don't forget to subscribe and share the videos and recipes, so other people can see how good vegan food is :)
Ingrediente:
* 1
pachet puff pastry
* 3
căni legume (am folosit 1 cana de dovlecel, 1 cană ardei dulci, 1/2
cană conopidă, 1/2 cană ceapă)
*
200 g (1 bloc mic) tofu
*
120 g (1 cană) făină de năut
*
1/3 până la 1/2 cană lapte vegetal (prefer laptele de soia)
* 2
linguriță paprika
*
1,5 linguriță usturoi pudră
* 1
lingurita piper negru măcinat
* 1
lingurita turmeric
*
ulei de măsline sau avocado pentru gătit
*
sare (omite dacă gătești pentru copii)
Metodă:
Se
toacă toate legumele în bucăți mici. Sotați legumele cu
condimentele în ulei de măsline, ulei de avocado sau apă până
când sunt moi.
Până
cand se racoresc usor legumele blenduiti tofu cu laptele până când
aveți o pastă. Se amestecă pasta de tofu cu legumele, apoi se
adaugă făina de năut. Se amestecă până se încorporează.
Tăiați
foaia de puff p[astry în pătrate și plasati-le in niște forme de
brioșă din silicon sau intr-o tavă de brioșe. Punetiți umplutura
în cupe și (poate) prindeți colțurile între ele.
Coaceți
cupele la 180ºC timp de 25 până la 30 de minute sau până se
rumenesc.
Lasă-le
să se răcească puțin și servește cu o garnitura de legume sau o
salată. Sunt perfecte atat pentru un lunchbox cat si pentru un prânz
acasă.
Le
puteți păstra la frigider într-un recipient etanș până la 5
zile sau le puteți congela până la 3 luni.
