Loaded veggie cups

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.