Младенцы и дети до 5 лет на веганской диете > Примеры блюд для веганов 7-9 месяцев

• Apple porridge made with soya milk alternative. Finger food: Banana
• Baby rice made with soya milk alternative, with banana. Finger food: Kiwi
• Pear and prune compôte made with soya yoghurt. Finger food: Canned peach slices
• Weet bisk with soya milk alternative and sultanas. Finger food: Poached pear

• African sweet potato stew. Finger food: Sliced avocado
• Avocado and peas with mashed potato. Finger food: Cooked baby carrots
• Chick pea and spinach dahl with mashed sweet potato. Finger food: Cooked red pepper
• Chick pea, leek and carrot stew. Finger food: Cooked broccoli florets
• Kidney bean, apple and root vegetable stew. Finger food: Cooked macaroni or pasta shapes
• Pink risotto. Finger food: Fried tofu cubes
• Potato, mint and soya yoghurt mash with butternut squash (sweet potato*). Finger food: Sweetcorn
• Rice, red lentil and cauliflower purée. Finger food: Cooked green beans

• Mango fool
• Nectarine and apple compôte with soya cream
• Rice pudding made with soya milk alternative, with dried apricot purée 
• Semolina made with soya milk alternative, with date purée

• 40g porridge oats
• 400ml unsweetened calcium-fortified soya milk alternative
• 120g grated apple (1/2 large apple, cored and peeled)
• 1/2 teaspoon cinnamon powder

1. Place all the ingredients in a non-stick saucepan and simmer for 10 minutes, stirring all the time, until the porridge is cooked.
2. Allow to cool before serving.

• 350ml unsweetened calcium-fortified soya milk alternative, warm or cold
• 40g baby rice
• 1 small banana

1. If using warm milk, heat the milk. Mix the milk with the rice and stir well.
2. Peel and mash the banana.
3. If using warm milk, check the temperature before serving. Add a dessertspoon of banana to each bowl before serving.

• 1 ripe or soft-poached pear
• 60g prunes canned in juice, drained
• 200g unsweetened soya milk yoghurt

1. Peel, core and finely chop the pear if ripe and soft. If firm, poach it in a little water until soft and then chop finely.
2. Finely chop the canned prunes.
3. Combine the chopped fruit and spoon it over the yoghurt.

• 4 weet bisks
• 350ml unsweetened calcium-fortified soya milk alternative
• 60g sultanas

1. Crumble the weet bisks and add the soya milk alternative.
2. Chop the sultanas and mix them into the cereal mixture.

• 1/2 tablespoon vegetable oil
• 1 small onion, peeled and diced
• 1 medium sweet potato, peeled and cut into chunks
• 50g frozen green beans, chopped into small pieces
• 1 tablespoon tomato purée
• 150ml water
• 1 tablespoon smooth peanut butter
• 1 small (210g) can kidney beans canned in water, drained (drained weight 130g)

1. Heat the oil in a pan, over a medium heat.
2. Add the onion and cook gently for 5 minutes or until tender.
3. Add the sweet potato, green beans, tomato purée and water and simmer for 20 minutes or until the sweet potatoes are cooked through.
4. Stir in the peanut butter and kidney beans. Mash until smooth, with soft lumps.
5. Allow to cool before serving.

• 1 large potato, peeled and diced
• 1 tablespoon unsweetened calcium-fortified soya milk alternative
•  90g frozen peas
•  1 large ripe avocado, stoned and peeled
•  1/4 tablespoon mint, finely chopped (optional)

1. Boil the potato until tender, and then drain and mash it with the soya milk alternative.
2. Boil the peas in water until tender, and then drain and allow to cool.
3. Mash the peas with the avocado and mint.

• 1 teaspoon vegetable oil
• 1 small onion, peeled and diced
• 1 teaspoon garlic purée
• 1/2 teaspoon turmeric powder
• 1 small (210g) can chick peas canned in water, drained (drained weight 130g)
• 150g fresh or frozen spinach
• 1 large sweet potato, peeled and diced

1. In a frying pan, heat the oil and cook the onion until soft. Add the garlic and turmeric, and cook for 2 to 3 minutes.
2. Add the drained chick peas and spinach, and cook until the spinach has wilted. Or, if using frozen spinach, cook until it is defrosted and cooked through.
3. Mash the mixture with a fork to make a smooth mixture, with soft lumps.
4. Boil the sweet potato until tender and then mash it.
5. Serve the cooled chick pea dahl with the mashed sweet potato.

• 1/2 tablespoon vegetable oil
• 1 small leek, trimmed, washed and finely chopped
• 1 small carrot, peeled and diced
• 150ml water
• 1 small can (210g) chick peas canned in water, drained (drained weight 130g)
• 2 tablespoons tomato purée

1. Heat the oil in a saucepan. Add the leek and cook until soft.
2. Add the carrots and water.
3. Bring to the boil, reduce the heat, cover and simmer for 30 minutes until the vegetables are soft.
4. Add the chick peas and tomato purée to the vegetables and their juices and mash until smooth, with soft lumps.
5. Allow to cool before serving.

• 1/2 large parsnip, peeled and diced
• 1/8 swede, peeled and diced
• 200 ml water
• 1/2 apple, peeled, cored and diced
• 1 small (210g) can kidney beans in water, (drained weight 130g)

1. Put the parsnip and swede in a saucepan with the water and bring to the boil.
2. Turn down the heat and simmer for 10 minutes.
3. Add the apple and kidney beans and simmer for a further 10 minutes until the vegetables are thoroughly cooked.
4. Mash with the cooking liquid until mostly smooth, with some soft lumps.

• 1/2 tablespoon vegetable oil
• 1/2 small onion, peeled and finely chopped
• 50g basmati rice
• 100ml boiling water
• 150g (2 or 3) cooked beetroot (vacuum-packed, not in vinegar), finely diced
• 1/2 small (220g) can chopped tomatoes

1. Heat the oil in a saucepan and sauté the onion until soft.
2. Add the rice and stir until well coated.
3. Pour the boiling water over the rice, cover and cook for 8 minutes.
4. Stir in the diced beetroot, reduce the heat, cover and cook for about 12 minutes or until the water has been absorbed.
5. Add the chopped tomatoes and mash until smooth, with soft lumps. Allow to cool before serving. 

• 1 large potato, peeled and diced
• 50g unsweetened soya yoghurt
• 1/2 tablespoon chopped mint
• 1 large butternut squash, peeled and diced

1. Boil the potato in water until tender.
2. Drain the potato and then mash it with the yoghurt and mint.
3. Boil the sweet potato until soft and then mash it. Allow to cool, and then serve with the potato and yoghurt mixture.

• 1/2 large carrot, peeled and diced
• 1/2 medium sweet potato, peeled and diced
• 1/4 cooking apple, cored, peeled and diced
• 40g red lentils
• 200ml water
• 6 cauliflower florets
• 60g white rice, cooked in boiling water until tender

1. Place the carrot, sweet potato and apple in a saucepan with the lentils and water and bring to the boil.
2. Turn down the heat, cover and simmer for 15 minutes.
3. Add the cauliflower and cook for a further 10 minutes.
4. Mash until smooth, with soft lumps, and allow to cool before serving.
5. Serve with the cooked white rice.

• 1/2 large mango, peeled, stoned and diced
• 200g unsweetened soya yoghurt

1. Roughly mash the mango.
2. Mix the mango with the yoghurt.

• 1 large nectarine, peeled, stoned and diced
• 1 small apple, peeled, cored and diced
• 2 tablespoons water
• 4 dessertspoons unsweetened soya cream

1. Place the nectarine, apple and water in a saucepan and bring to the boil.
2. Turn the heat down, put a lid on the saucepan, and simmer until the apple is soft.
3. Mash the fruit.
4. Allow to cool before serving. Add a dessertspoon of cream to each portion.

• 250ml unsweetened calcium-fortified soya milk alternative
• 40g pudding rice
• 10-15 soft dried apricots, finely chopped

1. Place the milk and rice in a pan, bring to the boil and then simmer gently, stirring occasionally, until the milk has been absorbed and the rice is soft. This may take about 15 minutes.
2. Soak the chopped dried apricots in boiling water for 10 minutes and then push through a sieve to make a purée.
3. Serve the rice pudding with a spoonful of purée on the top. Allow to cool before serving.

• 20g semolina
• 300ml unsweetened calcium-fortified soya milk alternative
• 10 dried dates or figs, finely chopped

1. Place the semolina and milk in a pan and bring to the boil. Reduce the heat and simmer until soft, stirring regularly.
2. Soak the chopped dried fruit in boiling water until soft. Drain the fruit and push it through a sieve to make a purée.
3. Mix the semolina and dried fruit purée together.