Little Veggie Eats: Easy Weaning Recipes for All the Family to Enjoy

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If you don’t like coconut milk you can make this with any regular milk of your choice. It won’t be as naturally sweet so you will almost certainly want to add a topping. Slice several potatoes finely. Chop several onions. Chop some veggie bacon if you’re using it. Layer all of this up in a casserole dish, ending with the potato. Prep the wet mix: Add the lemon juice to the milk and leave to sit for around 5 minutes (you can prep the veggies while you do this). Once the milk starts to get a little lumpy, add the yogurt, eggs and butter. Whisk it all together. Magic curry got its name because it was the first curry my son ever ate. It’s a perfect introduction to curry – a slightly sweet sauce with warm spices running through. This is a very easy store-cupboard curry and it freezes well so it’s ideal to make up a batch on a rainy afternoon to add to your freezer stash.

Heat 4 tbs of the oil in the pan. Stir fry the onion, garlic, peppers, tomatoes, vegetarian sausages and mushrooms. When nicely browning, stir in the smoked paprika, cooking a minute more. Remove to a different pan, using a slotted spoon, and keep warm. Assemble the bowls with the quinoa, a generous serving of the guacamole, the beans and all the veggies. This magic curry recipe can be found in Rachel Boyett’s brilliant new book Little Veggie Eats, the first full-colour vegetarian and vegan weaning guide, perfect for any parents who are keen to reduce their family’s dairy, meat and fish intake, and save the planet. I am obsessed with Einkorn Flour. It’s a lot finer than Wholegrain and can be substituted for plain flour in most recipes.Sauté the mushrooms in a saucepan with oil or butter. Add the chopped vegetables, basil if used, and an egg or 3. Milk in your scrambled egg? It's your choice. You could even add some leftover cream to make an indulgent vegetarian egg dish.

Adapted from a recipe in "Vegetarian Suppers” by Jane Suthering, by Glynnis Chapman. ... and don’t forget to experiment

If this doesn’t appeal, an omelette is another great budget meal for all the family. For omelette, don’t stir your egg mix, just fill with anything from cheese to mushrooms to mint (use plenty of mint for a taste sensation). Heat a frying pan greased with a very small quantity of oil, until a drop of the batter starts sizzling. Lower the heat and fry large spoonfuls of the batter until they begin to brown, then turn them to cook the other side. Use vegetables creatively. Brightly coloured veggies, like spinach and beetroot, can add loads of colour to dishes to make them fun and enticing for your children. Carrots, butternut squash and sweet potato can be used to add natural sweetness and flavour to dishes (as well as adding nutrients). Rice pudding, for me, is the ultimate comfort food. This version is made with coconut milk so it is dairy-free but just as creamy and delicious as regular rice pudding. I’ve also made it with a mix of brown rice and quinoa to up the protein and fibre content. It tastes great on its own, but to make it even more decadent you could add some berry compote, apple sauce or mango chia jam.

Buttermilk Substitute: The milk PLUS lemon mixture used in this recipe is called a buttermilk substitute. It’s not the same as the buttermilk you buy in the shop. It’s purpose is to help leaven the muffins and give them a little more of a rise. Heat the oil in a large pan. Add the garlic, leeks, carrot and mushrooms and sauté until just tender. We’re not as DH is not vegetarian and he felt he wanted her to have some meat in her diet and I didn’t really feel strongly enough about it to insist otherwise. However she has only had very small amounts on a couple of occasions and doesn’t really seem a fan and husband isn’t bothered enough to actually shop/ cook separately so I think we’ll end up with her eating mostly if not entirely vegetarian. Put the sweet potatoes on a baking tray, drizzle with the olive oil and roast for 25 minutes until they are cooked through.Iron is really important once they’re 6 months as there’s none or very little in breast milk and they have depleted their reserves they built up whilst you were pregnant (and those reserves would very much have depended on your iron intake and reserves too). Formula is fortified but again not the best form for absorption. So that’s one to focus on in terms of giving iron rich foods as much as possible.