RECIPE HUB
Sunflower soufflé lentils
I usually always use cashews to create creamy bakes, but a couple mama friends told me their little ones couldn’t eat nuts. I experimented with sunflower seeds and holy moly it absolutely worked! The light and fluffy soufflé texture melts in your mouth with every bite!
Dusty was 14 months old and a confident eater when I served him up this. You can always use a stick blender to blend up your baby’s portion depending how confident you are with their eating skills.
Check out the reel for this recipe here ❤️
INGREDIENTS
Sunflower Cream
1 cup sunflower seeds soaked for 1 hour in 1 cup of boiling water
1 extra cup of water
1/3 cup hemp seeds
1/2 Tb garlic powder
1/2 cup nutritional yeast 1 freshly squeezed lemon (juice)
Freshly ground black pepper to taste
Roasted Vegetables
2 medium kumara
2 medium agria potatoes
400g pumpkin
Drizzle extra virgin olive oil
Freshly ground black pepper
Creamy Lentils
1/2 Tb extra virgin olive oil
1 large onion, diced
1/2 Tb garlic powder
1 can lentils drained and rinsed
450g firm tofu
2 cups liquid gold for little ones
2 Tbs tahini
1 Tb miso paste
2 Tbs balsamic glaze
METHOD
Pour the boiling water over the sunflower seeds to soak.
Preheat the oven to 200°C. Line a roasting dish with baking paper.
Chop your vegetables into bite sized pieces and place in the roasting dish, drizzle with a little oil and toss them, add some cracked pepper and roast for 30 minutes.
In a frying pan in medium heat add a drizzle of oil then diced onions and fry for 10 minutes stirring frequently. Add the drained rinsed lentils then the tahini and miso, give it a stir then add your stock 1 cup at a time stirring.
Crumble the tofu into the pan, stir it all around then take off the heat.
Add all the Sunflower Cream ingredients including the water that the sunflower seeds were soaking in, to a blender and blend until smooth.
Assemble the bake: Layer the roasted vegetables on the bottom of a large greased with a little oil roasting dish. Top with the lentils smooth it all out and then pour the sunflower cream on top, smoothing it out over the entire surface.
Bake for 20 minutes, at the same 200°C heat then devour with your family.
Store leftovers in an airtight container in the fridge for up to 3-4 days. More recipes like this one in the Dusty’s Delicious Dishes Cookbook - The Flavour Formula
Vegan ‘Tuna’ Pinwheels
This recipe is from the Dusty’s Lunch Box Series. It’s simple, super delicious and really fun to make. Dusty ate it all and I served mine up on top of fluffy rice. A fun spin on a tuna dish that great for the planet and your little one’s tummy.
Check out the reel for this recipe here ❤️
INGREDIENTS:
2 cans of chickpeas drained and rinsed
1/3 cup vegan mayo
1/2 Tb Dijon mustard
1 tsp 50% less salt and sugar tomato sauce
1 Tb vegan fish sauce or soy sauce
Juice and rind of 1 lemon
2 x mini nori sheets snipped up with kitchen scissors into little slithers
1/2 a wrap or as many as you need to feed your tribe
METHOD:
Don’t use a masher for the chickpeas, cook smarter not harder and whizz those babies up in your food processor on pulse until they are nice and blended with a few chunky bits for texture.
Pour them into a bowl and add the rest of the ingredients excluding the wrap.
Mix until fully combined.
Spread a nice layer onto your wrap and roll up then take a sharp knife to slice into yummy pinwheels.
Save the left overs in an airtight container in the fridge for 5 days.
You can also serve on top of fluffy rice and top with cucumber DELISH. 💚
mighty mince mash up
This banger of a recipe is ready on the table in 20 minutes! I love TVP (textured vegetable protein). It’s a dry ingredient that gives meals a meaty vibe. It’s high in plant protein, fast, easy to prepare and it absorbs all the flavours you cook with it! Dusty devours this meal every time I serve it to him. It’s BLW friendly, good to practise with using a fork, and easy to eat. Enjoy making this beautiful, quick, flavoursome and easy dish for your whole family.
Check out the reel for this beauty here ❤️
Serves 2 adults and a hungry bubba
INGREDIENTS:
2 medium potatoes
1 large kumara (sweet potato)
1 Tb olive oil
1 cup TVP (texured vegetable protein)
1 tsp olive oil
50g tomato paste
1 onion diced small
1 carrot diced small
For the marinade:
1 cup boiling liquid gold for little ones (baby stock or regular stock)
1 Tb soy sauce
1 Tb vegan Worcestershire sauce
1 teaspoon garlic powder
1 Tb marmite
1 Tb reduced salt soy sauce
1/2 tsp smoked paprika
METHOD:
Chop your potato and kumara into bite sized pieces, place in a pot, cover with water and put on the element on a high heat. Boil for 15 minutes until you can pierce each piece with a fork easily.
While your potatoes and kumara are boiling, prepare your TVP meat mix.
In a measuring cup, stir together all the marinade ingredients.
Once fully mixed, stir in the TVP and let it hydrate and soak up all the yummy flavours for 5 minutes.
Heat oil in a pan and add your diced onion and carrot, fry for 5 minutes, add your tomato paste stir then add your TVP meat mix.
Fry for about 10 minutes, or until nice and browned.
Drain your cooked potatoes and kumara in a colander with a bowl underneath to catch the cooking water. This is your liquid gold for little ones (baby stock). Freeze it in 1 cup weighed out snap lock bags for future recipes.
Tip your drained potatoes and kumara back into the pot and add a Tb olive oil, mash with a potato masher until smooth. You can also add a little bit of the cooking water if it’s too dry just not too much.
Serve your TVP meat on top of your golden mash and enjoy with your family ❤️
Chiky Leek Pot pie
Whoaaah this recipe is so yummy!! The creamy centre is made from a blended up butter bean mix which is super nutritious and the whole meal comes together in only 40 minutes! Experimenting with dehydrated chikn pieces is exciting, rewarding on the taste buds and the whole family will love it. You can use a stick blender to blend up your baby’s portion depending on how advanced their feeding skills are.
Serves 4 adults and a hungry bubba
INGREDIENTS
1 white onion
1 large leek
2 medium potatoes
1 cup dehydrated seitan
2 sheets pastry
2 Tbs olive oil
Spray oil
2 cups stock
Butterbean cream -
1 can butter beans with the juice
1/4 cup pumpkin seeds
1 tsp Dijon mustard
1 Tb dried sage
1 Tb dried thyme
METHOD
Heat 1 cup of stock up in a measuring glass cup and pour in the seitan to hydrate for 5 minutes.
Chop the onion, slice the leek and dice the potatoes into small 1 cm bite sized cubes, then add to a non stick pan with the Tb olive oil on a medium heat and fry for 10 minutes.
Get the hydrated seitan out of the stock with tongs (keep the stock water to the side) and fry the pieces in another small frying pan to brown the sides slightly.
Make your butter bean cream by blending the left over stock from the seitan, pumpkin seeds, can of butter beans with the juice and the Dijon mustard.
Add the seitan to the frying pan with the leek mix, add the dried sage, dried thyme, give it a mix then pour in the butter bean cream, turn the heat down and add the last cup of stock, mix it all then take off the heat.
Preheat the oven to 200ºC.
Get your pastry sheets out the freezer and thaw slightly.
Grab a baking dish, 20x30cm, give it a little spray of the oil then pour in your chiky leek mix.
When your pastry sheets are soft enough, layer them on top of the pie mix tucking in the sides. Use a sharp knife to 2 cut crosses on the top so the heat can escape nicely. Pour 1 Tb olive oil on top and use a pastry brush to evenly spread it over all the pastry.
Place in the oven for 20-30 minutes until golden brown.
Cool for 5 minutes on an oven rack before serving.