veggatarian recipies? that a three year old might eat?

6 Comments

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Richardson - posted on 08/26/2010

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my kids love it when I cut up cucumbers and tomatoes and other veggies (kids tend to like raw veg better than cooked) and put them on a plate at the dinner table, they can take them as they please (instead of me piling them on their plate). They also love the canned mini corn cobs, just plain!

Charlene - posted on 08/24/2010

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Pasta (your choice), jar tomato sauce mixed with sauteed veges and a can of drained & rinsed chick peas. I use olive oil with onion, garlic, carrot, celery and peppers & zucchini if I have them.

Lorraine - posted on 08/24/2010

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hi we are meat eaters but one that i love when i feel like a lot of veggies is a conbination soup without meat

vegetable stock
garlic & ginger
cellophane noodles
sesame oil just a few drops
broccoli, snow peas, cauliflower
zucchini and any other veggies they likes
deep fried tofu sliced, i tell them it's bread lol
you prety much just put everything in the pot and boil awayuntill the vegies are cooked some take less time than others so just add them later then serve. if like thing hot like i do just add some chilli oil or flakes to your soup we love having ours with prawns & chicken and i add chicken stock so it easy to adapt enjoy.

Julie - posted on 08/23/2010

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My girles have always loved this from the time they have been itty bitty.
Babaganoush
Ingredients
•1 large eggplant (about 1 pound)
•1 glove garlic, minced
•1/4 teaspoon salt
•1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
•2 tablespoons tahini
•2 tablespoons lemon juice
Directions
Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.


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Potatoes, broccoli, carrots and a little bit of garlic(if you like it). It's a really yummy mix. Just steam everything together and add spices that you like.

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