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Vegan recipesWinter vegetable soup
Peel and chop the potatoes, parsnips, swede and carrots roughly into 2cm cubes. Wash and slice the leeks and peel and chop the onions and garlic. Put enough olive oil in a big pan to cover the bottom and gently fry the vegetables in this order: potatoes, swede, parsnips, carrots, leeks, onions and garlic. With the lid on, cook gently, stirring occasionally until the vegetables are really soft. Meanwhile, make the stock by adding the stock cubes or bouillon to a litre of boiling water. For the first few months of weaning, just use water and leave out stock cubes. Add to the pan and bring to the boil, then simmer for five to ten minutes. Blend in the pan using a hand blender or in a food processor. Add salt and pepper to taste in the adult portions only. Serve with finely chopped parsley. Eat with crusty bread. Rice and oat cakes
Topping ideas:
Home-made jellyIngredients Dissolve the agar-agar powder into 50ml of boiling water (follow amounts on packet, as they vary). Add the fruit juice and bring gently to the boil, stirring all the time until it thickens.
When set, run under hot water and tip out. All recipes are from So, what do you eat?, a vegan recipe book by Liz Cook
Where to next?
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Ingredients
Rice and oat
cakes make a great snack and alternative to sandwiches and are good
when teething.
Lay fresh fruit in the jelly mould
and pour the juice over.
Leave to set. Bear in mind that very acidic juice may not set well.
You can order copies of the 72-page, spiral-bound, wipe-clean book
for £12.95 including P&P, and the wipe-clean vegan nutrition chart (approximately
1m long) for £3.95 including P&P (usual price £4.95) by
calling: 01273 625988.
