Baby and Child Vegetarian Recipes: Over 150 Healthy and Delicious Dishes for Your Young Family

Baby and Child Vegetarian Recipes: Over 150 Healthy and Delicious Dishes for Your Young Family
Stuck for ideas at tea-time? Looking for meat-free snacks for lunch? Baby and Child Vegetarian Recipes is invaluable to the vegetarian family and will quickly become and old friend in the kitchen. It is packed with more than 150 recipes for babies and toddlers, almost all accompanied and brought to life by comments from the author, Carol Timperley. Her relaxed and very personal approach to the presentation of her family favourites makes this chunky little book particularly unintimidating–something mums and dads will appreciate during the often stressful time of weaning baby and feeding young children.

The five chapters of the book, each introduced with heaps of practical advice including menu charts, cover stages in the development of a child’s eating habits from the first taste to toddlerhood. Recipes range from basic pur?es and staples such as macaroni cheese and bubble and squeak to the more sophisticated Hungarian stuffed marrow and avocado and cottage cheese dip. Recipes are clearly presented and include boxes in which to register your child’s reaction–no one is pretending it is always easy to feed youngsters!

An added bonus to this already excellent book are Stephen May’s humorous illustrations. The leap-frogging grains of rice and the potatoes enjoying a hot tub are bound to raise a smile and could prove useful for parents wishing to encourage an awareness of cooking in their children. As Carol Timperley says in her introduction: An appreciation of good food is one of the greatest of all gifts you can give your child.

Fully endorsed by the Vegetarian Society and approves by consultant nutritionist Jane Brophy, this book will be an inspiration to busy parents. –Dale Evans
List Price: ?11.99
Amazon Price: ?7.79
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Customer Review: Fantastic!
I love this book! I’m a hopeless cook, but determined to bring up my daughter on a varied vegetarian diet of homecooked food rather than ready-made stuff. As well as many recipes, the book also contains sample weekly menu plans - particularly useful for the early weeks of weaning. All recipes also indicate whether or not they’ll freeze well.
Customer Review: A must for Veggie Mummy and daughter
I have been a vegetarian since I was 10, my husband has now followed suit so we decided this was how we wanted to bring up our daughter. I was worried that I would be stuck for recipes and constantly paranoid that she wouldn’t be getting all the required food groups. This book put paid to my worries - it’s fantastic and I would thoroughly recommend it to all - non-veggies included. The author has a relaxed approach and it’s great to know she’s been through everything first with her own son.

A to Z Naturals Olive Leaf Extract, Liquid-Filled Vegetarian Capsules, 60 capsules
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“Good Housekeeping” Step by Step Vegetarian Cookbook (Step-by-step)
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Customer Review: Best Cookbook I own
The layout of this cookbook is so user friendly, very cleverly it has a picture key which makes is very easy to use. The all recipes are clear and easy to follow. I own at least 100 Veggie coobooks but this is my most used.
Customer Review: How recipe books SHOULD be written
I have tried about twenty or so recipes from this book, which is a small selection of the many recipes on offer. To put this in context, I probably only ever use about 5 to 10 recipes from any single cookbook. I am not a vegetarian, so why is this book so heavily used in comparison to others I own? Simple. Because all the recipes WORK. These recipes have obviously been bench-tested to death, because nothing ever comes out burnt or undercooked, and no ‘minor’ details are left out of the method sections that you have to second-guess. Also, everything I’ve made out of this book has been absolutely delicious, especially the balti and biriani dishes. So it’s easy to follow, and gives foolproof and delicious results. It’s the best cook book I’ve ever used.

Rainbow Green Cuisine
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Low-Fat Hummus (Middle-Eastern Garbanzo-bean Spread)
Traditionally this recipe is made with much more tahini and several tablespoons of

olive oil. This low-fat version is so delicious you won’t miss the extra fat.

1 can garbanzo beans (chick-peas), rinsed well

1 1/2 clove fresh garlic (or one teaspoon garlic powder)

Juice of 1 and 1/2 lemon

1 tablespoon tahini

Put ingredients in food processor. Blend until creamy.

Serving Ideas: Serve with pita wedges, or for a delicious sandwich, spread a thick

layer of hummus on bread or a sliced roll (or inside a pita) and add sprouts and

tomato slices. Hummus is also great as a vegetable dip. Try dipping raw carrot and

celery slices, brocolli flowerets, and tomatoes.