8th May 2010
With baking and making all Baby’s food from scratch, I pretty much spend all weekend cooking. So a typical Saturday for me involves replenshing Baby’s food supplies for the following week. I make big batches of whatever I decide is on the menu, then transfer to ice cube trays to freeze so it can be easily portioned for meal times.
Today I tried making humous which I have been meaing to do for a looong time. I used a can of mixed beans, olive oil, some tahini, garlic and a squeeze of lemon. He had this for lunch on some mini ciabatta bites, I love watching him feed himself finger food, he makes sure he gets all his fingers in his mouth too!
- Mixed bean humous
I picked up a BIG butternut squash today, roasted it with some carrots, herbs and a sprinkle of cinnamon and with half made Baby some pasta sauce and used the rest to make some soup. As I only used half a tin of the beans in the humous I decided spontaneously to put the other half in the soup to boost the protein and then blitzed it all together so it was smooth. Both the soup and sauce were noticably sweet which I hadn’t realised was due to the cinnamon, apparently it brings out the natural sweetness in carrots and squash.
- Roasted Vegetable Pasta Sauce
- Roasted Vegetable & Mixed Bean Soup
I also made some millet and almond treacle cookies which are from The Complete Guide to Vegan Cooking, but will save why I was so excited about this recipe when I blog about the book.
Of course the weekend wouldn’t be complete without cupcakes making an appearance, and today was Earl Grey flavour day. I still hadn’t tested out the vegetable coloured decorating sugars that Sasha brought back for me from NY, so here are some naturally blinged up minis:
