I don’t go around broadcasting the fact that Little Pea is vegetarian, mostly because I don’t have the energy to answer questions about it. But when I do tell someone, the question that follows is usually, “What does she eat?”
SALAD. NOTHING BUT SALAD.
Just kidding! However, I figured that sharing some of our meals here would be helpful. Not just for those people who are puzzled as to what a vegetarian toddler eats, but for other vegetarian parents out there—it’s nice to see what other families are making and pick up some new ideas.
Tamarind Lentils from Veganomicon
I feel like every vegetarian and vegan probably owns this cookbook, yes? Legumes are one of those dependable foods Little Pea will reliably eat any way we serve them, so she loved these. I served them in little lettuce cups, which didn’t really work out so well for her, but my husband and I appreciated them.
Roasted Fresh Corn, Poblano and Cheddar Pizza from Cooking Light
This is one of our favorite summer recipes and corn isn’t in season much longer, so make this now! It’s a little bit of work, so I made it over the weekend when my husband could help with baby wrangling while I cooked. Between the egg and cheese in this recipe, it’s a pretty good source of protein, but topping it with a dollop of Greek yogurt instead of sour cream will add even more.
Millet Muffins from Super Natural Every Day
I really need to buy a mini muffin tin, because Little Pea eats 1/4 to 1/2 of a muffin and that’s it. The millet in these muffins isn’t cooked, so it gives them a delightful little crunch. They’re citrusy and just sweet enough—although they’re made with honey, so you won’t want to make them for babies under 1 year.
Jalapeño Cilantro Pickled Corn from Bon Appetit
This recipe was linked in about eleventy-billion emails from Epicurious, so I had to make it before the end of summer. Unfortunately, I picked an extra spicy jalapeño, but I think it bothered my husband and I more than Little Pea. I used this in quesadillas, grilled cheese, and as a topping for burrito bowls.
Falafel with Tahini Sauce, Za’atar Tomatoes, Hummus & Cucumber Spears
We belong to a natural foods co-op and they sell the best falafel and hummus there. The big hit of this meal was the tomatoes, though—I diced some heirloom tomatoes, drizzled them with extra-virgin olive oil, and sprinkled them with za’atar seasoning.
Tomato Sauce with Butter & Onion from Food 52 Genius Recipes
OH MY GOSH this is so good. I’ve heard about this sauce everywhere, but this is the first time I made it. I served this over Banzo rotini, which is a nutty, chickpea-based pasta, and roasted eggplant and zucchini. This was a huge winner with Little Pea, probably her favorite meal of the week.