what can i cook?

Question

My 2 year old son is very fussy when it comes to vegetables but I've run out of ideas what t do with them so he doesn't notice them, plus I'm a vegetarian so vegetables are important to us. Help!

Answer 1

One of my favourites (and I'm vegetarian too) is spaghetti & veggieballs! Super easy!
Mashed potato / Sweet potato / Swedes (whatevers available or a combination!)
Sweetcorn, peas, carrots or any other vegetable (I've often used aubergine or courgettes) steamed & chopped up
Some fresh herbs
1 or 2 eggs (depending how many you're making)

Combine these ingredients until you can make firm balls from them. Add some breadcrumbs if they're too wet. Put in the fridge if you have time to set (not essential though)

Make or buy a tomato sauce (Dolmio - if in the UK) and heat it up. Once it is piping hot add the veggie balls and allow to absorb the flavour & cook through for about 10 - 15 minutes. The egg will bind it so it won't fall apart.
Serve with spaghetti!

Answer 2

I agree with Caroline - you need to disguise your vegetables. Apparently when children are about 2 their taste buds change, so that vegetables taste bitter - this is an evolutionary response to avoid poisoning from berries etc.

Grate carrots, courgettes etc into pasta sauce, using the sweetest, smallest vegetables you can find.

You could try making your son's plate a work of art - giving him his meal in a dinosaur or car shape.

Try getting him to help you prepare the veg - he'll be so proud of himself.

Also, make sure he has a special plate (favourite character) and knife/fork/spoon.

One thing to be aware of though, don't make mealtimes into a battlefield. Your son's tastes will soon change again, so you can introduce different tastes and textures as he gets older. Meanwhile, stock up on some vitamin drops to make sure he's getting the full whack.

Good luck!

Answer 3

Faux meat Balls!!
2 eggs, beaten
1/4 cup and 1 tablespoon Italian-style dry bread crumbs
3/4 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley
1/4 clove garlic, minced
1/8 teaspoon pepper
1/8 teaspoon salt

*add in peas and sweetcorn, the children won't notice them inside the meatball (you can use any vegetables)

Preheat oven to 170 degrees C

In a medium bowl combine eggs, bread crumbs, Parmesan cheese, parsley, garlic, your chosen vegetables salt and pepper. Mixture should be moist and sticky, but should hold together when formed into balls.

Bake in preheated oven for 30-40 minutes

Serving suggestion, side potatoes, or side pasta.

Answer 4

My mother used to mash carrots and swedes in with potato, it used to work and i still prefer them like this now. You could (after mashing) make them into swirls using a piping bag and then pop them in the oven or under the grill until they are crisp. Will he eat soup, you could blend it so that it is smooth.
I have often seen it suggested that you should make the vegetables into a smiley face or a car, but it never worked for my son. Some children just don't like the flavour/texture.

Good luck.

Answer 5

When my son was little the only vegetables he would eat were peas and raw carrots. This all changed when we moved into a house with a very big garden and gave him and his sister a small patch of land for them to grow their own vegetables. This encouraged competitiveness between them (who could grow the biggest carrot etc) but also taught them where food comes from and how much better it tastes when you have grown it yourself. If you don't have a garden, you could fill a large flower pot or window box with compost and let him grow peas, onions, beetroot, lettuce, cabbage etc. Good luck!

Answer 6

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 7

My parents started serving me the boil bags of vegetables that have cheese sauce, because of my love for cheese. After that, they stepped down to butter sauce, and now I'll eat just about anything. Hope this helps.

Answer 8

Grate or puree the vegetables into dishes you are cooking (my Mum did this for years when I was a kid and apparently I never noticed!). How about a good basic tomato sauce with mixed veg pureed into it - could be used on pasta or with tofu - could go with pretty much everything - would be nice on fish if you eat fish...

Answer 9

Try pureeing them or buy them pureed then mix them with some cream cheese or cottage cheese and use as a spread on crackers that kids like or as a dip for chips. If you are vegan and don't use dairy then try mixing them with non-dairy spreads for bread. Do not mix them with things that he does like and eats as this will discourage him from eating the things that he already relishes.

Answer 10

when my little girl was little i used to get carrotts, swede, peas, califlour and brocolli and mash it all up with mash potatioes and pour a small amount of gravy - he will think it is mash. Or do a vegetable cassarole, they are great and the sauce is nice too.