Meatless meals for kids recipes with photos. That is, the baby in lent

Meatless meals for kids recipes with photos. That is, the baby in lent

16/11/2018

This year advent will begin on November 28. If you fast not only you but also your children, it is important to consider for them a special menu. Meatless meals for kids should be not only delicious, but also to fully replace the protein and the fats that we normally get from animal food. Fasting children is recommended no sooner than 6 years, and only under condition of full health. In this case, the child fully depends on parents ‘ decisions. Before the beginning of the post is sure to get permission from the pediatrician.

Beans contains essential and nonessential amino acids (isoleucine, valine), because is an important product in the post. In combination with vegetables, beans absorb better. Before cooking beans should be soaked in water in proportion 1 to 2 for 6-8 hours, then drain the water for cooking pour beans new: so you can avoid flatulence in a child.

Ingredients

  • White beans 200 g
  • Морковь100 g
  • Репчатый40 onion-50 g
  • Nutmeg
  • Paprika
  • Salt
  • Sunflower oil
  • 1 tablespoon flour

Method of preparation

  • Boil beans until tender, boil the carrot, slice the onion and fry in sunflower oil until Golden and soft. All grind in a blender to puree. Flour fry in a pan until completely dry and add some water.
  • Place in a pot of mashed beans and vegetables, flour with water, add ground nutmeg and water. Bring to boil and leave on low fire for another 15 minutes.
  • Before serving, sprinkle with paprika and garnish with greens.

Warm vegetable salad with asparagus with sesame seeds

Green beans are rich in amino acids and vitamins, sesame seeds are the champion of calcium. In combination with lemon juice and olive oil all the nutrients of lettuce ingested as well.

Ingredients

  • Green beans 400 g
  • 1 tablespoon sesame seeds
  • Half lemon
  • 50 ml olive oil
  • Salt to taste

Cooking

  • Boil the beans in the steamer or put in boiling water for 3 minutes. Connect the olive oil and lemon juice, add the sesame seeds. Put the green beans into the dish and add the dressing. Bon appetit!

Vegetable pie for the children with potatoes and carrots

To prepare lean dough will be easy, but if you want stuffing vegetable pie can be fruits and berries with sugar.

Ingredients

  • 100 g flour
  • 70 ml of water
  • 1 teaspoon of baking powder or yeast
  • 2 potatoes
  • 2 carrots
  • 50 ml vegetable oil

Method of preparation

  • Combine flour with baking powder or yeast, water and knead the dough. Boil the potatoes and carrots, shalt into a puree, add butter: this filling for the pie.
  • Roll out the dough thinly and put into a silicone form, put the stuffing, cover with second sheet of dough. Bake at 200 degrees for 15 minutes.

Lenten chocolate mango pudding in a slow cooker

Ingredients

  • Semolina 50 g
  • Chopped walnuts 50 g
  • Cinnamon
  • Vanilla to taste
  • Вода500 ml
  • Cocoa powder 2 tablespoons
  • Sugar 50 g

Method of preparation

  • To combine sugar, cocoa, water and cocoa to boil. Without removing from heat, add cocoa gradually the semolina, stirring all the time. Here is cinnamon, vanilla, butter. When barley is a good brew, pour the pudding with the chopped nuts and mix well.
  • Pour the mixture in the form of the slow cooker and leave for 20 minutes to prepare.
  • Submit the finished pudding is for Breakfast or as a meatless dessert. Before serving, decorate with candied fruit.

Rolls with mushrooms

Cauliflower is rich in protein which is well absorbed by the body. It contains high amount of essential amino acids not found in other vegetables. Cabbage also has a lot of vitamins B1, B2, PP, iron salts, calcium, potassium, phosphorus.

Ingredients

  • Dry seaweed nori 1 piece
  • Mushrooms 2 pieces
  • Cauliflower 100 g
  • Green salad-1 piece
  • Red sweet pepper 30 g
  • Young carrot pieces
  • Cucumbers 50 g
  • Green onions-1 piece
  • Soy sauce 1 tablespoon
  • Olive oil 1 teaspoon
  • Rice vinegar for sushi 1 tablespoon
  • Honey teaspoon

Method of preparation

  • Cauliflower wash and disassemble on inflorescences and load it into the blender. Grind to the size of the rice and fill with vinegar and honey. Infuse for 10 minutes.
  • Mushrooms clean, cut into strips and marinate in soy sauce and olive oil for 10 minutes.
  • Carrot, pepper and avocado washed and cut into sticks.
  • Continue to cook on a standard principle of cooking rolls. On a sheet of nori put the pickled cauliflower (instead of rice), carrots, cucumber, pen, onions, marinated mushrooms and twist.
  • Slice with a sharp knife neat rolls.

Onion soup with broccoli

This soup also many useful vegetables, and truffle oil, which is rich in vitamins E and B.

Ingredients

  • Onion 4 heads
  • Broccoli 100 g
  • Water 1,5 l
  • Olive oil 1 tablespoon
  • Truffle oil to taste
  • Salt to taste
  • Ground black pepper to taste
  • Wheat noodles 100 g
  • Green onions ⅓ of the beam
  • Leeks ⅓ of the stem
  • Rye crackers 80 g

Method of preparation

  • Clean onions, cut in half, place in boiling, pre-salted water. Cook until the onions are soft.
  • Remove the boiled onion in the broth, add the broccoli, olive and truffle oil, black pepper. Broccoli cook until tender.
  • Onions and broccoli to put in the blender, whip attachment for pureromance.
  • The resulting mash together with wheat noodles put into the broth, cook until tender.
  • Soup serve hot, with rye croutons, finely chopped green onions and leeks.

Pancakes from zucchini

Ingredients

  • Zucchini 210 g
  • Wheat flour 40 g
  • Olive oil 20 ml
  • Lean sour cream 75 g
  • Greens 5 g
  • Garlic 2 g
  • Salt 2 g
  • Black pepper powder 1 g

Method of preparation

  • Zucchini grate on a coarse grater, salt and a good squeeze of juice. After adding the flour, knead the dough to form 3 identical balls. Fry them in olive oil on both sides until Golden brown.
  • Put in the oven at 185 degrees for 7-8 minutes. Sour cream mix with herbs, garlic, salt and pepper. Ready pancakes serve with sauce in one plate.

Tartlet with cranberry cream

Cranberries are rich in vitamins, pectin, organic acids and sugars.

Ingredients

  • Sweet almonds 1 Cup
  • Bitter almonds 3 pieces
  • Transparent honey 3 tablespoons
  • Lemon juice 1 tablespoon
  • Fresh cranberries Cup
  • Bananas 2 pieces
  • Ground cinnamon 1 teaspoon
  • Vanilla pod-1 piece
  • Coconut oil 2 tablespoons

Method of preparation

  • Almond soak in boiling water for 5 minutes and then remove skin. Spread peeled almonds on a baking sheet and dry on very low heat in the oven.
  • Dried almonds grind in a blender or coffee grinder until flour. Then mix with honey, lemon juice, 1/2 teaspoon of cinnamon and half a vanilla pod. All back together and grind in a blender to a state of soft ball. If necessary, add a spoonful of cold water. It turns out marzipan dough.
  • Cranberries grind in a blender. RUB through a sieve, to remove skins and seeds. Place back in blender and add 1 peeled banana, 1/2 tsp cinnamon and 2 tbsp pre-melted coconut oil. Grind until smooth. Cream to remove in the freezer for 20 minutes.
  • Small molds for tartlets gently lay the foil, keeping all the folds and shapes. A piece of marzipan dough to roll out with a rolling pin, and then lay in the shape for the tarts.
  • Cranberry cream to get it out of the freezer and pour into each tartlet of marzipan dough.
  • To remove the finished tarts in a cooling chamber for 23 hours.
  • Before applying to get tartaletki, holding the ends of the foil from the mold, carefully remove the foil and decorate with cranberries and mint.