G’s Creamy Veggie Sauce (no cream)!
G’s Creamy Veggie Sauce (no cream) was created for my lil’ man, G. He is now officially two years old and killin’ it everyday! Keeping him strong and healthy is obviously my mama priority. A few months ago I made this sauce for him and quickly took some pics. Again, not back on the food photography band wagon yet, as I simply do not have any time for that, however, I decided I can’t let this deter me from posting on my blog! G stopped eating most vegetables in whole form for a bit but I wasn’t willing to cut them out of his diet. I thought if I pureed them into sauces, soups, etc that he may hop back on the veggie ship and sail back into veggie love. Alas, it worked! Frankly, I adore this sauce myself. It most certainly was created for my toddler, however, it is a perfect sauce for adults alike. Use whatever you’ve got leftover in your fridge and toss it in. This recipe can serve as your guide or you can follow it completely. If you’re looking to pack your wee one (or yourself) with a protein/vitamin flavorful punch, then this is the sauce for you! Veggies galore, beans, tofu, tomatoes, herbs, parmesan (optional for vegans or sub vegan parm) make up this burst of deliciousness and health that will make your taste buds dance for more! Easy, healthy, delicious and done in only 5 minutes! This G’s Creamy Veggie Sauce (no cream) is a must-add to your recipe repertoire.
- 1/2 medium head of broccoli
- 1/2-1 cup red & yellow peppers
- 1-2 cups spinach
- 1/2 brick firm tofu (drained)
- 1/2 can of cannellini or small white beans (keep some of the juice to throw into the blender)
- 2 cloves garlic
- 1 small onion (optional)
- 1 can of good tomatoes in Italian herbs if you have it OR the equivalent in marinara sauce
- 3-5 Tbl of pesto sauce (green or red)
- parmesan cheese to taste (optional for vegans or sub with vegan parm)
- oregano to taste (fresh oregano if you have it)
- salt to taste
- pepper to taste (I don't use pepper when making it for my toddler)
- Add all of the ingredients into a blender or food processor and puree until smooth. Done!
- Makes approximately 3 pints of sauce
- Feel free to get creative in your sauce making and add the leftover veggies in your fridge
- I serve this over whole wheat rotini noodles
- Red: Cabernet Sauvignon
- White: Pinot Grigio
G’s Arugula & White Bean Quesadilla
G’s Arugula & White Bean Quesadillas are a protein packed meal full of flavor and done in 15 minutes or less! Healthy, delicious, and guaranteed to make any toddler actually eat their entire portion! I make one quesadilla, give my wee man (G) 1/4, save another 1/4 for the following day, and eat the other 1/2 myself. This is most definitely a meal that is for any age. I had all of these ingredients left over in my fridge (remember my food philosophy? “Like the mind, food is a terrible thing to waste”) and wanted to make something different for Greyson than he’d been eating over the past few days. I quickly pieced together these ingredients and was left with my mouth watering. Not only did G eat his portion and practically lick his plate (lots of “more” baby signing came afterwards), but I had to go and make another one for my work lunch the following day. I, too, was in love. As a veg-head, I’m always packin’ with protein everywhere I can. Make the recipe as is or adjust for your lil’ one or yourself however you deem fit. Use as much or as little of the ingredients as you’d like. Now go chow down with your kiddo in total bliss!
- 4 whole wheat tortillas
- Handful of arugula
- 3/4 can of small white beans or cannellini beans
- 1 avocado
- 1/2 brick of tofu (I used firm)
- 1 ripe tomato - chopped (finely chopped for toddler)
- 2 Tbl pesto
- 4 slices gouda cheese
- Small handful cilantro
- Cumin to taste
- Salt to taste
- In a small bowl, toss the tomato and pesto together. Mix well
- Put one slice of cheese on top of each quesadilla
- Divide then smash white bean (leave some whole as well) on two of the tortillas
- Smash half and avocado on top of the each white bean half and sprinkle with a pinch of salt
- Divide the tofu and smash on top of the avocado with another pinch of salt and the cumin
- Top each with tomato and cilantro
- Top again with arugula and a pinch of cumin
- Put the other tortillas with the gouda on top of the two filled tortillas
- Heat pan on low - medium heat. Cook on both sides until golden brown
- Done!
- This recipe came from what was in my refrigerator so feel free to make something similar and change up the ingredients to accommodate what is in your fridge!
