Children and vegetables are a bit like cat and dog, it is difficult for them to get along. Among parents, grandparents and experts there are different factions: those who, in order to make the little one eat something green, invent stories or ad hoc dishes that are not attributable to any type of vegetable or vegetable and who, instead, does not compromise and offers vegetables as they are.
Regardless of your strategy, here you are recipes for children with hidden vegetables. Good, healthy and greedy they will please both children with difficult tastes and those who are not afraid of minestrone & co. After all, enriching a recipe with vegetables is a great way to increase the intake of fiber and vitamins, the choice is yours then of how much to reveal. prescription.
Read also: If vegetables play hide and seek
1. Baked spinach and meat loaf recipe
Il Meatloaf it is the classic dish for children, rich and nutritious. It can be served with mashed potatoes or baked potatoes, as it turns on to cook the meatloaf, or with roasted vegetables (if your children eat them, otherwise they will be good for adults).
The recipe taken from the book "La cucina dei bambini" (by L. Rossetti and C. Cagnin, Blu Edizioni) enriches the mixture of meat and cheese with spinach, but in reality any green leafy vegetables are suitable: turnip greens , herbs, ribs, catalonia, black cabbage… The other strong point of this recipe is that you can make yourself help from the children, who will have fun kneading and shaping the meatloaf.
15 minutes + 60 minutes of cooking
Ingredients for 3-4 people
- 4 slices of bread
- 1 glass of milk
- 300 g of minced veal
- 300 g of minced pork
- 300 g of blanched spinach
- 1 egg
- 50 g of grated cheese
- 1 tablespoon of chopped parsley
- salt and pepper
- a pinch of nutmeg (optional)
Soak the bread in milk and in the meantime mix the meat with the chopped spinach. Now add the bread, which will have absorbed the milk, egg, cheese, parsley and season with salt and pepper.
Knead until the mixture is smooth and compact and give it the classic shape of a meatloaf.
Line a baking tray with a sheet of parchment paper, grease with a drizzle of oil and place the meatloaf on top. Cook for about 60 minutes at 200 degrees.
2. Chocolate and eggplant muffins recipe
We bet you never thought about putting the vegetables in a dessert? On the other hand, the combination of chocolate and aubergines is typical of Campania and also works very well in the form of muffin, as this recipe from the blog I love foods demonstrates.
20 minutes + 30 minutes of cooking
Ingredients for 8 muffins
- 250 g of eggplant
- 240 g of whole wheat flour
- 1 packet of yeast
- 2 tablespoons of unsweetened cocoa
- 1 pinch of salt
- 180 g of dark chocolate at least 70%
- 1 tablespoon of extra virgin coconut oil
- 200 ml of milk (cow or vegetable)
- 2 tablespoons of maple syrup
First of all, take care of the aubergines: wash them, remove the ends and cut them into cubes. Steam or microwave them until they are very soft and let them cool.
Turn on the oven to 180 degrees and while it heats prepare the dough: combine all the dry ingredients in a bowl, then flour, yeast, cocoa, salt and half of the chopped chocolate and mix. Melt the other half of the chocolate with the coconut oil and add it to the dry ingredients, adding the milk little by little, the maple syrup and the aubergines.
Fill the molds and cook for 30 minutes.Read also: Muffins with apples, organic recipe for children
3. Eggplant cutlets recipe
At the restaurant the classic dish of "children's menu”Is the schnitzel with chips. Perfect, we use the dish to hide the vegetables and the cutlet is not chicken or veal but eggplant.
Usually it is enough that something is breaded and fried to be appreciated by children (but also by adults), but the recipe in the book "Healthy and fast recipes for busy mothers" (by C. Lombardini, Aliberti Publishing Company) makes this dish even more delicious by adding cooked ham and stringy cheese.
Ingredients for people 4
- 1 eggplant
- coarse salt as needed
- 2 eggs
- 100 g of breadcrumbs
- 100 g of cooked ham
- 100 g of fontina cheese cut into thin slices
- Seed oil for frying
Wash the eggplant, peel it and cut it into slices of about half a centimeter. Place the aubergines on a plate or a baking tray and sprinkle them with coarse salt to make them lose their water. Let them rest for 15-20 minutes and then rinse and dry them.
Pass the aubergine slices in the beaten eggs and then in the breadcrumbs and fry them in hot oil. Cook them until golden and then let them dry on fried paper.
Arrange the slices well spaced in a pan, add salt and stuff each slice with cooked ham and fontina. Cook in a preheated oven at 200 degrees for a few minutes, just long enough for the fontina to melt.
4. Beetroot and quinoa burger recipe
Burger and fries? Yes but Vegan, i.e. without products of animal origin, and based on beets: this is how the blog Who stole the tarts reinterprets the classic American junk food. You can serve these burgers in a sandwich with chips, perhaps to bake in the oven, or on the plate, the choice is yours.
Be careful when peeling the beetroot, color and stain: use kitchen paper to dry your hands, otherwise you will have a pink tea towel for life.
Ingredients for 6 burgers
- 1 raw beetroot
- 1 red onion
- 130 g of cooked red quinoa
- 1 teaspoon of fine salt
- 2 teaspoons of smoked paprika
- XNUMX/XNUMX teaspoon of chili powder (optional)
- 3-4 tablespoons of breadcrumbs (or gluten-free certified oat flakes for a gluten-free variant)
- 10 g of chia seeds
- 30 ml of water
Bring the oven to 200 degrees and in the meantime peel the beetroot, cut it into small pieces and place it on a baking sheet covered with parchment paper. Add salt and cook for about 30 minutes. Then, once cooled, blend it.
Transfer the puree to a bowl and add all the other ingredients as well. Mix the dough until you get a homogeneous mixture. Line a baking tray with parchment paper and form 6 burgers with the help of a pastry ring.
Cook for 20 minutes at 180 degrees, turn the burgers and finish cooking for another 5 minutes.Read also: Recipe for children: lentil burger (or red or pinto beans)
5. Chocolate and zucchini plum cakes recipe
Still on the subject of vegetable desserts… even the Moretto's Chefs blog proposes to use courgettes for a gluten-free plumcake, dairy-free e unsweetened. Vegetables give softness and humidity and chocolate always makes everything more delicious. It is impossible to discover that there is something green hidden in the dough.
15 minutes + 40 minutes of cooking
Ingredients for 8-10 people
- 50 g of dark chocolate
- 270 g chopped courgettes (about two medium courgettes)
- 4 dates
- 150 g of buckwheat flour
- 1 tablespoon of cocoa
- 1 teaspoon cinnamon
- nutmeg to taste
- a pinch of baking soda
- 1 teaspoon of baking powder
- a pinch of whole sea salt
- 4 eggs
- fave cacao qb
- extra virgin coconut oil or extra virgin olive oil or butter to taste to grease the pan
Turn on the oven and let it heat up while you prepare the plum cake. Chop in a mixer before the chocolate and then the zucchini - washed and trimmed - with i dates and set aside the two mince obtained.
Mix all the dry ingredients in a bowl, then flour, cacao, cinnamon, wot muscat, bicarbonate, yeast e sale. Add the chocolate and the eggs and mix the ingredients until you get a homogeneous mixture.
At this point also add the chopped courgettes with the dates to the mixture. Grease the mold for the plum cake with extra virgin coconut oil or olive oil or butter, pour the mixture and decorate with the cocoa beans and bake in a preheated oven for 30-40 minutes. Do the toothpick test before taking the plum cake out of the oven.
6. Salmon and zucchini burger recipe
I citizen are an excellent dish in which to hide vegetables and these mentioned in the book "True food for healthy mothers and children" (by E. Colosi, recipes by M. Benazzi, AB OVO editions) exploit the salmon, a fish usually appreciated by children because it is tasty and with few thorns, to contain the zucchini.
La prescription plans to use extra virgin coconut oil in cooking, but you can also use our extra virgin olive oil, butter or bake the burgers in the oven.
Ingredients for 6 burgers
- 200 g of zucchini
- 500 g of fresh or frozen skinless salmon
- 1 egg
- ½ clove of minced garlic
- 1 tablespoon of fresh dill or 2 teaspoons of dried dill
- 1 teaspoon salt
- 10 g of extra virgin coconut oil
Wash the zbirds, remove the ends, grate them with a grater or chop them in a mixer and set aside. Coarsely chop the salmon in a mixer or food processor and add it to the courgettes. Add the egg, minced garlic, dill, salt and mix until a homogeneous mixture is obtained.
Divide the mixture into 6 portions and form burgers, about 1 cm high. Heat a pan with coconut oil and cook the burgers for 3 minutes on each side.
- recipes for children
- vegetable children