Cashew and carrot loaf

This is a great alternative to a Sunday roast and is very cheap to make. Best of all, it has plenty of protein for your growing kids and you can still serve it with all the trimmings!

INGREDIENTS:

400g raw cashews 2 carrots 1 onion 2 small garlic cloves 1 tsp mixed dried herbs Half tsp stock powder 2 slices bread (this recipe is great for using up stale bread) 1 tbsp mixed seeds (you can buy these in packets from health shops and larger supermarkets) 50ml olive oil

INSTRUCTIONS:

1. This is best made in a food processor if you have one, otherwise chop everything finely by hand 2. Put the carrots, onions and garlic in the food processor with the chopping blade, turn it on and chop the veg until they are very fine

3. Add the bread and all the herbs, spices, stock powder and oil and keep turning until the mixture is well combined and resembles fine breadcrumbs

4. Grease a loaf tin or square baking tin and then tip the mixture into it and smooth the top

5. Roast it for 40 minutes at 180 degrees C

6. Serve with mashed potatoes, steamed or boiled vegetables like cabbage, carrots, sweetcorn and peas — and gravy if you like!

Recipe supplied by Sally J. Hall, author of Plant Based Baby.

Tofubabs

A colourful and tasty take on the traditional kebab, tofubabs are great for a quick mid-week meal. They can be cooked on a barbecue in warmer months or under the grill in the winter.

INGREDIENTS:

Block of firm tofu Any vegetables you like including: Red, yellow and green pepper Red onion Button mushrooms Courgette Tomatoes

Marinade

2 tbsp olive oil or sesame oil 1 tbsp teriyaki sauce or black bean sauce Alternatively, use a barbecue sauce, thinned with oil

INSTRUCTIONS:

1. Cut the tofu into blocks that are about 4cm square and cut the veg into similar-sized pieces 2. Soak some bamboo skewers in water (this stops them burning when you cook) and then slide the tofu and vegetables onto the skewers to make colourful kebabs

3. Cover the grill pan with a piece of foil and lay the kebabs on it. Then brush them with the marinade on the top and grill for about 5-8 minutes per side

4. Turn them frequently, basting with the marinade on each side

5. When the vegetables are slightly blackened on the edges and the tofu has changed colour to look golden, remove them from the grill

6. Slide the pieces off the stick for younger children

7. Serve on a bed of fluffy white rice, with a crunchy side salad

Recipe supplied by Sally J. Hall, author of Plant Based Baby.