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Vegetable Baby Food Recipes From Our Readers

These vegetable baby food recipes and vegetarian ideas – containing no meat at all – provide a range of tasty dinners or side dishes for your little one.

Please note: The comments with many of these recipes – including the suggested age of introduction – come from the parents who submitted them. Please discuss the introduction of any new foods with your child’s doctor.

Vegetable Baby Food Recipes from Other Mommies

Spaghetti Squash Cheese Bake

From Virginia in the United States

one spaghetti squash


basil, oregano, or any seasonings your baby loves

  1. Preheat oven to 375 degrees F.
  2. Cut your spaghetti squash in half lengthwise and place cut side down in a glass baking dish.
  3. Fill dish with about an inch of water. Spaghetti squash can also be baked whole (don’t forget to pierce with a knife all over to allow steam to escape), but I have found that this method makes softer “noodles” for baby.
  4. Bake for one hour, or until tender.
  5. Carefully (I use an oven mitt) scoop out the seeds and fibery stuff, then using a fork, scrape out the “noodles”
  6. Spread them in a baking dish and cover with cheese and seasonings.
  7. Return to oven for 10 minutes or until cheese melts.

This recipe is extremely versatile and will be enjoyed by the family as well.. You can top this bake with tomatoes before putting in the oven, or add some chicken to make a complete meal.

Cream of Celery Macaroni

From Dilnaz in the United States

Celery has great benefits but the taste doesn’t always appeal to kids. And macaroni is a great finger food but not nutritionally superior. So I combined the two! My 11 month old loves it. Any additional veggies can be added to it. This is a vegan dish.

macaroni or any other pasta shape

2 cups (16 fl oz) vegetable broth

1 cup (approx 8 oz) diced celery (can also substitute asparagus)

1 small onion, finely diced

1 small clove garlic or garlic powder (to taste)

1 cup (8 fl oz) non-dairy milk (can substitute half and half)

2 tsp cornstarch

salt to taste (note from editor – we wouldn’t recommend including salt before 12 months of age and very sparingly – if at all – after that)

parsley or chives

  1. Boil the celery and onion in the broth till soft.
  2. Add the milk, cornstarch, garlic and salt (if using), and stir over medium high heat till the soup thickens.
  3. Add the finely chopped herbs.
  4. Boil pasta per packet directions.
  5. Mix the cooked pasta with the “soup”. Let it cool.

This tastes better the next day when the pasta has had a chance to soak up the soup and get soft and mushy (for those without teeth).

Rice Mess

From Sima in the United States

1 cup rice

1 cup lentils (Can substitute Lentils with beans)

5 cup water

1 teaspoon salt (optional)

1 teaspoon turmeric (optional)

1/2 cup peas

1/2 cup diced carrots

1 teaspoon olive oil/Canola oil

1/2 teaspoon cumin powder

  1. Pressure cook all ingredients or cook all ingredients in rice cooker.
  2. Puree in mixer (for children under 1 year).
  3. Put oil in saucepan on medium flame. Once oil is hot (not too hot), add cumin powder and puree mixture.
  4. Saute for 2 minutes and serve.

Tangy mac and cheese

From Tammy in the United States

Note from editor – some babies love spicy foods, but if your baby like his meals a little milder, just omit the cayenne pepper from this recipe.

1 lb whole wheat shell shaped pasta

4 oz (1 cup) shredded cheddar cheese

4 oz (1 cup) shredded monterey jack cheese

3 tsp butter

3 tsp flour

2 cups (16 fl oz) whole goat milk

salt (optional) and water for boiling pasta

pinch of cayenne pepper

  1. Put up enough water to boil pasta and add salt to water for seasoning.
  2. In a food processor, shred cheese, set aside.
  3. Put pasta in boiling water to cook according to the package directions.
  4. Measure out 2 cups of goat milk and microwave it for one minute. Give it a stir and set aside.
  5. With a medium-low flame, in a heavy bottomed, wide saucepan, melt butter then add in flour, whisk together and let cook for a couple of minutes.
  6. Gradually add in the warmed milk while whisking continuously to avoid lumps.
  7. When all the milk has been added and the mixture is smooth and starting to thicken, turn the flame to low and add the cheese to the sauce.
  8. Keep stirring until it is all combined. Mix in the cayenne pepper.
  9. Drain the pasta and stir it into the sauce. Serve immediately and freeze the left-overs in individual portions.

The whole wheat pasta is an excellent source of fiber and the sauce is so creamy, even the pickiest pasta eaters won’t know it’s healthy. The goat milk is much easier to digest than cows milk and it adds a yummy tang to the sauce.

Avocado Hash

From Kristin Metcalf in the United States

1 tsp olive oil

3 tbsp diced yellow and red pepper

1/2 cup (around 4 oz) cooked rice

1/4 cup (2 oz) canned (or presoaked) black beans

pinch of cumin

1/2 ripe avocado

  1. Heat olive oil in small skillet.
  2. Add pepper and saute for about 4-5 minutes on medium heat until softened.
  3. Add rice and cumin. Heat through.
  4. Remove from heat.
  5.  Remove avocado flesh from skin. Dice and add to mixture in skillet.
  6. Allow to cool to temperature appropriate for your baby and serve.

This is a great finger food entree!

Cauliflower Cheese

From Mo in Wales, UK

2 broccoli florets

2 cauliflower florets

1 tbsp unsalted butter

1 tbsp plain (all purpose) flour

4 fl oz (1/2 cup) full-fat milk – or use formula or breast milk

2 tbsp cheddar cheese, grated

  1. Steam the broccoli and cauliflower for a few minutes until tender.
  2. In a small saucepan, melt the butter, then stir in the flour.
  3. Cook for a couple of minutes, then remove from the heat and slowly stir in the milk.
  4. Cook over a low heat, stirring CONSTANTLY, until the sauce has thickened.
  5. Remove from the heat, stir in the cheese and serve

This freezes well, but it always looks a bit watery when it thaws. I just give it a good stir, then it’s fine.

Vegetable Khichdi

From Rajeshree Joshi in the United States

1 cup (8 oz) rice

1/2 cup (4 oz) lentils (yellow or green)

1 1/2 cup (12 fl oz) water

1 cup (8 oz) fresh or frozen mixed vegetables (carrots, beans, peas, cauliflower or your favorites)

1 teaspoon ginger and garlic paste

Salt for taste (note from editor – for older children only)

1 tablespoon butter

  1. Wash the rice and lentils together. Wash the fresh vegetables and cut them into small bite size pieces.
  2. Heat the pressure cooker and put in the butter.
  3. Stir in the ginger-garlic paste for few seconds.
  4. Put the cut vegetables in and stir-fry in the butter for a minute or two. Then put the washed rice and lentils into the cooker and again stir-fry for a minute.
  5. Add water and salt to taste (see note above). Mix well.
  6. Close the pressure cooker lid. Increase the heat to med-high. Let it cook for 15 minutes or till you hear 3 whistles from the cooker.
  7. Turn the heat off. Let it sit for 15 mins.
  8. The delicious and fully nutritious Khichdi is ready to serve. Serve mixed with plain, non-sweet yogurt or just as it is.

This one step dish is a mix of rice, lentils and vegetables. It tastes delicious. My kids loved it all the time. I served them this dish right from the age of 1 year because it is not only delicious but more importantly it provides complete balance of nutrients in one dish itself. The rice provides carbohydrates, lentils are protein-rich and vegetables rich in fiber and other nutrients. Serving this with plain yogurt provides with the necessary calcium.

Cheesy Zucchini Pasta

From Sarah in Portland, Oregon

4 oz (1/2 cup) fresh zucchini (courgettes)

1/2 clove garlic, crushed

3 oz dry pasta

2 oz (1/4 cup) ricotta cheese

1 tbsp fresh basil

1 tbsp Parmesan cheese, shredded

  1. Cut the ends of the zucchini and put the rest, whole, into boiling water. Boil for 2 mins, then drain and cool. Slice the zucchini into 1/2 inch slices.
  2. Heat the olive oil in a saucepan and saute the garlic until soft.
  3. Add the sliced zucchini and saute for 5 mins, stirring constantly.
  4. Meanwhile, cook the pasta by following the instructions on the pack.
  5. Drain, then mix the pasta with the zucchini. Add the ricotta and stir well. Top with the basil and ricotta.

My son loves this. When I first cooked it for him at 8 months, I would crush the pasta before I cooked it and dice the zucchini instead of slicing to make it easier for him to manage.

Tarragon-ific Baby Peas

From Carrie in the United States

16 oz fresh or frozen peas, cooked until tender

2 Tbsp olive, canola, safflower, or other “healthy” oil

1 Tbsp fresh or dried minced tarragon

*1 Tbsp lemon juice

  1. Cook and drain peas.
  2. Toss with oil, lemon juice, and tarragon.
  3. Blend/strain to baby’s puree level.

Once baby is old enough, butter is also able to be substituted for the fat.

*If child is under 9 mos or hasn’t been exposed to citrus, omit the lemon.

Makes very yummy peas with added benefits of healthy oils!

Cheesy Mixed Vegetables

From Neha in the United States

1 tbsp Olive oil

3/4 cup (around 6 oz) all mixed veggies [frozen or fresh] [Green beans, green peas, carrots, corn kernels]

1/4 cup (2 oz) finely chopped tomatoes

1/4 cup (around 1-2 oz) cooked macaroni pasta

2 tbsp of milk

1/4 tsp of dried parsley

1/4 tsp of garlic salt (optional)

1/4 tsp fresh chopped cilantro

  1. In a pan heat the olive oil.
  2. Add the chopped tomatoes and saute till they are almost a puree consistency [you can cover the pan for a couple of secs to speed up the cooking process].
  3. Next add all the mixed veggies.
  4. Cover the pan and cook till all veggies are done.
  5. Next, add the pasta and mix well.
  6. Add the garlic salt/parsley and cilantro.
  7. Mix well and saute for 1 min.
  8. Add the cheese and milk and mix well and cook till the required consistency.

Tip: if your baby eats only pureed food, let the dish cool and puree it. Add warm milk if it’s too thick.

One Potato Veggie and Cheese Lunch for Mom and Toddler

From Nancy in the United States

2 teaspoons olive oil

1 small zucchini squash, grated or shredded

1 small yellow squash, grated or shredded

1 small carrot, grated or shredded

1 cup prepared mashed potatoes (leftovers are fine)

1/2 cup cottage cheese

1 teaspoon no-salt herb seasoning of your choice

1/2 teaspoon black pepper (or to taste)

  1. Place olive oil in a large skillet; heat skillet over medium heat.
  2. Add grated or shredded zucchini, yellow squash, and carrot.
  3. Cook vegetables until they are soft and tender, stirring often.
  4. Add to the skillet the mashed potatoes, cottage cheese, no-salt herb seasoning, and black pepper.
  5. Allow mixture to cool before serving it to your toddler. Makes a lunch serving for mother and toddler.

Note: This is a quick, easy, delicious, nutritious, and economical lunch for mother and toddler. It makes use of left-over mashed potatoes and fresh vegetables that cook quickly. This is also a flexible recipe, as you can add baby’s other favorite vegetables in the combination as well. Those additional vegetables might also be left-over, if desired. The cottage cheese adds a protein boost and the fresh vegetables give a colorful note to lunch for two. Enjoy!

Avo Delight

From Hilge in South Africa

1/4 Fresh Avocado Pear

30g Cream Cheese (I use Kiri)

Yogurt (any kind)

  1. Mix all together and that’s it! 

This dish is packed full of protein and will keep babies full for a long period. It is very nice in summer as lunch!

Coconut Rice

From Jaclyn in the United States

1 cup (just under 8 oz) long grain rice

2 cup (16 fl oz) coconut milk

1 tbsp olive oil

1/2 medium onion, minced

2 cloves of garlic, minced

zest of 1 lime (optional)

optional ingredients: cubed tofu, peas, berries, avocado on side, or any other soft food that your child likes

  1. Mince onion and garlic.
  2. Zest lime.
  3. Heat up sauce pan and add oil.
  4. Saute onion and garlic until translucent.
  5. Add lime zest and rice, coat and lightly toast the rice.
  6. Add coconut milk, stir, and bring to a boil.
  7. Cover, turn down the heat to low, and let cook for about 15 minutes.
  8. When rice is done, toss in any other ingredients your child likes (cubed tofu, peas, avocado or berries on the side, etc.)

Protein Packed Potato for Two

1 very large boiling potato or 2 medium large ones, peeled

1 cup cottage cheese

1/2 cup cooked leftover vegetables, finely chopped (carrots, green beans, etc)

Season to taste with your favorite no-salt herb seasoning blend

Season to taste with pepper, if desired

  1. Boil potato in water in pan on stove top until potato is well done, drain, and discard water.
  2. Remove pan from heat. Place cottage cheese in the pan.
  3. Use a potato masher to mash potato and cottage cheese mixture to a smooth consistency.
  4. Stir in 1/2 cup finely chopped cooked vegetables.
  5. Season to taste with no-salt herb seasoning and pepper (if desired).
  6. Makes 1 entree serving for mother and toddler.

Sweet Potato Porridge

From Amy in Malaysia

1 cup (8 fl oz) water

2 oz (1/2 cup) rolled oats

2 oz (1/4 cup) sweet potato, cooked and pureed

pinch cinnamon

pinch nutmeg

  1. Put all the ingredients together in a saucepan and bring to a boil.
  2. Simmer for 7 minutes and serve! Thin with milk if the texture is too thick for your baby.

Tomato & Basil Pasta with Red Lentils and Cheese

From Nikki in South Africa

Note from editor – tomatoes can cause nappy/diaper rash in some babies because of their acidity. Many parents choose to delay the introduction of tomatoes until at least 8 months of age for this reason.

6 fresh tomatoes, blanched

1/2 cup (4 oz) red lentils, cooked according to packet instructions

1/2 cup (2 oz) of grated white cheddar cheese

handful of basil, chopped

1 leek, sliced

2 sticks celery, sliced

1 clove fresh garlic, minced

1/2 cup pasta (2- 4 oz depending on whether you use pasta shapes or orzo – I use orzo)

  1. Cook pasta in pot of boiling water until al dente.
  2. Peel tomatoes and chop roughly.
  3. Fry leek, garlic and celery together until soft.
  4. Add tomatoes, cooked red lentils and chopped basil.
  5. Simmer for about 10 minutes
  6. Add cooked pasta and stir through.
  7. Add grated cheese just before serving.

Warming Cream Corn Chowder From Scratch

From Aysha in the United States

1 cup (8 oz) Sweet Yellow Corn (whole kernels, canned is fine, use a rounded cup, more like 1 cup and 1 Tbsp)

1/4 cup (2 oz) chopped celery

6 very crushed, whole wheat crackers, or 2 Tbsp very crushed crackers. (Wheat is healthiest, though soda or butter crackers work. Avoided shredded wheat crackers though)

2 tsp very finely chopped onion (red is best)

1/4 tsp fresh pressed garlic clove

1/8 tsp fresh, finely chopped rosemary

1/2 cup (4 fl oz) water

1/2 tsp lemon juice

1/4 cup (2 oz) sour cream

  1. Place 1/2 cup of the corn into a blender.
  2. Add celery, crackers, onion, garlic and rosemary.
  3. Cover with lid and blend until almost smooth.
  4. Pour mixture into a small saucepan over medium heat.
  5. Stir water, lemon, and remaining 1/2 cup of corn in.
  6. Bring chowder to a boil, stirring constantly.
  7. Reduce heat to low and let chowder simmer, uncovered.
  8. Simmer for five minutes, or until it thickens up, stirring occasionally.
  9. Remove chowder from heat and let cool for two minutes. Stir in sour cream. Make sure to mix well.
  10. Test if the temperature is right for your little one, then just serve up and let them enjoy.

Makes about two cups of chowder. Either 6 snack servings of 1/3 cup each, or 3 meal servings of 2/3 cups each. Just pop left-overs into some tupperware and place in the fridge. Toss into the microwave to reheat. I usually add the sour cream a little at a time, stirring it in separately for each serving.

Cheesy Potatoes for Two

From Nancy in the United States

1 extra large or 2 medium large potatoes
Water to cook potatoes in
1/2 cup (4 fl oz) milk
1/2 cup (4 fl oz) yogurt
1/2 cup (4 oz) of your favorite shredded cheese
1 teaspoon black pepper
1 teaspoon of your favorite no-salt herb seasoning

  1. Peel and chop the potatoe(s).
  2. Place in cooking pot and add water to cover potatoes. Cook over medium heat until potatoes are tender.
  3. Drain off and discard water.
  4. Add to cooking pot: milk, yogurt, cheese, black pepper, and seasoning mix.
  5. Mash with a potato masher until the mixture is smooth.
  6. Makes a serving each for parent and tot!

Note: We enjoy a tomato-basil no-salt herb blend as a seasoning. You may also adjust the amount of milk, yogurt, and cheese to get the precise consistency you desire. Mom, just add a salad to eat with your cheesy potatoes, and your grown-up lunch is done. Enjoy!


From Priyanka in India

Priyanka has included salt in her recipe – although we understand that salt is normally used to make khichdi, it is not recommended for use in baby food recipes (here’s why). Instead, we suggest making the dish for your baby WITHOUT salt and – if the dish is to be shared with adults – allowing the adults to add their own afterwards!

2 tsp rice

2-3 kinds of pulses (beans, peas, lentils etc)

1 tsp each – pumpkin, potato, beans, spinach, tomato (note from editor – some parents delay tomatoes until late in baby’s first year as they sometimes cause nappy/diaper rash)

1 lady finger (okra)

few coriander leaves

ginger for taste

pinch of salt

1/2 tsp butter

10 cumin seeds


  1. Wash the rice, pulses and all the vegetables.
  2. Put all these ingredients together and place in a pressure pan.
  3. Sprinkle in the ginger, salt (grown ups only) and cumin seeds. Cover with plenty of water.
  4. Close the lid of the pressure pan and cook for 10 whistles.
  5. After a while open the pressure pan and blend the mixture into a fine paste.
  6. Add a little butter and serve to your child. Baby will loo-oove it!

Layered Root Vegetable Bake

From Namrata in the United States

1 large potato scrubbed, peeled and sliced (thickness as per your preference)

1 large turnip, peeled and sliced

1 large sweet potato, peeled and sliced

2 carrots, peeled and sliced

olive oil

pepper per taste

fresh rosemary and thyme, finely chopped

1/2 tsp crushed fennel seeds (optional)

1/2 bulb fennel, sliced

1/4 cup shredded mild cheddar

  1. Preheat oven to 375 degrees.
  2. Lightly grease a small baking dish. Put aside.
  3. Mix the herbs, pepper and crushed fennel seeds (if using) with the olive oil.
  4. Toss each kind of the vegetable separately excluding the sliced fennel bulb with the olive oil and the herb-pepper mix and keep aside. Do not mix the vegetables together.
  5. Place a single layer of the now seasoned potatoes in the bottom of the dish.
  6. Top with a few slices of the sliced fennel bulb. Layer the turnips next on top of the fresh fennel.
  7. Layer with the sweet potato slices. Top with fresh fennel slices. Layer the carrots. Repeat.
  8. Top the last layer with cheese.
  9. Cover with foil and bake for 35 mins.
  10. Remove the foil for the last 5 mins and let brown golden in the oven.
  11. Remove, cool, lightly mash with a fork and serve baby either by itself or mixed with formula/breast milk for a creamier texture.

Note: Check for doneness after 35 mins. Depending on the dish size and oven, one may have to leave it in for a few minutes more to cook through completely.

This dish makes for an excellent side dish for grown ups too, not to mention that the layers look pretty when served without mashing!

Curry Rice

From Prakash in the UK

1 and a 1/2 tablespoon Basmati rice

1 tablespoon peas (fresh or frozen)

1 tablespoon broad beans (fresh or frozen)

1 tablespoon onion (finely chopped)

1 tablespoon tomato (finely chopped)

1/2 teaspoon ginger and garlic – take equal amounts of each and crush into a fine paste

2 pinches cinnamon powder

2 sprigs coriander leaves (finely chopped)

2 teaspoons oil

250-300 ml (9-10 Ounces) water

  1. Heat oil in a thick bottomed vessel and add the onion. Fry it until translucent.
  2. Add the ginger garlic paste and fry for a minute.
  3. Add the tomato and cinnamon powder and keep mixing till the tomato turns mushy.
  4. Add the washed rice and the peas and the broad beans and mix for a few seconds.
  5. Add the coriander leaves.
  6. Add water and pressure cook (once the pressure has fully developed heat at medium flame for about 15 minutes).
  7. When the pressure becomes normal remove the rice. It will be slightly overcooked.
  8. Mash it with a spoon while hot.
  9. Discard the skin of the peas, tomato and broad beans before feeding your baby.

I started giving this to my daughter when she was 9 months old and this is one of her favorite meals. I like this because it is a complete food- containing carbohydrates, proteins, fats and different vegetables. Instead of broad beans and peas you can use red lentil (Masoor dal) and/or Mung dal (green gram dal). You could also use a variety of vegetables like carrot and string beans or a mixture of lentils/vegetables/peas/broad beans. While making this for older children and adults reduce the water (to about 8 ounces), add some salt and green chili or red chili powder (if you like it hot). Yogurt is a good accompaniment for this dish.

Linguini In Yogurt Sauce

From Selina in Canada

8 oz linguini

1 clove of garlic, crushed

1 tsp olive oil

2 tsp finely chopped fresh parsley

4 oz (1/2 cup) natural yogurt

  1. Cook the linguini using the instructions on the packet.
  2. While it’s cooking, mix the olive oil, garlic, parsley and yogurt together.
  3. Drain the linguini, then add the yogurt sauce and mix it all together.

This is really easy to make and I chop it up into little pieces for my son – sometimes he has it for his main meal and we have it as a side dish with our dinner. Don’t make more than you need, though, because it doesn’t store well.

Veggie Semolina

5 tsp semolina

1 carrot, finely chopped

10-15 leaves spinach

1 tomato (chopped)

1 small scoop cabbage (finely chopped)

1/2 tsp butter

NOTE: Other vegetables as cauliflower, bell pepper, broccoli or any other vegetable that your baby loves could be used. But they should be finely chopped.

  1. Heat a pan and pour semolina into it. Cook until it changes the color to light brown and remove from the pan.
  2. In another pan, boil all the vegetables except the tomatoes. Mash the tomatoes so that they form a thick puree.
  3. Now, heat a pan and put butter in it. When the butter melts pour in the tomatoes and cook until they become soft.
  4. Add the veggies into the pot, mix well and pour in a cup of water, then bring it to a boil.
  5. Now add the semolina and keep stirring the mixture until it becomes thick. NOTE: do not completely dry the water, the mixture should be in a semi puree form.
  6. Remove the semolina veggie from the pan into the serving bowl, and if your baby likes cheese, sprinkle some over it and serve.

This is a nutritious dish comprising vegetables and wheat which is completely healthy for your baby. I think your baby will love the taste as my baby loves it!

NOTE: The recipe is suitable for babies aged 7 months and above and is prepared on the hob.

Reimi’s Sauce

From Claudia in Japan

1/4 bunch broccoli

6 spinach leaves

1 tbsp of butter or cream cheese or Parmesan cheese


boiled vermicelli

  1. Cook the broccoli in the microwave oven for 3 minutes, also cook the spinach leaves with stems for 1.5 minutes.
  2. Put the broccoli and the spinach in a saucepan, add some milk and using a stick blender make a cream (not too thick).
  3. Then put the saucepan on a low flame add the butter or cheese and cook it for 2 minutes, stirring well. Add more milk if necessary.
  4. Serve with the boiled vermicelli.

Spicy Creamed Sweet Potato

From Aysha in the United States

2/3 cup (6 oz) mashed sweet potato (fresh or canned)

1/4 cup (2 oz) plain or natural vanilla yogurt

3 Tbsp spiced apple butter (dark and spiced)

  1. Mix together sweet potato, yogurt, and apple butter, in a small saucepan over medium heat.
  2. Bring mixture to a simmer, stirring frequently. Takes about 3-4 minutes. Do not let boil.
  3. Simmer, stirring constantly, for one minute.
  4. Remove potatoes from heat, let cool for 2-3 minutes, stir well and serve.
  5. Garnish with crumbled graham crackers, toasted oats, or finely chopped apple.

Your little one might not care that it looks pretty, but they’ll love that it tastes yummy! The recipe makes a little over one cup of sweet potatoes, or about 4 servings.

I usually use 1/4 cup at a time, then store the rest in the fridge. Then just take out the needed amount, pop it into the microwave, and serve.

Amazing Baby Vegetable and Rice Medley

From Amal in the United Arab Emirates

1 potato

1/3 cup rice

2 tbsp lentils

1 garlic clove

1/2 red onion

1/2 carrot

olive oil


pinch cumin

pinch turmeric

This amazing recipe is a SURE FIRE pleaser for your baby. My baby is the most pickiest eater ever, even at 13 months she still has a delicate appetite, so you can imagine my delight when she gobbled this down without taking a break *knock on wood*!

  1. First off you peel your potato and cut into cubes.
  2. Take the carrot and shred with cheese shredder for easier cooking.
  3. In a saucepan, combine the carrot, garlic, onion, pumpkin (cut into chunks), rice, two tablespoons lentils, cumin and half a dash of turmeric for color and benefit of turmeric!
  4. Add water so that it is all covered very well and bring to a boil.
  5. Then put it on medium heat and keep stirring so rice does not get stuck to bottom of stainless steel pan. it should be getting thicker, but still liquidy – you do not want it to be too liquidy and not too stiff. If you feel it’s too thick, add water (or even chicken broth if you have some saved !)
  6. Cook until rice, potato and pumpkin are all done. Put in your blender, wait until it cools a bit and serve. I promise you it’s a baby pleaser!!!! You’ll thank me, I know :))

Tofu and Seaweed Noodles

From Aileen in Singapore

20 strands of organic Japanese buckwheat noodles

1 inch cube of organic tofu

1 teaspoon of wakame seaweed

1/4 teaspoon of organic miso paste

1 rice bowl of fish soup (boiled earlier with ngor-he fish bones, and frozen in bottles)

  1. Boil the noodles in water (just enough water to cover the noodles).
  2. Add in the seaweed.
  3. When noodles and seaweed are cooked, pour in the fish soup (this way this fish soup is not used to cook the noodles).
  4. Add in tofu and miso paste – simmer for 2 minutes and serve!

Baby’s Favorite Risotto

From Jacqueline in the United States

1 Cup Arborio Rice

1 Tbsp. Butter

2 Cloves Garlic, minced

4 Cups low sodium fat free chicken broth (homemade is great!)

1/2 Cup Diced Asparagus

1/2 Cup Diced Carrots

1/2 Cup Diced Broccoli

1/2 Cup Diced Butternut Squash

1/2 Cup Frozen Peas

1/4 Cup Parmesan Cheese

  1. Melt butter in large saute pan over medium heat.
  2. Add garlic and saute until fragrant – 1 minute.
  3. Add rice and stir to coat with butter and garlic.
  4. Add 1 cup of broth to rice and let cook while stirring occasionally until rice appears dry. Add rest of broth in same manner, 1 cup at a time.
  5. When all the broth is absorbed add asparagus, carrots, broccoli, squash, and peas and let cook for a few minutes until vegetables are tender.
  6. Add frozen peas until just heated through.
  7. Mix in Parmesan cheese at the very end.
  8. When baby is ready for meat, stir in diced chicken or cooked ground turkey.

Freezes great in individual servings perfect for quick heat and serve lunches and dinners. Baby gets all the benefits of colorful vegetables and delicious grains all mixed together in a comforting one bowl meal.

Herby Cannelini Beans

From Melanie in the United Kingdom

2 tbsp olive oil

1 red onion, diced finely

2 celery sticks, diced finely

1 carrot, peeled and diced finely

1 garlic clove, crushed

1 tsp dried thyme

2 tins cannellini beans (or any other white beans), drained and rinsed

2 bay leaves

150ml water

2 large ripe tomatoes, seeded and chopped

4 tbsp fresh parsley, chopped

  1. Sweat the onion, garlic, celery, carrots, thyme and rosemary in the olive oil for 10 minutes, or until soft.
  2. Add the cannellini beans, bay leaves, stock, seasoning and cook for 10 minutes. Add the tomatoes, and parsley and cook for a further 5 minutes.
  3. Put a little aside for yourself (because you can then season it with a little salt and pepper and eat it yourself!) and mash the rest up to whichever consistency you need for your baby, depending what stage they are at.

This is a lovely dish that both babies AND adults love! And it can be frozen too, so it’s convenient.

Tomato Zucchini Rice Casserole

From Jodi in the United States

2 roma tomatoes

1/2 small zucchini

4 sprigs of fresh flat leaf parsley

1 small sprig of fresh dill

1 serving of brown rice

  1. Peel 2 roma tomatoes and cut up chunks of 1/2 of a small zucchini.
  2. Put in a small saucepan and just cover with water. Add four sprigs of fresh flatleaf parsley and sprig of dill.
  3. Steam until zucchini and tomatoes are tender. In separate pan cook one serving of brown rice.
  4. Spoon drained rice, tomatoes, zucchini and parsley into blender. Add about 2 tablespoons of cooking water from veggies. Use more or less water depending on the consistency you desire.
  5. Puree until smooth.

Veggie Paella

From Melanie in the United Kingdom

85g (approx 3 oz) butter (unsalted)

1 red pepper, cut into strips

225g (approx 8 oz) mushrooms, sliced

2 cloves garlic, crushed

2 red onions, chopped

225g (approx 8 oz) Arborio rice

1 tsp turmeric

600ml (approx 2 1/2 cups) water

175g (approx 6 oz) frozen peas

3 ripe tomatoes, skinned and chopped

30g (approx 1 1/2 oz) toasted flaked almonds (note from editor – you may wish to omit this ingredient for younger babies)

50g (approx 2 oz) grated (low salt if possible) cheddar

2 tbsp chopped fresh parsley

  1. Heat the butter in a large pan, and cook the mushrooms, red peppers and garlic for 5 minutes. With a slotted spoon, remove the red peppers and mushrooms and set aside.
  2. Fry the onions in the remaining butter for 5 minutes, covered. Mix in the rice and turmeric, then add the water and bring to the boil. Lower the heat and simmer gently and cook covered for 10 minutes, stirring occasionally.
  3. Add the peas, tomatoes, seasoning, and simmer covered for a further 5 minutes.
  4. Stir in the nuts, cheese, parsley and the reserved peppers and mushrooms. Cook for five minutes or until the cheese has melted, and the ingredients are well mixed and hot.
  5. You can mash this up for easy feeding to the baby, and then you can then add some salt and pepper and have it for your dinner too! Perfect- A Well fed Happy mummy and baby!

Cream and Pearl

From Uma in India

2 tsp dalia (broken wheat)

1 tsp onion, chopped fine

1/2 tsp red capsicum, diced

2 tsp carrots, chopped

1/2 a handful fresh or frozen peas

1/2″ chunk cooked and skinned sweet potato

1/2 tsp cooked and diced beetroot

1 almond, grated (note from editor – you may wish to omit this ingredient for younger babies)

water for cooking

1/2 tsp ghee

3 tsp yogurt

seasoning as per taste and choice

  1. Pressure cook dalia with vegetables ( about 12 whistles for soft and pearly dalia).
  2. Mash veggies with the back of a spoon if required.
  3. Add ghee and yogurt before serving.

Sunshine Rice

From Julie in Canada

1/3 cup carrots

1/3 cup peaches

1/3 cup rice

water as needed

  1. Cook carrots or steam them till soft.
  2. Cook rice.
  3. Put all ingredients into a blender and blend.
  4. Add water to get consistency you want.

My daughter doesn’t like carrots, but she likes this mixture!

Sweet Potato with Tofu and Strawberries

Please note: – not all the ingredients in this recipe may be suitable for YOUR child. Whereas many babies love strawberries and enjoy them during their first year, in other infants they may trigger an allergic reaction. If you are concerned about using strawberries, you may wish to try a different fruit that your baby enjoys!

4 oz (1/2 cup) sweet potato

1 to 2 oz (1/8 to 1/4 cup) tofu

1 tsp butter

4 to 5 strawberries

  1. Peel the sweet potato and cut into medium sized pieces.Add just enough water to cover the pieces. Cook until soft.Keep heating at low flame so that all the water is absorbed. Mash it to make a smooth paste.
  2. Melt butter in pan for about 15-20 seconds.
  3. Wash the tofu in water. Crumble the tofu well with hands. Add this to the melted butter and fry for about 2-3 minutes.
  4. Add the mashed sweet potato to the fried tofu and mix well for 2-3 minutes.
  5. Mash the strawberries. Mix them with the sweet potato tofu mixture just before serving.

VARIATION: Instead of tofu you can use green gram or mung dal (easily available in Indian grocery shops) or lentils as a source of protein. Cook about 50 grams of mung dal in water until it is soft and mash it well and use instead of tofu in step 3.

NOTES: The cooking time can be considerably reduced if sweet potato and mung dal are cooked in the pressure cooker. Pour enough water in the pressure cooker and in that place the vessel containing sweet potato pieces without any water. After the pressure develops cook for 8-10 minutes in medium flame.

For cooking mung dal in the pressure cooker add twice the volume of water (for 1 cup mung dal 2 cups water) and cook for 6 minutes in medium flame minutes after pressure has developed.

SUITABILITY: This food is suitable for babies from 6 months. This is a very healthy food for babies and adults as it good source of carbohydrates proteins, fats, vitamins, minerals and fiber. For toddlers and adults the sweet potato and tofu can be mashed into bigger lumps. Addition of strawberries has really improved the taste of this dish and I also have started having this for breakfast!

Baby Tomato and Bean Casserole

From Melanie in the United Kingdom

3 tbsp olive oil

1 large white onion, chopped

1 garlic clove, crushed

1 tsp mixed herbs

450g fresh ripe tomatoes, chopped

1 tin butter beans, drained

1 tin cannellini beans, drained

1 tin chopped tomatoes

1 tbsp sundried tomato pesto

3 tbsp chopped coriander

  1. Preheat the oven to 200C.
  2. Cook the white onion and garlic in the olive oil for 5 minutes. Add the mixed herbs and tomatoes, and cook covered for a further 5 minutes.
  3. Add all the other ingredients, and cook for a further 10 minutes, covered, stirring occasionally.
  4. Transfer to a casserole pot, cover, and place in the oven for 30 minutes. Remove from the oven, and set aside a portion, and mash this thoroughly- this will be the baby’s meal. With the rest of the casserole, season it to taste with salt, pepper and sugar, and this is the meal for the parents- eaten with hunks of buttered bread! Or alternatively, all of this casserole can be mashed and then frozen in convenient “baby-sized” portions, to last for a month on the freezer.

To peel or not to peel?

If most of the nutrients in fruits and veggies are found in the skin, then is peeling them such a good idea?

Should I Peel Fruits and Vegetables For My Baby?

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