Vegetarian Zucchini Cakes

As a mother of three boys, I oft find myself looking for ways to add (er.. dump) more protein into my children's diets.  "They are growing boys and need their red meat!"  Or so my Texas mother emphasizes when we catch up on phone calls.  However, it's easy to forget that vegetables, fruits and grains are just as important as protein. Preparing a veggie-centric meal doesn't have to be as challenging as it sounds.

This is a recipe I picked up during my travels to Greece - particularly to Kalamata (where the olives are grown!).  The Greek word is kolokythokeftedes which literally means "Zucchini Balls." Please don't let the name put you off. It really is quite delicious and easy to replicate at home. Recreating the oceanside table in Greece might be close to impossible though!

Zucchini Cakes
Makes 6-8 servings


Ingredients:

• 3 tablespoons olive oil
• 1 small to medium onion, finely diced
• 6 small zucchinis, grated (the darker the green, the better!)
• 1 cup corn kernels
• 3 tablespoons grated parmesan or pecorino cheese
• 1 cup fresh breadcrumbs
• 1 teaspoon dried oregano
• 2 eggs, scrambled
• Sea salt and fresh cracked pepper to taste
• Tzatziki sauce for dipping, optional
• Fresh dill to sprinkle on top, optional

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mix all ingredients together in a mixing bowl. Form the mixture into small balls, approximately two tablespoons in size. Place the balls on the parchment-lined baking sheet and flatten slightly (to form a "patty" shape).  Bake for 15 minutes on each side for a total of 30 minutes.  Option to add the tzatziki sauce and dill sprigs on top.  Serve warm or cold.

Bon appetit to you and your bébés!

Vegan Butternut Squash and Black Bean Chili

We've already told you why we think Butternut Squash is so fabulous and now we have another super scrumptious recipe to convince you all over again! This is the perfect cold-winter-day-kind-of-soup that will warm you straight to the core.  It is quite versatile if you leave it on the thicker side: try wrapping it up in a tortilla for a toddler-friendly sweet burrito that's even easy for chubby hands to hold without making a mess.

Vegan Butternut Squash and Black Bean Chili

Makes 6-8 servings

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 large or 2 small butternuts (sliced in half with seeds scooped) roasted
• 1 1/4 cup black beans
• 2 teaspoons cumin
• 2 teaspoons paprika
• Up to 4 cups of vegetable broth to taste and consistency
• Sea salt and fresh cracked pepper to taste
• Pinch of dried oregano topping at end *optional

Directions:

Set a dutch oven over medium-low heat.  Then add the olive oil, onion and garlic to sweat down a bit - approximately 3-5 minutes.  Using a spoon, scoop the roasted butternut squash from its skin and add to the onions and garlic.  Next, use an immersion blender and add the beans, cumin, paprika, salt and pepper. Slowly, very slowly add the vegetable broth, stirring through until you've found the perfect taste and texture for you!

We hope this delicious dish will quickly become a part of your recipe arsenal.  Bon appetit to you and your bébés!