Broad beans and cream cheese on toast recipe
With thanks to Sally Hall, author of Plant Based Baby
This recipe for broad beans and cream cheese on toast makes a great and delicious lunch that has a good mix of vitamins, some fibre, protein and carbs for energy and can be made for different stages of weaning.
A large bagful of broad beans in their pods from the greengrocer, podded, or a bag of frozen beans.
A good quality soya cream cheese such as Tofutti Creamy Smooth
A loaf of wholemeal bread (or you could try sourdough or white)
Take the beans and steam for a few minutes. If you can be bothered, slip the skins off the beans. This gives a smoother purée.
Mash the beans well, then stir in a teaspoon or two of the cream cheese until well mixed.
Toast a slice of bread, then cut off the crusts and cut it into sticks. Spread the purée on the bread or toast sticks.
Tips for different stages
Stage One: offer the purée alone
Stage Two and baby led weaning: offer the purée, spread onto the bread sticks. You can also spread the bread with the cheese first, then add some more roughly chopped beans on top for a Stage Two texture.
Want to mix it up?
For a more inexpensive version, soak dried lentils for four hours before boiling them until soft. You could also use tinned brown lentils or Puy lentils, which you can buy pre-cooked in sachets. You could also choose any fresh, green vegetable that is in season, for example green beans, spinach, cabbage, peas and so on.
This recipe is from Plant Based Baby by Sally Hall. Find out more on Instagram @PlantBasedBaby_uk
You can pre-order her book here
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform