Step 1

In a shallow pan, bring about half an inch of water to a boil.

Step 2

Add the vegetables, cover the pan with a lid, lower the heat to a simmer, and cook 2 minutes for broccoli and zucchini, 8-10 minutes for carrots.

Step 3

Drain and let cool slightly before serving. Serve with tahini if desired.

Step 4

Bring the water in your steamer pot to a boil (I use a steamer pot similar to this one).

Step 5

Steam the potatoes/sweet potatoes until fork-tender, 6-8 min for potatoes, 5-7 min for sweet potatoes.

Step 6

Cool the steamed potatoes slightly and cut into sticks if desired. Leftovers can be refrigerated for 1-2 days.

Step 7

Mash the banana with nut butter and ground flax seed to make a puree. If it's too thick, add water or non-dairy milk, 1 tsp at a time.

Step 8

Feed the mixture to your baby with a spoon.

Step 9

Bring 2 cups of water to a boil. Add 1/2 cup dry polenta. Cook over medium-low heat for 15-20 minutes, adding a few more splashes of water or non-dairy milk when it becomes too thick.

Step 10

Stir the mixture often to prevent sticking to the bottom of the pot.

Step 11

A few minutes before polenta is done, add 2 Tbsp of nutritional yeast and optional spices.

Step 12

Let cool slightly to serve as a porridge (to be fed with a spoon), or pour into a rimmed glass dish, cool for up to an hour, and slice firm polenta into sticks or cubes (for baby-led weaning).

Step 13

Leftovers can be refrigerated for 2-3 days.

Step 14

Simmer red lentils in water for 10 minutes until the lentils start breaking down.

Step 15

Add 1 Tbsp of tomato paste and the optional spices. If the stew looks too thick, add a little more water.

Step 16

Cook for another 5 minutes, then mix in nutritional yeast. Let cool slightly before serving. Feed the stew to your baby with a spoon.

Step 17

Leftovers can be refrigerated for 3-4 days.

Step 18

Pat-dry the tofu with a paper towel. In a small pan, heat up cooking oil (or use water for oil-free). If using optional veggies: cook them first for 2-3 min to soften, then proceed with the rest of the recipe.

Step 19

Add crumbled up tofu, Dijon mustard, nutritional yeast, optional spices, and a few splashes of water. Bring to a simmer.

Step 20

Cook, stirring occasionally, until the water evaporates. Leftovers can be refrigerated for 2-3 days.

Step 21

Mix chickpea flour, spices of choice, baking soda, lemon/lime juice, and water to form a thick batter (think hummus rather than regular pancake batter). Mix in chopped veggies.

Step 22

Heat up 1 tsp of oil in a small pan. Pour in the chickpea flour mixture and even it out to reach 1/2 - 3/4 inch thickness.

Step 23

Cover the pan, and cook the omelet over low heat for 2-3 min, then flip it and cook it another 2-3 min.

Step 24

The cooked omelet will look like a thick pancake. At this point, you can either tear it up into small pieces by hand, or cut it into sticks or any other fancy shapes that your baby likes.

Step 25

Leftovers can be refrigerated for 2-3 days.