Do you ever notice how people always speak for their kids?
“Oh, Billy won’t eat that. He only likes chicken nuggets and McDonalds. He despises vegetables.”
“No I will never get Jane to eat that, she is so picky!”
I don’t have children, so I will never try and act like I know what it is like to have kids. But whenever I see people making excuses for feeding their kids a poor diet it just makes me wonder if it is just purely a societal expectation that children will only eat chicken nuggets and fries, food marketing, availability, cost, ignorance, or just a combination of all of it.
I can’t consciously remember what its like to be 4 years old, so I don’t know if most kids really don’t like vegetables or if advertisers have made everyone think that kids will only eat processed crap.
I have a lot to say about this issue, but I will step of my soapbox for now. Really, it is my long way of getting to pictures of an adorable baby eating tofu.
I had the chance to go to a first birthday party for an amazing little boy a few weeks ago. I brought some cashew ricotta stuffed shells and they were a big hit, especially with the one-year-old crowd! Whoever said babies won’t eat tofu?
Recipe and more pictures after the jump…
Cashew Ricotta Stuffed Shells
1 – 2 batches of Cashew Ricotta Recipe (cashews, olive oil, lemon, tofu, basil, salt & pepper)
1 Box of Jumbo Stuffed Shells
1 Jar of your favorite vegan sauce or homemade
- Preheat oven to 350 degrees F .
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Prepare cashew ricotta in a food processor or blender according to recipe.
- Pour about 3/4 cup of sauce into bottom of a 9x13 inch baking dish.
- Stuff or pipe cooked shells with ricotta mixture and place in baking dish.
- Once all shells are stuffed, pour remainder of sauce over stuffed shells.
- Bake in preheated oven 25 to 35 minutes, until shells are warmed throughout and slightly set.
Chubby Vegan Notes
- I had to make two batches of ricotta for a whole box of stuffed shells, but if you don’t want to make so much just cut the recipe in half.
- If you really like sauce you may need more than one jar.
- Husband helped with this and thought it would be better to pipe the ricotta into the shells. This is totally not necessary, but it does make the presentation a little better.
- I could eat this cashew ricotta out of the bowl, so I didn’t leave in the oven that long. The time in the oven is more about warming it throughout and less about “cooking” it.
- If you want to add some vegan cheese and more basil to the top of this, have at it. Well, if you want to show off.
- I am a big fan of stuffed shells and I L-O-V-E-D these. Easy and delicious, my favorite!
- As a final note, this babies picture is in no way an inference that his parents make excuses for his eating. His parents are wonderful and do feed him a well balanced and nutritious diet that Uncle CV is happy to supplement with lots of great cruelty free vegan foods!