Tonight, I decided to make one of our family’s favourite dinners… the quick and easy colourful vegetable pastry bake. To give the bake a protein and calcium boost, I spread some creamy cashew nut and tofu spread on the pastry as a base, before adding some basil pesto. I then sprinkled pieces of courgette, pepper, olives, almonds and pine nuts on top. I served it with a portion of crispy kale, and chopped cherry tomatoes and basil drizzled with walnut oil.
I made Lil’ L’s pastry bake slightly different to the adults’ portion. As Lil’ L still won’t eat tomatoes, I added some tomato puree to the base of his pastry bake instead. I also whizzed the peppers in my mini chopper so that they were much finer. Lil’ L said he loved the dinner and we did too! 🙂 Here’s the full recipe.