Nowadays, vegetarian food is extremely varied and exciting. Wherever you take children, whether it's a cafe, restaurant or even a fast-food chain, you will always find something to suit a vegetarian diet.
I can clearly remember when, at the age of 14, I decided to become a vegetarian. In those days there wasn't the choice or range of vegetarian products such as Quorn or tofu that are readily available now. You had to look around much more and prepare everything from scratch. Not surprisingly, my mother was not in favour of my decision, though her objections only added to my determination to remain a vegetarian. She often told me that she had to put in extra work and time to make sure I had a well-balanced, nutritious diet. She was right, of course, and I was lucky to have someone who took the time and trouble to look after my needs so well.
Well, the story goes that I lasted almost two years as a lacto vegetarian.
I greatly enjoyed the experience, but in the end I succumbed to my cravings for some form of meat and fish. To this day I still love vegetables, fruit and carbohydrates and tend to focus on them as my main source of vitamins and minerals. When it comes to meat, I tend to stick to chicken and fish.
My children have a similar diet, as I am not prepared to make different dishes to suit all their likes and dislikes. This might sound rather harsh (especially as my mother went to such great lengths for me). Perhaps when they are older, faced with the predicament that my mother was in, I will give in to their preferences too.
Today it is estimated that one in ten people in the UK are vegetarians.
Among them are a growing number of children. It has become quite popular and trendy for whole families to be vegetarians. Within this general term there are various sub-groups with their own limitations, including the following: Vegetarians: Anyone who will not eat any part of an animal or fish that has been killed. However, they will accept byproducts from animals such as milk, cheese and eggs.
Lacto vegetarians: They are essentially the same as above; they accept dairy products but will not eat eggs.
Vegans: They are very strict and will not eat anything that has come from an animal or fish. They will not eat meat, fish, eggs, milk, cheese, butter, gelatine or honey. This means that they will not be able to eat many cakes, biscuits or soups, as these tend to contain butter and stock.
Demi vegetarians: This word is sometimes used to describe people who eat very little meat. They may eat some chicken but not red meat. They do eat other animal byproducts as well as fish and eggs.
Pescetarians: This word describes people who will eat fish, but no meat at all.
As a nanny you are likely at some stage to find yourself caring for a vegetarian child, whatever your own diet. It is not difficult to prepare and cook vegetarian meals, but it is a good idea to find out as much as you can about the child and what type of vegetarian they are. This will make it easier for you to plan and prepare your dishes. The important point to remember is that you need to keep the menu balanced and varied. It is extremely important that you make sure the child receives sufficient protein, iron, vitamins, minerals, calcium and energy to maintain a healthy diet.
Here are some delicious recipes that can be adapted to suit the different types of vegetarians you might cook for.
HEAVENLY VEGGIE LASAGNE.
This is a great dish that everyone, veggie or not, will love. This lasagne will fill them up and it incorporates many of the nutrients and vitamins needed in our daily diet. Choose to use the vegetable that you know the children will like. For vegans, you will need to leave out the creme fraiche and cheese.
You will need:
1 onion, 1 garlic clove, 2 carrots, 1 sweet pepper, (any colour), 1 courgette, 1 tbsp vegetable oil, 175g minced Quorn (1 packet), 1 tbsp Worcestershire sauce, 2 tbsp tomato puree, 400g tin chopped plum tomatoes, pinch salt, pepper, mustard powder, dried or fresh oregano, 8-10 lasagne sheets (easy-cook), creme fraiche, 100-200g grated mild cheddar cheese
* Pre-set the oven to 180xC.
* Finely chop the onion, and crush the garlic. Place one tablespoon of vegetable oil into a heavy saucepan. Add the onion and cook on a medium heat.
* Chop all the vegetables into small even-sized pieces.
* Add the garlic and all the chopped vegetables to the onion and continue to cook.
* Now add the minced Quorn and stir well.
* Open the tin of tomatoes and add them to the Quorn and vegetables. Add the tomato puree, Worcestershire sauce and all the seasonings. Leave to cook on a medium heat.
* Grate the cheese and set aside.
* Now the dish is ready to be put together. Take an ovenproof dish, glass if possible, so that the children can see all the layers of the dish.
* Start with a spoonful of vegetable sauce at the bottom, and then layer with lasagne sheets, a sprinkle of grated cheese, a small dollop of creme fraiche. Continue to layer upwards, finishing with creme fraiche covered with grated cheese. It is important to make sure that there is plenty of liquid in the dish for the pasta to cook. Pour a small glass of water over the whole dish to prevent the pasta from drying out during the cooking.
* Place in a pre-set oven and bake for 40-50 minutes or until the cheese is golden brown and the pasta soft.
This is a complete dish and will not need anything to accompany it - that is, unless you decide otherwise!
MUSHROOM TOASTIES
This a simple nutritious snack that can be made with different types of bread and vegetables of your choice. Varieties: mixed sweet peppers, tomatoes, red onions.
You will need:
Ciabbata or white crusty loaf or French stick or fresh bagels, button mushrooms, cream cheese or sour cream, chopped chives, pinch of salt, pepper and nutmeg, optional extra grated mild or medium cheddar cheese
* Slice the bread into even-sized slices
* Take the mushrooms (wash or wipe them clean). Slice them into thin, even-sized slices.
* Quickly saute the sliced mushrooms with a little vegetable oil and season well, with a pinch of salt, pepper and nutmeg.
* Add the chopped chives. Add enough cream cheese or sour cream to make a thick creamy sauce.
* Spread the mushroom cream over each piece of bread. Sprinkle with a little grated cheese.
* Place under a hot grill for a few minutes and then serve.
Handy tip: These ingredients are easily prepared in advance and saved for grilling at the last minute.
Vegetarian cooking is just as simple as any other cooking - in fact, in many ways it is easier. Some people would argue that it is also cheaper and healthier.
Whoever has made the decision to follow a vegetarian diet, the most important thing is to respect their choice and allow them to enjoy their food, have a healthy well-balanced diet and offer as much variety as possible. These rules apply to all our daily intake of food, whether it is for a child or an adult.
Fiona Hamilton-Fairley is the principal of the Kids' Cookery School in London W3
