Kids on the coast

With the wonderful array of fresh produce available in south-east Queensland, fruit and vegetable platters are quick and easy, and they bring a kaleidoscope of colour to the party table. What could be better on a hot summer’s day than biting into a wedge of juicy, pink watermelon, crunching a snow pea, or tasting the sweetness of a red capsicum slice?

Provide easy-to-eat vegetarian finger foods that busy kids can snack on between party games, and when energies start to flag, bring out filling foods like mini-quiches, spinach and feta pinwheels, wraps or tofu balls.

Everyone loves cooking and if you’re hosting a small party, you could try a chef’s party theme. The kids will have a ball making mini-pizzas using pita bread bases and vegetarian toppings, but keep the broom handy for a quick sweep after the creative work is done and the pizzas are safely in the oven.

There are plenty of no-fuss, tempting vegetarian choices for your child’s special day. Vegetarian food tastes great, you don’t have to spend hours in the kitchen and it’s good for growing kids too. So, next time your child adds a year, why not steer away from the cheerios and the party pies?
 
Easy vegetarian party food for kids
 
Bruschetta Slice crusty Italian bread and grill until golden. Top with finely chopped fresh tomato, basil, garlic and red onion, or try a ratatouille topping.
Vegetarian pizza Toppings can include roasted pumpkin, sun-dried tomatoes, fetta cheese, grated carrot, pesto and rocket.

Tofu balls Mix tofu, nuts, oats, breadcrumbs, onion and spices. Roll into balls and bake in the oven. Serve with your favourite sauce.

Rice paper rolls Vegetarian fillings can include tofu, grated carrot, lettuce, cucumber and fresh mint. Serve with Vietnamese dipping sauce.

Nori rolls Use traditional white sushi rice with fillings like avocado, mayonnaise and cucumber. Delicious on a hot day.

Spicy roasted potato wedges Coat potatoes with a mixture of spices like cumin and coriander, and roast until golden-brown.
 
Mini-frittatas with asparagus and lima beans Bake mini-frittatas in a muffin pan and serve with rocket salad and wholegrain bread.

Haloumi and vegetable kebabs Thread cubes of marinated haloumi cheese, bread, cherry tomatoes and capsicum onto skewers and grill or barbeque.
 
Fruit kebabs Thread fresh fruit cubes onto skewers, and serve with tahini cream or yoghurt and honey dipping sauce.

Spinach, fetta and capsicum pinwheels

100g (3.3oz) Danish fetta cheese
1 spring onion, chopped
50g (1.6oz) pine nuts, chopped
2 sheets reduced-fat puff pastry
30g (1oz) baby English spinach
100g (3.3oz) char-grilled red capsicum
milk for brushing pastry

Preheat oven to 220°C (425° F).
Combine the fetta cheese, spring onion and pine nuts in a bowl.
Lay the pastry out on the work surface. Arrange the spinach along one edge of the pastry, top with strips of capsicum and the fetta cheese mixture.
Roll up to enclose the filling, then cut into 1cm (½ in) thick wheels and place on a baking tray line with baking paper. Brush with milk and bake for 15-20 minutes or until golden.
Makes 22 pinwheels. Recipe source: Vegetarian by Jody Vassallo.
For more information go to www.healthyfoodforlife.com.au

For more information visit: www.choiceliving.com.au or www.healthyfoodforlife.com.au

Further reading
 
SNACK It out by Donalee Halkett. This book shows just how easy it is to provide healthy and balanced vegetarian food for children. Donalee shares her favourite recipes and tips for healthy eating, and the book is packed with ideas, including juices and smoothies, delicious dips, snack foods, lunch box ideas and sweet treats. For more details go to www.choiceliving.com.au