When I plan her plate, I think about offering a variety of vegetables and a good source of protein. I also try to include different textures for her to explore. One thing that surprises me again and again is how naturally sweet some vegetables are. In a world where so many foods are overly sweetened, I want her to learn to appreciate the subtle flavors of vegetables and all the different things that grow from the ground.

Shrimp Tofu Veggie Patties
I blended shrimp, mashed tofu, and added grated zucchini and carrot with the moisture squeezed out. Mixed everything together and shaped into small patties. Baked at 350°F for about 15 minutes.

The tofu made the patties moist and soft, with a gentle sweetness from the vegetables and a nice savory flavor from the shrimp. They were easy for her to eat, even without teeth, and she kept reaching for more.

Korean Radish
I steamed Korean radish for about 30 minutes and mashed it. Radish can vary in flavor depending on the season — summer radish is often spicier, while fall radish tends to be milder. This batch turned out mild, and she happily reached for more with each bite. Seeing her enjoy radish so much gave me a lovely sense of connection, knowing she is developing a love for new flavors. It is a taste I only came to appreciate as an adult. I never really liked radish in Korean soups or other dishes growing up, but this little girl is already ahead of me. I am so proud.

Asparagus
I steamed asparagus for 10 minutes until soft, then blended it. I added a little yogurt to soften the flavor and add creaminess and then simmered it a bit to thicken the texture. But it can also be served as a smooth soup without simmering too much. She enjoyed the smooth texture of asparagus. This is my go-to when she has not pooped or seems to be struggling — it always helps.