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Please share veggie recipes!

Discussion in 'Hangout' started by TooPatient, Jun 13, 2018.

  1. TooPatient
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    by TooPatient » Jun 13, 2018
    I am trying to get back to exploring different foods rather than getting stuck in a rut with the same things all the time. Please share recipes for your favorite vegetable dishes here. Main, side, snack, appetizer, whatever. Pictures are great if you have them too!
     
  2. TooPatient
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    by TooPatient » Jun 13, 2018
    I have never cooked beets. My mom served canned beets once and it took me ages to be willing to try a fresh beet. I have a gorgeous bunch of organic beets with greens still on. Any favorite recipes? I was thinking some sort of roasted beets then maybe a beet green and white bean soup. Open to suggestions!
     
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  3. JPie
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    by JPie » Jun 13, 2018
    Beets are super easy! I see recipes that call for peeling and chopping after roasting, but I've always roasted them whole because the peels slip right off when they've cooled. Add some olive oil, vinegar (or lemon juice), salt, & pepper to taste.

    I'd suggest wearing gloves when handling the cooked beets, or you'll look like Lady Macbeth.

    Instructions here: https://www.seriouseats.com/2017/11/how-to-roast-beets.html
     
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  4. kipari
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    by kipari » Jun 13, 2018
    I like beet carpaccio. Spread out very very very thinly sliced beets on a plate, sprinkle with very thinly sliced spring onions or shallots, then top off with vinaigrette (1/3 balsamic vinegar, 2/3 olive oil, a teaspoon of mustard, salt pepper).

    You can do this with roasted beets, but I prefer raw beets - those must be fresh and rather smaller than too big (not too hard).

    Seconding the GLOVES
     
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  5. JPie
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    by JPie » Jun 13, 2018
    I forgot to add that you can use the beet greens like you would Swiss chard, collard greens, etc. It can handle a longer cooking time, and I think you've got the right idea throwing it in soup.

    ETA: My husband's favorite veggie dish is roasted cauliflower. I do it with bread crumbs, capers, minced garlic, anchovies, and a TON of grated Parmesan. I just started layering on ingredients after finding a basic one for roasted cauliflower, so I don't have an actual recipe to provide. This one is similar and doesn't use anchovies, which I understand is an acquired taste:

    https://www.bonappetit.com/recipe/roasted-cauliflower-with-capers-and-parmesan
     
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  6. TooPatient
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    by TooPatient » Jun 14, 2018
    I added broccoli rabe to my usual stir fry. Definitely doing that again! Also, the minced cauliflower mixed 3:1 with rice was a huge hit with DH and he wants to do that more often.

    Rice & cauliflower:
    Lightly toast 1 cup of rice in 1 Tbsp butter (or vegan buttery stick) then add 1 1/2 cups of water. Reduce to low heat and simmer until water almost absorbed. Stir in 3 cups of finely chopped cauliflower. Cook just a couple more minutes to sallow cauliflower to lightly steam.

    Stir fry:
    Brown chicken (or beef or tofu) in 2 Tbsp olive oil. Stir in sliced onion. Let soften slightly then stir in sliced bell peppers. Let cook for just a minute. Add sliced mushrooms, broccoli stalks, and any other tougher veggies. Let cook for a minute (until moisture from mushrooms is almost gone). Toss in chopped broccoli rabe, thick ends of asparagus, and cabbage. Stir frequently while broccoli rabe cooks down a bit. Stir in broccoli florets, shredded (or sliced) carrots, and asparagus tips. Add 4 Tbsp low sodium GF soy sauce and cover pan. When broccoli is done to taste, stir in bean sprouts and remove from heat.

    ETA: this makes enough for two nights and a lunch or two also
     
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  7. TooPatient
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    by TooPatient » Jun 14, 2018
    That cauliflower sounds amazing!
     
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  8. mellowyellowgirl
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    by mellowyellowgirl » Jun 15, 2018
    These are a freezer staple in my house! Great for a quick lunch for the little on to take to school! And very tasty!

    Savoury Muffins

    Ingredients

    2 cups Self raising flour
    1 cup milk
    2 eggs
    ¼ cup vegetable oil
    1 cup ham, diced
    1 cup cheddar cheese, shredded

    250g frozen spinach, thawed and water squeezed out slightly (can also use cooked kale)
    1/2 cup scallions, sliced

    Instructions

    Preheat oven to 350º.Grease a standard muffin pan with butter or non-stick cooking spray.In a large mixing bowl, combine flour and cheese.

    Stir to combine.

    Add milk, eggs and vegetable oil. Mix just until combined.

    Add ham, spinach and scallions. Mix just until combined.

    Do not over stir. Scoop into muffin cups to ¾ full.

    There is enough batter to fill one dozen muffin wells.

    Bake at 180ºC for 30 minutes or until a toothpick inserted comes out clean.
     
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  9. TooPatient
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    by TooPatient » Jun 15, 2018
    That would be a great grab and go! Endless combinations available too -- swap up the cheese or green or meat and you can have a whole variety to choose from.

    Do you thaw and then send or do they thaw on their own as they sit until lunch?
     
  10. mellowyellowgirl
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    by mellowyellowgirl » Jun 15, 2018
    I send Hubby with two that have thawed overnight in the fridge and he pops them in the microwave for lunch.

    With the little one I have a Thermos container to keep food warm. I warm up the fridge thawed muffin in the microwave and pop it into the Thermos for him. He says it's a pleasant warmish temperature by lunchtime.
     
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  11. metall
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    by metall » Jun 15, 2018
    I'm a huge fan of Roasted Butternut Squash Soup! So simple, I use the below recipe - but tweak based on what I have at home:
    https://www.allrecipes.com/recipe/215602/roasted-butternut-squash-soup/

    Bacon/prosciutto wrapped Asparagus is another favorite - two ingredients...slice your prosciutto into little strips, wrap around asparagus, lightly drizzle w. EVOO, pop in oven at 350 for about 20-30 minutes, flipping at the halfway mark so the Prosciutto is a little crispy.

    An when all else fails me (read: too tired after a day of work to think about it) I just roast my veggies with some salt, pepper, evoo (and whatever other spice I'm feeling that day - I have a rosemary seasalt/seasoning/rub that makes everything taste like i spent HOURS in the kitchen) - into the oven at 350 until cooked to desired consistency.
     
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  12. metall
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    by metall » Jun 15, 2018
    This sounds soooo good! I am totally trying this sometime!
     
  13. TooPatient
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    by TooPatient » Jun 15, 2018
    I do a similar soup. Definitely yummy! I especially like to do it with fresh rosemary and sage.

    I keep meaning to try it with roasted tomatoes instead of squash.
     
  14. House Cat
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    by House Cat » Jun 15, 2018
    My veggies all get the same treatment... olive oil and salt..
    In the summer..grill
    In the winter..roast.

    If lazy, only salt and steam.

    Artichokes get washed, trimmed, lots of water in the pot with a generous amount of red wine vinegar, two cloves garlic, and boiled til tender.

    I really love meat and want it to be the star of the show. Although I pretty much prepare it the same way I do veggies..sooo...i’m Thinking i’m A pretty boring cook!
     
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  15. TooPatient
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    by TooPatient » Jun 15, 2018
    On the grill is one of my favorites! I have a row of squash plants hoping to have home grown zucchini to grill this summer and squash for soup this fall.
     
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  16. JPie
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    by JPie » Jun 15, 2018
    I'll try to work out a recipe the next time I make my version of it.

    Last night we had broccolini. I tossed it with lots of olive oil, lemon juice, salt, pepper, and crushed red pepper flakes. Toss to coat, then remove from liquid and lay out in pan. Roast in the oven at 450, pull when slightly crispy, and top with a generous amount of freshly shaved Parmesan.

    And yes, you figured me out - Parmesan is my secret to making everything tasty! :lol:
     
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  17. TooPatient
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    by TooPatient » Jun 15, 2018
    I have done this with broccoli, asparagus, and purple potatoes (separately!). It is such a yummy way to cook veggies! Oh! Try lime juice for a slightly different twist.
     
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  18. JPie
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    by JPie » Jun 15, 2018
    Ooh, great idea! Will need to grab some limes next time.
     
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  19. TooPatient
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    by TooPatient » Jun 16, 2018
    I did these for dinner last night with a slight modification. Delicious!
    I roasted with olive oil and salt as directed. (Couldn't decide on an herb so just went without). After they roasted, my plan was to peel them and toss with lemon juice and honey. My lemon was no good when I cut into it so I had to grab a substitution in a hurry (dinner was done and waiting on this!). I reduced a balsamic vinegar with a bit of honey and tossed the beets with it. Yum!

    Next time, I want to try roasting a whole head of garlic in with the beets then tossing the caramelized garlic cloves with the beets for serving.



    Rainbow carrots:

    Peel and trim a bunch of multi colored carrots.
    Place in a foil pouch (as done in link from JPie)
    Put 1 Tbsp butter in on top of them along with a tiny pinch of salt
    Seal and roast in 375 oven until they are the firmness you prefer

    Note: This would be amazing also with a couple of sprigs of fresh herbs tossed in or a few slices of lemon/lime/orange
     
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  20. LisaRN
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    by LisaRN » Jun 16, 2018
    Quick and easy for when I crave meat but do not want to eat meat.

    4 Large Portabella Mushroom caps.
    4 Slices Provolone Cheese.
    4 Large Tomato Slices.
    Steak Sauce and Sea Salt.

    Place Portabella Mushroom Cap on broiler pan. Spread steak sauce on mushroom. Add tomato and sprinkle with sea salt. Cover with cheese slice. Broil on high for about 6 minutes until cheese is melted and slightly browned.
     
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  21. MonnieDBL
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    by MonnieDBL » Jun 16, 2018
    I find tons of inspiration on Pinterest!

    Otherwise I like to recreate veggie dishes I've enjoyed in restaurants. Last weekend it was gazpacho. I think I used the Food Network recipe. So good, refreshing, and I garnished with basil from my garden (other ingredients still growing so had to buy at store).

    Some weeks I snack a lot on fresh veggies when I'm tired of eating salads. Last night I noticed my bell pepper slices were getting close to beginning to spoil so I stir fried them and added some bow-tie noodles I had already made (my kiddo loves them). It was easy and quick. Could be kept for a few days if you want to make larger batches.

    Veggie lasagna is also easy and you can make it vegan by subbing zucchini for noodles. Use low-fat cottage cheese or ricotta if you're looking to cut calories/fat content.

    Do you have a spiralizer? Such an easy way to mix up your veg game a bit. Sweet potato, zucchini, etc. make "noodles" you can use in salads or basically all kinds of things. I think spiralizers are about $20? And you can follow Inspiralizer on Instagram or I'm sure there are blogs out there making spiralizer recipes.

    Hummus! Omg you can make hummus out of any legume plus pureed veggies. Theres a brand called Lantana that I'm obsessed with lately. White bean, black bean, carrot, traditional chickpea, beet, etc. https://lantanafoods.com/flavors/. Of course I love to dip, but they're allllll so good as a spread on a vegetable-based "tortilla" wrap! Throw dark, leafy greens and whatever fresh veggies in and voila! You have a super fresh, super healthy wrap that is also unbelievably flavorful!

    Make your own veggie burgers is a favorite. Black bean or chickpea base, plus additional veggies. Very easy and quick, and delicious. Tons of great recipes on Pinterest or google search.

    My entire diet is plant based, so AMA. If you don't have time for lots of prep or cooking I also know the ins and outs of the entire pre-made meat sub or veggie/vegan world. Tres Puposas are amazing, for example, as are a lot of newer subs. Things have come a LONG way since Morningstar veggie burgers (barf).
     
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  22. mellowyellowgirl
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    by mellowyellowgirl » Jun 17, 2018
    Omg this sounds amazing! I'm on the 5:2 eating plan and this would be fab for a 500cal day!!!!!!
     
  23. TooPatient
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    by TooPatient » Jul 22, 2018
    I officially love beets.
    Having lots of yummy dishes with the "usual" veggies and adding some I had never used before. Plantains were pretty good. Need to explore ways to cook them with less than a full stick of butter!

    Picture is the most recent batch of roasted beets. In chilling now with lime juice and a drizzle of honey. IMG_20180722_000733.jpg
     
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  24. TooPatient
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    by TooPatient » Jul 22, 2018
    I did this spinach ricotta quiche a few weeks ago and loved it. I did mine with no crust. A recipe and a half (minus crust) fits nicely in a 9x13 Pyrex. I used almond coconut milk instead of the cream called for plus a non-dairy ricotta.

    https://www.skinnytaste.com/spinach-ricotta-quiche/

    IMG_20180708_130100.jpg
     
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  25. TooPatient
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    by TooPatient » Jul 22, 2018
    Pinterest is an awesome idea. I've been using one website a lot plus wandering through the produce section and picking a different fruit/veggie and searching recipes to use them.

    I have a basic spirilizer but will probably get a nice one or an attachment for my food processor. I am loving spirilizer veggies in place of wheat or rice pastas.

    Hummus is one of the best things ever! I did a lentil hummus that was very good. I love to do lettuce wraps with whatever hummus I made plus tomatoes from my garden, shredded cabbage, and other veggies out of the refrigerator or garden. So many options! You can also thinit down with water and/or citrus juice and use as an amazing salad dressing.
     
  26. Queenie60
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    by Queenie60 » Jul 23, 2018
    Artichokes - I steam, cool, cut in half and clean the center out. Top with olive oil, salt & pepper, grill and finish off with a squeez of lemon. For the aioli - 1/2 cup sour cream, 1/2 cup mayo, 4 cloves of garlic, pressed and 1/4 cup fresh lemon juice. Mix together and serve as a dip. Delicious.
     
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  27. VRBeauty
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    by VRBeauty » Jul 23, 2018
    A recently discovered favorite: Mushroom Brie Sauce. I was originally inspired to search for a recipe like this when I bought a bag of mushroom fettuccini noodles. I had hoped to make it into a one-pot pasta dish for cooking while camping with some vegetarian friends. I ended up just making it the usual way, cooking the pasta and sauce separately, because I really couldn't justify dragging my big skillet on a two-week camping trip for just one dish! I also planned to add asparagus to the sauce, but it wasn't available out in the boonies so I added spinach instead. Oh, and I found I had left the mushroom fettuccini noodles at home, and used some nice brown rice pasta instead. In any event, it was yummy, and it every last drop and morsel disappeared.

    Here's the recipe for the sauce:

    https://www.closetcooking.com/creamy-brie-mushroom-sauce/
     
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  28. Ellen
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    by Ellen » Aug 7, 2018
    Sautéed Spinach w/ Bacon and Mustard

    4 slices bacon, cut in one inch pieces
    2-10 oz. bags fresh spinach leaves
    1 Tbsp. butter
    1 Tbsp. Dijon mustard
    1/4 tsp. crushed red pepper

    In very large skillet (a non-stick like enamel is best) cook bacon over medium heat til crisp. Romove bacon to paper towel. Pour out remaining bacon fat, saving 1 Tbsp. in pan. Over medium heat, slowly add spinach til it's all in. Cook for 2-3 minutes or until just wilted. Remove spinach to a colander, put a bowl that just fits inside and press down to squeeze water out. Leave as is, will help keep it warm.

    In the same skillet, melt butter, mustard, and pepper, stirring together til hot. Add bacon and spinach and toss to mix, until hot

    I halve this recipe, as an 8 oz bag is enough for me and hubs as a side. I also omit the pepper, as someone doesn't like spicy stuff. This is utterly delicious, and not all that high in cals.
     
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  29. Ellen
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    by Ellen » Aug 7, 2018
    This sauce sounds divine. :lickout:
     
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  30. andyhoang
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    by andyhoang » Aug 8, 2018
    My fav recipes is BBQ Chickpea & Cauliflower Flatbreads with Avocado Mash
    Here how I do it:
    Ingredients:
    12 oz. small cauliflower florets
    1 tbsp. extra-virgin olive oil
    salt
    BBQ Chickpea "Nuts"
    2 ripe avocados
    2 tbsp. lemon juice
    4 flatbreads or pocketless pitas, toasted
    2 tbsp. roasted salted pepitas
    Hot sauce, for serving
    Steps:
    1. On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 25 minutes.
    2. Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.
     
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