Do you know any great recipes centered around vegetables?

Are you feeling exotic? Or typical vegetable? I’ve got an exotic one for you… Filipino Cuisine

Thanks! I have all the ingredients except the pork (which I’ll skip – tired of grease ATM) and squash… what kind of squash do you typically use? I am not craving squash much (have had a lot of potatoes lately) but the picture looks good! I am open to all cuisines! I’ll try everything once.

@prioritymail kabocha squash, also you can exchange shrimp with the pork. You should try looking up Vietnamese Veggie Pho too. Chunks of tofu completes it

Try http://www.greenkitchenstories.com/, they’ve got some great recipes. See if they have one of your favourite dish, chances are that they’ve got a new twist to it.

I really love this satay broccoli recipe because it’s so simple and so yummy!

Often while I’m studying I just make a huge big vegetarian pasta once a week that lasts me, packed full of as many veges as you want (I usually go with broccoli, carrot, zucchini, mushroom, peas, corn, sometimes capsicum…) , just blanch them all a bit, then add them to pasta sauce and extra diced tomatoes (from a can or whatever) and simmer until all cooked through and eat with whatever pasta you like. Easy peasy and customisable!

I also love pumpkin soup. You may say soup is an entree but the way my mum makes it it has to be a main it’s that thick and rich and filling. If you are keen I can ask her for the recipe, but it’s a bit time consuming cutting up and boiling down the pumpkin.

You can also try stuffed capsicums, there’s plenty of different but simple ways you can do those.

Sounds like you might enjoy a nice ratatouille.

@dappled_leaves I was going to say ratatouille too! It tastes of summer and the Mediterranean.

So, I will say roasted winter vegetables. Butternut squash is delicious this way with or without onion. Peel and seed the squash. Cut the meat in one-inch cubes. Place in a single layer on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Use you hands to spread the olive oil and seasonings through out the vegetables. Bake in a 400 degree oven for 30 minutes. Yum! Crusty on the outside and creamy in the middle. Hint: you can do almost any vegetable or a mix of them this way. Roasted Winter Vegetables

Kale? Are you a masochist? I’m sending this question to the best foody I know of. Karadamom to the rescue.

Yeah, salads…....

Ciambotta

4 tablespoons extra-virgin olive oil
3 large onions, finely chopped
1 clove garlic, finely chopped
6 bell peppers, about 1 pound, seeded and cut into thin strips
1 large eggplant, diced
¾ pound potatoes, diced
1 large tomato, peeled, seeded and chopped
¼ cup black Gaeta olives, pitted and coarsely chopped
1 small bunch basil, finely chopped
1 small bunch parsley, finely chopped
Pinch oregano
In a 12 to 14-inch saute pan, heat the oil over high heat. Add the garlic and onion and saute over high heat 4 minutes. Add the peppers, eggplant, potatoes, tomato and olives and season with salt and pepper, to taste. Cook, covered, over low heat, stirring occasionally, for 40 minutes. After 40 minutes, add in the herbs and increase the heat. Cook, uncovered, to let extra juices evaporate and serve hot or cold.

I make a killer veggie quesadilla.

Sautee mushrooms, zucchini, red and yellow pepper strips and onions for a couple of minutes in a wee bit o’ butter, then, layer them on a tortilla with cheese of choice and grill in hot skillet with a spray on nonstick product or a dab of oil.

You can make home made cole slaw by dicing, shredding cabbage, red & green and shredded carrots with dressing of choice.

Also soups…you can make many soups loaded with veggies.

Lately my thing has been a baked potato with a lite cucumber-dill dressing. To die for.

Another is a baked potato with salsa and lite sour cream. Amazing!

Raw veggies with dip of some sort, ranch dressing, onion or spinach dip is very good too.

I also like canned stewed tomatoes, heat them up and have with a sharp cheddar cheese and a slice of french bread….delicious!

Stir fries are an easy way to use up pretty much any vegetables you have, and you can also put anything in you want. I usually just chop up garlic, throw in some red pepper, salt, black pepper, soy sauce, ginger, and let everything cook together. They’re very hard to mess up and you get a ton of vegetables.

One of my favorites is sauteed veggies topped with feta cheese and a drizzle of balsamic vinegar.

My favorite combination is zucchini,, yellow squash, and a bit of onion.

Put a bit of olive oil in the bottom of a pan (preferable cast iron) and heat. Toss in your veggies and stir occasionally until “al dente” Plate and top with feta cheese crumbles and a drizzle of balsamic vinegar.

YUM!

At the risk of stating the obvious, it’s hard to beat a great salad, and you can add pretty much anything you want.

Also, stir fried or curried vegetables make a great meal.

How about chili rellenos with a side of rice and beans. The recipe is: go to your local Mexican restaurant and say “give me some chili rellenos with a side of rice and beans.”

Just kidding, but I do love them when I don’t feel like eating meat.

Stir fry is the only thing that satisfies me when I am craving veggies. Another idea is egg fu yong. Just mix bean sprouts, chopped celery, water chestnuts, onions, mushrooms and whatever else you want in a bowl with some salt and pepper. I add some MSG, but you don’t have to. Whisk a couple of eggs and add. Fry the mixture in a little oil, dropping about ½ cup of mixture for each patty. Make a sauce with soy sauce, water and some corn starch. Serve the little patties with the sauce on top.

@blueiiznh Sounds interesting – I’m going to try it!

Since you are craving kale (which I oft do, because it’s tasty and a powerhouse of nutrients) I think you might enjoy this new favorite of mine called Raw Kale Salad with Root Vegetables (Note: if you don’t want to make the spiced nuts, simply use Trader Joe’s Spicy Pecans like I do.

Become one with the soup, and vow to make a different soup once a month, or even every two weeks. Once you get used to making soup, you’ll wonder why you didn’t do it more often in the past.

One of my favorite soups is Hot and Sour (Note: you can also add to this ¼ cup of finely chopped red bell pepper, and ¼ cup of matchstick sized pieces of radish, and I upped the amount of vinegar to 4 or 6 Tablespoons instead of just 2. I used Pacific Mushroom Broth in this recipe)

You might like to serve the Hot and Sour soup with Fresh Spring Rolls (Note: you can also ad some thinly sliced lightly sauteed shiitake mushrooms to this recipe, or even some thinly sliced tofu like Trader Joe’s Organic Baked Tofu or some matchstick sized cut pieces of daikon radish).

I made this Kale, White Bean and Tomato Soup this week.

Or how about this Corn Chowder

And don’t forget about veggie chili. Here’s a really good one, Black Bean and Vegetable Chili serve this up with some homemade Green Chile Cornbread

Be back soon…

No recipes for kale I’m afraid but perhaps you would consider eggplant/aubergine. If you like Indian food there is an infinite number of recipes for vegetables, this is just one, attributable to Madhur Jaffrey and very good it is too. I guess you will need to convert the measurements to Imperial.

Eggplant Cooked in the Pickling Style
Baigan achari

1” piece rootginger
6 large cloves of garlic
55ml water
880g eggplants
350ml oil
1 tsp fennel seed
½ tsp kalonji (black onion seed)
350g tomatoes, finely chopped
1 tb freshly ground coriander seed
¼ tsp turmeric
⅓ tsp cayenne pepper or more
11/4 tsp salt

Put the ginger, garlic and water into a blender and blend until fairly smooth. Cut eggplants into slices that are 2cm thick and 4–5cm long. Set a sieve over a bowl. Heat 125ml of the oil in a deep 10–12” pan over a medium heat. When hot, put in a single layer of eggplant and allow to turn a reddish-brown before turning over and cooking the other side. Drain in the sieve. Add more oil as necessary and brown the remaining eggplant. Drain eggplant for an hour. Put 3 tb of the oil in a frypan and heat over medium heat. When hot, add fennel seed and kalonji. As soon as fennel seed turns a few shades darker (a few seconds), add the tomato, ginger-garlic paste, coriander, turmeric, cayenne and salt. Stir and cook for 5 minutes, breaking up the tomato as it cooks. Increase heat slightly and continue stirring and cooking until the spice mixture gets thick and pastey. Put in the drained eggplant and mix gently. Cook on med-low heat for about 5 minutes, stirring gently as you do so. Cover pan, turn heat to very low and cook another 5–10 minutes if you think it necessary.
If the baigan achari seems too oily for your taste, lift the eggplant out of the oil when you serve it. Alternatively, serve over rice and enjoy all the juices!

Mmmmm minestrone soup! I like Alice Waters’ version from The Art of Simple Food. I found this adaptation online. So yummy!

Another favorite of mine is veggie tacos. I saute a chopped onion and a couple chopped garlic cloves with chopped veggies – whatever you like – I usually use carrots, broccoli, and a bell pepper or two. You can certainly add kale or spinach. Then I stir in a can of black beans, flavor with salt, oregano, cumin, and a bit of chili powder. Sometimes I add some frozen corn kernels at the end, since they cook so fast. Spoon over warm tortillas and garnish with cheese and guacamole – YUM!

Wow so many great ideas ! Thank you everyone !!

Sorry I had to leave in a hurry yesterday, taking a friend’s dog to the vet.

So back to the task at hand. Here’s something that is very easy to make, but makes a pretty nifty presentation and tastes yummy, Whole Roasted Head of Cauliflower with Lemon Vinaigrette and Capers.

Or how about Sweet Potato, Black Bean and Green Chile Enchiladas

Of course there’s always Homemade Vegetarian Pizzas (Note: I sometimes throw some chopped kale onto my pizzas during the last 5 minutes of baking time. It gets very crispy and yummy).

And since it’s almost Thanksgiving, you might like this Roasted Butternut Squash Soup (Note: when I make this type of soup, I also add a semi-pureed can of rinsed white beans)

Here’s another recipe that I just found that would be very nice for Thanksgiving or Christmas or Hanukkah called Swiss Chard, Raisin and Pine Nut Tart

I don’t know if you’ve ever tasted the veggie lettuce wraps at P.F. Chang’s, if not you should try them! So I found a recipe in which this woman was able to re-create them, only hers sound even better than the original Vegetarian Lettuce Wraps

I made something similar to this Wheatberry, Dried Cranberry, Blackeyed Pea with Feta and Mint Salad last week, but I also added some chopped pecans. I think it would also be good with either chopped walnuts, or pistachios or even hazelnuts!

How good does this sound? Root Vegetable, Mushroom and Barley Stew Baked in a Pumpkin (You might need to scroll down on the page to find the recipe, because there are several on this same page, but you’ll probably like those too!)

I always gravitate back to Thai and Vietnamese food, so you might like this Asian Slaw and you can serve it with Tom Kha Soup or Tom Yum Soup

I’m also a big fan of the red cabbage. Here is a delicious recipe for Russian Borscht which has both beets and red cabbage and a few other yummy things. My other favorite is Sweet and Sour Red Cabbage which tastes especially nice with an open faced sandwich of Havarti or Provolone Cheese on rye. (Note: you can substitute Balsamic Vinegar for the white vinegar in this recipe, to make it even more delicious!)

Gotta head out again, but most likely I’ll be back! Until then, happy cooking : )

OK, I’m back again after having spent the afternoon steam cleaning my friend’s rug where her poor dog had had several accidents. He went to the vet yesterday and is doing fine now.

So while I was out I was thinking about this recipe for Carrot Ginger Soup

Or how about Porcini Mushroom Tartlets

This is one of my favorite go-to recipes that usually goes over very nicely at a potluck, Cold Soba Noodle Salad with Veggies in a Peanut Butter Dressing (Note: if you think the soba noodles are too earthy for your taste, you can use Somen Noodles instead which have a milder flavor. I usually use broccoli instead of asparagus just because I love broccoli. And I have used both regular firm tofu and Trader Joe’s Organic Baked Tofu, which gives it more of a chicken flavor/texture. If you are not a vegetarian, you can also add cold cooked chicken breast.)

And speaking of broccoli, check out this Broccoli Leek and Potato Soup (Note: the blogger’s note that goes with this recipe is kind of funny too. Sounds like something I would have written)

Believe it or not, I had something like this next recipe at a casino buffet. It was the mushroom in wine sauce, and then I found some roasted potatoes to pour it on. It was one of the most divine things I’ve ever tasted. So hopefully this recipe for Potatoes, Chanterelles and Shallots in Red Wine Sauce will be close to the same thing that I had. I think you could easily substitute Shiitake or Portobello mushrooms and it would still be fantastic.

One of my male cousins, who is one of the best cooks in the whole world recently turned me on to mustard greens. He says a little goes a long way, but he’s been putting them in everything lately. So I went on a hunt and found this nifty Balsamic Glazed Chickpeas and Mustard Greens. I’m drooling already.

If you’re in the mood for some comfort food, try this Vegetarian Pot Pie or Baked Penne with Roasted Vegetables

And speaking of pasta, how about this Spaghetti with Green Pea Basil Pesto and Broccoli (Note: you could also throw in a little bit of kale that has been lightly sauteed in olive oil, salt and pepper)

And since we were talking about kale, check out this Feta and Kale Tart

And if you love mushrooms as much as I do, you will appreciate this decadent Cream of Wild Mushroom Soup

And we mustn’t forget about Greek Spanakopita Pie which goes really well with Greek Salad and Ful Madammas and Pickled Turnips

Enjoy!

Considering that Thanksgiving is almost upon us, I thought you might like some good side dish recipes.

I found this one this summer, but it’s perfect for Thanksgiving, Sweet Potato Slaw
(Note: you can swap out fat free plain yogurt for some or all of the sourcream or maynaise. I actually used Vegenaise which is vegetarian, and cholesterol free)

Vegetarian Mushroom Gravy to serve with your mashed potatoes.

Cranberry Pear Wild Rice Stuffing

Or Sourdough Stuffing with Pinenuts and Raisins (Note: you could also swap out dried cranberries for the raisins)

Roasted Brussels Sprouts in a Balsamic Glaze

Cranberry Chutney

Maple Roasted Sweet Potatoes

Roasted Multi-colored Potatoes with Garlic and Thyme

Horseradish Potato Salad

Figs with Basil, Goat Cheese and Pomegranate Vinaigrette

Caramelized Onion and Sweet Potato Quiche

Cabbage Salad with Tart Dried Cherries and Pecans

Happy Thanksgiving Everybody!

@Kardamom :O
Wow.

I’m eating another one right now, and it’s hitting the spot!

Stuffed Portobello Mushrooms

Chop the stems from 6–8 (depending on size) portobellos. Put caps stem side up in an oven proof dish (or 2) coated lightly with oil.

Chop an onion and a clove of garlic. Saute chopped mushroom stems, onion, and garlic with some salt and pepper for 10 min or so until softened. Add ¼ cup of rolled oats and cook for 1 more minute. Add ¼ cup chopped walnuts along with a can of diced tomatoes and a generous amount of oregano and thyme, and a dash of hot sauce if you wish.

Taste for seasoning, then spoon into mushroom caps. Top with grated parmesan cheese. Bake at 375 for 25 min. or until mushrooms are tender and topping is golden brown.

Great for a cold winter night!