Post # 1
Fiance and I are trying to eat better and cleaner, and part of that involves a lot more vegetables. We’ve been on a roll with salads, juices, etc… but I’m hitting a road-block now that I’ve been preparing veggie-ful meals for a few weeks.
Other than, say, steamed sides, salads, and stir fries, what are some novel ideas about how to prepare vegetables?
Post # 3
@MrsRevolutionize: You can grill them in foil and that’s pretty awesome! I can’t think of a person living on this earth that would turn down a kabab, cause hey, its totally on a stick! Raw with dippers is good too!
Post # 4
- Wedding: June 2012 - Franklin Plaza
I think a lot of it depends on the type of vegetable you guys prefer to eat.
I like to sautee things like spinach and asparagus with some garlic and oil.
I also love roasted veggies with some balsamic vinegar (things like zucchini, eggplant and bell peppers work well for this).
Darling Husband loves stuffed mushrooms/tomatoes… Stuff ’em with some breadcrumb/parmesan cheese/spices and pop them in the oven for a bit.
Post # 5
My Darling Husband loves sautee’d brussel sprouts. I halve them, then sautee with balsamic and olive oil, S&P. I like to get them to being a bit crispy.
I’m also just learning about Bok Choy but don’t have any recipes off the top of my head. You can easily sautee it, I’ve only done it once, with the same combo as listed above, I didn’t love it, soy sauce or some other seasoning would have tasted better.
Post # 6
Butternut squash is delish roasted. I also like to throw in stuff into the slow cooker. Darling Husband and I both prefer butter chicken (ok, so not the healthiest) with a bunch of veggies – cauliflower, broccoli, chickpeas, baby corn, etc. Stews don’t taste right to me without peas.
I also tried out coconut mango chicken the other day. I did bell peppers as a side, but next time I plan to throw them into the slow cooker too.
Post # 7
Fiance and I are both on the “gotta lose weight for the wedding” diet. We’ve been eating tons of veggies lately.
For veggies like carrots, zucchini, brussels sprouts,,,I usually sautee those in a little olive oil and seasonings. We do steamed broccoli a lot. Foil packets with chicken or fish and veggies that get roasted in the oven. Raw sliced veggies for snacks that I eat with hummus instead of ranch.
I live in California so I’m pretty spoiled with fresh produce, but I usually go to the farmers market every week and get whatever is fresh for ther week.
Post # 8
Oh man, this is my specialty. Here are some of my absolute favourite veggie recipes…you and your Fiance will be amazed at how hearty and flavourful they are. I’m a vegetarian but Fiance is not…so I’m always scavenging for new recipes that are vegetarian while still being filling and satisfying.
Butternut squash enchiladas:
I am also a HUGE fan of vegetarian chili, soups, and stews for which there are a gazillion great recipes online. They’re satisfying and SO healthy.
Post # 9
- Wedding: August 2013 - The Liberty House
I roast everything, it’s my favorite vegetable preparation.
Post # 10
I really like steaming cabbage with olive oil, salt and red pepper flakes. Also I just made a bean salad – black beans, a red and/or green bell pepper, onion, avocado, and can of corn with a bunch of chopped chilanto. Wait a few hours- no sauce needed. Also soups are great in the winter. Either broth with mixed vegges or you can do like an asparagus soup (I don’t add cream. I literally just cook asparagus, add homemade chicken broth and blend it with salt and pepper. You can add lump crab meat in the bottom of each bowl to serve and make it super fancy pants). oh oh and I second the roasting. Broccoli, cauliflower- it’s amazing (also seems fancy and is really easy to do). Also for winter- Spaghetti squash is great. Cook it and it makes strands that look like spaghetti. I top with just flavored diced tomatos and olive oil. You can buy your favorite spag sauce if you miss it though. Or hell, blend basil and nuts and make pesto. I’m fundamentally a lazy cook and so most of my veggie favs are really easy to make and IMO tastier.
Post # 11
@MrsRevolutionize: I used my spirelli spirallizer for the first time tonight. It was amazing! I made strands of zuchinni and carrots and boiled for about 5 minutes and threw some pasta sauce with lean ground beef on top. Seriously could not tell a difference between that and regular pasta. It tasted more like pasta than spaghetti squash in my opinion.
I also use portabella mushrooms as mini pizza crusts sometimes and that’s always delicious!
Post # 12
@MrsRevolutionize: My favorite is roasted with a little olive oil or sauteed with a little olive oil. I have been on a roasted caulfilower smothered in hot sauce kick recently…yum!
For the winter, I also love to make huge pots of soup. I just made one the other day that was a basic black bean soup (like http://smittenkitchen.com/blog/2010/01/black-bean-soup-toasted-cumin-seed-crema/). Then, I clean out my veggie drawer in the fridge and dump them all in there! Last time I added carrots, parsnips, spinach, celery, bell peppers, and I think some scallions. I let it all simmer and the puree the whole mess until it is an even, thick consistency. This is a great way to use up vegetables and you can also get tons of leafy greens in there.
Post # 13
@futuremrs1986: Ok I need to try this zucchini pasta thing. I’ve seen it around everywhere and never thought it looked like real pasta. I love spaghetti squash as a substitute but it is so expensive so I don’t buy it too often.
Post # 14
Commenting to follow – I need some new ideas. I always get in a winter vegetable rut!
Post # 15
@MrsRevolutionize: I love roasting them in the oven. Put a little olive oil & salt & pepper on it. I also have put balsamic on it as well & that’s good toO.