So. Would anyone be willing to point me at recipes that they particularly enjoy? I don’t like onions, but other than that I am going to try and incorporate more vegetables into my life and I’m open to learning to like almost anything else. 🙂
So. Would anyone be willing to point me at recipes that they particularly enjoy? I don’t like onions, but other than that I am going to try and incorporate more vegetables into my life and I’m open to learning to like almost anything else. 🙂
I think panda knows all about that stuff. Um. and there is like a whole lj thing dedicated to it.
Hold on. I’ll go find it.
They lj things are vegancooking and vegetariancooks. Plug those in and I’m sure you’ll find something good.
Make me give you the recipe for my Indian tomato-peanut stuff. It’s really good. I’ve got several really good Indian recipes from my Indian vegetarian cookbook. You’re more than welcome to borrow it.
vegetarian or vegetable recipes?
I’m not a vegetarian, but my favorite way to make/serve veg is to roast them (a bit of olive oil, an oven and voila)
I also like chopped veg salads
This got Elaine eating veg 🙂
If you’re interested in that let me know.
~Loren
i love pasta salads with lots of veggies, stew and chili with lots of veggies, salads with fruit and cheese and lots of veggies, and Jeff’s risotto (are we sensing a trend here?) where he uses lots of veggies, sometimes ones I have rarely cooked with.
lemme know if any of this sounds good and I’ll toss you some ideas I have.
Easy stuff this time of year: Carrot sticks (but those tend to be sort of a love it or hate it thing-I really like them), steamed broccoli, and spinach salads (which is often just spinach with balsamic vinegar because I’m lazy) By almost any health measure, if there’s one vegetable to eat more often, it’s broccoli.
Veggie soups are easy, often freeze well, and feed large numbers, or one person for several days. I start with sauted onions to add a richness that’s lacking without animal fat in the soup. If you’re just aiming to increase veggies rather than cut out meat, boullion cubes work-veggie or otherwise. After that are usually mushrooms, sauted a little to bring out the flavor, then water and whatever’s at hand–frozen veggies and canned beans are timesavers here. Add a can of crushed tomatoes, oregano, ground pepper and some pasta to other veggies for quick minestrone. Frozen spinach or fresh cabbage add nice floaty leaf bits. Barley, wheat, and wild rice all work well in veggie soups and add whole grains to the diet.
I’ll have to look up my favorite veggie chili recipe if you’re interested. That’s more involved for the times I can actually spend time on cooking. 🙂 Lately we’ve been learning to do some Indian dishes with good results.
Oh gods. Mostly I just throw things together. Stirfry anything that looks like green is its natural color. Brown a little tofu and toss it in to. Come to think of it, a lot can be done with a a stirfry, a bit of coconut milk and some Thai curry paste. Ym.
Some to share
I have a few I can share but it depends on how you feel about the following:
Yams/sweet potatoes
zuchini(sp)
mushrooms
garlic
beets
As I mentioned to you. I highly recommend the Original Moosewood Cookbook.
Additionally
You can also try epicurious.com and allrecipes.com On allrecipes I would suggest reading the reviews before trying a recipe.
I’ve recently gone veg, but almost all the recipes I’ve made so far have onions. I do second the recommandation for the epicurious.com site.
Two of my favorite, easy veggie recipes:
Kale steamed al dente with lemon squeezed on top. Very easy, very good, very healthy.
Red leaf lettuce with dried cranberries (‘craisins’) and sliced almonds on top, mixed with a tablespoon of vinegarette. I buy the cranberries and almonds bagged and throw this salad together in tupperware for lunch everyday.
Have fun! 🙂
I am addicted to salad made with baby spinach, cranberries, and chevre. I think cranberries make anything better. (Ok, within reason.) Now if only I could find some dried cranberries that aren’t sweetened, for main courses.
I try to cook main dishes that are grain of some sort with piles o’ veggies. I use various Moosewood cookbooks, mostly, because their recipes are full of good stuff. My favorite is Moosewood Cooks at Home but I don’t have a copy anymore.
I also cook a lot of Indian veggie food but I have fewer of those recipes written down.
Here’s a link to some of the recipes I use most often. A lot are from the Moosewood Low-Fat cookbook, which means they’re not as filling as you might hope, so I serve them with bread and cheese or something.
http://web.mit.edu/fyfer/Public/Recipes
I use onions a lot but I’m sure you can leave them out. Or just chop them really fine if you dislike the texture more than the flavor.
The moosewood cookbooks are good recommendations and filled with good recipes. I personally find that the moosewood recipes are sometimes more involved making it difficult to want to use them regularly.
My favorite everyday vegetarian cookbook is Jeanne Lemlin’s various cookbooks which have a good selection of “quick” (probably around 1/2 hour of cooking/prep) and more involved food. Feel free to stop by and take a gander at our books. We’ve got at least a half-dozen veg. books.
I’ve got one nice vegan soup (assuming I’m remembering right that miso soup base is vegan) in this post. I would also recommend what I stole it from, which is lemongrass soup, which you can make with tofu instead of shrimp. Mmmm, soup.