19 replies to this topic

[smc0617]

the other nite i made an eggplant parm and it was so good. just wondering what everyone cooks for veggies and how they prepare them.

[rakbs]

I steam vegetables in the microwave a lot--it's convenient, plus it allows for maximum nutrient retention.

But in terms of taste I prefer vegetables grilled, with pepper, and butter or olive oil.

[fil]

Erm cooking your vegetables in a microwave is not a good idea. They WILL lose lots of nutrients (look up broccoli for example).

[alternativista]

I throw spinach on top of other things I'm cooking to wilt slightly. Such as when I poach some salmon.

Make soups. Like a Mexican style veggie soup with garlic, onions, tomatoes, lime juice, cilantro, then veggie or chicken broth based and with various other veggies.

A quick thing is a tomato soup made with canned tomatoes, garlic and i usually throw in some chopped spinach.

I make an Italian sausage soup that is like the potato and kale soup at Olive Garden, except I've been making it with kidney beans rather than potatoes. You'd brown a small amount of italian sausage, I use 1/4 lb, then add potatoes and water to cook if you are using potatoes, or cooked kidney beans and water, simmer for a while and throw in handfuls of spinach or kale. Use salt and garlic to taste, but other than that, the sausage provides all the seasoning needed.

I'm also starting to experiment with making veggie curries. I more or less made this simple one from Alton Brown using a bag of frozen Broccoli and Cauliflower:
http://www.foodnetwork.com/food/recipes/re...6_25740,00.html
Except I used 3 teaspoons of curry powder rather than the individual spices and maybe should have used more.

Edit: Another curry using potatoes.
Potato Curry

[pocahontas21]

the other nite i made an eggplant parm and it was so good. just wondering what everyone cooks for veggies and how they prepare them.

i love to make sandwiches in the oven with spinach. i get some fresh french/italian bread, spread a little olive oil on both sides of the bread and then add fresh spinach and polly-o part-skim mozzarella cheese. then i heat it in the oven for a few minutes to make the bread toasty and voila! an AMAZING, yet simple, sandwich.

[calla lily]

Omelets are great for stuffing things like spinach, bell peppers (is that even a vegetable?), and other good stuff.

[Jolian]

I'm Asian, so I stir-fry a lot. I also have leafy green soups--malabar spinach, water spinach, regular spinach, chrysanthemum greens, bok choy, etc. The region I come from also has a knack of adding fresh sprouts and herbs to our hot noddle soups. We also have delicious rice and vegetable wraps. Yum.

[*`*~ABG Fairy~*`*]

One of the easist things to do is to open a bag of frozen veggies, steam them on the stovetop in a steamer, and then top with things like nut butters, tahini, spices, butter buds, dressing, sauces, etc. It's the ultimate fast food! =D

You can also make veggies soups or a veggie based smoothie - there are basic, easy recipes for both in my green smoothie thread (link is in my signature).

You can make quick and easy veggies soups with canned and frozen foods too - for example, you could open a can of diced tomatoes, a can of beans, and throw in a bag of frozen mixed veggies, add some spices and enjoy!

[alternativista]

I broil eggplant slices, then top them with tomato sauce and cheese, then put them back under the broiler until the cheese melts. It's like pizza, gluten free.

[JacJack]

I steam vegetables in the microwave a lot--it's convenient, plus it allows for maximum nutrient retention.

But in terms of taste I prefer vegetables grilled, with pepper, and butter or olive oil.

microwave breaks down most of the nutrient in food.......

I usually just chop everything that I have and put it in pan....stir it a little bit then add a little bit of water and cover the pan then go do something else

[alternativista]

Lots of good sulfur plant compounds in this one from the apples, cabbage and onion!

Except I would make saute them on the stovetop rather than bake, and do it all in one dish. I think the apples and cabbage would cook at the same rate, but maybe you should start the apples first. And I doubt they need any added sweetener.

Baked Red Cabbage with Apples

* 1 cup thinly sliced yellow onion
* 3 tablespoons cooking oil
* 6 cups red cabbage, cored and thinly sliced
* 2 medium Granny Smith apples, peeled and cored, cut into ¼� slices
* 2 packets SweetLeaf® Sweetener™
* 4 tablespoons apple cider vinegar
* to taste salt & pepper

* Preheat the oven to 350 degrees. Sauté the onions in the oil until soft, but do NOT brown. Add the cabbage and continue to sauté until the cabbage softens. In a separate bowl, toss the apples with the vinegar and the SweetLeaf®. Gently stir the apples into the cabbage mixture. Season with salt and pepper and bake in a covered dish for 30 minutes (less if you like your veggies crispy, more if you like them soft).

NOTE: to keep the wildly bright color of the red cabbage, use ONLY stainless steel or glass cookware.

From a stevia website


Some other good recipes from another veggie thread:
http://www.acne.org/messageboard/index.php...t&p=2149234

[meat_pirate86]

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[alternativista]

from whfoods.org. Full of good things for acne/digestion/inflammation: onion, garlic, ginger, turmeric, beta carotene...

Golden Squash Soup

Prep and Cook Time: 30 minutes

Ingredients:

* 1 medium-sized butternut squash, peeled and cut into ½ -inch pieces (about 3 cups)
* 1 large onion, chopped
* 3 medium cloves garlic, chopped
* 1 TBS chopped fresh ginger
* 1 tsp turmeric
* 1 tsp curry powder
* 1 TBS + 2-3/4 cups chicken or vegetable broth
* 6 oz canned coconut milk
* 2 TBS chopped fresh cilantro
* salt & white pepper to taste

Directions:

1. Chop onion and garlic and let sit for 5-10 minutes to enhance their health-promoting benefits.
2. Peel and cut squash.
3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
4. Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
5. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.

Serves 4

Edited by alternativista, 13 November 2009 - 02:42 PM.

[anonymou5]

eggplant parmesan is bomb, try sauteing zucchini in olive oil, spiced with sea salt, garlic powder, and oregano....mmm

[Warrior of Acne]

I love vegetables grilled! It adds so much flavor even without any spice. Makes me actually want to eat vegetables

[InquisitiveCreature]

Anyone know any good veggie dips?

[craigeroo]

I like the green smoothie =D though I've edited it a bit
O and putting cauliflower , asparagus, and broccoli in aluminum foil with olive oil and some seasoning and then putting that on the grill, Delicious!

[*`*~ABG Fairy~*`*]

Anyone know any good veggie dips?

Yes! This one is very healthy and very tasty! Also, sooo easy to make!!

http://www.leangreenmama.com/2009/healthy-ranch-dressing/
06.30.2009 10:06 pm | Author: Jennifer McCay | Posted in healthy eating recipes

1 cup of raw cashews
1 cup of water
3 tbsp. no-salt-added Dijon mustard (found at health food stores)
1 tsp. freshly cracked black pepper or to taste (I use 8-10 twists of my pepper mill)
1-2 cloves of fresh garlic
3 tbsp. lemon juice

To prepare the dressing, simply place all ingredients in a blender canister. (A high-powered blender like the Vita-Mix is not required, but will result in a creamier dressing than a standard blender.) Blend until smooth. Serve immediately or store until needed. Add in more water a teaspoon at a time if dressing is too thick.)

[gMARIAs]

I don't cook a lot of veggies. I eat most of them raw. When I do cook them, I usually just lightly steam them.

I like making gazpacho and eating red peppers raw. I also like topping a heaping pile of spinach leaves with some salsa. I also just made some kale chips in the oven (tossing kale in a very light amount of olive oil and sea salt and baking them for about 15 minutes) A great alternative to potato chips.

[CharlesV]

I usually steam or water sauté them, but lately I've been buying mostly frozen vegetables mix because I can't get much local vegetables here in the winter, and I'm not a big fan of ethylene ripened tomatoes from 2000 miles away, etc.