Vegetable recipes...anyone?

[Lexee15]

A friend of mine found this seasoning called Alpine Touch. Since trying it, we put it on ALL the veggies we cook. We use it when we steam, saute and it’s great on corn on the cob too. Another thing we like is using Yoshidas sauce. It’s very simple and is a little like a teriyaki but better. My kids (4, 2, 1) like it! Another recipe I found was for baby carrots. You cook them in catalina dressing. cook them until the desired softness and then add toasted slivered almonds.

Whatever I can do to get my kids to eat something more than carrot sticks in ranch!

Do they sell this in the stores? I found it online, but if I can avoid the shipping costs that would be great:thumbsup:. If it’s not available in the store I am still going to order this it looks like it would be really good on veggies!!!

 

[DL82]

I’ve become a vegetarian recently, originally gave up meat for Advent then decided to carry on with it. Do you know that all the world’s cows produce as much greenhouse gas as all the world’s cars! Anyway, as for recipes:

Foul Moudamas - a middle-eastern bean stew, it’s even suitable for people keeping Lent according to the Eastern traditions (no animal products or oil):
1 tin kidney beans
1 tin butter beans
1 tin tomatoes
1 aubergine
1 bulb (yes, bulb) garlic
2 cardamom pods
1 tsp caraway seeds (or you can use black peppercorns)
Put the garlic and caraway seeds in a medium oven for 20 mins until the garlic skin goes dark brown, the cloves will be soft and will just pop out of their skins. Crush the roasted caraway seeds.
Chop the aubergine, add a little water to the bottom of a high-sided pan, mash the aubergine, roasted garlic cloves and caraway seeds together in the bottom of the pan, add the other ingredients and a little more water and simmer for 20 minutes. Serve with rice or pitta breads.

Stir-fry vegetables (1):
A Chinese-style stir-fry, works with any vegetables, make sure you finely chop or julienne the vegetables.
In a wok or frying pan, heat 1 tbsp of sunflower oil, add 1tsp Chinese 5 spice, 1 chopped chilli, some grated ginger, 2 cloves of garlic, and then add the vegetables. Cook for 1-3 minutes until vegetables are golden. You can also add tofu or noodles. Dip tofu in flour then in egg to get a crispy batter around it. Add soy sauce to taste.

Stir-fry vegetables (2):
A Thai-style stir-fry. As above except instead of the spices, add:
1tsp creamed coconut or 2tbsp coconut milk
1 chopped chilli
1 stick of lemongrass
1 tsp corriander
2 lime leaves or juice of 1 lime
Thai fish sauce (optional).

Another dish, this one can be a main meal or an acompaniment to a roast. It’s pretty simple really, but has a really strong flavour.
1 kilo (2lb) potatoes or yams, peeled and cut into quarters
3 red onions, peeled and cut into quarters
black pepper
1 bulb (yes, again, the whole bulb) garlic
3-4 bay leaves
100ml (1quart) balsamic vinegar
butter
Boil the potatoes or yams for 5 minutes, melt the butter on a high-sided baking tray in a hot oven. Drain the potatoes, mix potatoes and onions on baking tray and toss in the melted butter. Tear the garlic bulb into 2 or 3 pieces add this and the bay leaves, and garnish with lots of crushed black pepper. Pour the balsamic vinegar over (this does NOT work with malt vinegar) and bake for 40-45 mins. When the balsamic vinegar has reduced down to a sticky red goo that sticks to the potatoes and onion, it’s ready. Remove bay leaves and garlic bulb before serving.

 

[monicatholic]

I’m loving all these vegetable recipes! We’re not vegan, but economy dictates we eat very little meat.

here’s my favorite vegetable recipe. I don’t know what I call it, but I love it.

casserole full of rinsed veggies, pat dry. I use either fresh spinach, green beans, brocolli or sliced tomatoes (in the summer whern they’re seasonal.) asparagus seems like it would work well, too. i really heap up the spinach, as it shrinks a LOT.

a handful of crumbled or grated cheese, like havarti, mozerella or mild cheddar

a handful of bread crumbs

a handful of chopped mushrooms (if I have them)

a sprinkle of parmesan cheese

a drizzle-- just a drizzle of good salad dressing (we’re enjoying Annies Organic Siitake Mushroom – i found it SUPER cheap, so I bought a few bottles)

tossed and baked on 400. (beans or brocolli covered with foil)

spinach-- about 7 minutes, just till cheese melts.
tomatoes-- about 15 minutes till bubbly.
brocolli and greenbeans- about 20 minutes till brocolli or beans are tender.

even my fussiest girl will eat some of this. there’s never any leftovers.

tonight at our house it’s brocolli.

 

[puzzleannie]

my sister taught me to make this recipe from her favorite veggie restaurant.

stir fry in a wok, using a bottled stir fry sauce, or an oil that can take high heat
any combination of
shredded cabbage (red is great)
mung bean sprouts
bagged broccoli-carrot slaw
thin sliced red, green or yellow bell pepper
julienne carrots, turnip and/or jicama (parsnip and rutabaga get softer faster)

in quantity for how many you are serving, it will cook down to about half the raw volume

boston bibb lettuce washed and separated, dried in a towel
you can use iceberg but need to cut off the hard white part
or leaf lettuces (romaine does not want to cooperate)

I do my veggies in peanut oil, finish with a splash of sesame oil (sis uses hot, I like mild) and a splash of rice wine vinegar, you don’t want to be left with a lot of liquid, go very easy on it

drop a spoonful of veggies on the lettuce and roll up taco or mu-shu style.
dips can be warmed hoisin sauce
hot mustard (be very careful)
honey mustard
they all work better thinned with a bit of soy sauce.

kids like to help make and eat this for some reason
my grandkids–confirmed veggie haters–adore this, I think it is the dips (they use ketchup, but please don’t tell the Chinese, don’t want to disrupt diplomatic relations).

I like blanched slivered almonds in mine

 

[SeekerJen]

Monica and Annie, those sound yummy!

I like Annie’s suggestion of the sesame oil. Even just sauteeing veggies and flavoring them with a little of that is good, and it smells great.