Inspire me about vegetables.

[Anonymous]

You all are getting my appetite firing, which is a huge help. Thanks, everybody! - OP

[Anonymous]

Immersion blender turns almost any veg into a yummy soup (with spices onion garlic). I currently have a tortilla soup simmering on the stove made of blended carrots, celery, tomatoes, onions, garlic, and corn.

[Anonymous]

Highly recommend Jose Andres' Vegetables Unleashed cookbook. The recipes are amazing!

[Anonymous]

Peel and dice a cucumber. Add soy sauce and rice vinegar. Sprinkle with sesame seeds. Enjoy!

[Anonymous]

Can you do broccoli rabe or mustard greens? I also struggle with cruciferous vegetables but can digest those.

Cook and puree the broccoli rabe and stir into risotto or pasta.

The mustard greens can go into asian soups or stir fries.

[Anonymous]

thinly sliced roasted cabbage is so good!

[Anonymous]

Anonymous wrote:If digestion is the main problem, consider making green juices. You get all the vitamins and minerals from the veggies in a much easier to digest package.

OP here. Since I've never been a juicer-person, I can't really picture what the flavor profile is like if you juice green veggies. I make lots of blender cold soups in the summer with things like avocado and cucumber, and of course gazpacho, but have never juiced other green veggies. Do they just taste like pureed whatever-vegetable? Is there something great to add to them?

[Anonymous]

Anonymous wrote:Can you do broccoli rabe or mustard greens? I also struggle with cruciferous vegetables but can digest those.

Cook and puree the broccoli rabe and stir into risotto or pasta.

The mustard greens can go into asian soups or stir fries.

I've been avoiding them out of caution but may try, judiciously. Thanks!

[Anonymous]

Anonymous wrote:My DH is obsessed with Chinese takeout in the winter, and my new trick is ordering a few hot and sour and wonton soups and then adding tons of vegetables to them for lunches. Today I had a hot and sour soup with lots of cabbage, scallions and chopped parsley. It was neither hot enough nor sour enough for my taste, so I added a tablespoon of Chinkiang/black vinegar and a little of this great kimchi hot sauce: https://www.amazon.com/Surasang-Kimchi-Sauce-Preservative-Free/dp/B08L528DD9 . It was so tasty and so much more visually appealing than the usual beige/brown.

I pretty much always add vegetables to any leftovers meal or serve the leftovers on a bed of shredded cabbage or spinach or other greens.

Oh, good one.

I actually add sautéed or blanched vegetables to most of our Chinese take out to increase quantity, get all of us to eat more veggies, make it look pretty, make it healthier and stretch food.

Another trick is that often time the next day, the previous day's Chinese take out white rice that is kept in the fridge becomes hardened and unappealing. I boil water and put the hardened rice in it until it recooks, rehydrates, separates, and becomes soft. In another pan I sauté lots of onions, garlic, veggies (mushrooms, carrots, green peppers, cabbage), add an egg, soy sauce and use a strainer to take out the nice and fluffy rice from the boiling water and add in the pan. Sauté it a bit so everything is well mixed and you have a super delicious and quick fried rice ready. Want to make it fancier? sprinkle with a bit of finely chopped chive and cilantro.

Another trick I have is that I keep sauteed veggies - onions, green papper, carrots, cabbage in my fridge in different tupperware container. I keep adding it to everything - omlettes, sandwiches, soups, rice, lasagna, stews. curries.

[Anonymous]

Cool your spinach with bacon or sautéed in a little bacon fat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My DH is obsessed with Chinese takeout in the winter, and my new trick is ordering a few hot and sour and wonton soups and then adding tons of vegetables to them for lunches. Today I had a hot and sour soup with lots of cabbage, scallions and chopped parsley. It was neither hot enough nor sour enough for my taste, so I added a tablespoon of Chinkiang/black vinegar and a little of this great kimchi hot sauce: https://www.amazon.com/Surasang-Kimchi-Sauce-Preservative-Free/dp/B08L528DD9 . It was so tasty and so much more visually appealing than the usual beige/brown.

I pretty much always add vegetables to any leftovers meal or serve the leftovers on a bed of shredded cabbage or spinach or other greens.

Oh, good one.

I actually add sautéed or blanched vegetables to most of our Chinese take out to increase quantity, get all of us to eat more veggies, make it look pretty, make it healthier and stretch food.

Another trick is that often time the next day, the previous day's Chinese take out white rice that is kept in the fridge becomes hardened and unappealing. I boil water and put the hardened rice in it until it recooks, rehydrates, separates, and becomes soft. In another pan I sauté lots of onions, garlic, veggies (mushrooms, carrots, green peppers, cabbage), add an egg, soy sauce and use a strainer to take out the nice and fluffy rice from the boiling water and add in the pan. Sauté it a bit so everything is well mixed and you have a super delicious and quick fried rice ready. Want to make it fancier? sprinkle with a bit of finely chopped chive and cilantro.

Another trick I have is that I keep sauteed veggies - onions, green papper, carrots, cabbage in my fridge in different tupperware container. I keep adding it to everything - omlettes, sandwiches, soups, rice, lasagna, stews. curries.

PPs, these are great ideas, especially the prep ideas.