What are your favorite (easy and healthy) veggie dishes?
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Anonymous
| Chickpea masala for sure. |
Anonymous
| Another Buddha bowl take: roasted sweet potato and red onion, stir fried kale, and oven baked tofu. Serve over basmati rice with lemon/tahini dressing. It's so good! |
Anonymous
Don’t do it! Suggest cooking in olive oil for 3-4 min, then adding salt, pepper, and a few tablespoons of water. Cover to steam for another 3-5 min. So much better. |
Anonymous
The PP who mentioned steam-in-a-bag isn't using the stove, though. I got the sense that she was trying to shorten cooking time and she said toaster oven. I would roast broccoli for closer to 20 minutes at 400 and she said 10. Seems like a decent plan, particularly if you're not using a stove to do the rest of the cooking. |
Anonymous
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sauteed cabbage and carrots over egg noodles
minestrone lentil soup curry with potatoes and broccoli over rice |
Anonymous
| Lentil burgers or black bean burgers |
Anonymous
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We love veggies and just swap out a lot of meat for veggies or leave meat out altogether.
Huge sheet pan of roasted cauliflower, carrot, pepper, tomato, artichoke, carrot, seasoned with evoo + garlic + salt + pepper, balsamic (tomatoes and peppers), lemon (carrots and artichokes), and turmeric and and parsley (cauliflower). Toss with pasta, a little butter or more oil, lemon juice, salt, herbs if you have them, and cheese of your choice. I really like balsamic so I might add some glaze. You can really use any veggies you want but those are ours. I roast cauliflower with taco seasoning and serve tacos or burritos or bowls as usual with rice, beans, salsa, guac, lettuce, peppers, sour cream, cheese, etc.... I love roasted broccoli with oil, salt, balsamic. Some do oil, dijon, and red wine vinegar. Others do oil and parm. You can serve this with baked potatoes with toppings. Veggie chili. Add sweet potatoes or butter nut squash. |
Anonymous
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Fresh vegetables, not frozen. But precut if you need to make it easier.
Lots of onions make any simple veg dish better, becuase they get sweet and add a lot of flavor. Roasted or sauteed. Think about different flavor profiles, like Italian, or Mexican to help vary the spices. While make plenty of sauces and grow some fresh herbs, sometimes you just need a jarred sauce or dry spices to keep it super simple. Veggie patties and veggie burgers can range in flavors to keep them interesting. |
Anonymous
This sounds amazing |
Anonymous
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Lentil sloppy joes are really good:
https://www.spendwithpennies.com/lentil-sloppy-joes/ Ratatouille: https://www.onceuponachef.com/recipes/ratatouille.html Although I prefer to roast the veggies on sheet pans before combining them in the stew, I think there's more flavor that way. But I like the serving suggestions in that link - it's great with a poached egg, or with toasted baguette slices and goat cheese. |
Anonymous
NP. That one is basically hummus (though purists would have our head for saying such a thing) but there are other chickpea salads that are whole chickpeas. - Loaded cauliflower soup (I have no personal reservation about dietary fat and my list will reflect that) - Baby bok choy sautéed in sesame oil and garlic - Sautéed spinach. I can no longer eat spinach because it makes my teeth hurt, but I loved it. - All the greens! Mustard, turnip or collards braised and then the liquid cooked off. I do not make them the “real” way with smoked anything and pot likker because I do not like foods that are excessively “wet.” Also it is not my food tradition. Salt and a little butter, sometimes garlic powder and smoked paprika, but I realized I just really like the plain taste of greens. I love leftover greens stirred into mashed potatoes a la a colcannon. - creamed kale. You can go full hog with the cream, butter and parm or just use a delicate amount. - butter braised Brussels Sprouts. Thank you to the Once Upon A Chef lady! All three of my rather fussy children ate them. - kale chips - onion, orange, fennel and olive salad - cole slaw! There’s a whole world of cole slaw! - in the summer, cucumber salad over mashed potatoes. - good old crudités you cut up yourself and cheater ranch (mayo, a little soured milk/buttermilk to thin, garlic powder, onion powder and dried dill) - bag of frozen green beans cooked on the stove for 9 minutes, then add a pat of butter and Penzey’s Buttermilk Ranch sprinkled on top. It’s too sweet for ranch but it cancels the slight bitter of beans. |
Anonymous
I am the microwaver PP. For a small bowl, add 1/2 inch of water, cover, microwave for 4 minutes. I am OK with steamed and even (gasp!) microwaved broccoli, but if I have cauliflower, it goes in the oven for roasting. I prefer my green veggies to stay green. |
Anonymous
Oh my goodness, why have I not tried the steam plus roast?? Now roasting for 30-40 minutes is unthinkable! Thank you for this revelation!! |
Anonymous
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Eggplant parmigiana (okay, not SUPER "healthy" but basically all home-cooked, unprocessed food > restaurant or takeout food)
And Kidney bean curry - this recipe https://mykitchentrials.com/2018/02/25/dahi-elaichi-rajma-red-kidney-beans-with-cardamom-and-yogurt/ |
Anonymous
I love this ratatouille recipe. I like this cauliflower soup recipe a lot -just blend about half at the end with an immersion blender: 4 cups chopped onion 1 tsp sea salt 4 1/2 cups water or broth 3 cups diced potatoes 1/2 cup chopped celery 2 large carrots, diced 1 head cauliflower, cut into bite-sized florets 2 Tbsp peanut butter 2 Tbsp low-sodium tamari sea salt and cracked pepper to taste and smoky chickpea, lentil & vegetable stew: https://www.onceuponachef.com/recipes/smoky-chickpea-red-lentil-vegetable-soup.html |