Favorite Vegetable Recipe

Hi Everyone,

I am interested in expanding my vegetable repertoire. Does anyone have a favorite vegetable recipe that is reasonably fast to make? Ideally something quick enough for a working person to make during the week.

I am a mushroom fanatic and here's one of my favorites, the ingredients are flexible so you can make it your own! -

Garlic Mushrooms

2 T olive oil

2 T butter (optional - you can increase the oil instead)

5 thinly sliced scallions (or onions if you don't have scallions!)

3 heaping spoonfulls of prepared minced garlic in a jar (or 4-6 cloves minced)

1 pound of mushrooms of your choice mixed or all the same, brushed & sliced to similar size

3 T bread crumbs

1 T chopped fresh parsley

2 T lemon juice

salt/pepper if you like

Heat oil/butter in wok or skillet, add scallions and garlic and stirfry a minute. Then add the mushrooms and fry til they start to soften (approx 5 minutes), stir in the bread crumbs/parsley/lemon juice/seasoning and stir fry a couple minutes til the lemon juice has nearly evaporated.

These are best served straight out of the pan and onto the plate. If you use small buttons, you can just leave them whole. Serve w/brown rice and maybe a nice green bean or broccoli dish. Yum! BTW - the more garlic the better.

This recipe is easy to make, takes about 15 to 20 minutes to make. This is my favorite curry, esp when I was at school. Whenever my mom was busy, I used to make it at home. Quick n easy. Serves 4. Enjoy it with Tortillas or any bread. Place it between bread slices with a some ketchup.... yum... sandwich. I love to eat it as it is like a snack !

16 oz frozen peas and carrots
2 medium potatoes, diced
3 tbsp dry coconut
1/4 tsp salt, to taste
1 cup bell peppers, diced
1 tsp cumin seeds
1 tbsp oil

1/4 tsp cumin powder (optional)

1. Heat oil in a skillet and add cumin seeds. Once they splutter, add bell peppers and fry a bit.

2. Microwave potatoes for a 35 to 40 secs. Sprinkle some water before placing in microwave.

3. Add potatoes and carrots and peas.

4. Add salt, cumin powder and cook for 5 to 10 mins stirring every 2 to 3 mins.

5. Once veggies are cooked, add dry coconut, mix well and switch off the stove. Garnish with Cilantro leaves.

Note:

No need to cook after adding coconut. Can replace with freshly grated coconut.

Add bell peppers at the end to give a crunch to the curry.

Same can be done with Cabbage or add cabbage to the above recipe ! Yummy !

this sounds great! I'll make it this week. I've not used dried coconut before - coconut milk or fresh flakes but not dried coconut.

I love how simple it is. Will also send it to my daughter who is at university and is always looking for easy things to cook.

Thank you so much for answering my recipe question!

Another favorite of mine is

Turkish Green Beans -

1 1/2 pounds fresh green beans trimmed (or just use a bag of frozen ones!)

1/2 C extra virgin olive oil

2 teasp coarse salt divided

1 medium yellow onion sliced

3 tablespoons tomato paste

1 teasp dark brown sugar

3/4 C water or vege stock

cracked black pepper to taste

Steam the beans til crisp tender (try 6 minutes), stop the cooking by running them under cold water and pat dry.

In a large skillet add the olive oil over med high heat and add 1 teasp of the salt then the onion, reduce heat to medium or med low and gently saute until the onion turns a rich golden brown - stir periodically to prevent scorching. Add tomato paste, brown sugar, and water or stock, stir well. Increase heat to med high and add green beans, pepper, and if you like the remainder of the salt (not necessary at all). Cook til beans are tender.

Here's my favorite go-to vegetable recipe- Indian style.

Heat a tbsp of canola oil in a saute pan. Add 1 tsp cumin, 1 tsp powdered coriander seeds, 1/2 tsp red chilli powder, 1/4 tsp turmeric (optional). Saute the spices until they sizzle, then add your choice of parboiled, chopped (I cook them in the microwave for 3 minutes) vegetables. ( Some favorites- potatoes, green beans, peas, carrots.) Saute the vegetables, season with salt. Add a teaspoon of water at a time to keep the veggies from sticking to  the pan, cover and cook on low heat, stirring now and then and adding a few drops of water as needed. When the veggies are fork tender, season with some garam masala or curry powder, sprinkle some fresh chopped cilnatro and serve with flatbreads/boiled rice.

OMG, that is dinner tomorrow! That sounds wonderful! Thanks.

You're very welcome. I also blog about lacto-vegetarian, healthy (mostly) recipes at http://purplesque.vox.com. :)

Hi!

This is my first post, but I couldn't help but share with you my recipe for veggie wraps.

3-4 slices eggplant

2-3 stalks of asparagus

1-2 tbsp virgin olive oil

1/2 cup button mushrooms

1/4 purple onion

2 tbsp goat cheese

1 whole wheat wrap

2 tsp coarse salt

2 heaping tbsp minced garlic in jar

Fry eggplant and  asparagus in olive oil with 1 tsp coarse salt. It also helps to coat the eggplant in as much of the oil as possible. Eggplant is done once soft and gray, asparagus takes approx 5 mins to cook through. You can cut up the asparagus first if it helps to sautee

Place eggplant and asparagus aside, and using same pan fry mushrooms and onions with garlic and remaining salt and oil. Should take approx. 6 mins on medium heat, depending on your stove. Test a mushroom first to make sure it's done.

Spoon goat cheese on to wrap and top with veggies. You might find this makes enough for two if you're using small wraps, so it's a perfect recipe if you're feeling extra-hungry but can also be used for lunch the next day.

Something about the goat cheese-veggie mix just makes this wrap to die for. It's one of my favourite dinners :)

I just became vegetarian about 6 months ago so any recipe suggestions would be appreciated

Cheers!