What to do when you can't eat vegetables?

Polly758

I'd check your library for vegetarian cookbooks, or even vegan ones. "Vegetarian cooking for everyone" by Deborah Madison has an encyclopedic array of vegetable recipes.

Check for any basic cookbook that's really heavy, and look in the vegetables chapter. Often you'll find recipes and guidelines for baking, broiling, steaming, grilling, etc. So you can try cooking them in a variety of ways and see what you like.

America's Test Kitchen has a "Best recipes" book that's quite good, too.

yo_andi

What's a good way to cook eggplant? I have never tried it...what does it taste like?

Wash the eggplant. Cut in 1/2 inch to 1 inch thick slices. Sprinkle salt liberally on each side and place on paper towels for a few hours (this is to draw out the fluid from the fleshy parts of the eggplant... it helps with the "bitterness" some people taste when eating eggplant). Carefully rinse the slices, then season to taste and bake on a baking sheet for 45 mins at 350 F.

Delicious!

(For seasoning I usually use onion and garlic powder, a little bit of salt, crushed black pepper and oregano or basil depending on my mood)

FoxyMcDeadlift

Cauliflower
Tomatoes
Corn
White Cabbage?
Red cabbage
Whats the stance on peppers, a green pepper is just a pepper thats not ripe yet i've been told?

In b4 splitting hairs about fruits and vegetables

drmerc

Corn is not a vegetable. It's a grain.

Actually, if you want to get technical, it's a fruit.

Actually if you want to get technical grains are fruit
corn is a grain and a fruit

yo_andi

I also roast squashes and sweet potatoes in the oven. I cut them in chunks, then dust lightly with olive oil, sprinkle with salt and pepper or whatever other spices I feel like, and bake for at least 30 mins at 350F

JTick

I appreciate all the suggestions, and am looking forward to trying some out.

I am choosing to give up the greens for at least the time being. I will not be on Coumadin for the rest of my life, only a year. I do not enjoy greens enough to ensure eating them every day, and quite frankly I am terrified of messing with my INR when I went in for a 20 minute surgery as a healthy, 22 yo person and walked out with major blood clots. My INR has already been hard to stabilize, shooting from 1.9 up to 4.0 back down to 1.6. I have been going every 10 days for 7 weeks now to get it checked...definately getting old!

I figure this will give me a chance to explore more options. If after a few months I decide that I absolutely can and will eat a green every day, I will talk to my doc then about adjusting.

astrampe

Peppers, yellow, orange and red, cauliflower, tomato, onions, mushrooms, try carrot salad (grated with orange juice) Little baby yello squashes - looks like baby pumpkins... corn, radishes, (I hate those, but some like it)

Peppers, tomato, mushrooms are not veggies
Neither are sqush or corn

WOW, what a helpful guy....Thank you!:noway: :grumble: :huh:

giggitygoo

I would like to add:

Sunchoke
Parsnip
Beets
Shaved apple salad

And of course the ones that have been mentioned:

Cauliflower
Eggplant
Carrots
Peppers

karmahunger

"I know from experience that doctors encourage that a patient on blood thinners continues to eat a balanced diet, including green and leafy veggies. If you like salad and lettuce you wont have to give them up. The only important thing is to be stable in your diet, don’t eat a ton of lettuce in one week and no lettuce in the other."

Found that online. But, here are a list of other tasty, non-blood thinning veggies;
Eggplant
Mushrooms
Peppers
Sweet potatoes
Potato-potatoes (:P)