Vegetarian dishes/ Veggie Foods- Please Share!

sarahlm20
sarahlm20 Posts: 66 Member
in Recipes
I am not a vegetarian but I don't eat meat that often. I enjoy vegetables much more then meat! I would pick a bowl of vegetables over a KFC if I had to choose, to be honest *shocker*!

I was just wondering if anyone has any nice veggie dishes/recipes they are willing to share?. Or any suggestions of low calorie veggie options you can get in the shop. At the moment I enjoy salad, jacket potatoes, bowls of veg and veggie fingers. There must be a lot more out their to try :) I have previously made home-made stir-frys and pumpkin soup :)

Please share, I think there maybe more people on here that would be interested in it too ;)

Replies

  • ParkerH47
    ParkerH47 Posts: 463 Member
    One of my very favorites is roasted cauliflower...I used to HATE cauliflower until I had it roasted, and now its like crack to me!

    Make sure you use a baking sheet - because the metal contact gives you brown bits and caramelization! yum!
    Put your oven to 425F cut up the florets relatively small (the smaller they are the faster they cook) toss with a bit of oil or melted butter (I use both) and a generous touch of curry powder*, salt, and pepper I check for doneness and stir them up every 10 mins or so, until you get the hang of it

    * you could easily do it with out curry but its worth trying it - suuuper tasty!


    ditto for allll roasted veggies with various seasonings not just curry - including asparagus, sweet potatoes, parsnips

    I think I roast every veggie that comes into my house in the winter!
  • kermiehiho
    kermiehiho Posts: 193 Member
    Funny you should ask - first time I made this dish, and I think it's delicious. I am pausing to type this with a bowlful in front my computer right this moment, in fact.
    Ingredients:

    Servings:

    4-6

    1 tablespoon extra virgin olive oil
    3/4 cup chopped onion
    3 cups water
    2 cups diced zucchini
    1 cup diced carrot, peeled
    1 cup canned cannellini beans or 1 cup you may use other white beans
    3/4 cup diced celery
    1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
    1/4 teaspoon dried oregano
    1/4 teaspoon salt
    1/8 teaspoon fresh coarse ground black pepper
    28 fluid ounces canned plum tomatoes, dice and include liquid
    2 garlic cloves, minced
    1/4 cup uncookedditalini or 1/4 cup elbow macaroni

    Change Measurements: US | Metric

    Directions:

    Prep Time: 15 mins

    Total Time: 55 mins

    1 Heat oil in a large saucepan over medium-high heat.
    2 Add chopped onion and sauté for 4 minutes or until just lightly browned.
    3 Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
    4 Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
    5 Add macaroni, cover and cook an additional 10 minutes.
    6 Serve hot.
    **Now, I must warn you that I failed to check my pantry before embarking on making this meal, so instead of canned plum tomatoes, I subbed chicken broth for the water, added what tomato products I had (which happened to be a can of tomato sauce and a big spoonful of tomato paste), used the whole can of beans, undrained, and added a dash of Tabasco because I felt like it. Although I screwed up, the results are still very yummy. I'm going to go back to finishing my soup now.
  • brazerbramon
    brazerbramon Posts: 33 Member
    I have been loving chickpeas lately. A tiny bit of Olive oil heated in pan. Saute a little garlic and onion. Add a can of chickpeas with the juice. Simmer for 20 minutes or so until tender. I use a little complete seasoning on mine. Goes great with vege sausage, tilapia, or over rice.

    I actually just had it for dinner tonight.

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