Looking for new veggie ideas! please share your faves

A couple of my favorites:

Cauliflower Mash:

Steam 1 head of cauliflower (chopped) w/ a little sea salt, pepper & garlic
Puree in a blender with 1 cup of 0% fat Fagi yogurt and I use a little I can't believe it's not butter spray but feel free to use whatever you like or nothing...it's very good.

Butternut Squash Soup:

Butternut squash recipe (it's very "rich" tasting but not fattening):

I clean and cut into strips a whole red bell pepper
Chop a whole Medium sized Onion
Heat my pan (gallon size) with 2 TBSP of Extra Virgin Olive Oil
Throw in the pepper, get it "blackened"
Add the onion
Add 4 cups of diced butternut squash (you can buy this already diced in the grocery -- and it's usually 4 cups)
Add 2 tsp Celtic Sea Salt
Add 2 Cloves of Garlic
After 5 minutes, add in 3 cups of water and let it boil
Cook just until the squash is tender (may only take another 10 minutes)

Cool down, add 2 TBSP of Raw Agave Syrup
Puree using an immersion blender or let cool enough to add to a regular blender a little at a time and puree

It usually makes 5 - 2 cup servings and is 151 calories; I add a salad to go with it to have some "raw" veg; you can also toss on some fresh sprouts and either sunflower seeds, flax seeds or hemp seeds to give some "crunch" to the soup

Chinese Broccoli with Pine Nuts Yields: 4 Servings
Habanero chile, which are closely related to scotch bonnet chiles, are among the hottest chiles on the planet. Use them with care. Hmmm, love this one too and yes, I used habaneros.
3 cups chopped broccoli florets
½ cup pine nuts
1 ripe avocado, peeled and pitted
¼ cup cold-pressed extra-virgin olive oil
1 TBSP freshly squeezed lemon juice
1 habanero chile
1 clove garlic
½ teaspoon sea salt
Combine broccoli and ¼ cup of the pine nuts in a large bowl. Place the remaining ¼ cup of pine nuts and the avocado, olive oil, lemon juice, chile, and garlic in a blender or food processor and process until smooth. Pour over the broccoli mixture and season with the sea salt to taste. Marinate for 45 minute in the refrigerator before serving.


I also have a Spanish "rice" that is really good:

Spanish “Rice” Yields: 4 Servings
The cauliflower retains a ricelike shape and texture in this innovative dish (I like this one)
1 head cauliflower
2 ripe tomatoes, diced
1 ripe avocado, peeled, pitted, and mashed or diced
1 orange bell pepper, diced
4 green onions, finely chopped
¼ cup chopped cilantro (or parsley)
¼ cup cold-pressed extra-virgin olive oil
2 TBSP freshly squeezed lemon juice
1 jalapeno chile, minced (optional)
1 TBSP paprika
1 tsp chili powder
1 tsp sea salt
Grate the cauliflower (or chop in a food processor until rice like) and transfer it to a large bowl. Add the other ingredients and mix well. Yummy!

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Bag of broccoli slaw. Toss in a pan with about 1 Tbl olive oil. Cook down, add chicken breasts(pieces that are already cooked or I use canned when i'm lazy-or sick like today) Cook until warm and veggies are slightly tender. Plate and top with a bit of your fav oriental salad dressing. If you have the room for calories, put it in a wrap and/or add almonds and mandarin orange slices.

Cabbage can be stir fried and it is delicious

Heat a frying pan and melt a little butter add a little evoo to taste. Slice cabbage about one half inches. Cook in oil without stirring on medium heat until a little brown. Stir and put a lid on and cook for a few minutes until desired crispness

Green beans with roasted grape tomatoes drizzled with balsamic. My new fave!

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Hakurei turnips...I've only seen them at the local farms but I love them! I cut them into matchsticks and then mix them with greens, berries and a vinaigrette.

Although not uncommon, I love spinach - sauteed with a little olive oil or butter, a bit of water, minced garlic and onions and salt & pepper.

Not sure if this counts as a veggie, carb or both but butternut squash is my current seasonal fave. I peel, cube, boil til fork tender, mash and then add a little butter, salt & pepper.

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I have nothing of value to add other than to say I read the topic as "Looking for new vaginas!".

Just go to the "chit chat" area..I'm sure you will find that topic there....

I sometimes use eggplant as "lasagna" layers instead of pasta. Cut it thin, lay it out, spoon on filling. It can also be "stuffed" by preparing a stuffing and rolling a thin layer around it. Bake it and your filling around 400 F.

I stuff bell peppers with quinoa or black beans all the time.

As other people have mentioned, roasted asparagus, brussels sprouts, and broccoli are standbys.

Kale or swiss chard salads. They both also make good chips - cut into small pieces, spritz with olive oil, sprinkle on salt, and bake at 425 F until crispy.

Radishes are a surprisingly nice addition to green salads or bean salads.

Next time you go to the store, pick out a vegetable you've never used that looks interesting, buy it, and look up a way to cook it. I do that sometimes, makes for some adventures!

this one is fruits and veggies: if you have a juicer, I highly recommend strawberry and kale juice.

I'm editing to add another favorite of mine: steamed fresh broccoli. I could eat that with every meal!

Edamame boiled for about 3 to 4 minutes. Put in bowl with a touch of salt. Eat with your fingers by squeezing pods to eject the beans

I recently found that I absolutely love beets. Fresh, not canned. Peel them, chop them into small chunks, spray with olive oil, and roast at 425 for 16 minutes.. they are sooo good.

Yes!!! Love roasted beets!!! I also love fresh kohlrabi......I peel it and slice it or cut like french fries and eat it raw or I roast kohlrabi same as beets......or like oven baked fries.....

Cook Turnip and a couple of carrots (maybe called rutabaga in the States?) .. mash together.. sweetness of the carrots keeps the turnip from tasting bitter at all .. little butter, S&P it's amazingly delish.. even kids will love it (we've called the dish "squirmit" for some strange reason since we were kids.. :embarassed: but it's a must at every Christmas feast to this day).

BUMP!