need new veggies!

DMC6282 · February 2012

I don't really eat enough veggies. Any suggestions? I normally eat green beans, broccoli, bell peppers or salad. I'm thinking if trying Brussels sprouts. How do they taste? I also love cabbage.

RobertaG · February 2012

Try mashed cauliflower! Tastes kinda like mashed potatoes.
I also recently tried kale & love it!

BIGJIMMYU · February 2012

Try asparagus but steam it. Don't boil.

CMXL · February 2012

There is a whole variety of vegetables that you could try. As a vegetarian, I am a queen of vegetables.

Collard greens - southern style/cooked forever with onions and garlic, or crisp stir fry with just garlic, olive oil, and salt (my favorite)
Green beans/French beans - blanched
Brussel sprouts - tastes terrific roasted - halve or quarter, throw some olive oil or peanut oil, salt, and pepper, and roast it in low temperature. Yummy! Crispy on the outside and soft and moist on the inside.
Squash - great for soups. I am not a fan of gooey/creamy soups. So I put butternut squash chunks in my soups with pinto beans
Swiss chard - tastes terrific in lentil soups with garlic. Sprinkle some feta cheese on top and enjoy!
Kale - again tastes great as stir fry or in soups
Beet greens - in salad
Beets - sliced, boiled/steamed
Spinach - sautee with sesame oil, and soy sauce (avoid if you don't want more sodium)
Spinach/Strawberry/Cranberry/Walnut/Toasted Almonds salad
Carrots - raw is not the only way to go. Carmelize with just a bit of oil or butter and throw them in salads
Okra - saute with onions, tomoatoes, salt, and cayenne pepper, they can also be roasted
Mushrooms - raw, toasted, stuffed, stir fry etc.
Zucchini and other types of squash - great with pasta/tomato sauce, roast or stirfy before adding to tomato sauce
Broccoli stalks - julienne with carrots and make cole slaw with spicy dressing
Avocado - make into guacamole, or use as sandwich filling, salad dressing etc.
Eggplant - saute with tomatoes, onions, garlic etc. to make a great dish with rice; saute with tomatoes and basil - great side dish or sauce for pasta
Cucumber - for salads, sandwiches, chop up and put it in plain yogurt and season with roasted cumin seeds for a great snack or side.

If you are truly adventurous, go to a nearby international food store and you can get a lot more like okra, chinese okra, bok choy, baby corn, water chestnuts etc. Experiment. Vegetables offer so much variety...

jeccalou · February 2012

Just a tip---roasting ( or grilling) tends to turn any ordinary veggie in to a extraordinary veggie.

JasonSwetland · February 2012

Beans:

Chickpeas
Kidney Beans
Black Beans
Navy Beans
Northern Beans
Black-eyed Peas
French lentils
Red lentils
Yellow split peas
Green split peas
Pinto beans
Roman beans
Butter Beans

Just to name a few. Soak them overnight and boil them the next day until soft/ Add to pasta. rice, salads, or eat them in a soup! Beans are a must try vegetable that everyone should eat lots of! There are so many varieties out there, try them all.

LindsayE007 · February 2012

Just a tip---roasting ( or grilling) tends to turn any ordinary veggie in to a extraordinary veggie.

Roasted brussel sprouts, carrots, onion, potatoes, cauliflower, broccoli, asparagus, you name it, it's awesome roasted!

PaleoPath4Lyfe · February 2012

Beans:

Chickpeas
Kidney Beans
Black Beans
Navy Beans
Northern Beans
Black-eyed Peas
French lentils
Red lentils
Yellow split peas
Green split peas
Pinto beans
Roman beans
Butter Beans

Just to name a few. Soak them overnight and boil them the next day until soft/ Add to pasta. rice, salads, or eat them in a soup! Beans are a must try vegetable that everyone should eat lots of! There are so many varieties out there, try them all.

Beans are not vegetables, they are legumes............

JasonSwetland · February 2012

Last I checked legumes are vegetables. You may be confused and considering vegetables 'garden vegetables'.

JasonSwetland · February 2012

Beans:

Chickpeas
Kidney Beans
Black Beans
Navy Beans
Northern Beans
Black-eyed Peas
French lentils
Red lentils
Yellow split peas
Green split peas
Pinto beans
Roman beans
Butter Beans

Just to name a few. Soak them overnight and boil them the next day until soft/ Add to pasta. rice, salads, or eat them in a soup! Beans are a must try vegetable that everyone should eat lots of! There are so many varieties out there, try them all.

Beans are not vegetables, they are legumes............

@naturemade: This should help you in the future.

Definition of LEGUME
1a : the fruit or seed of plants of the legume family (as peas or beans) used for food
b : a vegetable used for food

Definition of VEGETABLE
1a : of, relating to, constituting, or growing like plants b : consisting of plants : vegetational
2: made from, obtained from, or containing plants or plant products <vegetable soup> <vegetable fat>
3: resembling or suggesting a plant (as in inertness or passivity)

RooChilders · February 2012

One of my favorite recipes is to take broccoli, cauliflower, red potatoes wedged, asparagus and organic baby carrots. Toss them in your favorite spices and some olive oil, place them in a foil cooking bag and grill them. Its awesome and a nice change from steamed or raw veggies. Depending on my sodium for the day sometimes I put a little teriyaki sauce on them too. Hope this helps.

bcc112986 · February 2012

Asparagus, avocado, sweet potato, spinach are my favorites.

Debbe2 · February 2012

Cauliflower, artichokes, spinach all delicious. Artichoke high in fiber too.

MMarvelous · February 2012

Bok Choy and brussel sprouts. Have you checked out the recipe section of MFP?

mamagooskie · February 2012

There is a whole variety of vegetables that you could try. As a vegetarian, I am a queen of vegetables.

Collard greens - southern style/cooked forever with onions and garlic, or crisp stir fry with just garlic, olive oil, and salt (my favorite)
Green beans/French beans - blanched
Brussel sprouts - tastes terrific roasted - halve or quarter, throw some olive oil or peanut oil, salt, and pepper, and roast it in low temperature. Yummy! Crispy on the outside and soft and moist on the inside.
Squash - great for soups. I am not a fan of gooey/creamy soups. So I put butternut squash chunks in my soups with pinto beans
Swiss chard - tastes terrific in lentil soups with garlic. Sprinkle some feta cheese on top and enjoy!
Kale - again tastes great as stir fry or in soups
Beet greens - in saladu
Beets - sliced, boiled/steamed
Spinach - sautee with sesame oil, and soy sauce (avoid if you don't want more sodium)
Spinach/Strawberry/Cranberry/Walnut/Toasted Almonds salad
Carrots - raw is not the only way to go. Carmelize with just a bit of oil or butter and throw them in salads
Okra - saute with onions, tomoatoes, salt, and cayenne pepper, they can also be roasted
Mushrooms - raw, toasted, stuffed, stir fry etc.
Zucchini and other types of squash - great with pasta/tomato sauce, roast or stirfy before adding to tomato sauce
Broccoli stalks - julienne with carrots and make cole slaw with spicy dressing
Avocado - make into guacamole, or use as sandwich filling, salad dressing etc.
Eggplant - saute with tomatoes, onions, garlic etc. to make a great dish with rice; saute with tomatoes and basil - great side dish or sauce for pasta
Cucumber - for salads, sandwiches, chop up and put it in plain yogurt and season with roasted cumin seeds for a great snack or side.

If you are truly adventurous, go to a nearby international food store and you can get a lot more like okra, chinese okra, bok choy, baby corn, water chestnuts etc. Experiment. Vegetables offer so much variety...

Great list!!

Pebble321 · February 2012

I second the suggestion to roast veggies - they get all caramelised and delicious!

Try roasting cherry tomatoes and toss with fine pasta and add some chicken or tuna for a quick and yummy dinner.

Or chop up some sweet potato and red ohion and roast it in a hot oven - either just as it is or add a spray of oil, some salt and pepper and a bit of fresh rosemary and garlic if you have some. When the potato is starting to get soft and the onion is collapsed, add in some chopped up mushroom and capsicum - add a splash of wine or cider if you like.
Yum!

Snow peas are delicious steamed or raw.
Broad beans are a yummy snack - I buy them frozen and then cook them in the microwave.

Fennel is delicious sliced really finely in a salad - add some baby spinach, fresh orange segments, slivered almonds and a light olive oil dressing.

Stir fry is a great way to use little bits of different veggies - carrot, capsicum, zucchini, brussel sprouts, mushrooms... you name it, toss it in!

transfixedtoast · February 2012

bok choy, asian greens are the best thing in my life.

cbediria · February 2012

BUTTERNUT SQUASH!!! roasted with a little salt and pepper, dash of olive oil. low calories, high vitamins, high yumminess!!

and avocados. SO good.

cbediria · February 2012

oh and if you love cabbage, try chopping them up, like you're making coleslaw, but no mayo!! put in sunflower seeds, dried cranberries, lemon juice, apple vinaegar...many a teensy bit of salt. soo good.

fguillory · February 2012

Bok Choy! I love it!

hbunting86 · February 2012

Oooh yeah bok choi is awesome... especially if you cook it in a little sesame oil... good with a hint of chilli in there too

I personally love broccoli, courgettes (zucchini), aubergine (eggplant), avocado, spinach & the baby leaf spinach, fresh beetroot, cabbage of any description and well... basically everything and anything!

The only things I'm not fond of is kumara, yams and sweet potato, oh and parsnips. I really don't have a sweet tooth haha, but these are good if you do

Trallaurrum · February 2012

Here's one most people don't think of... kohlrabi! Shows up a lot at farmer's markets. It looks like a green ball that's been a little bit smooshed, or if it has all its greens they stick straight up, so it looks like sputnik.

Slice the top and bottom off, then carve the thick tough skin off down the sides. The inside is moist and pale. I like mine steamed with a teeny bit of margarine and some salt and pepper. It has a texture that is firm but tender and tastes a bit like very mild broccoli I guess. I've heard it also makes a wicked au gratin / scalloped dish.

LesiaBravel · February 2012

I eat a lot of roasted zuchini, yellow squash, cherry tomatoes, and garlic baked in a pan.

You just cut up the veggies, spray your pan with Pam and then put the veggies in the pan and I add oregno, basil, garlic powder, and onion powder then stir them up with my hands. I let them roast until they are good and roasty and they turn sweet and delicious.

You must try.

fkurban · February 2012

Brussel sprouts, just slice them and mixed them in a bowl with olive oil, black pepper and salt. Roast in them in the oven for 25 min. Perfect! Do that for fennel, sweet potato, carrots, zucchini, eggplants.

fkurban · February 2012

search for ethiopian cabbage recipe, minus potatoes. It's delicious.

Carolyn_79 · February 2012

i just discovered I love asparagus. Is there any other similar veggies to it that I could try? Someone suggested brussel sprouts to me. Any others?

seanwebster · February 2012

Turnips. I've recently discovered turnips. Maybe not everyone's thing but I can't get enough. Sort of potato-ey (potatoes are a New World crop; most old-time European dishes that call for potatoes originally called for turnips) but with a little bit of horseradish bite.

Steamed with or without their greens, boiled/steamed and mashed, cubed and roasted (plus onions and carrots), diced in soup/stew. They're just coming into season now. So are radishes. Most of the time people just eat those raw like a salad vegetable but they're great roasted too.

maxmariesfo · February 2012

Everything tastes different grilled. I have a Lodge cast-iron "mini-grill." Basically, it's a pan you use to grill right on the stove top.

Great for grilling asparagus, portobello, any kind of squash, eggplant,

I am a HUGE fan of kale and chard. Simple leafy greens that you can do so much with.

Kale chips are the BOMB!! Take a whole pack of kale, devein it (that is cut the big stalk out the middle) slice them up to chip size, mix them up in a bowl with a tablespoon or two of oil and a tablespoon or two of nutritional yeast (not brewers or bakers) Add a dash of salt and bake for 10 to 15 minutes at 350.

Fantastic! TONS of calcium in kale.