Vegetable Cooking Recipes
Stay Warm With A Hot Bowl Of Vegetarian Pho
My favorite Vietnamese restaurant closed recently – the victim of a sagging economy. It was a terrible thing for the friendly owners (who were also the workers), but also for our family. This was the only Vietnamese place in town that made a vegetarian version of the traditional Vietnamese noodle soup, Pho.
After much trial and error (and a number of Google searches), we came up with the respectable substitute pictured here. Loaded with tofu, fresh vegetables, and chopped herb garnishes, this soup fills the stomach and opens the sinuses.
Pinto Bean and Barley Soup
Low fat, inexpensive, and delicious!
It’s October, and we’re starting to feel the crisp bite of fall. Unfortunately, many of us are also feeling a painful bite in our wallets as prices rise. The US Department of Agriculture reported in August that food prices this year will show the biggest annual increase since 1990. And there’s no end in sight.
Struggling to get your food budget under control? Remember the humble pot of soup. It’s a wonderful cold weather meal that’s easy to make, and relatively inexpensive if you start with basic raw ingredients like dried beans.
Here’s one of my favorites: Pinto Bean and Barley Soup. It’s a chewy blend of common kitchen staples that freezes well. Add a salad and warm bread and you have a delicious – yet inexpensive – meal.
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Purslane: Not a Weed, but a Wonder Plant
Facts and Recipes on Purslane
Condemned by some as an unsightly, pervasive weed,” purslane is also a free backyard source of protein, vitamin E, vitamin C, and the best source of Omega 3 fatty acids of any leafy plant.
There’s no reason to spend money on fish oil supplements if you have this tasty food source growing in your backyard or vegetable garden.
Whether you eat it raw in salads, stir-fried, or added to soups and sauces, purslane is a delicious addition to many recipes. It’s easy to grow, tastes great, and – best of all to anyone struggling with rising food prices – it’s free.
Celebrate Spring With Asparagus
Spring is the time when vegetable lovers pause and bow in homage to the “king of vegetables.” Asparagus is at its peak right now, and this member of the lily family is a delicious, nutritious, and low-calorie food. The versatile green shoots can be steamed, stir-fried, grilled, or pickled.
However you eat it, asparagus is a tasty powerhouse of amino acids, phytochemicals, fiber, Vitamin A, Vitamin C, and more. Oh, and it’s also fat and cholesterol-free.
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I Can’t Believe It’s Not Bacon!
Use Herbs and Spices to Get a Smoky Taste Without Smoked Meat
Southern cooking, also called “country cooking” or “soul food,” often describes foods loaded with fat, salt, and pork – sometimes all three in the same dish! Traditional dishes include fried chicken, fried okra, fried green tomatoes, and fried squash. See a pattern? Fried, fried, fried. What’s not fried is likely to be cooked with bacon or a chunk of fatback as “seasoning.”
That “seasoned” taste is so common that many people can’t imagine cooking beans without side meat. As Scarlett O’Hara notes in Gone With the Wind: “Black-eyed peas are no good without bacon. There’s no strength to them.”
Here, as in so many areas, Scarlett was wrong.
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Passover Recipes – Roasted Vegetables with Quinoa Pilaf
The combination of vegetables and high-protein quinoa make this an elegant and tasty main dish. Quinoa is an herb – although it looks like a grain and cooks like one – and it’s kosher for Passover. This recipe is courtesy of the VeggieVisitors.com site.
Roasted Vegetables with Rosemary
Ingredients:
4-6 small new potatoes, sliced in half.
4 carrots, sliced into 2-3 inch chunks
1 whole onion, cut into 2-3 inch chunks
11/2 cups red or green bell peppers, cut into 2-3 inch chunks
1 yellow squash, cut into thick, ½ inch slices
2-3 Tablespoons olive oil
½ teaspoon Italian seasoning
¼ teaspoon dried Rosemary
2 cloves garlic, crushed
fresh Rosemary for garnish, if desired
1. Preheat oven to 350.
2. Toss vegetables and garlic in olive oil and herb mixture.
3. Spray a large, shallow baking dish with non-stick coating and place vegetables in a single layer.
4. Bake approximately 40 minutes, or until vegetables start to lightly brown.
5. Garnish with fresh rosemary and serve over quinoa.
Steamed Asparagus Topped with Mushrooms
Here’s a healthy vegetable dish that is attractive and delicious.
When cooking, be sure not to overcook the asparagus. Steam it until it turns a bright green and then remove. It shouldn’t be soggy or limp.
Ingredients:
20-24 fresh asparagus spears
8 ounces white or cremini mushrooms, sliced
2 tablespoons olive oil
1 teaspoon fresh thyme
1 teaspoon lemon zest OR lemon juice (the zest adds better flavor)
1. Heat olive oil in small saucepan.
2. Toss mushrooms and lemon zest together on medium heat until mushrooms soften. Add a few teaspoons water if mixture gets too dry.
3. While mushrooms cook, steam asparagus for 2-3 minutes – just until spears turn bright green.
4. Serve mushroom mixture over steamed asparagus.
Passover Recipes – Sweet Potato Tsimmes
In Yiddish, a “tsimmes” is a long and involved procedure. To “make a tsimmes” means to make something unnecessarily complicated: “We were just going to serve coffee and cake, but she came in with a long list of recipes and made a big tsimmes out of the brunch.” Fortunately, there’s nothing complicated about this recipe. It’s as easy as it is delicious.
This is adapted from a traditional recipe from the Persistent Vegetarian State Web site.
Ingredients:
8 cups sweet potatoes, boiled, peeled, and cut into large chunks.
2 cups carrots, peeled and cut into chunks
1/2 cup raisins
1 cup orange juice
1/2 cup orange blossom honey
1 teaspoon cinnamon OR baking spices
3 tablespoons margarine, cut into small pats.
1. Preheat oven to 350 degrees.
2. Spray a large baking dish (13×9) with cooking spray and add potatoes, carrots, and raisins.
3. Stir orange juice, honey, and cinnamon in small bowl. Pour over veggies.
4. Dot mixture with small pats of margarine.
5. Bake for 20-30 minutes, uncovered. Stir well, and bake for another 20 minutes.
Hot Spinach and Artichoke Dip Recipe
This spinach and artichoke dip is rated EXCELLENT by my family of taste testers.
Growing up as a military brat I remember my mom having to host frequent parties at the house. She would have my brothers and me act as the “catering staff” so we learned early about the importance of hospitality and treating our guests in style. We also learned how to make yummy party cuisine.
One regular dish that was always a favorite was my mom’s hot spinach and artichoke dip. I guess she liked it to because I noticed at the top of her recipe card for this dish she had written Excellent!!!! If you’re looking for a hot appetizer for your next gathering, try the recipe below.
Hot Spinach and Artichoke Dip
1 package frozen spinach (cooked and drained)
1 10 oz can of artichokes (if marinated, rinse well)
1 cup parmesan cheese
1 cup mayonnaise
1 tsp garlic power
Salt and pepper to taste
Place in a baking dish and bake at 350 degrees until brownish and bubbly. My mom always served it in a chaffing dish to keep it warm. Its best still hot.
Want other ideas involving artichokes? Check out our related articles on
Six Easy Ways to Jazz Up Your Menu
and Getting to the heart of the matter with artichokes.
Yummy Avocado Salsa Recipe
I was at a barbeque the other night where all the guests brought side dishes. One of the ladies had the most delicious avocado salsa and she shared the recipe. In her honor I’m calling it Amy’s Salsa. It was a HUGE hit at the barbeque.
Amy’s Salsa
1 can black beans – drained
1 can shoepeg corn – drained
1 small can chopped black olives
1 medium avocado- diced
1 medium tomato- diced
1 bunch cilantro
garlic powder
2 limes
1 jar jalapenos
Combine beans, corn, black olives, avocado and tomato.
Chop about 1/2 of the cilantro. Add to mixture.
Chop 5-10 slices of the jalapenos (adjust for the heat). Add to the mixture.
Sprinkle garlic powder over entire mixture, covering well.
Squeeze the juice from both limes over mixture.
Drizzle 1-2 tsp of juice from the jarred jalapenos (adjust for heat).
Stir well. You can eat immediately, but better if allowed to chill for at least 30 minutes.
Artichokes: Six Easy Ways to Jazz Up Your Menu
Searching for ways to liven up your restaurant or cafeteria menu? Don’t overlook the artichoke. For some, its prickly appearance and tough skin may be intimidating. And yet, beneath the spiny armor lies a tender heart that is also quite delicious. The artichoke blends harmoniously with many different ingredients and makes a wonderful addition to any dish. Take some time to get to know the artichoke and you will be pleasantly surprised at the results.
Here are six easy ways to add jazz to your menu and spice up your next gathering:
Getting to the Heart of the Matter with Artichokes
Did you know that in addition to its ability to seamlessly blend with other food, the artichoke is renowned for its health benefits? They are naturally fat-free with approximately 60 calories per bloom. The artichoke is a natural aid for digestion, and some studies have shown that its low cholesterol can help maintain a healthy blood sugar level. With a little practice and know-how, you can wow your guests by creating flavorful dishes that also have their health in mind.