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Good places for easy veggie recipies

post #1 of 9
Thread Starter 
I'm trying to lose some weight I picked up the last few months and I'm trying to eat more veggies as part of this and just to be more healthy in general.

My problem is outside of a basic saute with a little EVO and touch of butter/salt, I'm pretty veggie clueless.

The vegetarian sites all seem to be aiming for filling/meat substitute which is not what I want, I'm looking healthy, low cal, and I'm still a carnivore.

So any ideas/help/links would be appreciated. I love green beans and pea pods but I can only eat so many :rolleyes:
post #2 of 9
Look into some Indian vegetable curries, biryani. Madhur Jaffrey does a cabbage dish to taste like fennel. That's one way to get cabbage past picky eaters.

Chinese sitr-fry is a good twist on the standard saute

Soup is one of my favorites. Zonya Foco does an interesting one for bulking up on with LOW calroies, Then eating a sparse meal of higher calorie flavor. http://www.zonya.com/pdf/recipes/Miracle_Soup.pdf (Low sodium vegie juice is V8, the low sodium variety). Zonya is a nutritionist and does high vegetable and fruit dishes. Most of her recipes are targeted at casual cooks but they're easy to bring up a few notches using the real thing rather than the dried "spice". She does a massive greek omelet with spinach, tomatoes and feta but still maintains good dietary impact.

My standby vegie soup is a lentil barley with whatever vegetables are at hand. Seasoning is thyme, sage and a little curry powder. The curry powder should just add a richness, not enough to taste like curry. I really like it with chunks of sweet potato.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 9
I would suggest Middle Eastern cuisine. It seems very healthy to me, and you don't have to eat meat.

For instance, you could get (or make) some pita bread. Take a can or garbanzo beans and pour out 1/2 the liquid. Peel 2-3 whole cloves of garlic, put them in your processor and process them. Then add what's left of the can of garbanzo beans. Process that, and add about 1/4 cup of Tahini (toasted sesame seed "peanut butter"). You then add the juice of 1 lemon, and S&P to taste. A touch of cayenne works well too. You can even put in some chopped parsley for color.

You could make Tabouli. Lots of chopped parsley, some chopped tomatoes, some reconstituted bulgar, some chopped scallions or red onion, some chopped spearmint, some lemon juice and EVOO. Add salt just on the portion you're about to eat. Never salt the whole bowl. The salt leaches out liquids from the veggies and it gets soggy.

Jerusalem salad: Rough slice some onions, bell peppers, tomatoes, add a Tahini sauce made from Tahini and lemon juice and EVOO, S&P. Very tasty.

You could make grape leaves. Fill them with cooked rice that you made with a few whole cardamon pods in the rice to flavor it. Take the pods out when done cooking the rice. Roll up the grape leaves, put in a baking dish with some lemon juice and a bit of EVOO. You can eat them cold or warm!

Falafel is great, but a bit tricky to get it right, and requires deep frying. I'm still working on perfecting falafel!

The list goes on and on.

doc
post #4 of 9
Snow peas oriental
Blanche snow peas then shock
cook sliced onion til transparent in a touch of oil add 1/2 t minced garlic
add 1 can sliced water chestnut drained
2 or 3 T. diced piemento
add a little sesamee oil salt and pepper
put sno peas in and saute like stir fry

I use this on a lot of parties it has great color, mix of textures and nice taste
CHEFED
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CHEFED
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post #5 of 9
Lance
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Lance
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post #6 of 9
there's a lot of veg dishes you can expand to be a major side - or even "the main dish" using meats as flavorings.

check out your local supply of
squash - especially the winter / hard types
turnips
parsnips
beets
rutabaga
celeriac - good flavoring add in
potatoes - don't over look the assortment - fingerlings, reds, golds, etc.
carrots

an aside: way too many people turnip their noses at some of these selections. they tried it when they were 7 and haven't eaten it since....
might be a good time to revisit them; good technique, proper seasonings make a world of difference.

all the starchy types can be filled in with stuff like
broccoli
cauliflower
asparagus
onion
leeks
kohlrabi
cabbages
peppers of all colors
celery
frozen corn / peas
green/wax fresh beans

all the above lend themselves to "medley" type dishes -
- steamed then crisped in a pan
- roasted

or brown off some meat, do the veggies in the pot as a stew with a stock

and there's a whole universe of veggie soups - kale, cabbage, celery, asparagus - gosh, a long list....
a nice veggie soup with slices of italian sausage is nothing to walk away from . . .

I like to do fresh herbs with a major veg component - I think it's hugely more better.

dried beans/legumes - all several zillion types - are good for "cassole" type dishes.
some care required - some recipes are real tasty but not zactly lo-cal by the time the fats&creams get in

don't forget our finny friends - a fish stock chowder has the opportunity for lots of veggie bulk and still plenty of flavor.
post #7 of 9
Italian food is very strong in the vegetable department. Italians consume huge quantities of vegetables in every possible way, boiled and then sauteed in garlic and oil, boiled and then sauteed in garlic, oil and hot pepper, with butter and garlic and anchovy, etc.
Baked and stuffed in different ways (simplest being take zucchine sliced about 1/4 inch, or quarters of red bell pepper, or slices of eggplant, lay on alightly oiled baking sheet and drizzle with olive oil, mix breadcrumbs with smashed finely chopped garlic, parsley, and a mild herb like basil or a tiny bit of origano or thyme (don;t overload the herbs) salt, pepper and olive oil, and spread on top and bake till cooked.
Sautee garlic in oil, add some cut up veg or string beans, toss and then add half a can of peeled tomatoes, and cook.
There are hundreds of others
don't forget soups! minestrones of various kinds,
one of my favorites is take water - put in escarole, a cut up onion, celery and carrot, and boil till very tender. Boil some rice. I keep this in the fridge (rice separate) for days and never tire of it - when you want to eat, heat the soup and add the rice, sprinkle with lots of parmigiano.
Italian cookbooks have lots of stuff, i have some old ones, Ada Boni's talisman cookbook, and her regional cooking one, are oldies and classics. But i'm sure there are plenty of new and good ones. Look up regional dishes, which are usually more peasant food and so heavy on the vegetables (few peasants could afford meat or even eggs - they sold them and ate vegetables and bread)
Sicilan cooking is especially rich in interesting and delicious dishes.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 9
Try searching vegetables on the net. You'll find out about specifics in uses and end up trying different things till you figure out what you like.

I'm eating well to lose some weight as well. I find what has worked well for me is having cold salads on hand in my fridge, the kinds where the vinaigrette is a marinade. I'll end up snacking on them or bringing them along for work or just adding them to my meal.

My usuals are sesame cabbage, bean medley, Russian beet salad, carrot walnut, tomato/artichoke/pasta, barley with mixed veggies, but often I'll just look at what I have in the fridge and improvise. You can get pretty creative if you've got a well stocked pantry--some canning, some dried fruits, nuts, lots of types of vinegar and oils.
Necessity is the mother of invention.
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Necessity is the mother of invention.
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post #9 of 9
Thread Starter 
Thanks for all the replies.

I've been working on my veggies with the limited time the holidays provide and shall be subjecting my family to my new brussel sprouts with bacon and onion's I recently came up with.
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