VEGETABLES!

[thevegantwins]

I can't believe a vegan message board doesn't have a vegetable thread so I'll start one. Here is my new favorite snack which the kids and big kid :rolleyes: love as well.

Kale Chips

Ingredients:

Kale leaves (about 3-4 depending on the size of your baking sheet)
Olive Oil
Seasoning (Whatever you like: sea salt, Bragg's Liquid Aminos, garlic powder, onion powder, curry powder, garam masala, cumin, Old Bay seasoning etc.)

Directions:

Preheat oven to 350F. Wash and dry the kale. Tear into pieces roughly the size of potato chip/crisp. Lightly mist a baking pan with olive oil and place the torn kale in a single layer on the baking sheet and mist again with olive oil or spray with Bragg's. Add whatever seasonings you like. Bake at 350F for about 10 minutes, until the kale is crispy. Store in an air-tight container.

[thevegantwins]

Baba Ganoush (eggplant dip/spread)

Ingredients:

1 large eggplant/aubergine
2-3 cloves of garlic
1/3 cup tahini
2-3 tablespoons good extra-virgin olive oil
juice of 1/2 lemon
sea salt to taste
black pepper to taste

Directions:

Preheat oven to 375F. Prick the eggplant all over with a fork (prevents explosion which happened to me years ago, wasn't a pretty picture :speechless:). Roast about 40 minutes, until the eggplant is soft and mushy. Let cool down. Scrape out the brown flesh into a bowl. Discard the skin. Add the remaining ingredients. I prefer pureeing in a food processor until the dish is creamy and smooth but you can also mash well with a fork. Garnish with parsley. Serve with crudite as a dip or spread in a sandwich. Tastes better the next day.

[Oracl]

:yum: :eat:

[my3labs]

One of our favorite things is this:
peel and chop 5 or 6 potatoes
chop (in large slices) sweet yellow or red onions
place in a large bowl and coat with olive oil
lay out the onions and potatoes on a non stick baking sheet
season with lemon pepper
bake at 400 degrees for about 45 minutes

When done, the potatoes should be soft inside but kind of crunchy on the outside.

YUMMY!

[thevegantwins]

Creamy Green Smoothie

Sounds gross but it is kid-tested and approved and tastes great!

Ingredients:

1 cup pineapple juice
1 cup non-dairy milk
1 frozen banana
3-5 leaves of kale, torn (spinach can be substituted)

Directions:

Place everything in a blender and blend well until it is a uniform green color. Hemp or flax seeds can be added for additional goodness.

[thevegantwins]

Masala Winter Squash

A NY Times recipe that was already vegan and delicious!

Ingredients:

1 large onion, peeled
5 cloves garlic, peeled
1 dried chili or 1 teaspoon red chili flakes or to taste
2 tablespoons vegetable oil
salt and pepper to taste
1 tablespoon curry powder or to taste
1 cup chopped tomatoes (canned are fine) or 1/2 cup water
1.5 pounds peeled winter squash like butternut or pumpkin cut into 1-inch cubes (I've only used butternut because it's my favorite)
lime wedges

Directions:

Combine the onion, garlic and chili in a food processor or blender and grind until pasty. In a large skillet that can be covered, place oil and heat under medium heat. Add onion mixture, salt, pepper and curry powder. Cook, stirring occasionally unil the onion mixture begins to brown, about 5-10 minutes.

Add tomatoes or 1/2 cup water along with the squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary until squash is tender, about 20 minutes. Serve with lime.

[thevegantwins]

I invented this recipe tonight because I had so many organic tomatoes and organic garlic from the farm. It is the best tomato soup I've ever had and I've always loved tomato soup. :yum:

Roasted Tomato Garlic Soup

Ingredients:

10 tomatoes sliced into 1/2 inch thickness
3-4 garlic cloves, skins on
1 tablespoon good quality extra-virgin olive oil
1-2 teaspoons salt
water

Directions:

Preheat oven to 350F. Line a cookie sheet with parchment paper and place the tomatoes on the paper. They can touch and be mushed together since they will shrink alot during baking. Place the garlic cloves in any extra space. Roast in the oven for an hour. Let cool. Scrape the tomatoes into a blender. Cut an end of each garlic clove and squeeze the softened garlic into the blender as well. Add the olive oil and salt. Add water to thin it to whatever consistency you prefer. Eat room temperature or warm up.

[thevegantwins]

My coworker gave me a copy of this recipe from an African vegetarian cookbook. I made it last night and it is amazing. Mr. TVT took a few bites, not knowing what it was, and said it was fantastic. My coworker has made this dish for a few work events, ones that I don't attend, and she told me that all the anti-veggie people here raved about this dish so I asked her for the recipe.

Spinach (or Kale) Stew (served in Ghana, typically over rice)

Ingredients:

1lb (approximate) of washed, chopped fresh spinach or kale (can use frozen but defrost and squeeze dry first)
1/2 cup pumpkin seeds (original recipe calls for toasted but I used raw, unsalted, organic ones)
1/2-3/4 cup water (original recipe calls for 1/4 cup but it didn't seem enough)
1 onion, finely chopped
1/4 cup tomato paste
1 tomato, diced
1 teaspoon salt
1/2 teaspoon cayenne pepper

Directions:

Add the pumpkin seeds and water to a blender and process until a paste forms. Heat the oil in a large pot or skillet and add the onion. Saute until the onion turns golden brown, 5-10 minutes. Add the remaining ingredients, cover and cook on low for 30 minutes.

Note: I used fresh kale for the recipe and 30 minutes was perfect. If I used fresh spinach, I'd probably reduce cooking time to about 20 minutes. If using frozen, thawed greens, I'd probably only cook for 15 minutes. I hate overcooked vegetables. :blecch:

[thevegantwins]

I invented this recipe yesterday with cauliflower and recreated it today with broccoli. A delicious way to eat roasted veg. :chef:

Ingredients:

1 head of broccoli or cauliflower, preferably organic
2 tablespoons lemon juice
1/4 cup of extra-virgin olive oil
1 tablespoon of soy sauce or Bragg's Liquid Aminos (I used Braggs)
1/4 cup unhulled sesame seeds
1/4-1/2 cup nutritional yeast

Directions:

Preheat oven to 375F. Chop the broccoli or cauliflower into large florets. Place in roasting pan. Add remaining ingredients and mix well. Place in oven and roast for 30 minutes. Stir after 15 minutes. Serve hot or room temperature.

[Fauxmage]

VEGAN RECIPE OF THE MONTH: CHEEZY BROCCOLI-TOMATO BAKE

This "cheezy" casserole dish is a delicious way to
work more super-healthy broccoli into your diet. It's
low in calories too, so feel free to indulge in
multiple servings.

INGREDIENTS:
1 pound fresh (or frozen) broccoli, chopped (thawed)
1 1/2 cups quartered cherry or grape tomatoes
1 tablespoon expeller-pressed olive oil or canola oil
3/4 cup chopped onions
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces of your favorite vegan cheese, shredded
2 tablespoons water

DIRECTIONS:
In a large sauce pan on medium heat, saute onions in
oil until slightly tender (about two minutes). Add
salt, ground pepper, garlic powder, and paprika. Stir
in broccoli and simmer on low heat. If using fresh
broccoli, add about 2 tablespoons of water for
moisture (may not be needed if using thawed frozen
broccoli). Simmer until slightly tender, stirring
often. Add tomatoes and two ounces of shredded vegan
cheese. Combine well. Transfer to a 1 1/2 or 2 quart
casserole dish and top with remaining vegan cheese.
Cover and bake at 325 degrees for 30 minutes. Serve
hot. (Makes 4-6 side-dish servings.)

[Bowwowmeow]

SUMMER CORN-STUFFED TOMATOES


INGREDIENTS:
6 large ripe tomatoes
1/4 cup water
1 cup fresh corn kernels
1/4 teaspoon cayenne pepper
1/2 cup pitted black olives, chopped
1/2 cup cornmeal
additional 1/3 cup water
2 tablespoons molasses
1/2 teaspoon baking powder

DIRECTIONS:
Slice off tops of tomatoes and scoop out pulp and
seeds. Saute corn, cayenne pepper, and olives in
1/4 cup water over medium heat for 3 minutes. In
a bowl, mix together the cornmeal, 1/3 cup water,
molasses, and baking powder. Fill tomatoes with
corn kernel mixture. Cover tops of tomatoes each
with 1/6 of the cornmeal mixture. Broil the
stuffed tomatoes for roughly 10 minutes, until the
cornmeal topping becomes the texture of bread
Serve hot.

(Serves 3. Each serving: 220 calories,
6g protein, 47g carbohydrates, 4g fat, 82mg calcium,
3mg iron, 345mg sodium, 8g dietary fiber.)

This recipe is from the superb vegan nutrition and
recipe book, Simply Vegan.

[gabbles]

Calabacitas.

Add a Southwestern twist to vegetables and enjoy vegetables with an unusual combination of flavors. This recipe is an excellent source of vitamin C, a powerful antioxidant that helps prevent damage to DNA and cellular structures caused by free radicals.

Prep Time: 20 minutes
Serves 4

Ingredients:
1 medium onion cut in half and sliced thin
4 medium cloves garlic, chopped
3 + 1 TBS vegetable broth
2 cups zucchini (courgettes) diced into 1/2 inch cubes
2 cups yellow squash, diced in 1/2 inch cubes
1 4oz can of diced green chili
15oz can diced tomatoes, drained
1/4 cup chopped cilantro
3 TBS fresh chopped fresh oregano
Salt and black pepper to taste
*Optional: drizzle with olive oil before serving

Directions:
1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
2. Prepare all the vegetables by slicing and chopping.
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
5. Stir in herbs, salt, and pepper.

Healthy Cooking Tips:
Have all your vegetables cut before you start cooking to avoid overcooking. The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.

From whfoods.org

[LetsEat]

Yes, this is an old post, but I just got here. This sounds timeless. Hopefully there will always be Kale. Thanks for this Kale chips recipe, it sounds awesome. When I get some again, I won't forget to turn some into a snack format. Wow, the best things are usually simple.
Ruth

[ChenLi]

Kale chips remind me of those vegetable chips/crisps I used to like...I ate too many and now the very thought of a vegetable crisp makes me feel ill :\

[Gliondrach]

Another wartime recipe. This recipe also appears in post 188. page 13 in the following thread:
http://www.thesaucyvegan.com/showthread.php?p=31099&highlight=Woolton#post31099

Also on that page are a couple of other recipes including carrot fudge.

Woolton Pie

Ingredients:
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley

Method:
Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.

I would love to make this but I don't have an oven.

[Gliondrach]

Colcannon.

This is an Irish dish. I found some recipes I cut out of the Daily Mail quite a few years ago.

Serves 6.

Ingredients.

1 1/2 lbs of floury potatoes, peeled and quartered.
2-3 medium oninons - approx 10 oz.
Half a white cabbage, cored and shredded.
2 large parsnips, sliced.
3 large cabbage leaves.

Method.

Line the bottom of a deep, heavy-bottomed saucepan with the potatoes. Top these with layers of onions, cabbage and parnips, repeating the layering. Pour over 10 floz of salted water, top with the cabbage leaves, cover with a lid and gently bring to the boil. Cook for about an hour. Remove the cabbage leaves and roughly mash the cooked vegetables. Serve with margarine and chopped parsley.

[Gliondrach]

Indian-Style Potatoes
(serves 4-6)

Ingredients

2 lbs new potatoes (no need to peel)
3 tbs ground nut or vegetable oil
1 tsp cumin seeds
1 tsp ground cumin
3/4 tps sea salt
1/2 tsp garam masala
1/4 tsp chilli power (or less to taste)
2-3 tbs chopped fresh corianda leaf

Method

Scrub and then cook the potatoes in boiling salted water until just tender. Drain.

Heat the oil in a frying pan, drop in the cumin seeds to sizzle for a few seconds, then add the potatoes.

Turn the heat down to brown the potatoes lightly on all sides, then add sea salt, ground cumin, garam masala and chilli.

Cook, stirring for a minute, then toss with the fresh corianda just before serving.

Daily Mail, 1996.