Archive for the ‘Vegetables’ Category

Roasted Asparagus

1 1/2 lbs thick asparagus spears
salt & pepper…

Garlic Roasted Veggies

Feel free to experiment with your favorite kinds of vegetables. Try replacing the broccoli/cauliflower with bell pepper, yellow squash, or eggplant.

Mediterranean Vegetable Stew

2 tablespoons water
3 shallots, chopped…

Minted Broccoli

1 lb broccoli
3/4 tsp salt…

Texas Rainbow Greens

1 lb greens (kale, turnip, chard, spinach….)
1 large bell pepper, chopped (orange is prettiest)…

Sweet Braised Winter Greens

2 pounds collard greens
3 tablespoons water or veg. broth

Ethiopian Green Beans and Potatoes

Delicious accompaniment to Berbere Stew.

Curried Eggplant Salad with Peas

Cut 3 medium eggplants (about 1 lb each) into 1 inch cubes…

Creamy Mashed Cauliflower

All the low-carb versions of mashed cauliflower are filled with butter, cream, or cheese. This fat-free version is just as tasty and won’t clog your arteries with animal fat!

Balsamic Glazed Vegetables with Hearty Lentils and Greens

2 tablespoons water
2 onions, finely chopped or leeks, finely chopped…

Soy Braised Collards with Five Spice Powder

1/4 cup rice wine or sherry
3 tablespoons soy sauce…

Mustard Greens with Onions

1 onion, diced
1 bunch mustard greens…

Whipped Sweet Potatoes with Coconut Milk

This is a delicious dairy-free and gluten-free side dish. We also whip butternut squash with coconut milk.

Zucchini Cakes

A woman at work gave me this recipe and it is really tasty. The original said to shred some zucchini together with breadcrumbs and seasonings and an egg and roll in flour and fry.

Vegetable Hash Fajitas

4 russet potatoes (about 3 lb. total) peeled
1 eggplant (about 1¼ lb.), stem trimmed…

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