Can we talk food

[Deleted]

This is a recent favorite of mine. I'm making it for dinner tonight over quinoa instead of rice:

Roasted Brussels Sprouts and Baked Tofu with Honey Sesame Glaze

I love these too:

Caprese Stuffed Avocados

[snowflurry]

Basil Corn Salad

Boil 5 ears corn for 3 minutes then throw in an ice bath.

Cut corn off cob, toss in a bowl.

Add:
1/2 chopped red onion
3 tbls olive oil
3 tbls red cider vinegar
1/2 tsp kosher salt
1/2 tsp pepper

Mix. Right before serving stir in 1/2 cup julienned fresh basil leaves.

Serve cold. Delicious!

My family also likes to eat it as a dip with tortilla chips.

And you could substitute cilantro for the basil for a different flavor

[ijack]

We eat most of our veggies roasted - carrots, brussels, and cauliflower are the girls' favorites.

Roasted Cauliflower

1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Preparation

Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes. (I usually then toss with a little truffle oil and grate parmesean on top and put back in the oven for a couple minutes)

Roasted Carrots with Honey and Balsamic

1 pound (455 g) carrots, cut in half crosswise, each half cut lengthwise into quarters (I use baby carrots usually)
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality flavorful honey
2 teaspoons aged balsamic vinegar, plus more for sprinkling
1/2 teaspoon coarse sea salt, plus more for sprinkling
Freshly ground black pepper
Directions

1. Heat the oven to 375°F (190°C/gas 5).
2. Put the carrots in a roasting pan. In a small bowl, whisk together the olive oil, honey, and 2 teaspoons vinegar. Pour over the carrots. Season with 1/2 teaspoon salt and a generous grinding of pepper. Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.
3. Transfer to a serving dish and sprinkle a few more drops of vinegar and some sea salt on top. Serve hot or warm.

Pan Roasted Brussels Sprouts

4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately. (I've been known to add a splash of cream at the very end too. We don't eat low fat at my house )

Now this isn't one my kids like, but it is so, so delicious!
Yukon Gold and Sweet Potato Gratin
6 tablespoons (3/4 stick) butter, room temperature, divided
2 1/4 pounds Yukon Gold potatoes, rinsed
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
2 cups whole milk
1 garlic clove, pressed
1 tablespoon kosher salt
2 teaspoons fresh thyme leaves
1 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream
Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.

[niemand88f]

These are both kind of summer-fall recipes:

Thai Cucumber Salad

Summer Vegetable Tian  (slice the potatoes as thin as you possibly can). CHEESE

[redheadbaker]

Not healthy, but Butter-Braised Spring Carrots.

Get a bundle of spring carrots (usually tied in a bunch with green tops still attached, not as long or thick as regular carrots), about 1.5 pounds. Scrub, but don't peel. Trim the greens off. Split in half lengthwise.

Melt 4 tbsp unsalted butter in a large pot. Add the carrots, season with S&P and a punch of nutmeg.

Cover the pot and let the carrots cook, spooning butter over top and turning the carrots occasionally, for 10 to 15 minutes.

Once tender, give a small splash of lemon juice and serve.

[Vespasia]

I roast cauliflower like ijack above but I also toss it with some sriracha and mustard. Really, anything roast with mustard is good in my book.

[omgzombies]

My variations on veggies are all pretty much the same douse with olive oil or butter if I'm being unhealthy, toss in some salt and pepper and roast or saute. Sometimes I add in a random herb (usually thyme, rosemary, or even just parsley for color) to add something different.  I'm boring.  If I'm being fancy garlic will sometimes get added in as well to green beans or potatoes. 

I do love the balsamic honey roasted carrot recipe that ijack mentioned.  Special meals get carrots caramelized with brown sugar and butter.  Mmmmm.

One thing we'll sometimes do is take some frozen corn, and chop up some red peppers and onions, and saute them all together.  It's yummy and fairly quick.

I'm gonna be watching this thread for ideas.  

[bimbi284]

I made this recently and it's surprisingly simple and really tasty:
www.veganricha.com/2015/05/roasted-cauliflower-and-radishes-with-mustard-nigella-and-fennel-seeds.html
I served it with some curried tofu that I sorta made up on the spot, but it would be good with a variety of curried dishes like dal or protein of choice.
ETA: I didn't have nigella seeds so I used cumin seed.

[bimbi284]

Also I have lots of veggie yummies on my Pinterest stuff I wanna eat board.

[picksthemusic]

Roasted Veggie Couscous

Fire roast and dice veggies (preferably on a grill, but roasting in the oven will do fine)
Eggplant
Red bell peppers
Sweet onion
Portobello mushroom

Toast couscous in some olive oil until it turns slightly brown. Add chicken stock and salt to taste. Cook until couscous is done. Add chopped roasted veggies, and sprinkle with shredded parmesan, stirring until cheese is incorporated.

Walla.

[bimbi284]

Dec 29, 2015 14:56:59 GMT -5 picksthemusic said:

Roasted Veggie Couscous

Fire roast and dice veggies (preferably on a grill, but roasting in the oven will do fine)
Eggplant
Red bell peppers
Sweet onion
Portobello mushroom

Toast couscous in some olive oil until it turns slightly brown. Add chicken stock and salt to taste. Cook until couscous is done. Add chopped roasted veggies, and sprinkle with shredded parmesan, stirring until cheese is incorporated.

Walla.

I'm totally gonna veganize this.

[meshaliuknits]

Dec 29, 2015 14:02:27 GMT -5 bimbi284 said:

Also I have lots of veggie yummies on my Pinterest stuff I wanna eat board.

Indeed you do.


I like this cauliflower H makes. And the zuchini sprinkled with parm and baked in the oven. Other than that we mostly steam or stir fry our veg.

[picksthemusic]

Dec 29, 2015 15:09:59 GMT -5 @tooshort said:

Whenever I cook brussel sprouts my kitchen smells awful. Am I doing something wrong or are they just smelly?

If you're boiling them, they can smell like farts. Oven roasting won't smell as bad but they do have an...odor.

[bimbi284]

Dec 29, 2015 16:16:58 GMT -5 mockingbird said:

Dec 29, 2015 14:02:27 GMT -5 bimbi284 said:

Also I have lots of veggie yummies on my Pinterest stuff I wanna eat board.

Are you bimbi284 there?

Yup. I think I have a link in my siggy still, but if not:

[Deleted]

Stir fried mixed veggies with curry powder over rice

Cous Cous with roasted butternut squash, arugula, nuts and an orange juice/zest olive oil dressing

Roasted veggies dusted with cumin

Black beans with roasted cubed veggies thinned with a little veggie stock

Any veggies combo with lemon, olive oil, s/p and a shower of chopped dill or other herb.

Red curry soup with all veggies and some diced mango or pineapple

[StrawberryBlondie]

Pretend zucchini is a baguette and make like garlic bread.

toss asparagus with olive oil and salt & pepper & grill for a few minutes.

Braise celery in white wine.

[secretlyevil]

My favorite way to eat veggies is roasting or grilling. Toss in whatever seasoning you want with a smidge of olive oil and boom, done.

Pesto is my current obsession.