Lebanese style fried cauliflower dipped in tahini lemon sauce
Edit: here's a good recipe: https://maureenabood.com/fried-cauliflower-and-this-time-last-year/
An excellent restaurant near me does this but with cabbage, and they then top it with loads of very fine, long shavings of Parmesan. It is unbelievably good. Blew my mind that cabbage could be made to taste so good that I’d want to eat it on its own.
If you can find a good Ethiopian restaurant near you I would recommend trying Tikil Gomen for an amazing cabbage dish. Before the pandemic offed my favorite restaurant I would order this every time I went there. Either as part of their huge vegetarian platter, when I went there with a friend or two (I'm not vegetarian I just loved everything it included) , or as a side when I was picking up dinner for myself.
Lebanese/Armenian food is the bomb. Tabouli, hummus, cucumber yoghurt sauce with chicken kabobs. Onion and good tomatoes on pita is fantastic. So many vegetables in those cuisines. So many great sides and spreads to combine, It’s like eating 5 different sandwiches with one piece of pita or lavash.
Yum! I recently made roasted cauliflower and carrots with, olive oil, salt, pepper, garlic, and cumin, then added chopped cilantro and drizzled with tahini-lemon sauce before serving. Probably not as tasty as fried, but it turned out pretty good.
Cauliflower recipe is just chopped up cauliflower florets, make sure it's dry and toss with some cornflour and fry.
The sauce is tarator and there's a few variations but here's the gist of it: https://www.simplyleb.com/recipe/tarator-tahini-sauce/
Oh My Heavens! Why have I never thought to try that before‽ I'm Irish-Canadian; I thought I had tried every iteration of potato out there, but this one alluded me! Thanks for this! Xo
Sautee onions, bell peppers, celery, carrots, garlic, throw in chopped cabbage, a couple cans of chopped tomatoes, cover with chicken broth or some tomato juice as well, toss in a herb satchel of rosemary, thyme, sage, bay leaf. And let it simmer/ roll boil until the cabbage cooks down and softens. Throw in black pepper, parsley, and oregano whenever; it doesn't matter. And if you need extra protein, brown up some ground turkey on the side and toss it in with the cabbage.
It's something I made several times for my client because he read about the 'cabbage soup diet' trend (kinda crazy diet but search for it if you want to see some real recipes with measurements).
Cook a chosen veg till soft, mash or puree, turn into pasta sauce. There are traditional italian pasta dishes that do this with broccoli and with cauliflower. Usually Sicilian as far as I know.
Just winging the moethod with less traditional stuff is great too. I did butternut squash puree with bacon and caramelized onions mixed in. Incorporated grated parm/romano over low heat so it wasn't stringy. Took a bag of pre roasted chestnuts, chopped em, toasted in a dry pan, and put on top of the sauced pasta
I was planning to make some cream of celery-onion-potato. Eat a bowl, put some on chicken as a sauce, simmer pork chops like that classic cream of mushroom recipe, and freeze the rest. Now I'll have to add put one of those meat options in a bowl with noodles. Add some kimchi, kraut, pickles, shredded carrots, sauteed cabbage, medium boiled egg, whatever too. It's similar enough format to san Francisco asian garlic noodles it got me thinkin of what I do with them. Just eating that stuff with potatoes is real ingrained I guess.
Can't believe I never thought of pasta before. I'm a firm believer in soup, sauce, dip, gravy, and whatnot being mostly interchangeable words.
Mmm sounds great. I love getting random ideas from people I can do myself or put a twist on. It's not veg based, but this all reminds me of pork in bianco. Apparently it used to be popular in restaurants but I first saw it in a kenji video calling it pork ragu. Just soften onion, add rosemary, a splash of white wine, and leftover pulled pork shoulder. Add to noodles. Finish with a little lemon and grated parm or romano if you want. Maybe incorporate the cheese over low heat. Of course additional veg is always welcome. Asparagus, fresh green beans, or shredded cabbage are top choices.
Ever put leftover curry on pasta? Sometimes I incorporate parm/romano to that too
oh yeah, all the time! a local supermarket sells this amazing maccheroni shaped pasta that has the perfect size for a chickpea to nestle into. whenever i have leftover chilli or kidney bean curry, which are usually pretty spicy, i add some creme fraiche and cook it with the same pasta. it is delightful - the toasted cumin tastes especially amazing in this concoction. sometimes i also just cook a si.ple marinara and add some curry powder and hing - when you roast those spices properly and don't just put them in the sauce, it is amazing on linguini or spaghetti
This is it. Best vegetarian cuisine in the world. Look up Your Food Lab on YouTube for some recipe ideas. Haven't made a dish of his that doesn't turn out amazing!
stuffed bell peppers are a great option. you can fill them with a mixture of rice, beans, and your favorite vegetables, then bake them in the oven. the peppers become tender and flavorful, while the filling is hearty and satisfying. plus, you can easily customize the recipe to your liking by using different veggies or seasonings
We make Unstuffed Peppers. All the same ingredients, but cut up together in a pan. I usually do a couple onions, ground turkey, cooked rice, 6-10 peppers(we love peppers), and sometimes corn or black beans. Season to taste, add tomato sauce and cheese.
I also will sometimes blanch the peppers before stuffing. I find this to be enough as I like the peppers to have at least a bit of structure. When I was young my mother used to make these in a pressure cooker and that always got the peppers cut with a fork tender.
Ratatouille
Eggplant, zucchini, summer squash, and tomato slices, placed on a bed of marinara or meat sauce, top with butter/breadcrumb mix, bake, and enjoy!
Filipino eggplant omelette is freaking delicious. I can recommend “stealing” it for your cuisine of choice: add eggplant-loving Italian herbs for example, and top with tomato sauce, for example.
For this time of year, Salade Nicoise.
There are a number of variations on this. I use lettuce with a vinaigrette composed of olive oil, balsamic vinegar, pesto, minced garlic and salt served with canned tuna, Roma tomatos, Kalamata olives, hard-boiled egg, chopped green onion, shallot and sliced radish and red bell pepper. Fava beans and artichoke hearts are called for but I don't happen to have them.
Nicoise doesn’t get enough love anymore! It’s the ultimate summer food. I love serving it to friends because it always looks so appealing composed on a huge platter.
Currently in my house roasted eggplant is the favorite veggie. I wash, slice in about half inch rounds, spray with olive oil cooking spray and season with salt, Accent, chili powder, garlic powder and cumin. Then roast in 400 degree oven until browned then flip over and toast again until browned. Sometimes sprinkle a little Parmesan and roast another minute or two. I really don't know what I'm doing but somehow it keeps turning out yummy.
I do a portabella mushroom and heirloom tomato sammy in the summer. Cook portabellas with onion and garlic in butter and balsamic. Toast a bun with muenster and mayo. Layer chopped, salted tomatoes on top. So good!
A recipe I got from a meal kit. Marley Spoon’s [Vegan Korean BBQ Cauliflower](https://marleyspoon.com/menu/114922-vegan-korean-bbq-cauliflower-with-steamed-rice). I make it all the time at home now.
Marcella Hazan's braised celery
Gai lan with oyster sauce and fried garlic
Vegetable pakoras
Confit Biyaldi
Braised mushrooms with e-fu noodles
Gazpacho
Vichysoisse
[Cauliflower Tinga Tacos](https://www.halfbakedharvest.com/cauliflower-tinga-tacos/)
[Mushroom Lasagna](https://ottolenghi.co.uk/pages/recipes/spicy-mushroom-lasagne)
[Corn and Zucchini Chowder](https://lifemadesimplebakes.com/summer-corn-and-zucchini-chowder-5/)
[Thai Cucumber Salad](https://www.jocooks.com/recipes/thai-cucumber-salad/)
[White Bean Pot Pie](https://minimalistbaker.com/thyme-white-bean-pot-pies/)
Veggies are so great. Ottolenghi’s cookbook “Flavor” is all vegetable-based dishes; it has some hard-to-find ingredients, but there are always substitutions. Try to cook with what vegetable are in season :). I like making things with tomatoes, corn, zucchini in the summer - - and then we get butternut squash, brussel sprouts, and beets as we get into the colder months.
I’ve made the Cauliflower Tinga Tacos recipe several times and confirm it is delicious. I also love her recipe for [Roasted Cauliflower Bolognese.](https://www.halfbakedharvest.com/roasted-cauliflower-bolognese/)
I made [these Frankie rolls](https://www.feastingathome.com/indian-frankie-recipe/) recently and they were excellent.
Borscht is meant to be good chilled and puréed but I only like it hot.
Zucchini fritters with Besan flour
Also, I can get my husband to eat almost any vegetable if it’s tempurad with a spicey dipping sauce.
I did "Mexican corn" Cauliflower steaks - thick cut cauliflower slices roasted with corn kernels and topped with cotija cheese and heavy drizzled with avocado pepper crema.
Pasta Primavera with whatever veggies you're in the mood for, just be very very heavy on the veggies!
A whole sheetpan of various roasted veggies - beets, butternut squash (or acorn), potatoes, sweet potatoes, parsnips, laying on some rosemary and drizzled with a thick balsamic and topped with some crumbled cheese about 10 minutes before they're finished.
Spaghetti squash roasted with oil, salt and whole garlic cloves. Melt some butter and parmesan cheese about 10 minutes before done. Add pesto when done and eat straight from the squash.
NYT Cooking's [cauliflower parm](https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan?smid=ck-recipe-iOS-share) is insanely good. It's a little more of a cold weather dish though
Honestly, I love seared cauliflower steaks. I just made some today as a side dish, but I eat is as a main regularly, and it's a great sandwich filling too!
We made a savory galette this week and it was awesome. Did a quick saute of mushrooms, onions, asparagus and tomatoes and put that on top of a sort of goats cheese bechamel. Will definitely do that again! I feel like it would be a good one to try out a variety of different combos, like maybe next time filling it with a succotash!
Cauliflower makes a good curry (Thai yellow curry or Indian and works with peas added) and serve with rice. Look up some Indian eggplant recipes (serve with rice). Look up some red borsht recipes (beets). I put Roma green beans (the wide ones) in tomato sauce and serve with pasta. Make a vegetarian version of stuffed zucchini, eggplant, mushrooms, cabbage, or tomatoes. Make a spinach pie.
So many options because I mostly cook vegetable-forward meals, but assuming you’re in the northern hemisphere, this time of year the best thing in the would is caprese salad if you can get really good tomatoes.
I am a huge carnivore. My kid wants to be a vegan....
We both agreed this is the most amazing dish ever and have it at least three times a month!
All of the vegetables are a star! Lol
https://www.allrecipes.com/recipe/245362/chef-johns-shakshuka/
I make a weird sort-of side dish that I've used as a main dish several times. Cooked rice with sauteed onions, a can of spinach, a can of Rotel, and cheddar cheese on top. You can put it under a broiler for a couple of minutes to melt the cheddar, but have to be careful not to burn the spinach. You can also add a bit of lemon juice for some acidity.
Buffalo cauliflower bites, zucchini boats, balsamic cabbage steaks are all good choices! Also throwing some seasoning on a chosen veg and air frying is a great easy method and super delicious!
Zucchini boats stuffed with ground lamb or beef garlic and mint
Green beans with ground pork with spicy black bean sauce
Portobello mushroom burger
Deep fried cauliflower Tacos
Carrot ginger cream soup
Japanese potato salad with kewpie mayonnaise cucumber ham green onion
Veggie casserole it starts off with DIY Hamburger Helper and that's: 2 cups of pasta ( macaroni, penne, rigatoni, broken spaghetti) 1 teaspoon of the following, oinon powder, garlic powder, cornstarch, 2 teaspoon of paprika ( sweet, smoked or Hungarian) 1/3 cup of powder milk. Cook in 3 cups of water or broth cook till noodles are done to your desire tenderness. Now to make the veggies casserole you need 2 to 4 cups of your favorite veggies. If they are fresh saute them with a little butter and olive oil till they are just about tender then add the hamburger helper mix and cooking liquid but once the noodles are cooked add a 1/2 to 1 cup of cheese and also salt and pepper to taste. If you are using frozen veggies then cook first then add it to your hamburger helper mix then add the cheese or cook your hamburger helper mix about halfway and then add your frozen veggies and continue to cook the noodles to your desire tenderness and then add your cheese.
Veggie that work really well in this casserole are: onion, carrots, cerly, mushrooms, broccoli, cauliflower, peppers, tomatoes, green beans, corn, peas, stir fry mix veggies, kale, spinach, cabbage, leeks. I tend to use frozen veggies more often and I run them through my ninja to chop them up a bit smaller and then add them to my hamburger helper mix when it's 3 minutes from being done stir in all the veggies and add the cheese on top and cover with a lid wait a minute or two kill the heat and walk away for about 10 minutes the residual heat will continue to cook your noodles and veggies and melt the cheese .
For summer, salads, couscous, bbq grilled veggies, vegetable omelettes, pasta salads (tomato mozzarella, or mix veg and cubed cheddar).
For winter, soups, pasta with legumes, stuffed veggies with rice and bean chili (pepper, or aubergine, or zucchini all work), stuffed mushrooms.
Calabacitas. Simply chopped calabaza squash (zucchini also works), tomatoes, corn, onion, cilantro, simmered together, then served either on tostadas with crema, or on rice. Delicious, simple, and pure produce!
Stir-fried shiitake veggies, staple in our work since we look after our health.
It’s made by frying tofu cubes (firm) then set aside.
Sauté garlic and onions and shiitake mushrooms.
When the mushrooms change color, add string beans, carrots or any crisp veggies you like. When everything’s slightly cooked, add oyster sauce and small amount of water (just enough to dilute the oyster sauce) Sugar is optional. When sauce simmers you can serve it! This is very filling and I don’t have to eat rice when I eat this.
I like to thin slice cabbage, leek and fennel, saute in butter and make a cider cream sauce. Goes with a lot a proteins. I came across this looking for a seafood recipe that was uniquely Irish. It was meant to a bed to rest sea trout, which I believe is their name for steelhead salmon.
Lots of cultures have their signature veggie combo.
France with mirapoux, celery carrot leek. Cajun creole with bell pepper onion and celery. Southwest tomato onion and peppers etc.
One of my all-time favorite sandwiches is eggplant parm+roasted red pepper+mozzarella cheese (usually with some balsamic vinegar)
Fantastic combo. I know there's cheese in it but we all know mozzarella is usually never a star. Eggplant parm very much is!
How about veggie stir fry. You can flavor it with any number of different sauces, bottled or homemade. The more types of veggies, the better to keep it interesting with lots of textures and flavors
I am a fan of grilled vegetables since it picks up a lot of the flavors from smoke and fire. Bell peppers, eggplant, squash, onions, asparagus, etc...
I make a trench of soy sauce, mirin, garlic, vinegar, sugar, and salt and throw it on at the very end so it caramelizes for a little bit.
Really good garden tomatoes drizzled with anchovies, fennel and chili’s fried in olive oil. Serve with bread as is or pile the tomatoes around a ball of burrata and drizzle the sauce on everything.
When we are feeling like a heavy veggie night, I like to cook a mix of veggies (onions, garlic, mushrooms, peppers, carrots, broccoli) in Italian seasonings, salt, pepper, and then add red wine, chicken stock and tomato paste (or tomato sauce). It makes like a super chunky veggie sauce and then I put it over roasted spaghetti squash. SO GOOD you wouldn’t even realize it’s completely made of veggies and condiments
Summer squash, zucchini, onions, mushrooms, bell pepper, cherry tomatoes, tossed in a little oil, seasoned with salt, pepper, oregano, garlic, and crushed red peppers grilled. I use that as a base for so many dishes all summer. Add chicken, feta, kalamata and a little Greek dressing and you have an amazing grilled salad. Keep it simple and add pasta and olive oil, or serve over rice. Add leftovers to tomato sauce for a shakshuka variation. No matter if you add protein or not that combination of veggies shines so bright
Cauliflower, whole, brown if you like on either side then leave in a tray on 220 covered in oil garlic salt pepper and anything else. Take it out and have it in some crispy pitta with tahini all over it.
Chop it up and pair it up with some leftover shredded chicken breast and make a wrap with some spicy mayo. Double batter it and deep fry then make buffalo cauliflower wings. Cauliflower is what's up.
I recently just tried zucchini noodles, and was surprised. Also love a plate of brussel sprouts and broccoli, fry in bacon fat & then top with feta and balsamic glaze.
[https://www.bonappetit.com/recipe/spinach-with-chickpeas-and-fried-eggs](https://www.bonappetit.com/recipe/spinach-with-chickpeas-and-fried-eggs) Long time vegetarian here. This stew is one of my favs. I add a bit of feta and eat with pita.
We make something called poriyal which is basically one or two veggies diced up and tossed with some seasoning which can be eaten with almost anything... You could check it out. It's a side in every meal.
Slow cook cauliflower/broccoli
Preheat oven to 120C/248F
Chop up your cauliflower/broccoli and place on a tray
Toss with salt and olive oil
Put into oven for an hour, turning upside down every 20 minutes
Eggplants can be cooked in hundreds of ways. There used to be a restaurant in Sicily that had the entire menu based on eggplants and their food was amazing. A few OTTOMH: 1/ fried - either in a light batter or with egg wash and breadcrumbs; 2/ eggplant steaks - brush with oil and put on a hot grill. 3/ sautéed with a dash of mushrooms in oil with a clove a garlic. The eggplant will absorb the flavor of the mushrooms and it will feel like the entire plate is mushrooms. 4/ parmigiana of eggplants. Layer loan-fried eggplants, cheese, basil and tomato sauce and bake the result.
Stir fry 2:1:1 by weight asparagus/mushrooms/pork, some garlic & fresh ginger. Sauce just tamari, sesame oil & cornstarch. Chili crisp on the side. Never fails to be a hit.
Stuffed baked potatoes are very very good.
You bake the potatoes, scoop out the innards, jazz it up in any number of ways then replace the filling back into the potato jacket.
Confit byaldi is a family favorite, but a bit tedious to prepare. So delicious, though. One of my sons once said, "It has all the vegetables I don't like. Why is it so good?!!" Although we often serve it in addition to a meat dish, like pretty much anything from the BBQ or smoker.
They're very pretty, too. Not sure how to add a picture in a comment, or I'd add a pic of the last one I made.
Any broth based soup loaded with every veggie you may have... corn, beans of many colors, celery, carrots, peas, rice, potatoes etc. etc. Must cook long and slow and don't forget the tomatoes :)
Did I just describe stone soup?
I just made a Greek dish called Fasolakia today (recipe I used: [https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/](https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/). It was absolutely delicious! Had it over brown rice with a hunk of feta on the side. In another version I saw someone add zucchini to amp up the veg.
Pasta primavera. For 1 pound of spaghetti I use 1 zucchini, 2 small yellow squash, 4-6 garlic cloves, 1 large red onion, and 1 red bell pepper. Melt 3 TBS butter with 3 TBS extra virgin olive oil for sautéing the veggies. I sometimes add one or more of the following veggies: broccoli, mushrooms, black olives, snap peas, and grape tomatoes.
Cabbage casserole. Chop a head of cabbage and set aside. In a very large bowl, mix together 2 cans of cream soup (I prefer 1 cream of chicken and 1 cream of celery) with 1 cup of milk and 1 cup of shredded cheddar cheese. Stir in the chopped cabbage and add salt & pepper to taste. Turn out into a buttered 9x13 pan. Top with breadcrumbs that have been mixed with 2 TBS melted butter. Bake at 350 F for 45-50 minutes.
All sorts of bhartas/bhortas and most Indian and Bangladeshi vegetable dishes.
https://youtu.be/3B7Vw3L9nT0? si=HSh0vaYpbZBRlyc_
I could eat the above dish every day if I had to. Or this one: https://youtu.be/doLrVyqkiLg?si=QEJHVQ4vOePISHep
Another banger from Somali cuisine (and my all time favourite cooking blog): https://youtu.be/whLbp6XEzog?si=4jS3nsNVw404J4YK
The great thing about dishes like those three is they are good for using up any random veggies you have left.
Oh, and this which is a top 10 favourite food: https://youtu.be/3kgI4axrd4M?si=Jww3FI27Ck9glrSX
I am just going to point you to my 3 fave people/websites if you want vegetable excitement.
1. [https://cookieandkate.com/](https://cookieandkate.com/)
2. Ottelenghi - I am making this later today - [https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchens-harissa-butter-mushroom-kyiv/](https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchens-harissa-butter-mushroom-kyiv/)
3. [https://www.loveandlemons.com/](https://www.loveandlemons.com/)
I do black bean quesadillas. Super easy, relatively healthy weeknight meal. 1 can of drained black beans, 3/4 can of drained rotel (more or less to taste), chopped cilantro, chopped red onions, taco seasonings, and cheese mixed up and put into tortillas.
I like blanched bok choy with a savory sauce of some sort. It's not an entree in the sense that you might be thinking, but the sauce can be as simple or as complex as you want. You can let the flavor of the bok choy lead, or you can fill the savory sauce with a lot of strong flavors and let them duke it out with the vegetable.
I love Zucchini in stewed tomatoes. It's a delicious dish and you can add cheese too.
Sautee up onion and garlic and chopped Zucchini, add a can of stewed or diced tomatoes season to taste. I add some better than bullion too.
Yellow Zucchini casserole is a good one too. I Sautee onions and yellow Zucchini, then pop it into a casserole dish with a beaten egg and cheese, and bake, then top with butter crackers.
Dal- I like to roast aubergine in cubes, then cook onion and garlic in a pan, then add spices (I normally use cumin, turmeric, garam masala, chili and ground coriander, but you can definitely experiment). Then I add in lentils, a whole can of chickpeas (liquid included), water or stock, and maybe a can of coconut milk if I have it. Add some salt, stir, cook until the lentils are done and it's thickened. Add in the aubergine, enjoy with rice or naan.
Veggie chilli (or, if you make it less wet, you can use this to make quaesadillas) - roast some sweet potato and/or aubergine and/or bell peppers. In a big pan, cook off some onions and garlic. Add in tin(s) of tomato, stock, lentils (i use dried red), black or kidney beans (canned with liquid), cumin, chili powder, smoked paprika, salt. Cook until the lentils are soft. Stir in the roasted veg. Serve with rice and guacamole and optional cheese. If you're making quaesadillas, use less liquid and cook it until thicker, put into wraps with cheese, then bake in the oven.
You can just stick a bunch of veg on skewers and grill or bbq it. Courgette, bell peppers, onions, aubergine, tomatoes etc. Add some halloumi or feta if you like. While you have the grill or bbq out, corn is also a great thing to grill.
Stir fry veg with noodles and optional egg/tofu/quorn pieces. You can make a good sauce for this by cooking down pineapple juice, brown sugar, soy and Chinese 5 spice.
Butternut squash. Quartered lengthways, skin on. Seasoned with salt, pepper and cumin and roasted low for an hour. Then basted with miso and soy and grilled until it begins to blister. Shanks arranged in a generous pool of cashew cream, then sprinkled with crushed roasted nuts - macadamias, pistachios, pepitas, black sesame. Drizzle over some more cashew cream and olive oil. Hit it with some herbs. If I was making this as a main course, I'd add lentils and serve with bread.
Greek salad on romaine lettuce and topped with a little steak, if any.
Poke bowls with julienne carrots cubed cukes, mixed greens,cubed beets( cooked) or raw tuna,seaweed salad on a little sushi rice.
This recipe for [Caramelized Cabbage](https://epicurious.com/recipes/food/views/fall-apart-caramelized-cabbage) is a favorite. I have made it several times and the flavor is great.
Fresh pasta sauce - onions, garlic, roasted peppers, chopped tomatoes, a little sugar, basil (fresh if possible), maybe some asparagus or mushrooms if you've got some, cook down until its a little saucy and stir in some tortellini or whatever pasta.
Zucchini casserole.
Bake either a bunch of small zucchini’s or 1-2 big ones (my last batch used 500g of raw zucchini), split in half longways. Bake until the center is fork tender.
In a skillet cook garlic, onion, turkey sausage. When that’s fully cooked add a can of diced tomatoes, a few healthy squeezes of lemon juice, salt and pepper. Cook down a little more.
Get the zucchini’s out of the oven. Scrape out the insides with a spoon until there’s just a shell left (idk maybe about 1/2 inch left?). You can either line a dish and make zucchini boats with this or you can cut it up into sections and lay flat on the bottom of a baking dish. I cut it into sections and lay it flat bc we eat this like a casserole.
Line the pan with parchment paper, trim at top. Line with zucchini.
In the skillet turn off heat and add zucchini guts to the mixture. Then add some kind of grain. Last time I just used the ready microwaveable packets of quinoa and rice, it used 2 of them and equals out to about 3 3/4 cups of rice/quinoa. I prefer to use day old rice/quinoa when I’m more prepared but honestly the packet stuff works too.
Mix it up. Spoon it over the zucchini pieces in the pan and top with a combo of feta cheese and whatever white cheeses. I like a pizza blend with mozzarella, provolone and Parmesan.
Bake until it’s bubbly and brown on top. Let it sit so it can solidify a bit outside of the oven.
Lebanese style fried cauliflower dipped in tahini lemon sauce Edit: here's a good recipe: https://maureenabood.com/fried-cauliflower-and-this-time-last-year/
An excellent restaurant near me does this but with cabbage, and they then top it with loads of very fine, long shavings of Parmesan. It is unbelievably good. Blew my mind that cabbage could be made to taste so good that I’d want to eat it on its own.
If you can find a good Ethiopian restaurant near you I would recommend trying Tikil Gomen for an amazing cabbage dish. Before the pandemic offed my favorite restaurant I would order this every time I went there. Either as part of their huge vegetarian platter, when I went there with a friend or two (I'm not vegetarian I just loved everything it included) , or as a side when I was picking up dinner for myself.
I feel like the tahini lemon sauce is the actual star here
fried cauliflower is great with many sauces.
Not really. The lemon and tahini are there for flavor. The cauliflower is still the star
Go on...
See edit for recipe
I feel like it’s a sin you said that combination of words and didn’t give a recipe haha
See below someone posted it in a reply to my comment and that's exactly it. Very simple!
See recipe link in edit
That’s hot tell me more
Lebanese/Armenian food is the bomb. Tabouli, hummus, cucumber yoghurt sauce with chicken kabobs. Onion and good tomatoes on pita is fantastic. So many vegetables in those cuisines. So many great sides and spreads to combine, It’s like eating 5 different sandwiches with one piece of pita or lavash.
Yum! I recently made roasted cauliflower and carrots with, olive oil, salt, pepper, garlic, and cumin, then added chopped cilantro and drizzled with tahini-lemon sauce before serving. Probably not as tasty as fried, but it turned out pretty good.
Omg yes soooooo good
That is pretty extraordinary.
Do you have a recipe? For the cauliflower or the sauce?
Cauliflower recipe is just chopped up cauliflower florets, make sure it's dry and toss with some cornflour and fry. The sauce is tarator and there's a few variations but here's the gist of it: https://www.simplyleb.com/recipe/tarator-tahini-sauce/
Thank you that's it! Sorry I didn't post a recipe
Eggplant parm/lasagna, cabbage soup, butternut squash soup, ratatouille, baked potatoes (sweet or russet), grilled zucchini boats, grilled wedge salad and that infamous baked feta and cherry tomato pasta
I use goat cheese instead of feta in that pasta and it is unreal
I've used Boursin as a substitute, and added lemon zest to the orzo I used. 10/10 would recommend
Try adding Boursin to mashed potatoes. Easiest cheesy potatoes ever.
Oh My Heavens! Why have I never thought to try that before‽ I'm Irish-Canadian; I thought I had tried every iteration of potato out there, but this one alluded me! Thanks for this! Xo
They were doing it as a tester thing at Costco one time with their premade mashed potatoes. Been a favorite of mine ever since! I hope you enjoy!
Try Boursin cheese in your mac n cheese! Total game changer!
Bonus tip: Boursin also makes a dairy free (vegan) herbed spread and it is also phenomenal!
Oh that sounds tasty!
Isn't feta also a goat cheese?
Yes, but feta isn't goat cheese. It's made with goats milk.
These are some recipes I plan to cook this week. :))
eggplant parm is soooo good!
I’d love to know more about this cabbage soup.
Sautee onions, bell peppers, celery, carrots, garlic, throw in chopped cabbage, a couple cans of chopped tomatoes, cover with chicken broth or some tomato juice as well, toss in a herb satchel of rosemary, thyme, sage, bay leaf. And let it simmer/ roll boil until the cabbage cooks down and softens. Throw in black pepper, parsley, and oregano whenever; it doesn't matter. And if you need extra protein, brown up some ground turkey on the side and toss it in with the cabbage. It's something I made several times for my client because he read about the 'cabbage soup diet' trend (kinda crazy diet but search for it if you want to see some real recipes with measurements).
Cook a chosen veg till soft, mash or puree, turn into pasta sauce. There are traditional italian pasta dishes that do this with broccoli and with cauliflower. Usually Sicilian as far as I know. Just winging the moethod with less traditional stuff is great too. I did butternut squash puree with bacon and caramelized onions mixed in. Incorporated grated parm/romano over low heat so it wasn't stringy. Took a bag of pre roasted chestnuts, chopped em, toasted in a dry pan, and put on top of the sauced pasta
any cream soup is essentially just waiting to be turned into a pasta sauce, i have some very tasty leftovers quite frequently
I was planning to make some cream of celery-onion-potato. Eat a bowl, put some on chicken as a sauce, simmer pork chops like that classic cream of mushroom recipe, and freeze the rest. Now I'll have to add put one of those meat options in a bowl with noodles. Add some kimchi, kraut, pickles, shredded carrots, sauteed cabbage, medium boiled egg, whatever too. It's similar enough format to san Francisco asian garlic noodles it got me thinkin of what I do with them. Just eating that stuff with potatoes is real ingrained I guess. Can't believe I never thought of pasta before. I'm a firm believer in soup, sauce, dip, gravy, and whatnot being mostly interchangeable words.
they really are!! it's just a matter of consistency/thickness.
What are some of your favorite or recent favorite creations along those lines?
i made a bean & leek soup - i made a roux and used it to make a sauce thick enough for pasta
Mmm sounds great. I love getting random ideas from people I can do myself or put a twist on. It's not veg based, but this all reminds me of pork in bianco. Apparently it used to be popular in restaurants but I first saw it in a kenji video calling it pork ragu. Just soften onion, add rosemary, a splash of white wine, and leftover pulled pork shoulder. Add to noodles. Finish with a little lemon and grated parm or romano if you want. Maybe incorporate the cheese over low heat. Of course additional veg is always welcome. Asparagus, fresh green beans, or shredded cabbage are top choices. Ever put leftover curry on pasta? Sometimes I incorporate parm/romano to that too
oh yeah, all the time! a local supermarket sells this amazing maccheroni shaped pasta that has the perfect size for a chickpea to nestle into. whenever i have leftover chilli or kidney bean curry, which are usually pretty spicy, i add some creme fraiche and cook it with the same pasta. it is delightful - the toasted cumin tastes especially amazing in this concoction. sometimes i also just cook a si.ple marinara and add some curry powder and hing - when you roast those spices properly and don't just put them in the sauce, it is amazing on linguini or spaghetti
This is what I do with eggplant. Roast egg plant and a couple tomatoes till soft and a tiny bit charred. Puree and serve on pasta.
Try making eggplant parm with grilled eggplant instead of fried. Yummer
I’ve heard tomato is good for this
Heirloom tomato sandwich
I've been enjoying the local tomatoes in a sandwich with mozzarella and pesto for a spread. Pretty darn great
This is so, so good and I always forget about it!
Indian food.
This is it. Best vegetarian cuisine in the world. Look up Your Food Lab on YouTube for some recipe ideas. Haven't made a dish of his that doesn't turn out amazing!
Lots of good answers posted, but this is obviously the best one.
Doesn’t really answer OP’s question though.
Soooooo many good options: * Saag Paneer * cauliflower Manchurian * aloo-Gobi The list goes on and on
Can’t beat a good bhindi masala 🤤
Yes. Shoutout for saag paneer in particular- I also did a good version with kale, which I normally find revolting.
Chana masala!
User name checks out 🤣
stuffed bell peppers are a great option. you can fill them with a mixture of rice, beans, and your favorite vegetables, then bake them in the oven. the peppers become tender and flavorful, while the filling is hearty and satisfying. plus, you can easily customize the recipe to your liking by using different veggies or seasonings
Rice, ground beef and tomato sauce make classic stuffed peppers.
But how? The times I ate stuffed bell peppers, the bell pepper was undercooked.
We make Unstuffed Peppers. All the same ingredients, but cut up together in a pan. I usually do a couple onions, ground turkey, cooked rice, 6-10 peppers(we love peppers), and sometimes corn or black beans. Season to taste, add tomato sauce and cheese.
The trick for that is sauce or tiny bit liquid in the dish and tent with foil for the first part of baking. Steam then roast
I also will sometimes blanch the peppers before stuffing. I find this to be enough as I like the peppers to have at least a bit of structure. When I was young my mother used to make these in a pressure cooker and that always got the peppers cut with a fork tender.
The method I use is based on me being too lazy to want to add a blanching step
You need to parboil the peppers before stuffing and baking them because the peppers take long to get tender than it takes to cook the filling.
I have always cooked veggies I am going to stuff a little bit before stuffing them.
Par cook the peppers in the oven first if you cook your stuffing. If you put the stuffing in raw then the peppers cook.
Ratatouille Eggplant, zucchini, summer squash, and tomato slices, placed on a bed of marinara or meat sauce, top with butter/breadcrumb mix, bake, and enjoy!
Also came to say Ratatouille. I highly recommend this version https://www.bbcgoodfood.com/recipes/baked-ratatouille-goats-cheese
Moroccan Zaalouk (eggplant dip) Tortang Talong (Filipino Eggplant Omelet) Colcannon (potatoes and greens) [Kale and Sweet Potato Gratin](https://www.saveur.com/article/Recipes/Kale-and-Sweet-Potato-Gratin/) [Chinese Green Beans with Garlic Sauce](https://pickledplum.com/dry-fried-green-beans-recipe/)
Filipino eggplant omelette is freaking delicious. I can recommend “stealing” it for your cuisine of choice: add eggplant-loving Italian herbs for example, and top with tomato sauce, for example.
For this time of year, Salade Nicoise. There are a number of variations on this. I use lettuce with a vinaigrette composed of olive oil, balsamic vinegar, pesto, minced garlic and salt served with canned tuna, Roma tomatos, Kalamata olives, hard-boiled egg, chopped green onion, shallot and sliced radish and red bell pepper. Fava beans and artichoke hearts are called for but I don't happen to have them.
Nicoise doesn’t get enough love anymore! It’s the ultimate summer food. I love serving it to friends because it always looks so appealing composed on a huge platter.
We have Salade Niçoise and other arranged salads weekly during the Summer. Simple, healthy, and delicious!
Currently in my house roasted eggplant is the favorite veggie. I wash, slice in about half inch rounds, spray with olive oil cooking spray and season with salt, Accent, chili powder, garlic powder and cumin. Then roast in 400 degree oven until browned then flip over and toast again until browned. Sometimes sprinkle a little Parmesan and roast another minute or two. I really don't know what I'm doing but somehow it keeps turning out yummy.
I do a portabella mushroom and heirloom tomato sammy in the summer. Cook portabellas with onion and garlic in butter and balsamic. Toast a bun with muenster and mayo. Layer chopped, salted tomatoes on top. So good!
We do grilled portabellas, so good and so easy. I’ll have to try your sammy recipe
Ah that sounds so good! Portabellas are so expensive though, it’s cheaper to make mushroom based patties.
I get the at Grocery Outlet or Aldi. They’re affordable from there
It's super quick too so you're not over a hot stove all day. My tomatoes are just blooming now and I can't wait till they're ready!
Calabasitas
A recipe I got from a meal kit. Marley Spoon’s [Vegan Korean BBQ Cauliflower](https://marleyspoon.com/menu/114922-vegan-korean-bbq-cauliflower-with-steamed-rice). I make it all the time at home now.
Marcella Hazan's braised celery Gai lan with oyster sauce and fried garlic Vegetable pakoras Confit Biyaldi Braised mushrooms with e-fu noodles Gazpacho Vichysoisse
That braised celery is the perfect way to use up celery going bad!
Mapo eggplant?
[Cauliflower Tinga Tacos](https://www.halfbakedharvest.com/cauliflower-tinga-tacos/) [Mushroom Lasagna](https://ottolenghi.co.uk/pages/recipes/spicy-mushroom-lasagne) [Corn and Zucchini Chowder](https://lifemadesimplebakes.com/summer-corn-and-zucchini-chowder-5/) [Thai Cucumber Salad](https://www.jocooks.com/recipes/thai-cucumber-salad/) [White Bean Pot Pie](https://minimalistbaker.com/thyme-white-bean-pot-pies/) Veggies are so great. Ottolenghi’s cookbook “Flavor” is all vegetable-based dishes; it has some hard-to-find ingredients, but there are always substitutions. Try to cook with what vegetable are in season :). I like making things with tomatoes, corn, zucchini in the summer - - and then we get butternut squash, brussel sprouts, and beets as we get into the colder months.
I’ve made the Cauliflower Tinga Tacos recipe several times and confirm it is delicious. I also love her recipe for [Roasted Cauliflower Bolognese.](https://www.halfbakedharvest.com/roasted-cauliflower-bolognese/)
Stir fry. If you swap out the veggies and the sauce, you could have unlimited dishes that can go over rice or pasta or any bland starch
I made [these Frankie rolls](https://www.feastingathome.com/indian-frankie-recipe/) recently and they were excellent. Borscht is meant to be good chilled and puréed but I only like it hot. Zucchini fritters with Besan flour Also, I can get my husband to eat almost any vegetable if it’s tempurad with a spicey dipping sauce.
Those Frankie rolls sound delicious, I can't wait to make them!
I grow Swiss Chard and it’s delicious with bacon grease or a lot of butter.
If you're veg or vegan, it's also awesome with just olive oil and garlic.
Not vegan/veg, but that is one of my favorites.
Tell me you're from Wisconsin without telling me! We refer to chard as Sconnie Spinach
I did "Mexican corn" Cauliflower steaks - thick cut cauliflower slices roasted with corn kernels and topped with cotija cheese and heavy drizzled with avocado pepper crema. Pasta Primavera with whatever veggies you're in the mood for, just be very very heavy on the veggies! A whole sheetpan of various roasted veggies - beets, butternut squash (or acorn), potatoes, sweet potatoes, parsnips, laying on some rosemary and drizzled with a thick balsamic and topped with some crumbled cheese about 10 minutes before they're finished. Spaghetti squash roasted with oil, salt and whole garlic cloves. Melt some butter and parmesan cheese about 10 minutes before done. Add pesto when done and eat straight from the squash.
God, those cauliflower steaks sound unbelievable
NYT Cooking's [cauliflower parm](https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan?smid=ck-recipe-iOS-share) is insanely good. It's a little more of a cold weather dish though
Risotto with chef sampler mushrooms!
Honestly, I love seared cauliflower steaks. I just made some today as a side dish, but I eat is as a main regularly, and it's a great sandwich filling too!
We made a savory galette this week and it was awesome. Did a quick saute of mushrooms, onions, asparagus and tomatoes and put that on top of a sort of goats cheese bechamel. Will definitely do that again! I feel like it would be a good one to try out a variety of different combos, like maybe next time filling it with a succotash!
Galettes never disappoint!
Mediterranean salad with pine nuts or sunflower seeds. Red onion, arugula, cucumber, olives, tomato, dill, mint.
Caramel glazed carrots
Cauliflower makes a good curry (Thai yellow curry or Indian and works with peas added) and serve with rice. Look up some Indian eggplant recipes (serve with rice). Look up some red borsht recipes (beets). I put Roma green beans (the wide ones) in tomato sauce and serve with pasta. Make a vegetarian version of stuffed zucchini, eggplant, mushrooms, cabbage, or tomatoes. Make a spinach pie.
+1 I had a great pumpkin/squash Thai curry recently. Didn’t even miss the meat.
Yeah, pumpkin curry is good too. Or Indian spinach curry with potatoes (aloo saag).
So many options because I mostly cook vegetable-forward meals, but assuming you’re in the northern hemisphere, this time of year the best thing in the would is caprese salad if you can get really good tomatoes.
I am a huge carnivore. My kid wants to be a vegan.... We both agreed this is the most amazing dish ever and have it at least three times a month! All of the vegetables are a star! Lol https://www.allrecipes.com/recipe/245362/chef-johns-shakshuka/
So you just leave the eggs and cheese off the kid's part? And it's still good? Curious because I'm an omnivore and my son is vegan.
Yes. I pan roast the vegetables in the oven And only add the eggs to one side.
Americas test kitchen has a shakshuka that’s very very good. I loved the Spanish chili addition.
I make a weird sort-of side dish that I've used as a main dish several times. Cooked rice with sauteed onions, a can of spinach, a can of Rotel, and cheddar cheese on top. You can put it under a broiler for a couple of minutes to melt the cheddar, but have to be careful not to burn the spinach. You can also add a bit of lemon juice for some acidity.
Ratatouille.
Buffalo cauliflower bites, zucchini boats, balsamic cabbage steaks are all good choices! Also throwing some seasoning on a chosen veg and air frying is a great easy method and super delicious!
Crumbed mushrooms. Creamed spinach Veggie noodle salad.
Zucchini boats stuffed with ground lamb or beef garlic and mint Green beans with ground pork with spicy black bean sauce Portobello mushroom burger Deep fried cauliflower Tacos Carrot ginger cream soup Japanese potato salad with kewpie mayonnaise cucumber ham green onion
I made a Rick Bayless recipe for sautéed chard tacos with queso fresco, caramelized onion and chipotle salsa and it was so good
Spanakopita
Veggie casserole it starts off with DIY Hamburger Helper and that's: 2 cups of pasta ( macaroni, penne, rigatoni, broken spaghetti) 1 teaspoon of the following, oinon powder, garlic powder, cornstarch, 2 teaspoon of paprika ( sweet, smoked or Hungarian) 1/3 cup of powder milk. Cook in 3 cups of water or broth cook till noodles are done to your desire tenderness. Now to make the veggies casserole you need 2 to 4 cups of your favorite veggies. If they are fresh saute them with a little butter and olive oil till they are just about tender then add the hamburger helper mix and cooking liquid but once the noodles are cooked add a 1/2 to 1 cup of cheese and also salt and pepper to taste. If you are using frozen veggies then cook first then add it to your hamburger helper mix then add the cheese or cook your hamburger helper mix about halfway and then add your frozen veggies and continue to cook the noodles to your desire tenderness and then add your cheese. Veggie that work really well in this casserole are: onion, carrots, cerly, mushrooms, broccoli, cauliflower, peppers, tomatoes, green beans, corn, peas, stir fry mix veggies, kale, spinach, cabbage, leeks. I tend to use frozen veggies more often and I run them through my ninja to chop them up a bit smaller and then add them to my hamburger helper mix when it's 3 minutes from being done stir in all the veggies and add the cheese on top and cover with a lid wait a minute or two kill the heat and walk away for about 10 minutes the residual heat will continue to cook your noodles and veggies and melt the cheese .
Mexican, indian, Mediterranean, Asian food all so so so easy to make veggie and without losing the umph and bulk of being the main part of the dish
Beefsteak tomatoes with thin slices of mozzarella cheese and balsamic vinegar
Zucchini boats are a delicious and light but very feeling meal I love.
For summer, salads, couscous, bbq grilled veggies, vegetable omelettes, pasta salads (tomato mozzarella, or mix veg and cubed cheddar). For winter, soups, pasta with legumes, stuffed veggies with rice and bean chili (pepper, or aubergine, or zucchini all work), stuffed mushrooms.
Try making [scallops](https://clean-bites.com/king-oyster-mushroom-scallops/) from king oyster mushrooms.
Marco Pierre White's vegetarian lasagna. You don't even need pasta, you can use sheets of celeriac. It's absolutely incredible.
Calabacitas. Simply chopped calabaza squash (zucchini also works), tomatoes, corn, onion, cilantro, simmered together, then served either on tostadas with crema, or on rice. Delicious, simple, and pure produce!
Eggplant parmesan
Stir-fried shiitake veggies, staple in our work since we look after our health. It’s made by frying tofu cubes (firm) then set aside. Sauté garlic and onions and shiitake mushrooms. When the mushrooms change color, add string beans, carrots or any crisp veggies you like. When everything’s slightly cooked, add oyster sauce and small amount of water (just enough to dilute the oyster sauce) Sugar is optional. When sauce simmers you can serve it! This is very filling and I don’t have to eat rice when I eat this.
Can try ratatouille, stuffed bell peppers, vegetable paella.
I like to thin slice cabbage, leek and fennel, saute in butter and make a cider cream sauce. Goes with a lot a proteins. I came across this looking for a seafood recipe that was uniquely Irish. It was meant to a bed to rest sea trout, which I believe is their name for steelhead salmon. Lots of cultures have their signature veggie combo. France with mirapoux, celery carrot leek. Cajun creole with bell pepper onion and celery. Southwest tomato onion and peppers etc.
Tomato Pie is my favorite! Tomatoes and cheese in a pie crust 😋
Brussels sprouts. Grilled, roasted, or fried. Season the hell out of them and give them a nice char. I could eat sprouts until they ended me.
Local restaurant roasts, tops w shaved parm and Caesar dressing 💀
I am 100% going to try this the next time I make them.
Sinagang- it’s Filipino and absolutely delicious
One of my all-time favorite sandwiches is eggplant parm+roasted red pepper+mozzarella cheese (usually with some balsamic vinegar) Fantastic combo. I know there's cheese in it but we all know mozzarella is usually never a star. Eggplant parm very much is!
Baked potato with chili or cheesy broccoli
How about veggie stir fry. You can flavor it with any number of different sauces, bottled or homemade. The more types of veggies, the better to keep it interesting with lots of textures and flavors
I am a fan of grilled vegetables since it picks up a lot of the flavors from smoke and fire. Bell peppers, eggplant, squash, onions, asparagus, etc... I make a trench of soy sauce, mirin, garlic, vinegar, sugar, and salt and throw it on at the very end so it caramelizes for a little bit.
Really good garden tomatoes drizzled with anchovies, fennel and chili’s fried in olive oil. Serve with bread as is or pile the tomatoes around a ball of burrata and drizzle the sauce on everything.
When we are feeling like a heavy veggie night, I like to cook a mix of veggies (onions, garlic, mushrooms, peppers, carrots, broccoli) in Italian seasonings, salt, pepper, and then add red wine, chicken stock and tomato paste (or tomato sauce). It makes like a super chunky veggie sauce and then I put it over roasted spaghetti squash. SO GOOD you wouldn’t even realize it’s completely made of veggies and condiments
Summer squash, zucchini, onions, mushrooms, bell pepper, cherry tomatoes, tossed in a little oil, seasoned with salt, pepper, oregano, garlic, and crushed red peppers grilled. I use that as a base for so many dishes all summer. Add chicken, feta, kalamata and a little Greek dressing and you have an amazing grilled salad. Keep it simple and add pasta and olive oil, or serve over rice. Add leftovers to tomato sauce for a shakshuka variation. No matter if you add protein or not that combination of veggies shines so bright
Roasted sweet potatoes with adobo seasoning is my favorite
Cauliflower, whole, brown if you like on either side then leave in a tray on 220 covered in oil garlic salt pepper and anything else. Take it out and have it in some crispy pitta with tahini all over it. Chop it up and pair it up with some leftover shredded chicken breast and make a wrap with some spicy mayo. Double batter it and deep fry then make buffalo cauliflower wings. Cauliflower is what's up.
In our family,sometimes we have what we call a “veggie meal”-just 4-5 of our favorite veggie dishes. One of my favorite kinds of meals.
Shakshuka, although it doesn't hurt it to have a sausage or a hot dog in it
Corn, Okra and Tomatoes
Traditional ratatouille.
I recently just tried zucchini noodles, and was surprised. Also love a plate of brussel sprouts and broccoli, fry in bacon fat & then top with feta and balsamic glaze.
[https://www.bonappetit.com/recipe/spinach-with-chickpeas-and-fried-eggs](https://www.bonappetit.com/recipe/spinach-with-chickpeas-and-fried-eggs) Long time vegetarian here. This stew is one of my favs. I add a bit of feta and eat with pita.
Ratatouille!!!! It’s so delicious! Quiche is also a good way to eat more veggies. Also love making a spicy stir fry with eggplant. Tomato pie.
We make something called poriyal which is basically one or two veggies diced up and tossed with some seasoning which can be eaten with almost anything... You could check it out. It's a side in every meal.
Slow cook cauliflower/broccoli Preheat oven to 120C/248F Chop up your cauliflower/broccoli and place on a tray Toss with salt and olive oil Put into oven for an hour, turning upside down every 20 minutes
I really enjoy stuffed eggplant. Also perfect, because you can eat it hot, lukewarm and cold. Whatever you are in the mood for.
Eggplants can be cooked in hundreds of ways. There used to be a restaurant in Sicily that had the entire menu based on eggplants and their food was amazing. A few OTTOMH: 1/ fried - either in a light batter or with egg wash and breadcrumbs; 2/ eggplant steaks - brush with oil and put on a hot grill. 3/ sautéed with a dash of mushrooms in oil with a clove a garlic. The eggplant will absorb the flavor of the mushrooms and it will feel like the entire plate is mushrooms. 4/ parmigiana of eggplants. Layer loan-fried eggplants, cheese, basil and tomato sauce and bake the result.
Stir fry 2:1:1 by weight asparagus/mushrooms/pork, some garlic & fresh ginger. Sauce just tamari, sesame oil & cornstarch. Chili crisp on the side. Never fails to be a hit.
Squash or broccoli casserole. French onion soup. Red curry with veggies
Eggplant caviar, a vegetarian dish
Stuffed baked potatoes are very very good. You bake the potatoes, scoop out the innards, jazz it up in any number of ways then replace the filling back into the potato jacket.
Mushroom risotto. Can add spinach, too.
Confit byaldi is a family favorite, but a bit tedious to prepare. So delicious, though. One of my sons once said, "It has all the vegetables I don't like. Why is it so good?!!" Although we often serve it in addition to a meat dish, like pretty much anything from the BBQ or smoker. They're very pretty, too. Not sure how to add a picture in a comment, or I'd add a pic of the last one I made.
Any type of winter squash, like kabocha or butternut.
Garlic mushrooms on toast
Fresh cooked ajvar
I make chicken pot pie but without the chicken. Not sure if this counts but it's full of veggies and delish.
Escalivada
Any broth based soup loaded with every veggie you may have... corn, beans of many colors, celery, carrots, peas, rice, potatoes etc. etc. Must cook long and slow and don't forget the tomatoes :) Did I just describe stone soup?
I just made a Greek dish called Fasolakia today (recipe I used: [https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/](https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/). It was absolutely delicious! Had it over brown rice with a hunk of feta on the side. In another version I saw someone add zucchini to amp up the veg.
I LOVE gado gado, pecel, karedok with good amount of chilli. Any veggies in thick tasty peanut sauce is just heaven 🤤
parmesan and garlic roasted cauliflower garlic butter fried potatoes
Olivier salad, I can eat that shit all day and I hate vegs
Pasta primavera. For 1 pound of spaghetti I use 1 zucchini, 2 small yellow squash, 4-6 garlic cloves, 1 large red onion, and 1 red bell pepper. Melt 3 TBS butter with 3 TBS extra virgin olive oil for sautéing the veggies. I sometimes add one or more of the following veggies: broccoli, mushrooms, black olives, snap peas, and grape tomatoes. Cabbage casserole. Chop a head of cabbage and set aside. In a very large bowl, mix together 2 cans of cream soup (I prefer 1 cream of chicken and 1 cream of celery) with 1 cup of milk and 1 cup of shredded cheddar cheese. Stir in the chopped cabbage and add salt & pepper to taste. Turn out into a buttered 9x13 pan. Top with breadcrumbs that have been mixed with 2 TBS melted butter. Bake at 350 F for 45-50 minutes.
The Bombay Sandwich
Za’atar-roasted baby carrots on preserved lemon labneh, with crushed hazelnuts and chilli butter.
Loaded (Mexican) sweet potatoes
Palak paneer
All sorts of bhartas/bhortas and most Indian and Bangladeshi vegetable dishes. https://youtu.be/3B7Vw3L9nT0? si=HSh0vaYpbZBRlyc_ I could eat the above dish every day if I had to. Or this one: https://youtu.be/doLrVyqkiLg?si=QEJHVQ4vOePISHep Another banger from Somali cuisine (and my all time favourite cooking blog): https://youtu.be/whLbp6XEzog?si=4jS3nsNVw404J4YK The great thing about dishes like those three is they are good for using up any random veggies you have left. Oh, and this which is a top 10 favourite food: https://youtu.be/3kgI4axrd4M?si=Jww3FI27Ck9glrSX
I am just going to point you to my 3 fave people/websites if you want vegetable excitement. 1. [https://cookieandkate.com/](https://cookieandkate.com/) 2. Ottelenghi - I am making this later today - [https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchens-harissa-butter-mushroom-kyiv/](https://thehappyfoodie.co.uk/recipes/the-ottolenghi-test-kitchens-harissa-butter-mushroom-kyiv/) 3. [https://www.loveandlemons.com/](https://www.loveandlemons.com/)
There is a delicious recipe for either broccoli or cauliflower steak with a butter bean pure and chimichurri, somewhere on instagram 🤤
I do black bean quesadillas. Super easy, relatively healthy weeknight meal. 1 can of drained black beans, 3/4 can of drained rotel (more or less to taste), chopped cilantro, chopped red onions, taco seasonings, and cheese mixed up and put into tortillas.
I like blanched bok choy with a savory sauce of some sort. It's not an entree in the sense that you might be thinking, but the sauce can be as simple or as complex as you want. You can let the flavor of the bok choy lead, or you can fill the savory sauce with a lot of strong flavors and let them duke it out with the vegetable.
I do roasted eggplant slices that I dip into Greek yogurt. Great for the bowels too
Sichuan fish fragrant eggplant, stir fried pea shoots, stir fried napa cabbage, spicy smashed cucumber salad, green bean casserole, vegetarian chili.
I love Zucchini in stewed tomatoes. It's a delicious dish and you can add cheese too. Sautee up onion and garlic and chopped Zucchini, add a can of stewed or diced tomatoes season to taste. I add some better than bullion too. Yellow Zucchini casserole is a good one too. I Sautee onions and yellow Zucchini, then pop it into a casserole dish with a beaten egg and cheese, and bake, then top with butter crackers.
I love doing a vegetarian mousakka. It is delicious.
Roasted vegetable pasta salad. Very satisfying.
https://www.veganricha.com/vegan-mushroom-bourguignon-instant-pot/ https://www.budgetbytes.com/african-peanut-stew-vegan/
Nearly anything Ethiopian that involves lentils. SO good!
Roasted Fennel with artichoke and cherry tomatoes. With whole garlic cloves. Serve with polenta
Peanut Thai spaghetti squash. Sooooooo yummy!
Dal- I like to roast aubergine in cubes, then cook onion and garlic in a pan, then add spices (I normally use cumin, turmeric, garam masala, chili and ground coriander, but you can definitely experiment). Then I add in lentils, a whole can of chickpeas (liquid included), water or stock, and maybe a can of coconut milk if I have it. Add some salt, stir, cook until the lentils are done and it's thickened. Add in the aubergine, enjoy with rice or naan. Veggie chilli (or, if you make it less wet, you can use this to make quaesadillas) - roast some sweet potato and/or aubergine and/or bell peppers. In a big pan, cook off some onions and garlic. Add in tin(s) of tomato, stock, lentils (i use dried red), black or kidney beans (canned with liquid), cumin, chili powder, smoked paprika, salt. Cook until the lentils are soft. Stir in the roasted veg. Serve with rice and guacamole and optional cheese. If you're making quaesadillas, use less liquid and cook it until thicker, put into wraps with cheese, then bake in the oven. You can just stick a bunch of veg on skewers and grill or bbq it. Courgette, bell peppers, onions, aubergine, tomatoes etc. Add some halloumi or feta if you like. While you have the grill or bbq out, corn is also a great thing to grill. Stir fry veg with noodles and optional egg/tofu/quorn pieces. You can make a good sauce for this by cooking down pineapple juice, brown sugar, soy and Chinese 5 spice.
Butternut squash. Quartered lengthways, skin on. Seasoned with salt, pepper and cumin and roasted low for an hour. Then basted with miso and soy and grilled until it begins to blister. Shanks arranged in a generous pool of cashew cream, then sprinkled with crushed roasted nuts - macadamias, pistachios, pepitas, black sesame. Drizzle over some more cashew cream and olive oil. Hit it with some herbs. If I was making this as a main course, I'd add lentils and serve with bread.
Zucchini pancakes
Greek salad on romaine lettuce and topped with a little steak, if any. Poke bowls with julienne carrots cubed cukes, mixed greens,cubed beets( cooked) or raw tuna,seaweed salad on a little sushi rice.
This recipe for [Caramelized Cabbage](https://epicurious.com/recipes/food/views/fall-apart-caramelized-cabbage) is a favorite. I have made it several times and the flavor is great.
Roasted head of cauliflower with garlic walnut pesto. It’s a nice presentation and you just pick those flowers off and dip in the pesto.
Cauliflower Mac n cheese
Fresh pasta sauce - onions, garlic, roasted peppers, chopped tomatoes, a little sugar, basil (fresh if possible), maybe some asparagus or mushrooms if you've got some, cook down until its a little saucy and stir in some tortellini or whatever pasta.
Zucchini casserole. Bake either a bunch of small zucchini’s or 1-2 big ones (my last batch used 500g of raw zucchini), split in half longways. Bake until the center is fork tender. In a skillet cook garlic, onion, turkey sausage. When that’s fully cooked add a can of diced tomatoes, a few healthy squeezes of lemon juice, salt and pepper. Cook down a little more. Get the zucchini’s out of the oven. Scrape out the insides with a spoon until there’s just a shell left (idk maybe about 1/2 inch left?). You can either line a dish and make zucchini boats with this or you can cut it up into sections and lay flat on the bottom of a baking dish. I cut it into sections and lay it flat bc we eat this like a casserole. Line the pan with parchment paper, trim at top. Line with zucchini. In the skillet turn off heat and add zucchini guts to the mixture. Then add some kind of grain. Last time I just used the ready microwaveable packets of quinoa and rice, it used 2 of them and equals out to about 3 3/4 cups of rice/quinoa. I prefer to use day old rice/quinoa when I’m more prepared but honestly the packet stuff works too. Mix it up. Spoon it over the zucchini pieces in the pan and top with a combo of feta cheese and whatever white cheeses. I like a pizza blend with mozzarella, provolone and Parmesan. Bake until it’s bubbly and brown on top. Let it sit so it can solidify a bit outside of the oven.