The no boring veggies thread

[Javamama]

Since spring fever is hitting hard, I'd love some of your more exciting veggie recipes. Doesn't have to be vegetarian, but it's fine if it is.



Look at this salad! I'm going to have to buy red cabbage soon!

http://kalynskitchen.blogspot.com/2009/11/recipe-for-napa-cabbage-and-red-cabage.html

 

[big brown horse]

YUM!!!

 

[Javamama]

I know - doesn't it look beautiful? Like spring

 

[FarmerDenise]

Thanks, I printed it out

 

[DrakeMaiden]

I'm eating a lot of fresh spinach salad (from the garden). We replicate a former restaurant salad that had a sesame vinaigrette, grated carrot, and bean sprouts, and then topped with gorgonzola cheese and raisins. Yummy.

 

[BeccaOH]

I found this salad a refreshing twist on 2 favorites.

Cucumber and Strawberry Salad

1 cup sliced Strawberries, divided
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
Dash of salt
Dash of cayenne (optional)
Fresh ground black pepper, to taste
Stevia, to taste
1 whole cucumber, sliced

Combine all but the cucumber and a half cup of strawberies in food processor. Puree until smooth. Pour over sliced cucumber and strawberries. Allow to marinate for at least 10 minutes.


Haven't made this one in a while, but I really liked it.

Mock Mashed Potatoes (Cauliflower)

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

 

[Occamstazer]

Asparagus and hollandaise!

We use a giant Cajun cookbook by John Folse for all serious kitchen things. I've made the hollandaise from his book several times, and Josh says it is better than any he has ever had, even in New Orleans' best restaurants.

http://www.jfolse.com/recipes/stocks_sauces/stock_sauce29.htm
This recipe is for the blender hollandaise, which I haven't made, but the ingredients are the same as the classic hollandaise just with a different method, so it should be the same.

 

[Henrietta23]

Ooo, that's right! I promised QA the gingered asparagus recipe! Here goes:
From The Vegetable Dishes I Can't Live Without by Mollie Katzen
3/4 C apple cider vinegar
1 1/2 Tbs minced fresh ginger
2 Tbs honey (she calls for light colored-I used what I had~local and not very light)
1 lb fresh asparagus tough ends trimmed
1/2 tsp minced or crushed garlic
2 Tbs Chinese-style dark sesame oil
3 Tbs canola or peanut oil (I used olive oil)
1/4 tsp salt or more to taste
1 tsp soy sauce

1.Put the vinegar and ginger in a small sacuepan and bring to a boil. Turn the heat to medium-low and cook, uncovered, for 10 to 15 minutes, or until the vinegar is reduced by about half. (Open the windows according the author. I didn't find that necessary.) Remove from the heat and stir in the honey. This can be made ahead of time and can sit covered at room temp. for up to 2 days. It only gets better says the author.
2. Steam the asparagus until just tender. Refresh under cold running water immediately and drain well. Dry thoroughly and transfer to a plattter or plate with a rim, arranging in a single layer.
3.Whisk together the garlic, oil, salt and soy sauce in a small bowl. Pour this mixture over the asparagus, then cover tightly with plastic wrap and refrigerate for at least 2 hours up to 2 days.
4. Shortly before serving spoon the vinegar mixture over the asparagus. Include all those bits of ginger. Serve chilled or at room temp.

My notes: I ate mine sooner than recommended and it was delicious BUT I had the leftovers at room temp for my lunch the next day and they were even better.

 

[big brown horse]

Asian Cucumber Salad

1 1/2 cucumbers sliced very thin
1 teaspoon salt
1 jalapeo chili, seeded, sliced very thin
2 tablespoons rice vinegar (or ACV)
2 tablespoons oriental sesame oil (optional)
1 tablespoon soy sauce (optional)
2 teaspoons sugar (or stevia etc.)

Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour. Drain cucumbers and return to bowl.
Combine remaining ingredients in another bowl. Pour over cucumbers and toss to coat.

Serves 4

This is soooo yummy! Serve chilled.

 

[Occamstazer]

Asian Cucumber Salad

1 1/2 cucumbers sliced very thin
1 teaspoon salt
1 jalapeo chili, seeded, sliced very thin
2 tablespoons rice vinegar (or ACV)
2 tablespoons oriental sesame oil (optional)
1 tablespoon soy sauce (optional)
2 teaspoons sugar (or stevia etc.)

Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour. Drain cucumbers and return to bowl.
Combine remaining ingredients in another bowl. Pour over cucumbers and toss to coat.

Serves 4

This is soooo yummy! Serve chilled.

This looks marvelous! I'd maybe add some chunks of cooked octopus meat. If you get the itty ones and boil them, they're quite tender and very mild, PERFECT for a cuke in vinaigrette.