Vegetable Recipes

Fried Eggplant with Yogurt-Garlic Dressing


Ingredients and Directions:

One of the joys of having a Turkish husband is learning 101 ways to cook eggplant - it is practically the national vegetable of Turkey. I never had it growing up.

Eggplant is wonderful in texture and can quite often make a very convincing substitute for meat. I know loads of recipes and would be willing to share some if anyone is interested.

I'll give you my favorite, and most simple - fried eggplant. The turkish way is to simply fry the eggplant in olive oil. But eggplant soaks up a lot of oil and it gets too oily for me. So I like to roast mine first and then fry it - soaks up less oil that way.

Slice the eggplant about 1" thick slices, either width wise, or length wise, whichever you prefer. Roast in the oven on 350 degress fahrenheit until slightly golden in color and slightly tender. Then fry in olive oil. You top it with a yogurt/garlic dressing. Simply whip up plain yogurt until smooth, add crushed garlic and salt to taste.

This is absolutely heavenly, in my opinion.

This recipe was contributed by Susan S from the Radiant Recovery Community Forum.

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Larry's Famous Green Beans


Ingredients:

  • 2 lbs fresh green beans
  • big clove garlic or several small
  • 7 Roma tomatoes
  • 1 tsp. dried marjoram
  • 1/2 tsp. dried basil
  • juice of 2 small lemons
  • salt and black and red pepper
  • excellent olive oil
  • optional: one cooking onion, thinly sliced into rounds.
  • optional: use fresh basil only (lots), or use tarragon and basil instead of marjoram and basil
Directions:

Wash, top and tail beans, and break into halves or thirds. Remove stem hole from tomatoes and chop in food processor, or chop finely by hand.

Heat 2 to 4 tablespoons olive oil in deep skillet or casserole. Saute squeezed or finely-chopped garlic until just browning. Add salt, pepper and chopped tomatoes. Let simmer a few minutes, then add some herbs. Stir everything together, lid and simmer on medium to low heat. Stir every few minutes.

When beans are becoming tender, add the lemon juice, stir and check for seasoning. You can add more salt, pepper or lemon juice as needed. Simmer with the lid on until the beans are nicely soft, but not falling apart. They should still have shape and texture.

Serve warm or cold.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.

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Stir-Fried Lemon Asparagus


Ingredients:

  • 2 lbs asparagus
  • 2 T sesame oil
  • 2 cloves garlic, minced
  • 1 can (8 oz) water chestnuts, drained
  • 1 chicken or vegetarian bouillion cube (no MSG variety best)
  • 3 T fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 3 teaspoons soy sauce
  • salt and freshly ground black pepper, to taste
Directions:

Wash and dry asparagus and break off the tough part of the stems. Cut diagonally into 2-inch pieces.

Heat oil in a non-stick frying pan or wok over medium-high heat. Stir-fry garlic for 1 minute. Add asparagus and water chestnuts. Stir-fry for about 3 minutes. Add bouillion cube, lemon juice, lemon zest, and soy sauce.

Cook another minute or so until asparagus is crisp-tender and all ingredients are heated through.

Taste for seasoning. Serve immediately.

Makes 6 servings.

This recipe was contributed by Tammy from the Radiant Recovery Community Forum.

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Asian Green Beans


Ingredients:

  • 1 lb green fresh green beans
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbs soy sauce
  • 1 1/2 tbs water
Directions:

Wash green beans and trim off the ends. Lightly steam beans (4-5 minutes).

Heat oils in saute pan over low heat. Saute the garlic and ginger in the oils until the garlic is golden.

Add the beans, soy sauce and water. Stir to combine. Cook, covered over high heat for a couple of minutes until the water is evaporated and the oils coat the beans. Shake the pan and stir occasionally while the mixture is cooking. Test to make sure beans are tender.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Green Bean Salad


Ingredients and Directions:

(You can use fine green beans, "normal" ones or runner beans)

Steam or boil cut up green beans until soft.

Meanwhile chop some onion up really finely (I only do a very small amount of onion, because I don't really like raw onion, but this salad REALLY needs it!)

Drain beans and put in bowl, and WHILE STILL VERY HOT, add balsamic vinegar, olive oil and the chopped onion. Add 1-2 tbsp tomato puree, and 3 tbsp water. Stir through really well.

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

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Stuffed Zucchini


Ingredients:

  • Any size zucchini (this is a good way to use those BIG ones!)
  • green pepper (cut into small chunks)
  • onion (cut into small chunks)
  • mushrooms (cut or sliced)
  • Cheddar cheese (I, of course, highly recommend Cabot Sharp Cheddar Cheesefrom Vermont)
Directions:

Preheat oven to 350 degrees fahrenheit.

Slice the zucchini lengthwise in half. Scoop out the seeds to create a zucchini "boat". (You can reserve the scoopings for soup stock if you want, or discard) Steam the zucchini "boats" until fork tender (not too soggy!)

Saute the other veggies in a little olive oil until crispy tender.

Place the zucchini "boats" onto a foil covered baking sheet and fill the boats with the sauted veggies. Top with Cheddar cheese until the cheese is melted and bubbly.

This recipe was contributed by Liz SR from the Radiant Recovery Community Forum.

This can be served as a side dish or eaten as a meal with a "brown" on the side. (You may want to add some cooked brown rice to the veggies before stuffing the boats)
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Stuffed Chard


Ingredients:

  • 1 c. chopped onion, cooked
  • 1 clove garlic crushed
  • 1 lb Cottage cheese
  • 2 tsp dried basil
  • 2/3 c. grated parmesan
  • 1 egg
  • 18 large Swiss chard leaves blanched with stems removed
Directions:

Mix all ingredients except chard. Divide among the chard leaves. Roll the leaves and place in a steamer. Steam for 10 minutes. Serve plain or with tomato/spaghetti sauce.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

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Whipped Acorn Squash and Yams


Ingredients:

  • 2 large acorn squash, halved (I used a large hubbard squash and eyeballed it.)
  • 2 large or 4 medium yams
  • 1 4-oz. jar babyfood applesauce
  • 1/2 tsp maple flavoring
  • cinnamon
  • nutmeg
  • 3 tbsp flax oil (I used Udo's Choice oil.)
Directions:

Preheat oven to 350 degrees fahrenheit.

Bake the squash, skin side up in 1-inch of water in an oven proof pan and the yams in another ovenproof pan for 45 minutes to 1 hour or until tender.

Scoop out the squash from the skins and place in a large mixing bowl or food processor.

Skin the yams and add to the squash. Add the applesauce, maple flavoring, spices and oil.

Whip or mash together.

Serves 6.

To make this recipe even easier, I often bake and freeze lots of squash. Then all I have to do is thaw the amount I need and add to the recipe as called for. This saves a lot of prep time.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Flax for Life

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Sesame, Garlic, Fried Cabbage in Shoyu Sauce


Ingredients:

  • 1/4 head cabbage, chopped
  • 1 clove garlic, minced
  • 2 tbsp sesame seeds
  • 1-1/2 tbsp extra virgin olive oil
  • shoyu sauce to taste
  • salt and pepper to taste
Directions:

Heat a non-stick skillet on medium heat and add oil.

When oil is heated, add garlic and sesame seeds, stirring constantly until sesame seeds are toasty brown and garlic is aromatic.

Add cabbage and stir constantly making sure to not burn the garlic or sesame seeds.

Continue frying the cabbage until it begins to brown.

Add shoyu sauce and salt and pepper to taste.

Stir well to incorporate the shoyu sauce.

Reduce heat and fry a few minutes longer.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Cauliflower and Broccoli with Peppers and Parmesan


Ingredients:

  • 1 small head each cauliflower and broccoli, cut into florets
  • 2 Tbs. olive oil
  • 1 each red and yellow sweet peppers, cut in thin strips
  • 2 cloves garlic, minced
  • 2 Tbs. freshly grated Parmesan cheese
  • salt and pepper to taste
  • more Parmesan for garnish
Directions:

Cook cauliflower and broccoli in large saucepan of salted boiling water until just tender-crisp. Drain. (If making ahead, refresh in cold water; drain well, set aside at room temp. for up to 2 hours.)

In large skillet, over med. high heat, heat oil. Add peppers, cook, stirring until tender-crisp, about 2 min. Add garlic, cook, stirring for about 20 sec. (do not brown.)

Add cauliflower, broccoli, grated Parmesan, a little salt and a generous grinding of pepper, cook, stirring, until heated through. Place in serving bowl, and top with more Parmesan if desired.

Recipe says it serves 8 at 82 cal. each, 4.5g. Fat, 8g. Carb, 4g. Protein, 3 g. fiber. Excellent source vitamin C, folate, Good source vit A.

This recipe was contributed by Maggie A from the Radiant Recovery Community Forum.

From Homemaker's Magazine, October 2000, page 150, Transcontinental Publishing.

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Oven Roasted Winter Root Vegetables


Ingredients:

  • sweet potatoes
  • parsnips
  • turnips
  • weet onions
Directions:

Preheat oven to 350 degrees fahrenheit.

Wash, peel and chunk the veggies. Lightly oil a baking sheet with olive oil.

Place veggies on sheet and spray lightly with olive oil. Sprinkle with salt, pepper, freshly ground nutmeg and dried lemon peel (you could replace pepper and lemon peel with lemon pepper).

Bake for 1 hour.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

Thanks to chef Bobby Flay for the idea for this recipe. He did something like it on a segment of 'Hot off the Grill with Bobby Flay' on Food TV.

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Broccoli and Cauliflower Roast


Ingredients:

  • 1 bunch broccoli
  • 1 head cauliflower
  • 1 large onion (I used red onion)
  • 1/4 to 1/3 C olive oil
  • 3 garlic cloves, chopped
  • 1 t salt
  • 1/2 t pepper
  • 1 T rosemary
  • 1/8 C Parmesan cheese
Directions:

Wash broccoli, cauliflower and onion and cut into bite size pieces. Place veggies in 13x9 pan. Drizzle with olive oil & sprinkle with spices. Then toss lightly.

Roast 30 minutes, stirring once.

Sprinkle with cheese.

This recipe was contributed by Kathy from the Radiant Recovery Community Forum.

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Grant's Kale Recipe


Ingredients and Directions:

Boil the kale for 3 minutes.

Then toss it in a wok or similar with some sesame seeds (which you will have dry fried briefly) and a bit of lemon juice. Mix it up, stir it around for a minute and you are done.

This recipe was contributed by Grant from the Radiant Recovery Community Forum.

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Sweetened Butternut Squash


Ingredients:

  • 1 tablespoon olive oil
  • 2 teaspoons chopped garlic
  • 2 1/2 pounds butternut squash, peeled and cut into 1-inch chunks (about 5 cups)
  • 1/4 to 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup applesauce, unsweetened
Directions:

Heat oil in a 2-quart saucepan for 1 minute over medium-high heat. Add garlic and cook 30 seconds. Stir in squash, chicken broth, salt and pepper. Reduce heat to medium; cover pan and cook 20 minutes, until squash is tender. Stir in applesauce and cook 2 to 3 minutes more.

Makes 4 to 6 servings.

Per Serving: Calories 125, Total Fat 3 g, Saturated Fat. 5 g, Cholesterol 0 mg, Sodium 526 mg, Carbohydrates 25 g, Protein 2 g, Calcium 95 mg. Fiber 4 g

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

From Ladies Home Journal Online

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Asparagus Sauté with Soy Sauce


Ingredients:

  • 1 Tbsp. canola oil
  • 1 pound asparagus, cut into 2" pieces
  • 1/3 c. green onions (green part only), cut into 2" pieces (more if you like onions!)
  • 1/2 c. chicken broth
  • 1 tsp. cornstarch (optional)
  • 1 Tbsp. water (optional)
  • 1 - 2 Tbsp. soy sauce
Directions:

Sauté asparagus and onions in hot oil 2 minutes. Add broth and cook 3-4 minutes.

Combine cornstarch and water, then add to pan and stir. Add soy sauce. Cook about 1 minute more.

This recipe was contributed by Sally from the Radiant Recovery Community Forum.

This recipe comes from a label on some fresh asparagus

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Baked Carrot and Apple Casserole


Ingredients:

  • 2 cups sliced carrots (I used mini carrots)
  • 5 apples, sliced (I used 2 large granny smiths)
  • 2 tbsp whole wheat flour
  • 4 tbsp butter
  • 3/4 cup orange juice
Directions:

steam carrots for 12 minutes.

Preheat oven to 350° fahrenheit.

Put half the apples in a shallow 3-qt. baking dish and cover them with half of the carrots. Sprinkle 1 tbsp of the flour, cinnamon and nutmeg over carrots and apples. Dot with 2 tbsp butter. Repeat the layers.

Pour orange juice and drizzle maple flavoring over entire casserole, sprinkle with chopped pecans and bake for 40 to 45 minutes. Serve hot.

6 servings.

I made an adjustment of leaving out the honey replacing it with cinnamon, nutmeg and maple flavoring. I also topped the casserole with a few chopped pecans.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

Adapted from Rodale's Basic Natural Foods Cookbook

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