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  • favorite veggie recipe

    I need inspiration for veggies... I dislike veggies big time but really need to eat more...
    at the moment all I eat are raw carrots, sweet potato, lettuce and cucumbers.
    My story, My thought....

    It's all about trying to stay healthy!!!!

  • #2
    For me, often pureed and mashed things make veggies easier. Mashed potatoes, pumpkin soup (although I guess squash type things are fruits), pureed/mashed cauliflower, creamed spinach.

    Spinach sauteed with tomatoes and garlic in olive oil. (Top with grated parmesan/romano.)

    Chop up some peppers, onions, and parboiled potatoes. Pan fry in lard or your fat/oil of choice. Pour some scrambled egg over it.

    Cut brussel sprouts in half. Brush with olive oil. Sprinkle with salt. Cook on grill or frying pan until edges are brown and crispy.

    Try spaghetti squash. It's pretty easy. Cut it in half the long way. Pierce the skin a few time with a fork or sharp knife. Scoop out seeds and the fibery things. Place flat side down in a baking pan with a little water. Bake at 375 for about an hour. It should be soft. Use a fork to bring out the "spaghetti" strands. Cover with your favorite sauce, or just top with butter and parmesan.

    Grilled asparagus. Good with nothing but salt and butter, or you can make an aioli.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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    • #3
      If you dislike them, do not make veggie-only meals. You need to combine them with something you like, ideally finely grated or cubed in case it is the texture that disturbs you. Stews are a wonderful option. Look at Google pictures of stews and choose whichever appeals to you. Stews are already naturally primal or easy to primalize.

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      • #4
        Roasted broccoli is about the best thing ever, and this recipe is super simple.

        - Preheat oven to 425 F. Take a baking sheet and cover it with foil.
        - Cut your DRY broccoli into its natural florets and arrange on the baking sheet.
        - Toss with coconut oil (or olive oil if you're not concerned about oxidized oils).
        - Roast in the oven until the edges are brown, around 25 minutes or so.
        - Take the sheet out of the oven and toss broccoli with lemon juice, salt, and pepper.
        - Serve!

        The roastiness of the broccoli (and its crispy, caramelized edges), combined with the fat and the lemon juice makes this dish like veggie candy. I can easily eat a whole head of broccoli OFF OF THE SHEET without blinking an eye when it's prepared like this.

        Good luck! There are a ton of great veggie recipes out there. Roasting them is an easy way to love them, especially this time of year as the weather gets cooler. Root vegetables like carrots, parsnips, turnips, sweet potatoes, or others like cauliflower and kale, are great prepared like this, and you don't even need the lemon juice for those. Fat + salt + pepper + oven roasted goodness = all you need.
        Madam von Sassypants is journaling and shiz.
        Frequently found there: links to delicious recipes, overenthusiasm, swear words, constant conflict from working for a craft brewery, and overall, the perspective of a lady who's been primal for over two years and is finally tackling an 18-month-old plateau.

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        • #5
          ^^^ Very good idea... I think I remember liking broccoli and cauliflower when I was little
          My story, My thought....

          It's all about trying to stay healthy!!!!

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          • #6
            http://www.marksdailyapple.com/forum/thread84401.html

            You'll survive.
            --
            Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

            --
            I get blunter and more narcissistic by the day.
            I'd apologize, but...

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            • #7
              Anone any idea of what to do with 5 pounds of green cabbage? I'm not allowed to have sauerkraut but I was thinking of making cole slaw. but I need more ideas
              My story, My thought....

              It's all about trying to stay healthy!!!!

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              • #8
                Originally posted by MarielleGO View Post
                Anone any idea of what to do with 5 pounds of green cabbage? I'm not allowed to have sauerkraut but I was thinking of making cole slaw. but I need more ideas
                Sliced & drizzled with oil, salt & pepper & roasted.

                Sautéed with onions & bacon (and liver if you like)

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                • #9
                  Cabbage is excellent with sausage or with fatty pork cuts.

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                  • #10
                    Agree with the mashed puréed idea.

                    Also like them griddled and charred , nice taste from the grill smoke?


                    From London England UK

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                    • #11
                      The western conception of a "vegetarian dish" never fails to amaze me!

                      Be adventurous and take some chances in life!

                      1000 Vegetarian Recipes From Around the World: Jo-Anne Cox, Elizabeth Towers: 9780752584270: Amazon.com: Books
                      Few but ripe.

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                      • #12
                        Do you have the Primal Blueprint cookbook? Mark's kale soup recipe is to die for.
                        Out of context quote for the day:

                        Clearly Gorbag is so awesome he should be cloned, reproducing in the normal manner would only dilute his awesomeness. - Urban Forager

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                        • #13
                          I've yet to find a veggie that didn't come out great from a good roasting.
                          The roasted broccoli recipe is spot-on, I like to add some shaved Parmesan to mine.
                          Brussels sprouts- add some lardons (la-di-dah chef-y term for bacon chunks) to them before roasting, yum!
                          Roasted parsnips are another good one, they have a unique flavor, almost perfume-y (ok, that doesn't sound appealing, but I promise they are good!).
                          Cioppolino onions are another favorite, they are small, sweet, and delicious roasted, just a real pain to peel (boil em briefly first).
                          Cauliflower is also great roasted, or can be used to make a "rice" which can sub for rice in almost any dish. I do eat actual rice, but try to limit it to a small scoop, so the cauliflower comes in handy when it's time for pineapple fried rice with shrimp for dinner.

                          I also like to make a greens soup, using spinach, kale, chard, really whatever greens I can, plus some chicken stock, caramelized onions, a bit of cayenne, and a tiny bit of white rice- awesome with a spritz of fresh lemon, sun-dried tomatoes and parmesan, or I sometimes add a couple fried eggs on top.

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                          • #14
                            Steamed brussels sprouts (halved) paired with mashed sweet potatoes (using plenty of butter, salt, and pepper of course) is such a dreamy flavor combo. Perfect beside almost any meat, especially this time of year.

                            Nom Nom Paleo's "World's Best Braised Cabbage" recipe is also a favorite I return to again and again. It's easy, super tasty (use bacon grease!), and the leftovers last for days.
                            Madam von Sassypants is journaling and shiz.
                            Frequently found there: links to delicious recipes, overenthusiasm, swear words, constant conflict from working for a craft brewery, and overall, the perspective of a lady who's been primal for over two years and is finally tackling an 18-month-old plateau.

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                            • #15
                              I could happily eat a whole steamed white cabbage with a little caraway and a lot of butter. Likewise, mashed swede with warm spices and a lot of butter. I'm quite partial to fried off aubergine (yes, in a lot of butter), blended with a little olive oil and garlic, bulked with some almond flour. Eat with carrot sticks and celery.

                              ... in fact, I just like butter; the veggies are incidental.
                              Paul
                              http://www.pjgh.co.uk
                              http://www.livingintheiceage.co.uk

                              "... needs more fish!"

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