Vegetable Dishes
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Bean Dishes

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Vegetable Dishes

Units of Measure

Baked Beans
Boiled White Beans,
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Candied Sweet Potatoes (Yams)

6 sweet potatoes
¾ cup brown sugar or ⅓ cup maple syrup
½ teaspoon grated lemon rind
1½ tablespoon lemon juice or 1/8 teaspoon ground ginger
2 tablespoons butter or olive oil

Cook the potatoes in boiling water until nearly tender. Preheat oven to 375º. Peel potatoes, and slice lengthwise in½ inch slices. Put in a shallow baking pan. Season with salt and paprika and sprinkle with the sugar, lemon rind and lemon juice. Dot them with the butter or oil. Bake, uncovered, for about 20 minutes.

Potato Pancakes

(makes 12)
1½ cups mashed potato, made from boiled potatoes or from leftover baked potatoes.
½ cup (about) milk
½ cup flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne (red pepper)
2 tablespoon grated onion
1 egg, lightly beaten
1 tablespoon vegetable oil
freshly ground black pepper to taste
3 tablespoons butter for frying (or vegetable oil)
2 cups sour cream (for serving)

Set the oven at 400º; preheat a rimmed cookie sheet. In a bowl, stir together the potato and ¼ cup of the milk. Add the flour a few spoonfuls at a time, then stir in the baking powder, salt, cayenne, and onion. Add the egg, followed by the sugar, oil, and black pepper. Taste the mixture for seasoning and then add enough additional milk, one table-spoon at a time, to make a mixture that just falls from a spoon.

Heat the butter (or oil) in a large skillet, then add the potato mixture off the end of an oval soup spoon; it will sit in an oval mound, but will flatten later. Fry them until their undersides are golden brown, then turn them over with a large metal spatula, and press each one lightly to flatten it slightly. Fry until golden. Transfer the pancakes to paper towels, then quickly set them in one layer on the cookie sheet. Fry the rest the same way and transfer them to the cookie sheet. Bake them for five minutes or until they are crisp. Serve at once.


Spaghetti Puttanesca

1 35 ounce can Italian plum tomatoes
8 anchovy filets, drained
2 tablespoons olive oil
1 teaspoon capers
3 cloves of garlic, chopped
8 black olives, preferably Niçoise, pitted and sliced
1 tablespoon chopped fresh basil or parsley
¼ teaspoon dried hot pepper flakes
1 pound linguine

Drain the tomatoes, reserving the liquid. Chop the tomatoes into small pieces. Start the liquid boiling down in a small pan, it will be used later to thicken the sauce.

Heat the oil in a pan, sauté the garlic till soft but not brown. Add the anchovies - sauté while stirring till the anchovies are in pieces. Add the tomatoes and simmer 10 minutes. Add the olives, capers, spices. Simmer uncovered for 20 minutes. Add some or all of the sauce from the tomato liquid as needed to thicken the mixture.

Cook pasta. Pour sauce over the hot pasta.

Sautéd Carrots

½ pound of carrots (or broccolli)
1 small tomato (optional)
1 tablespoon olive oil
1-2 tablespoons of balsamic vinegar
¼ cup orange juice
½ teaspoon cajun spice

Peel and julienne the carrots. In a large pan under high heat, add the olive oil. Reduce the heat to medium and sauté the carrots for 10 minutes, stiring with a wooden spoon, until browned and starting to get tender. Sprinkle the spice over it, with some pepper and salt. Add the tomato, chopped. Sauté for a few minutes.

Add the vinegar and orange juice. Stir with a wooden spoon until all carmelized stuff is off the pan. Reduce the heat, add salt and pepper, and simmer covered until the carrots are tender. Add a bit of water if the pan becomes dry.