Vegetable Dishes
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Baked Beans
Boiled White Beans,
  Flageolets
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
Ratatouille
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

Oven Roasted Root Vegetables

You can use any or all of the following: potatoes, yams, carrots, celeriac (celery root), sweet potatoes, turnips, beets, parsnips, rutabaga, taro, onions.
olive oil
dried basil
dried thyme
salt and pepper to taste

Cut the vegetables into about 1 inch cubes. Put in pans. If you can, keep the various vegetables in separate pans, as cooking time will vary. Dribble the oil on the vegetables, sprinkle with the spices. Preheat oven to 425º

Cook until done, which varies with vegetable, between 30 minutes to 90 minutes. Remove from oven every 15-20 minutes and check, and toss. Add more oil if needed.

Quinoa Pilaf

1 tablespoon olive oil
1 small onion, minced
2 carrots, minced
4 cloves garlic, minced
½ sweet red pepper, minced
½ hot pepper, minced (optional)
1 cup quinoa
2½ cups broth
salt and pepper to taste

Sauté the onion in a pan for about 5 minutes, then add the other vegetables and sauté for 3 more minutes. Add quinoa, broth, seasonings and bring to a boil. Let simmer for 30 minutes. Boil off any excess liquids.

    

Red Cabbage

(from Pork with Red Cabbage recipe)

¾ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon allspice
3 cloves garlic, minced or pressed
2 tablespoons olive oil
1 onion, thinly sliced
1 medium carrot, chopped
2 tart apples, peeled, cored and chopped
1 small red cabbage (about 1-2 pound) finely shredded
4 tablespoons cider vinegar
1/8 teaspoon ground nutmeg
2 cups dry red wine (alternate, chicken broth)
1 bay leaf

In a wide frying pan, or 5 to 6 quart kettle over medium heat, sauté the onion, carrot and the garlic. Cook, stirring occasionally, until soft, but not browned, about 5 minutes.

Add the apples, cabbage, vinegar, thyme, salt, pepper, allspice and nutmeg. Cook, stirring over medium high heat until cabbage is limp.

In a small pan over high heat, bring wine and bay leaf to a boil; pour over cabbage mixture. Let mixture simmer for about 1 hour or until the apple pieces are mush. Add more wine or broth as needed.

Makes 6 to 8 servings. Serve with noodles or Spätzel.