Learning to cook veggies

517butterfly

A variety of veggies was not something I grew up with so I am a little behind the learning curve when it comes to finding different ways to cook veggies.  I am really trying to up my veggie intake but want to find new and yummier ways to cook veggies, esp as I venture out to try new things.  Any recs on where to start?

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Good for you! 

I have been a vegetarian for three years so I have learned a TON on how to cook up veggies in fun and interesting ways.  My favorite tool is Vegetarian Times magazine because it's not vegan (I still eat eggs and dairy), and the recipes are usually pretty easy and require ingredients I can find in my local grocery.

https://www.vegetariantimes.com/recipes/

I also have learned a lot from Rachael Ray, though I can't stand her.  But from her I learned how to cook greens and have them taste good (deep frying pan on med-low, a bit of water and a spash of cider vinegar, add fresh greens, they will wilt.  Add a couple grinds of fresh nutmeg, remove when wilted but not super cooked).  But I used to watch her 30-minute meals when I got home from work and was prepping to cook.

Another great resource is Weight Watchers cookbooks, sites, blogs.  Veggies are zero points so those on WW have gotten super creative on how to make the lowest-point delicious meals, so they are often veggie-based.

papagena

Roasted or grilled veggies are always delish - brings out a lot of flavor.

One of my favorites is to chop up some garlic & onion, put that on a baking sheet with zuccini squash & yello squash (cut up, skin on) drizzle with olive oil, and roast it in the oven (I think around 350, maybe) for 20 minutes or so (I don't remember, frankly - I usually just check it at 15 and see how it's doing) and then, shortly before it's done, sprinkle some parmesean cheese and let it go in the oven for another few minutes until that melts a bit.  Delish.

You can roast just about anything and it's fabulous.  Just cut up, drizzle in olive oil, and some salt/pepper if you'd like and find some instructions for how long & what temp - really makes great veggies.

Grilling veggies is super easy - just stick whatever you want in a tinfoil pouch (we love just about everything - we usually do a mix of sweet potatoes, zuccini, onion, cauliflower or whatever else we have on hand) add a bit of water and some butter to the pouch, close it up and let it steam on the grill until it's done.  Delicious!!!

A boss of mine always marinades different veggies in balsamic vinegar & olive oil (or a similar salad dressing) and then grills them.  They're delicious!

 

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BTW my favorite veggies are artichokes.  I was always scared of them until I went to San Fancisco to visit a friend and we had them at a restaurant and I found out how darn easy they are to cook.

Steamed Artichokes:

1.Slice off the top 3/4" of the artichoke so all the layers inside are visible.  Also snip off any rough edges of outer petals (though this really isn't necessary).  Slice the stem so it is flat.

2. Stick artichokes in a saucepan, if you have 2-3 in there they will hold one another upright.  Add water up to the "hips" of the 'chokes (where they get big).  Drizzle a bit of olive oil on them, you can also add chopped garlic, pepper, various herbs like thyme or oregano.  I am a MD girl so I add Old Bay at times.

3. Bring to a low boil and simmer for around 45 minutes or until soft.

4. Pull of petals, dip in a sauce (hollandaise, a mix of mayo and deli mustard, balsamic vinegar, etc.) and put the end that was closest to the 'choke base (the open edge) of the petal in your mouth and scrape between teeth so you eat the flesh from the petal.  Discard the remainder.

Grilled Artichokes:

1. Trim as mentioned above, but then slice the 'chokes in half lengthwise.

2. Boil for five minutes in a large saucepan.  I add to the water a cut up lemon, some peppercorns, and occasionally something like garlic, thyme or Old Bay.

3. Place then on the grill and cook until soft.  Only a couple minutes on each side.  Or, you can toss in a bag into the fridge and keep there until time to grill.  I often do this when we have people over - prep in the AM and toss on the grill after work.

As a vegetarian this is my replacement for foods like Maryland crabs.  Lots of finger activity, lots of slurping, fun social food!  I love to share this with 'choke virgins - they usually become converts!

peachypear

When I started to branch out from my canned green beans and canned corn childhood, I found Julia Child's "The Way To Cook" very helpful. It's an absolutely enormous book, but don't be intimidated. The vegetable section was so helpful! She has a ton of recipes, but what was really helpful was that she covered the basics of how to cook many vegetables. Finally I knew what to steam, blanch, saute, roast, etc... So I could buy an artichoke at the store, look up artichokes in the book, and she'd tell me the basics of how to cook, how long, etc!

Another tip is to steam veggies in the microwave. It works particularly well for broccoli and asparagus. Put inside a microwave-safe containe with a tight fitting lid. Don't add water - the veggies will steam in their own moisture. Only cook for a minute or so and check. My college nutrition professor gave me the tip - since you don't add water, there's nothing to strain off, so you loose fewer nutrients. I usually just sprinkle with salt and maybe some fresh chopped herbs - but DH prefers with butter added.

reeni

get yourself a steamer basket -- they are inexpensive and a great way to cook vegetables quickly and with maximum nutrient retention. It's a good time to start because spring is when my favorite veggies come out! Try asparagus, only steamed until they lose their rawness, but are still a bit crunchy, with a little olive oil and salt. Or if you are cooking rice or pasta, just add the vegetables in the last 5 minutes or so. 

When I had gestational diabetes, I learned to love steamed broccoli with ranch dressing... it took the place of starchy snacks! 

goinggreengirl

Roasted are my favorite! I roast brocolli, cauliflower, red peppers (which make a particularly amazing side to steak.)

Just toss with olive oil, salt and pepper. Roast at 400 degrees until tender.

goinggreengirl

Also, I add red peppers and brocoli to alfredo sauce dishes (add them to the noodle water towards the end of cooking). I add frozen corn, chopped red or green peppers, onions and extra beans to tacos. I have even added chopped brocoli to chili before (shh, don't tell DH.)

Operanne

I love Deborah Madison's Vegetarian Cooking for Everyone. She takes you through each vegetable family and begins with the simplest cooking method and works through more advanced options.