Help me eat more veggies

[Dogmama]

Two slices of sprouted grain bread (or any dense whole grain bread)
Light cream cheese - spread on both slices

Veggies:

Shredded carrots
Cucumbers
Sprouts
Red bell peppers
Roma tomatoes (add before serving so bread doesn't get mushy)
Spinach, lettuce, other greens
???

The cream cheese is a good "sticker" for the shredded carrots & sprouts so they stay put. You can also sprinkle with sunflower seeds.

You can substitute garden-type cream cheese, onion & chive - whatever floats your boat.

[OakLeaf]

Seasonal recipe from the garden/farmer's market. This is adapted from a recipe that called for chard and dill instead of kale and shiso. Out of season, one could easily use frozen limas (in which case the cooking time would be about the same as the greens for large limas, or somewhat shorter for baby limas). Light sesame oil or other vegetable oil could be substituted for the butter to make a non-dairy recipe. Simple and delicious!

1 very large bunch red kale (about 1-1/2 lbs)
1 qt unshelled lima beans
2 small onions (or 1 medium-large)
3 tbsp butter
1/2 cup red shiso leaves (aka perilla, beefsteak)
1/4 cup water
Salt and pepper

Shell lima beans
Coarsely dice onions
Wash kale and cut into strips
Mince shiso

Heat butter in a large Dutch oven or similar pot. Saute onions until translucent. Add lima beans and water, bring to simmer and cover. If butter is unsalted, add some salt now. Approximate cooking time based on size and age of limas, subtract the approximate cooking time of the greens.

Add greens and herbs, stir to mix, cover and simmer until limas and greens are tender.

Serve with rice or other whole grain.

Serves two very hungry people or three who didn't get a long ride in!

[chutch]

Two slices of sprouted grain bread (or any dense whole grain bread)
Light cream cheese - spread on both slices

Veggies:

Shredded carrots
Cucumbers
Sprouts
Red bell peppers
Roma tomatoes (add before serving so bread doesn't get mushy)
Spinach, lettuce, other greens
???

The cream cheese is a good "sticker" for the shredded carrots & sprouts so they stay put. You can also sprinkle with sunflower seeds.

You can substitute garden-type cream cheese, onion & chive - whatever floats your boat.

This would be great to alternate with my pbjs!

[malkin]

Last year we got a lot of winter squash and I started putting it in lots of unusual places. We've picked a couple of them up at the farmers' market already- they look like little pumpkins. A dollop of cooked squash will brighten up plain bean burritos.

[pardes]

When I was a kid, Mom used to disguise parsnips by mixing them into the mashed potatoes. Yuk. It's not that I mind parsnips for their own sake. But a parsnip parading as a mashed potato should be illegal.

Grow your own vegetables and you'll WANT to eat them with pride and benefit from their fresh flavor. I usually grow tomatoes (my very favorite food) and they end up costing about a million dollars a pound in supplies and labor but oh my but they are gooooooood.

[Trek420]

Sorry for the thread hijack, these are fruits, not veggies. I figured it falls under the heading of "getting more produce in your life"

Breakfast at Chez Knott: gluten-free pancakes with home-made fruit compote on top. We peeled apples & plums, simmered them in strawberry mango juice.

Yummy! and I just found out I've been drinking half-caff all this time

[uk elephant]

In the spirit of vegetable consumption, I just made zucchini muffins. Delicious and was very quick and easy to make....

[LoriO]

I love those ziploc steamer bags that they came out. Often for lunch I will slice up some yellow squash (sometimes I add broccolli or green squash or whatever suits my fancy) put in the steamer bag with some seasoning. Throw it in the microwave at work for 2 minutes. Serve either by itself or over rice, quinoa or brown pilaf (cracked bulgar cooked in beef broth) and then sprinkle with a little parmesan cheese.

Simple quick and easy way to get a nice portion of veggies added to your diet.