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Vegetable Recipe Dishes

Stuffed Peppers
This makes a wonderful hearty meal. Serve with a fresh green vegetable salad. This can be made with ground beef, pork, or meatless.

  • 3 cups brown rice
  • 2 tablespoons olive or safflower oil
  • 2 cloves of garlic finely chopped
  • 3-4 scallions diced or ½ large onion diced
  • 2 ribs of celery diced
  • 1 handful parsley finely chopped
  • ½ tablespoon basil
  • ½ tablespoon oregano
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 1 pound ground beef
  • 4 green or red bell peppers, cores removed
  • 6-8 oz of organic tomato paste
  • 6 ½ cups water
  • Optional: 3 eggs
  • Toppings: sour cream non-dairy version available from Tofutti), yogurt, or hot sauce


Rinse brown rice and set aside. Preheat oven to 350 F. To prepare stuffing for peppers, heat oil over medium high heat in a large frying pan. Sautee garlic and onions. Add celery, parlsey, basil, oregano, salt, and pepper and sautee for two minutes. Add ground beef and cook until brown. Add uncooked rice to pan and stir together until everything is evenly mixed and remove from heat. Stuff peppers and place in a deep oven ready pan. Mix tomato paste with water and pour over peppers in pan. The excess water will be soaked up by the rice during the cooking process. Cover and bake for 2 hours. During last 5 minutes of cooking, take eggs and beet together. Pour over peppers and let cook an additional five minutes uncovered. When rice is soft the dish is ready to eat. Eat plain or top with sour cream, yogurt, or hot sauce.

Prep Time: 2 1/2 hours
Servings: 4-6
Sesame Greens
This makes a great side dish for any meal. We really enjoy it with a piece of fish or chicken or even poached eggs. This recipe gives the greens a sweet flavor. You can use the “Quick-Boiled Greens” recipe to prepare the greens. Both recipes are from “Feeding the Whole Family”.
  • 2 cups of steamed or boiled greens
  • 1 teaspoon brown rice syrup
  • 1-2 teaspoons brown rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon hot pepper oil
  • 2 tablespoons sesame seeds

Prepare the greens. Mix the syrup, vinegar, and oils together. Pour dressing over the greens, add sesame seeds and toss well. Serve warm, cold or at room temperature.

Prep Time 15 minutes
Makes 4 2 cup servings
Quick-Boiled Greens
Dark, leafy greens contain many vitamins, so it is important to incorporate them into the daily diet. You can eat the greens as a side dish to any meal. You can add a dressing to the greens or the greens could be used in a soup, salad or casserole. This recipe for quick-boiling greens is found in the “Feeding the Whole Family” book.
  • Choose 8 cups of
  • Beet Greens
  • Bok Choy
  • Chinese Cabbage
  • Collard Greens
  • Dandelion Greens
  • Endive
  • Escarole
  • Kale
  • Mustard Greens
  • Swiss Chard
  • Turnip Greens
  • Watercress

For greens with tough stems, such as collards, kale or chard, cut the leaves away from the stem before washing. Wash greens thoroughly. You can do this by filling up a large bowl or the sink with cold water. Submerge the greens. Drain and repeat the procedure until the water has no sediment. Bring 2 quarts of water to a boil and than submerge the greens. Boil young greens (such as watercress and escarole) for about 30 seconds. Boil greens with tougher leaves (such as kale and mature collards) for about 5-10 minutes. Timing is everything when cooking greens. If the greens are removed too soon, than they will be bitter. If they cook too long, the greens will loose nutrients and be flat tasting. Remove a piece every minute or so. When they are done, the leaf should be slightly wilted and still have a bright green color and it should have sweet flavor. Pour the greens into a colander in the sink and let cool. Squeeze out excess water with your hands and chop into bit-size pieces. You can serve with a few drops of vinegar or lemon juice. You can use the cooking water to water your plants.

Prep Time: 10 Minutes
Makes 4 2 Cup Servings
Green Beans Italian Style
This makes a great side dish for dinner. It gives the green beans great flavor. We even use it during the holidays as a much healthier vegetable than green bean casserole, still a great dish. You can substitute toasted sesame oil for the olive oil.
  • 1 ½ lbs green beans
  • 1 large onion, sliced
  • ½ cup extra-virgin olive oil
  • 1 lb fresh tomatoes (cubed)
  • 4-6 crimini mushrooms, sliced
  • 1 sprig of 6 fresh basil leaves
  • Sea salt and pepper to taste

Snap off the ends of the green beans and wash well. In a large pan, mix the beans, onions, tomatoes and mushrooms. Add olive oil, salt and pepper. Cook on high heat for approximately 5 minutes, then reduce heat to medium and continue cooking for about 30 minutes until beans are soft. If the beans seem too dry during the cooking process, add a little water. Stir occasionally. Add basil leaves during the last 5 minutes of cooking.

Garlic Sauteed Greens
This is another great recipe to help you get in your daily helping of greens. It makes a great side dish to any meal. It is found in the “Feeding the Whole Family” book. Toasted sesame oil could be substituted for the olive oil, in order to make it a fruit free meal.
  • 8 cups chopped raw greens
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • Garnish
  • ½-1 teaspoon brown rice vinegar
  • ½ teaspoon tamari

For tough greens, cut the leaves away from the stem before washing. Wash greens thoroughly. You can do this by filling up a large bowl or the sink with cold water. Submerge the greens. Drain and repeat the procedure until the water has no sediment. Heat the oil in a 10-inch skillet. Add garlic and sauté a minute or so. Add the greens and keep them moving. The greens need to be turned frequently so that all of the greens reach the heat. When all of the greens have become bright green and begun to wilt, remove from heat. You can also taste a piece and if it is still bitter, than the greens are not ready yet. Sprinkle vinegar or tamari over the top and toss gently.

Prep Time: 15 Minutes
Makes 4 2 Cup Servings
Dedo's Okra
his makes an excellent side dish and combines well with meat or beans and a fresh green salad.
  • 2 tablespoons oil
  • 1 medium sized onion chopped into 1 inch pieces
  • 2 tablespoons finely chopped parsley
  • 1 6 oz can of tomato paste or 2 large fresh tomatoes diced
  • 2 tablespoons paprika
  • 1 tablespoon sea salt
  • ½ tablespoon pepper
  • water
  • 1- 1 ½ pounds okra

Sautee onion in oil over medium heat for 3-4 minutes. Add in parsley, tomato paste, paprika, salt, and pepper. Immediately add enough water until it fills ½ – ¾ of the pan. Bring to a boil and then add okra. Let simmer uncovered for 30 minutes or until okra softens and the sauce thickens. Check flavor and season with additional salt and pepper at the end if desired.

Cook time: 45-60 minutes
Serves 4-6
Baked Winter Squash
This makes a complete meal when served with black beans and greens. Squash has a very sweet flavor when it is baked. This recipe is from “Feeding the Whole Family”.
  • 1 Winter Squash

Preheat oven 350°F. Small squashes can be washed and baked whole. Larger squashes need to be cut in half. Make sure you use a strong, sharp knife. Scoop out the pith and seeds. You can clean the seeds and bake them on a cookie sheet at 250°F for 15 minutes. Lay the squash flat on a lightly oiled baking dish. Bake until tender. Test by inserting a fork; it should slide in easily and feel soft. Small squashes (such as delicata) will only take 35-45 minutes to bake. Larger squashes that may weigh 3 lbs may take up to 90 minutes.

Prep Time: Depends on size of squash
2 ½ pounds of squash makes 2-3 cups of cooked squash or 4 servings
Vegetable Detox Soup
This is a flavorful, cleansing soup that is easy to make in the crock pot. You can eat it for lunch or for a light dinner.
  • 1 leek
  • 3 celery, chopped
  • 1 dikon radish, chopped
  • 2 medium to large carrots, chopped
  • 1 beet, peeled and chopped
  • 1 onion, chopped
  • 2 whole garlic cloves, peeled
  • 1 medium zucchini, chopped
  • 1 cup lentils, rinsed
  • 1 cup brown rice, rinsed
  • 4 cups of chicken or vegetable stock
  • 4 cups of water
  • Juice of half a lemon
  • 1 teaspoon of lemon zest
  • 2 tablespoons fresh parsley, finely chopped
  • Sea salt

Clean the leek by slicing down one side and running water down the tubes. Slice leek up and put in crock pot. Add celery, radish, carrots, beet, onion, garlic, zucchini, lentils, rice, stock and water. Cover pot and cook on high heat for 10-12 hours, until all vegetables are tender and lentils are soft. Squeeze in lemon juice and add zest and parsley. Salt to taste. When it cools, the rice and lentils may absorb the remaining liquid in soup, so when you reheat, you may need to add water.

Prep Time: 20 Minutes
Cook Time: 10-12 Hours
Serves 6

 


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