"Vegetable Recipes"

Vegetable recipes make every meal a lot tastier and can even encourage the children to eat their spinach!

Although vegetables are tasty, most of us in the western world have had our taste buds bombarded with all sorts of interesting flavours, some nicer than others. But on a healthy diet where cakes, crisps and highly flavoured processed foods take a back seat, vegetable recipes are a fun way to enjoy the most boring foods.

Experiment with favourite flavours. Curry sauces or your own blend of hot spices can make all the difference.

Here are a few vegetable recipes using everyday veggies you can grow in your garden.......

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You can find more vegetable recipes and lots more in my book recently published with Findhorn Press. Grow Your Own Pharmacy You really can grow enough fruit and veg to keep your family glowing with good health!

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Broad Bean Salad:

- Shell beans, rinse, place in a saucepan and cover with water.
- Bring to the boil, reduce heat and simmer for about 10-15 minutes until tender.
- Drain and allow to cool thoroughly.
- Prepare a bowl of shredded mixed lettuce.
- Make a sauce by mixing natural yoghurt with mayonnaise or fromage frais or any low fat dressing that you prefer.
- Finely chop a few fresh leaves of mint and mix into the yoghurt sauce.
- Blend the beans and sauce together and then spoon onto the bowl of lettuce. Serve chilled.

Italian Cauliflower:

- Pour a vinaigrette salad dressing, home-made or shop bought, into a deep frying pan or wok.
- Add a small finely chopped onion and 1 or 2 crushed garlic cloves. Cook in the dressing until tender.
- Break a medium sized cauliflower into florets, rinse and add to the pan with a little water.
- Cover and simmer for about 10 minutes until the cauliflower is cooked, but not too soft.
- Stir in a finely chopped green pepper and cook for a further 5 minutes.
- Stir in 6 small tomatoes - these are best peeled beforehand, or use tinned tomatoes.
- Add a few chopped basil leaves and heat thoroughly , stirring gently. Serve piping hot.

Early Spring Salad:

- Bring a large pan of water to the boil and blanch the following vegetables, one at a time:
Asparagus ( cut into small pieces )
Mangetout ( or sugar snap peas )
A large carrot ( cut into very fine sticks )
- All vegetables will need 3-4 minutes of cooking. Drain them all and run under cold water to freshen them.
- Allow all cooked vegetables to cool thouroughly and mix together in a large bowl.
- Stir in some chopped radishes, chopped spring onions and some pumpkin seeds if available.
- Pour over a light salad dressing and serve chilled.


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Grow your own organic vegetables to make the finest vegetable recipes for your family....

Thompson and Morgan are online worldwide suppliers of seeds and other products and they have some great pictures to drool over!

broad beans cabbage Carrots

Courgettes Spinach Spring Onions

Thompson and Morgan UK
Thompson and Morgan US
Vegetable recipes from your own garden vegetables with Thompson and Morgan Worldwide

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Leafy Green Soup:

- Heat a little oil in a large saucepan, and add a peeled and cubed potato, a chopped onion and a crushed garlic clove. Cook gently for a few minutes until potato and onion are soft. Stir all the time to prevent burning.
- Add vegetable or chicken stock to the pan and stir. Bring to the boil. Turn down the heat and simmer for a few minutes.
- Add a couple of chopped courgettes if you have them, and whatever leafy green vegetable you have available: spinach, kale, pring greens, cabbage; or a mixture. Make sure the leaves have been rinsed and chopped roughly before adding them to the pan.
- Simmer until the vegetables are all tender. Allow to cool a little and blend in a food processor or blender.
- Pour into warmed soup bowls and garnish with a sprig of parsley or dill.

Mixed Vegetable Curry:

- Peel 4 potatoes, 4 carrots and half a small turnip and cut into cubes. Prepare about 100g (4oz.) each of beans and peas, or use frozen if fresh peas and beans aren't available. Boil all of these prepared vegetables in water for about 5 minutes. Drain, but reserve the cooking water.
- Heat a little oil in a large heavy based pan. Add a chopped onion and a clove or two of chopped or crushed garlic. Fry until golden brown.
- Stir in a tablespoon of curry powder and a couple of tablespoons of tomato puree, or use a ready made curry paste or sauce. There are some interesting flavours available in most supermarkets.
- Add a little of the reserved cooking water and stir to make a thick gravy. Cover and simmer for 5 or 10 minutes.
- Add all the par boiled vegetables, and a little extra water if needed. Cover and simmer until all the vegetables are cooked. If liked you could add a little shredded coconut, a few raisins or some lemon juice.
- Serve hot with boiled rice or with a jacket potato.

** If you have any vegetable recipes you'd like to share, get in touch!**

Bon Appetit!

More "Vegetable Recipes" reading

http://www.flower-and-garden-tips.com/vegetablerecipes.html