Here are some great veggie recipes.

This one is so easy and so delicious you won't believe it. My kids gobble it up too!

Sauteed leeks and mushrooms.

6 leeks, green ends trimmed, washed thoroughly, and chopped
1 pound sliced mushrooms (I like portobellos because I can get them cheap where I live, but any kind will do. The brown ones add more color)

Coat large frying pan with olive oil Pam. Braise chopped leeks and mushrooms together until soft. Add 1/3 cup vegetable broth, simmer until broth is almost gone. Sprinkle with one teaspoon of sugar and stir constantly for a minute or two until carmelized. Serve hot.

ubergirl, that sounds DELICIOUS. But I need your help. I've used leeks one time, eons ago.

How do I properly clean them? I'm always hearing how sandy they are...

Trim off the green part and just keep the white part, or a little bit of the light green. You'll be left with about five inches or so.

Make a slit down the middle lengthwise. This will let you pull the leek open and almost flat.

Run under cold water-- you want to make sure that you separate the layers as you rinse. Sand gets trapped between the layers. After you've done that, then you chop. If you haven't been eating leeks, you don't know what you've missed!!!

Here's another.

Moroccan greens.

Collard, mustard, or turnip greens (or combo) chopped.
4 cloves garlic, minced.
1 bunch fresh italian parsley, minced
1 bunch fresh cilantro, minced.
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne
1 tsp black pepper
salt to taste
1/3 cup vegetable broth

Spray frying pan with olive oil, add garlic and greens and sautee until soft.
Add vegetable broth, cover, and simmer about twenty minutes until soft and broth is absorbed. Stir in parsely and cilantro. Garnish with lemon wedges and oil-cured olives. Serve warm.

Does sound tasty. When you say onions in the directions, was that supposed to be mushrooms?

I'm sorry but I'm new to cooking. What do you mean by braise? I looked it up on google but I still don't get it. Is that like sauteing them? I'm still trying to get the hang of timing and how soft/cooked something is supposed to be, also how high to make the heat lol.

I looooove mushrooms so this sounds amazing!!!

Oh goodness-- I realize I put this here eons ago....

Maybe braise isn't the right word-- yes, sautee.... you spray the pan and then cook the leeks and mushrooms together until both are soft but not browned.

And-- there are no onions, just leeks and mushrooms. Jeez. I'm not very good at typing up recipes.

Here's another: Moroccan Mashed Carrots.

1 lb chopped carrots
4 cloves garlic
1 TBS olive oil
1 tsp cumin
1 tsp cinnamon
salt to taste

Place carrots and peeled garlic cloves in a medium saucepan, cover with water. Bring water to boil then reduce to simmer. Cook until carrots are soft-- about twenty minutes. Drain water then mash carrots and garlic with fork. Add olive oil and spices. Serve room temperature or chilled.

This is so great ! Where was this thread hiding ?

It IS hard to find - especially if you don't even know it exists. I think it's more than worthy of it's own sticky, but it's buried within the sticky that reads something like "awesome posts".

This is a traditional Sicilian veggie salad that is great to make ahead and keep on hand.

2 onions
3 medium boiling potatoes
2 colorful bell peppers
1/2 lb green beans
1 large crisp tomato
A few shredded basil leaves
4 tbsp extra virgin olive oil
3 tbsp red wine vinegar
Salt and pepper

Boil the whole, unpeeled potatoes till almost done.
Meanwhile roast the onions (whole, unpeeled) and peppers at about 425 .
Add the geen beans to the pot where the potatoes have been cooking
Simmer till tender, drain, and run under ice cold water in the sink.
When the peppers and onions are slightly charred, remove from the oven and let cool.
Peel the potatoes, onions, and peppers.
Cut these into large chunks into a salad bowl
Add sliced tomato, basil, oil, vinegar, salt and pepper and toss a bit.

You can also use the roasted peppers that come in a jar to save time.
This salad tastes even better the next day.

MMMMMM the mushrooms and leeks thing was reallllly good. What is it supposed to look like "caramelized" though? It looked pretty much the same. I was scared of burning it so when I let the broth evaporate the pan wasn't bone dry when I added the sugar. Should it have been? Also how do you chop the leeks ubergirl? Well it was good nonetheless, and very filling.

Oh, I'm so glad you liked it! I *think* it's supposed to be caramelized-- after you add the sugar, you let it brown just slightly. But usually when I make it, I don't really let it brown because I don't want it to burn.

I just prepare the leeks as described up thread and then I just chop them straight across-- the same way I'd chop a green onion.

Here is a new fave:

one head red cabbage cut into wedges.
Olive oil flavored pam
1/4 cup golden raisins.
1/4 cup red raspberry vinegar
1/4 cup vegetable broth.

spray large saute pan with olive oil. Sautee cabbage wedges until soft. Mix raspberry vinegar and vegetable broth, and add to pan, then add raisins.
Cover and simmer until cabbage is soft. Salt and pepper to taste.

I have some of that vinegar...great stuff ! This recipe sounds like something I would like.... Very low calories, and easy too !

I might do this one today:

Half a bag of baby carrots..steam till fork tender.
Toss with:
1 tsp butter, I tsp honey, a sprinkly of peppermint leaves
OR
1 tsp of butter, 1 tsp orange marmalade, 1tsp white balsamic
rasberry vinegar.