Vegetable PortraitVegetable Dishes

Most everyone is aware of the nutritional values provided by vegetables -an important source of vitamins, minerals, fiber and protein. Their means of preparation is unlimited; many are consumed raw, sometimes they are boiled, other times baked, fried, or steamed. Below are some recipes that get a bit creative, often using a combination of various vegetable ingredients, to provide nutritious, tasty, colorful dishes.

 

Hash Browns without Potatoes

a vegan recipe contributed by Donna Blankenship

1 med size rutabaga (peeled and diced and parboiled)
1 med size turnip (peeled and diced and parboiled)
2 parsnips (peeled, diced and parboiled)
½ red onion (chopped)
¾ cup fresh baby spinach leaves
Sea salt & kelp as needed
½ tsp garlic powder or two cloves pressed
¼ tsp basil
¼ tsp turmeric
½ tsp coriander
¾ tsp parsley

Put onion, garlic, and spinach in a skillet with a little Olive oil in bottom of pan. Cook, stirring until onion is softened and spinach leaves are wilted then add veggies and spices, stir to combine all ingredients and cook until lightly browned. Serve with any meal of the day. This is great for breakfast, lunch or dinner.

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Yellow Squash Bisque

a vegetarian recipe (depending on type of broth used) contributed by Judy Pearson

This recipe comes from the heart of Acadiana around Lafayette, Louisiana where both squash and potatoes grow in every rural back yard.

6 tablespoons butter
1 large onion, chopped
2 medium baking potatoes, peeled, sliced
2 carrots, sliced
4 cups yellow crookneck squash (1½ lbs.)
3 tablespoons all-purpose flour
1½ quarts broth, any kind
Salt to taste
¼ teaspoon red (cayenne) pepper (I use ⅛ teaspoon)
½ pint whipping cream (1 cup)
¼ teaspoon freshly grated nutmeg (if you have it)
About 2½ teaspoons Hungarian paprika (optional but nice)

In a heavy 4-quart saucepan, melt butter or margarine.  Add onion, sauté until wilted and transparent, about 5 minutes.  Add potatoes, carrots and squash; toss to coat with butter or margarine.  Add flour all at once, stir to combine.  Cook over medium heat 3 to 4 minutes, stirring. 

Slowly stir in stock or broth.  Season to taste with salt and cayenne.  Cover and cook until all vegetables are fork tender. About 45 minutes. 

Puree soup in batches in blender or food processor fitted with a steel blade.  When all soup has been pureed, return to soup pot, stir in cream.  Taste for seasoning.  Adjust if necessary.  Heat through, do not boil.  Stir in nutmeg; cook 3-4 minutes.  Sprinkle ¼ teaspoon paprika into each soup bowl.  Ladle hot soup over paprika.  Stir soup in bowls; when soup is stirred, paprika will create an attractive marbled pattern. 

If desired, the soup base may be pureed, cooled and frozen up to 1 month.  Thaw base in refrigerator; bring to a boil, reduce heat; add cream.  Makes 8-10 servings.

Judy's notes:  this recipe is very forgiving.  This week I made it with 4 golden potatoes and two large onions because I had some to use up.  You could leave out the cayenne altogether if you prefer, but the 1/8 t. gives it just a tiny “kick.”  This is good even without the cream, but with the cream, it’s wonderful.  The paprika makes an especially nice presentation for company, but I don’t usually bother if it’s just us.

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Asparagus in Raspberry Dressing

a vegetarian recipe contributed by Donna Blankenship

1½ lbs. thin asparagus, trimmed of tough ends
1½ tablespoons ghee
¾ cup raspberry dressing
Garnish: Fresh raspberries, if in season

Cook the asparagus in rapidly boiling water or steam until just tender. Do not overcook.
Remove the asparagus to a large strainer and drain quickly. Place on serving plate and top with small pieces of ghee. Give the ghee a chance to melt and then drizzle with raspberry dressing. Garnish with fresh raspberries if available.

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Freezer Bread & Butter Pickles

a vegan recipe contributed by Beth Cunningham

4 lbs. pickling cucumbers, sliced 1/8 “ thick, not peeled
1 lb. onions, sliced and peeled, 1/8 “ thick
1 lb. radishes, sliced 1/8” thick, not peeled
1 lb. celery/red or yellow sweet pepper, sliced
1/8” thick crunchy veggie, i.e. carrot, cauliflower
5 ½ tablespoons kosher salt
½ cup water
2 ¼ cup sugar
2  cups Bragg’s apple cider vinegar
1 ½ tablespoon dried dill weed and/or dill seed and/or allspice

In a very large bowl, mix first 6 ingredients.  Let sit 2-3 hours. While veggies are sitting, mix last 3 ingredients in a bowl and stir often to dissolve the sugar.  After 2-3 hrs. drain the veggies well, but DO NOT rinse.  Put the veggies back into the bowl and pour in the vinegar mixture, mix thoroughly and let sit another hour. Pack in freezer containers, leaving 1” headspace.  Seal tightly and freeze. Will fill 7--20 ounce containers. If you like sweeter pickles, you can add sugar up to 3 cups. We like them, not too sweet. If you like spicy pickles, you can add a banana pepper, etc.

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