Vegetable and Side Dishes -

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Vegetable and Side Dishes

Recipes

Asparagus Stir-Fry
1 pound (450 g) fresh asparagus 2 teaspoons vegetable oil 1 garlic clove, minced 1 tablespoon minced fresh ginger ½ teaspoon Chinese five-spice powder 2 green onions, sliced ½ red bell pepper,
Baked Mixed Vegetables
1 (16-ounce/450-g) package frozen mixed vegetables 1 cup (250 ml) low-sodium beef broth ½ teaspoon dried leaf basil ½ teaspoon dried leaf tarragon 2 teaspoons chopped fresh
Baked Portobello Mushrooms
1 pound (450 g) portobello mushrooms, sliced 1 red onion, chopped 4 teaspoons chopped hazelnuts 1 to 2 tablespoons balsamic
Broccoli With Pine Nuts
1 pound (450 g) broccoli crowns 2 bacon strips, chopped 2 tablespoons pine nuts 1 tablespoon lime juice
Broccoli-Red Pepper Vegetable Mix
1 (1 lb/500 g) bunch broccoli 1 red pepper ⅓ cup (75 ml/50 g) long-grain con¬verted (parboiled) rice ¾ cup (175 ml) vegetable stock, divided 2 tbsp (30 ml) canola or vegetable oil 4 green
Brussels Sprouts In Mustard Sauce
1 (10-ounce/280-g) package frozen or ¾ pound (340 g) fresh Brussels sprouts 1½ cups (375 ml) low-sodium chicken broth 1 teaspoon canola oil 2 tablespoons chopped green onion 1 teaspoon dry
Caponata
2 tablespoons olive oil 1 small eggplant, cut into small cubes 1 onion, chopped 1 garlic clove, minced 2 celery stalks, chopped ¼ cup (28 g) thin strips dry-pack sun-dried tomatoes 2 fresh
Curried Lentil Casserole
⅔ cup (150 ml/120 g) green lentils 2 cups (500 ml) vegetable stock 1 red pepper 14 oz (398 ml) can tomatoes 1 tbsp (15 ml) olive oil 1 onion 1 clove garlic ¼ cup (50 ml) red wine or
Dilled Vegetables
2 teaspoons olive oil ½ pound (230 g) pearl onions, peeled 1 pound (450 g) small new potatoes, cubed 4 carrots, sliced 1 cup (250 ml) low-sodium chicken broth 1 (10-ounce/280-g) package frozen
East Indian Potato-Cauliflower Curry
2 firm potatoes 1 small cauliflower 1 tbsp (15 ml) oil 1 tomato 1 small green chili pepper 3 green (spring) onions 1 clove garlic 1 tbsp (15 ml) chopped fresh ginger 1 tbsp (15 ml) garam
Eggplant (Aubergine) With Tomatoes And Mint Yogurt
2 medium eggplants 1 tbsp (15 ml) olive oil 2 tomatoes Salt and freshly ground pepper ½ tsp (2 ml) dried oregano ½ cup (125 ml/50 g) freshly grated Parmesan cheese ¾ cup (175 ml/200 g)
Eggplant Casserole
1 pound (450 g) eggplant, cut into 8 slices ½ teaspoon salt 2 tablespoons olive oil 2 green onions, chopped 2 garlic cloves, minced 4 teaspoons cornstarch ½ cup (120 ml) orange juice ½ cup
Garlic Baked Potatoes
3 medium baking potatoes ¼ cup (55 g) plain nonfat yogurt ½ cup (115 g) nonfat cottage cheese 1 tablespoon chopped fresh chives 1 tablespoon garlic paste 2 teaspoons chopped fresh parsley 4
Hard-Cooked Eggs with Potatoes and Herb Sauce
2 potatoes Salt 2 eggs 1 bunch parsley 1 bunch chervil 1 bunch chives ⅔ cup (150 ml/150 g) low-fat quark or puréed cottage cheese ⅓ cup (75 ml/75 g) yogurt 1 tbsp (15 ml) hot
Leeks With Tarragon Sauce
4 leeks 1 cup (250 ml) low-sodium chicken broth ½ cup (120 ml) water 1 teaspoon dried leaf tarragon ¼ cup (60 ml) white vermouth or lemon juice ½ cup (55 g) chopped red bell pepper 2
Olive Omelet
1 tbsp + 2 tsp canola or vegetable oil 1 clove garlic 1 onion 1 small eggplant (aubergine) 1 zucchini (courgette) ¾ cup (175 ml) tomato juice ½ bunch parsley Salt and freshly ground pepper
Pan-Fried Vegetables With Eggs
¾ cup (175 ml/75 g) bean sprouts 1 tsp (5 ml) olive oil 1 tsp (5 ml) grated fresh ginger 1 clove garlic 2 green (spring) onions 1 zucchini (courgette) 1 small eggplant (aubergine) 1 small
Potato Sticks
2 large baking potatoes, unpeeled 1 tablespoon olive oil 1 teaspoon anise seeds 1 teaspoon paprika Black pepper to
Pumpkin Risotto With Leek And Yoghurt
2 tablespoons olive oil 350g (12oz) pumpkin, peeled and cut into 2.5cm (1in) dice 2 leeks, sliced 1 tablespoon chopped sage Freshly ground black pepper 2 onions, finely chopped 1 heaped
Red Peppers With Polenta Stuffing
2 large red peppers Salt ⅔ cup (150 ml/75 g) cornmeal 2 (500 ml) cups water ½ tsp (2 ml) salt 1 tbsp (15 ml) olive oil 3 tomatoes 1 tbsp (15 ml) chopped fresh parsley Freshly ground
Spanish Omelet With Vegetables
2 tbsp (30 ml) olive oil, divided 2 firm medium potatoes 1 red pepper 1 small eggplant (aubergine) 1 onion 1 clove garlic 2 eggs Salt and freshly ground pepper 2 tbsp (30 ml) chopped fresh
Spanish Potato-Fennel Omelet
3 small firm potatoes 1 tsp (5 ml) olive oil 1 onion 1 large fennel bulb ⅔ cup (150 ml) milk 2 eggs Salt and freshly ground pepper 1
Spinach Gratin
1 lb (500 g) spinach 1 tbsp (15 ml) chopped pine nuts 6 to 8 fresh basil leaves 1 clove garlic Salt 1 tsp (5 ml) lemon juice 2 tomatoes Freshly grated nutmeg 2½ oz (75 g) mozzarella
Spinach-Rice Stuffed Peppers
1 (10-ounce/280-g) package frozen chopped spinach, thawed 2 teaspoons olive oil 1 small onion, minced 1 garlic clove, minced ¼ cup (30 g) corn kernels ¼ teaspoon dried leaf basil ¼ teaspoon
Squash-Cheese Casserole
2 crookneck squash, sliced 2 patty pan squash, sliced 2 tomatoes, sliced 1 (12-ounce/340-g) can cream-style corn 3 green onions, chopped 6 (⅔-ounce/20-g) slices low-fat American cheese 2
Stuffed Eggplant (Aubergine) With Bulgur
1 large eggplant Juice of 1 lemon 2 tbsp (30 ml) olive oil ⅓ cup (75 ml/60 g) bulgur 1 onion ½ cup (125 ml) vegetable stock 2 red peppers 1 zucchini (courgette) 7 oz (200 g) tomato
Sweet Potato Fritters
1 (8-ounce/230-g) sweet potato, peeled and shredded 1 carrot, shredded 1 tablespoon minced onion 2 eggs or ½ cup (120 ml) egg substitute ¼ cup (35 g) all-purpose flour 3 tablespoons orange
Thai Vegetables
2½ cups (625 ml/250 g) broccoli 1 tsp (5 ml) oil 1 clove garlic 1 tbsp (15 ml) chopped fresh ginger 1 small red chili pepper 1 carrot 2 green (spring) onions 1 to 2 tsp (5 to 10 ml) sugar ½
Twice-Cooked Potatoes With Quark And Tomato Salad
2 large firm potatoes (about 1 lb/500 g) Salt 1 cup (250 ml/250 g) low-fat quark or puréed cottage cheese 1 tablespoon (15 ml) mineral water ½ handful watercress Freshly grated nutmeg Liquid
Vegetable Casserole With Pasta And Pesto
2 tbsp (30 ml) olive oil, divided 1 oz (30 g) cooked ham 1 onion 3 ribs celery 1 small fennel bulb 4 cups (1 l/200 g) broccoli florets 1 red pepper 2 thin carrots 10 oz (284 ml) can
Vegetable Ragout With Poached Eggs
1 leek 2 cups (500 ml/100 g) trimmed leaf spinach 2 carrots 1 kohlrabi 1 clove garlic 1 tbsp (15 ml) olive oil ½ cup (125 ml) vegetable stock 4 cups (1 l) water ½ cup (125 ml) vinegar 2
Vegetable Ragout With Saffron Gnocchi
4 cups (1 l/400 g) mixed spring vegetables: carrots, green (spring) onions, snow (mange-tout) peas, etc. 1 cup (250 ml) vegetable stock ⅔ cup (150 ml) skimmed milk ⅓ cup (75 ml/40 g)
Vegetable Skewers With Red-Pepper Chutney
2 onions 2 small red peppers 1 small piece ginger 3 tbsp (45 ml) olive oil, divided Curry powder ¼ cup (50 ml) cider vinegar 1 tsp (5 ml) lemon juice 1 tsp (5 ml) sugar Salt and freshly
White Asparagus With New Potatoes And Chervil Sauce
14 oz (400 g) small new potatoes Salt Sugar 2 lb (1 kg) white asparagus 2 tbsp (30 ml/20 g) margarine 1 heaped tsp (5 ml/10 g) flour 1 cup (250 ml) whole milk Pinch nutmeg 1 to 2 tsp (5
Zucchini (Courgette) Boats With Rice Stuffing
2 large zucchini (Courgettes) ¾ cup (175 ml) vegetable stock ⅓ cup (75 ml/65 g) brown rice 2 tsp (10 ml) olive oil 2 onions 14 oz (398 ml) can tomatoes Salt and pepper Tabasco ½ cup