Good morning! I’m trying to eat more vegetables and looking for recipes recommendations. Anyone have something they have made recently that you loved??

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Really pretty is my fave for weekend projects, ie: spiral veg tart, colorful bitter salads with tahini dressings, long beans and tonnato, spinach/artichoke stuffed ANYTHING (ie mushrooms, peppers, plum tomatoes), green goddess potato salad, avocado/cuke salad


Really flavorful is my fave for weekdays, ie: smoothie (2c baby arugula, 1/4 c mango, 1 frozen banana, glug of grapefruit juice) or grilled/roasted veg (asparagus + EVOO + lemon juice, or glazed carrots, or shaved brussels tossed in a tart vinaigrette)

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GD1 - Impressive AF!! Where do you live and can we be friends?! 😂 😋

If you have a Trader Joe’s near you they have some great frozen vegetable options that I mix with fresh.

Last week I roasted brussel sprouts and added the frozen Mexican street corn. It was👌🏼

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Smoothie packed with veggies that can’t be tasted 😉

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Do you have a link to any recipes you like?

Grilled portobellos with chimichurri on top, grilled zucchini and bell peppers, baked Japanese sweet potatoes, broccolini with braggs aminos, lentil soup with veggies, mushroom pasta or tacos, cauliflower soup, big salads for lunch

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I love veggie curries! Indian or Thai are my favorite. Such an easy way to make delicious vegetarian meals and there’s a lot of variety.

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I roast a ton of brussel sprouts every week. Just olive oil and the seasoning of your choice and they’re delicious.

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Almost any fresh veggie tastes great when simply tossed with olive oil, salt & pepper, and a clove or two of crushed garlic, then roasted at 400 degrees in the oven. If you want to get fancy, grate some fresh parmesan over them and broil for a minute or two when the veggies are done, then squeeze a lemon wedge over before serving. Cooking time will depend on the type and size of your veg - broccoli florets will take about 20 minutes from raw, or you can steam/blanch them first to speed things up. Green beans only take about 10 minutes in the oven. Carrots should be steamed or blanched first unless you slice or julienne them before roasting. I usually do a mix of whatever I’ve got in the fridge that I need to use up!

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You can also make this into a whole sheet-pan meal by adding the protein of your choice - chicken, fish/shellfish, tofu, sausage, etc. - either cut up into small pieces and mixed with the veggies or separately on half of the sheet pan.

I don't like raw tomatoes, and I would eat this sandwich everyday. https://www.instagram.com/reel/CR7yq1hHrBf/?utm_medium=copy_link

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I really enjoy recipes from this Chicago chef. She focused on plant based foods and has a lot of creative recipes.

http://www.aliadalal.com/recipes

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I say don’t make it too difficult with extra recipes. Add a salad or spinach or whatever you’re eating as a side. That way it’s easy-Ish to incorporate into what you already eat. If it a burger— have a big salad with it or make it a salad!

These all sound great, thanks for the ideas. I was looking for links to recipes so that I get the seasoning and portioning down

I love roasting broccoli, cauliflower and Brussels sprouts (separately) with olive oil and salt. 400 degrees for about 20 minutes. Sometimes I add bacon to the Brussels. A full sheet pan was regularly my meal in college when I was too lazy to cook a protein.

Another favorite “recipe” of mine is veggie fajitas. Chop up a few bell peppers, a red onion, and cauliflower. Sauté with olive oil and chili lime seasoning.

Joining a local CSA is a good way to get lots of veggies you need to use up :)

I have been thinking of doing this for years, you recommend it? I fear wasting the veggies but would appreciate the variety.

Do you like soup? You can make any soup recipe more veggie heavy by just adding more veggies - more of whatever’s in the recipe already and other kinds.
E.g. we love pasta e fagiole - but always add extra diced carrots above what the recipe calls for and then add lots of kale near the end though that’s definitely not the traditional recipe!

Super simple, easy and delicious: roast your vegetables. I make mine in my airfryer oven but you can do it in a conventional oven too. Toss your veggies with olive oil, garlic powder and salt and roast in high heat until slightly browned, usually 15 - 20 minutes.

Our favorites are broccoli, Brussel sprouts and cauliflower but you can experiment with veggies too find your favorite. (Our last favorite is eggplant). Can also add different seasonings like oregano or lemon pepper to change it up a bit.

I add cauli rice to my egg rice - quick lunch meal. Avoids the hassle of chopping vegetables, provides volume to rice and is tasty!

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