Have a lot of onions to peel? Drop them in boiling water for thirty seconds to one minute, then rinse in cold water. Remove the root end and the skins will fall of easily! See more in ISSUE No.6 of Veggie Fun Facts now on Cooking Green Goodness. Also learn methods to avoid crying easily when chopping or slicing onions.
©Photos by Eartha Lowe (@earthacooks)
So you want to be a vegetarian? Well, check out this issue of Veggie Fun Facts. Upon reading the Vegetarian Society’s guide to “Going Veggie: What to Eat,” I’m reminded that an enjoyable part about making the transition to a vegetarian diet – or mostly #vegetarian diet – is learning how to make simple switches to my favourite dishes to make them veggie friendly, without giving up flavour. Click HERE to read more.
Soup’s on! Soup-making may conjure up an image of huge pots containing hundreds of ingredients simmering all day long, but that need not be the case. A batch of soup can be made in the same amount of time it takes to make many other dinner dishes, and is among the most satisfying of kitchen tasks. See this latest vegan recipe for Creamy Jamaican Pumpkin (or Squash) & Carrot Soup.
Green Foods A – Z: The List
From A – Z and including fresh herbs, what are the many varieties of leafy greens and green foods out there? Probably too many to count, but let’s check them out! See my ongoing list of tasty meals made with healthy, verdant foods here, with links to mouthwatering recipes and delectable meal ideas. Let’s get creative and discover a variety of green foods and cooking methods, like using spinach as a secret ingredient in some incredibly moist, dense chocolate brownies for example. Believe me, you’ll forget you’re eating something healthy!
Apple See: Green Apple Cake This is an apple cake like no other, and can be enjoyed so many ways. Pair it with a double espresso, whipped cream, ice cream or a hunk of strong cheese. Start to finish: 10 minutes prep and 50 minutes in the oven. 10 simple ingredients. Also see: Crunchy Mixed Greens Salad
Artichoke See: Artichoke Melt
Arugula What I love about Arugula – other than saying ah-ROO-ga-la – is the taste! Tangy, peppery, and mustard-like is often the description. Delicious on pizza! See: Arugula and Pesto Pizza| Avocado, Feta and Arugula Salad | Crunchy Mixed Greens Salad | Greens, Sweet Pea & Bean Burgers (It’s Veg!) | Sauteed Shrimp With Spiced Arugula | Sweet Potato & Organic Micorgreens Salad
Avocado See: Avocado, Feta and Arugula Salad | Avocado-Nut Truffles | Baked Sweet Potato, Shrimp and Avocado Toasts | Chocolate Hazelnut Avocado Torte (It’s beautiful, rich, raw and chocolatey! Keep this one in your bookmark!) | California Rolls (veggie sushi) | Classic Guacamole
Bell Pepper Straight from the kitchen, here are super easy to make Stuffed Green Peppers with Quinoa and Ricotta, baked in a juicy tomato sauce.
Brussels Sprouts You either love it or hate it! If you’ve ever wondered why they’re called Brussels sprouts, the answer has been right in front of you the whole time: they’re from Brussels. Early versions of the vegetable are said to date back to ancient Rome, modern Brussels sprouts were embraced and widely cultivated in Belgium as early as the 16th century. See: Baked Sweet Potato with Shredded Brussels Sprouts | Roasted Vegetables with Tahini Dressing
Cabbage Warmed, deliciously smeared with honey mustard, filled with the goodness of caramelized cabbage and topped with dill, these crispy tortillas are a vegetarian’s dream! . See: Honey Caramelized Cabbage In Crispy Tortilla Wraps – enjoy with sour cream.
Callaloo Aside from being the first leafy green vegetable I ever cooked, the exciting thing about this vegetable is, the many ways you can whip it up and serve it. Callaloo is a popular dish served in different variants across the Caribbean. See: Callaloo Coconut Ginger Rice | Callaloo-Stuffed Tortillas with Roasted Pepper and a Spicy Butter Bean Spread (celebrating World Vegetarian Day)
Cauliflower See: Crunchy Cauliflower BBQ Wings Learn how to cook these tasty little bites mad with crunchy pecans in a seasoned batter.
Celery See: How to Cook a Heart-Waming Vegetable Stock You can play around with the ingredients in a number of ways when making stock; substituting freely among the vegetables. Only leeks or onions, carrots, and celery are truly essential. Fresh herbs add a lovely flavour.
Chives Chives are a well-known member of the onion family which also includes garlic and leeks. Whenever possible, you should favour the use of this fresh herb in your cooking to enhance the natural flavor of your food. See how to shuck and chive with this recipe for Crabby’s Sweet Corn on the Cob with Chive-Infused Garlic Butter.
Cucumber See: California Rolls (veggie sushi rolls) | If you enjoy the flavours of a mojito try this Cucumber Mojito and sample it alcohol-free. This juice mimics the mint and lime flavours of a traditional mojito and tastes delicious served over ice! See: Cucumber Mojito | Cucumber Radish Carpaccio Salad
Fennel See: Veggie Fun Facts | Fennel’s pleasant and aromatic taste is reminiscent of sweet anise or licorice. The texture is similar to that of celery, having a crunchy and striated texture. Enjoy this quick recipe for healthy sauteed fennel and greens served on top of a crisp, tender-crusted puff pastry. See: Puff Pastry with Fennel and Greens
Grapes The sweet taste in fruits entice us. Our palates crave the unique balance of sweet and tart that really good fruits provide, and we can play with that when we make our juices. See this classic, refreshing twist on lemonade. Blueberry Lemonade, and Popsicles
Green Beans See: Veggie Fun Facts Green Bean Edition | Stir-Fried Green Beans Described as having a crispy texture and mild sweet, grassy flavour, these green beans were sauteed in peanut oil with green onions, garlic, ginger, and lots of chilli heat! Fresh herbs like basil and mint add a flavourful freshness, while brown sugar and roasted peanuts leave you with an extra sweet crunch. Also see: Spicy Green Bean & Mango Salad. It’s a colourful affair!
Jalapeno From the web: Jalapeno Poppers. They’re the perfect little appetizers. Top with some extra chili heat – if you can handle it.
Kale Yeah! See: Baby Kale & Spinach with Walnut Vinaigrette (Vegan) | Kale, Orange & Cranberry Salad | Kale and Vegetable Quinoa Breakfast Muffins | Kale and Walnut Pesto | Blended and Splendid! Kale, Strawberry, Banana and Almond Milk Smoothie | Zesty and a Little Nutty: Kale With Roasted Carrots | Kale and Mango Smoothie Bowl | Green Smoothie Popsicles
Kiwi The bright green, almost creamy flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to this Kiwi Cake Loaf with Lemon Frosting. The taste of the kiwi is reminiscent of strawberries, melons and bananas, yet with its own unique sweet flavour.
Lime Often called for in recipes in the form of juice, this small citrus fruit is a powerhouse in bringing out the flavours of other foods. See: Classic Guacamole | Cucumber Mojito | Kale and Walnut Pesto | Maple Walnut Banana Smoothie | Roasted Vegetables with Tahini Dressing | Stuffed Baked Sweet Potato with Broccoli, Swiss Chard and Spicy Chickpea Hummus
Pear See: Rise and shine to a Pear and Blueberry Lassi
Plantains Although plantains look a lot like green bananas and are a close relative, the two are very different. Plantains are longer than bananas and have a thicker skin. Plantains are starchy, not sweet, and used as a vegetable in many recipes. See: Crispy Green Plantain Chip | Green Plantain Vegetable Soup
Seaweed Sea vegetables, the respectful term used to refer to the nutrition-packed plants commonly called “seaweed,” may not be as varied as “land” vegetables, but neither are they all dark and stringy or green and leafy. They vary by colour, shape, texture, and flavour and can be used in salads, as a condiment, or be eaten on their own. See: Cooking Green Goodness with Ayane (part 3): Veggie Sushi Rolls better known as California Rolls.
Soursop Soursop is popularly grown for individual consumption as a garden fruit. The taste of the soursop fruit is compared to that of a combination of strawberry and pineapple with other sweet, citrus notes, contrasting with an underlying creamy texture reminiscent of coconut and banana. The soft pulp and fiber of soursop is widely used to make fruit juice drinks, nectars, candies, sorbets, ice cream desserts, smoothies and shakes. See: Soursop Fruit Shake
Spinach An edible flowering plant native to central and west Asia. See: Easy Spaghettini | Best Sweet Spinach Pancakes Ever! With Sweet Apple Slaw | Crunchy Mixed Green Salad | Spinach Orange and Mango Smoothie | Green Smoothie Popsicles | Grilled Mushroom & Greens Veggie Burgers | Chocolatey Vegan Brownie Bites | Spinach & Baby Kale with Walnut Vinaigrette (Vegan) | Spinach Salad with Blue Cheese and Maple Syrup-Infused Turkey Bacon
Swiss Chard See: Stuffed Baked Sweet Potato with Greens & Hummus
Zucchini See: Veggie Fun Facts Zucchini Edition | A great way to bring out the best flavour in red pepper, onion and zucchini is to roast them. See: Bow Tie Pasta with Green Vegetables | Roasted Vegetable Dip | Penne With Roasted Zucchini, Sweet Corn and Fresh Herbs | Zucchini Pizza Bites | Vegan Zucchini Chocolate Cake
Inspired? Well, there is a lot more on the way. At the very least, you might decide to try something new and challenge yourself to cook some green leafy goodness!