Vegetable-heavy, healthy-looking main courses that aren't salads?
August 30, 2022 6:22 PM Subscribe
My wife is extremely pregnant, and she's desperate for something healthy to eat—more than just healthy, healthy-looking. What recipes do you have that are vegetable-heavy, colorful, and light-ish that aren't salads?
Really, she would just like to eat as many fresh vegetables as possible, but not as side dishes—she wants the healthy, colorful, veggified thing she's eating to be the part of the meal that's filling. Neither of us are good cooks, and I am... not familiar with craving healthy foods, so I have no idea where to begin, but I can follow a recipe all right. We've got a Sprouts and a Whole Foods pretty close by in addition to the usual assortment of Krogers and Walmarts.
Thanks in advance for your help!
Really, she would just like to eat as many fresh vegetables as possible, but not as side dishes—she wants the healthy, colorful, veggified thing she's eating to be the part of the meal that's filling. Neither of us are good cooks, and I am... not familiar with craving healthy foods, so I have no idea where to begin, but I can follow a recipe all right. We've got a Sprouts and a Whole Foods pretty close by in addition to the usual assortment of Krogers and Walmarts.
Thanks in advance for your help!
You can stuff bell peppers.
posted by aniola at 6:31 PM on August 30, 2022 [5 favorites]
posted by aniola at 6:31 PM on August 30, 2022 [5 favorites]
For ideas, check out the Sweetgreen menu. If you see one that looks good, search for "copycat" recipes.
posted by dum spiro spero at 6:35 PM on August 30, 2022
posted by dum spiro spero at 6:35 PM on August 30, 2022
When I'm sick of salads I love a big dumb wrap, just packed full of everything--chicken, avocados, all kinds of peppers, probably some feta or hummus, tomatoes, cucumbers, spinach. Super filling.
Roasted beets with garlic and olive oil and goat cheese, over spinach.
Zucchini noodles with marinara, sauteed mushrooms, a dusting of romano cheese
Homemade tacos with mushrooms and peppers and bright green cilantro and salsa?
posted by We put our faith in Blast Hardcheese at 6:36 PM on August 30, 2022 [4 favorites]
Roasted beets with garlic and olive oil and goat cheese, over spinach.
Zucchini noodles with marinara, sauteed mushrooms, a dusting of romano cheese
Homemade tacos with mushrooms and peppers and bright green cilantro and salsa?
posted by We put our faith in Blast Hardcheese at 6:36 PM on August 30, 2022 [4 favorites]
Summer squash pasta:
a couple of summer squash or zucchini
tomatoes (I'd go with a pint of cherry tomatoes)
mushrooms (basic button/brown are fine)
peppers (any kind, to your spice level)
Take a vegetable peeler and peel the squash/zucchini into long strips -- these are your noodles. Toss in diced tomatoes and peppers and mushrooms. You can saute the tomatoes/peppers/mushrooms if it's not too warm to run the stove where you are, or grill them. 5-ish minutes on a high heat with some oil.
You can then:
drizzle the whole dish with olive oil (and maybe add some olives for good measure) and maybe some orange or cranberries
toss the noodles with pesto, and then plate the other veggies on top
Easy to add a little bit of protein, as available/safe for pregnant people.
Recommend a trip to a farmer's market, if you have one, to see what other odds-and-ends veggies are available. Some crispy roasted broccoli or cauliflower would go well in this too, for texture. Could add some peanut butter and sriracha for a Thai flavor.
Vary the summer squash/zucchini and the colors of your cherry tomatoes to get something palette-pleasing. :)
posted by curious nu at 6:36 PM on August 30, 2022 [2 favorites]
a couple of summer squash or zucchini
tomatoes (I'd go with a pint of cherry tomatoes)
mushrooms (basic button/brown are fine)
peppers (any kind, to your spice level)
Take a vegetable peeler and peel the squash/zucchini into long strips -- these are your noodles. Toss in diced tomatoes and peppers and mushrooms. You can saute the tomatoes/peppers/mushrooms if it's not too warm to run the stove where you are, or grill them. 5-ish minutes on a high heat with some oil.
You can then:
drizzle the whole dish with olive oil (and maybe add some olives for good measure) and maybe some orange or cranberries
toss the noodles with pesto, and then plate the other veggies on top
Easy to add a little bit of protein, as available/safe for pregnant people.
Recommend a trip to a farmer's market, if you have one, to see what other odds-and-ends veggies are available. Some crispy roasted broccoli or cauliflower would go well in this too, for texture. Could add some peanut butter and sriracha for a Thai flavor.
Vary the summer squash/zucchini and the colors of your cherry tomatoes to get something palette-pleasing. :)
posted by curious nu at 6:36 PM on August 30, 2022 [2 favorites]
I love a good stuffed yam. Colorful and filling and delicious.
I would also think about doing some vegetarian tapas or a lovely mezze platter.
And a tomato-zucchini-feta casserole served with a nice crusty bread is the only way I will get anywhere near a zucchini.
posted by RobinofFrocksley at 6:37 PM on August 30, 2022 [4 favorites]
I would also think about doing some vegetarian tapas or a lovely mezze platter.
And a tomato-zucchini-feta casserole served with a nice crusty bread is the only way I will get anywhere near a zucchini.
posted by RobinofFrocksley at 6:37 PM on August 30, 2022 [4 favorites]
Also you could just explore the vegetable-related or summer-related tags on Smitten Kitchen; Deb does a lot more cooking than I can manage but her vegetable recipes look fucking gorgeous.
posted by We put our faith in Blast Hardcheese at 6:38 PM on August 30, 2022 [8 favorites]
posted by We put our faith in Blast Hardcheese at 6:38 PM on August 30, 2022 [8 favorites]
One of my favorite lazy meals right now is air fried chickpeas. I season up drained, canned chickpeas in a bunch of warm spices--curry powder, turmeric, ginger, garlic powder, allspice, cinnamon, I just chuck a ton of flavor in there. And salt. Air fryer on 350 until they're crisp or nearly crisp. Serve with a big glob of plain full fat yogurt and a dish of cherry tomatoes.
posted by phunniemee at 6:43 PM on August 30, 2022 [4 favorites]
posted by phunniemee at 6:43 PM on August 30, 2022 [4 favorites]
I read "vegetable-heavy" and "colorful" and immediately thought of ratatouille. Hopefully light-ish, hopefully appropriate for pregnancy?
posted by Recliner of Rage at 6:48 PM on August 30, 2022 [7 favorites]
posted by Recliner of Rage at 6:48 PM on August 30, 2022 [7 favorites]
It's a salad, sort of, but this is a go-to meal in my house (as in, a kids ask for it as a main) meal. We don't do the bacon / chicken part - just the salad, but since the dressing is basically three avocados mashed up with herbs and lime, that's fine. Often with a little grilled steak, or shrimp, maybe just bacon, or whatever people are in the mood for. Sometimes we do the eggs, sometimes not We use dill & cilantro for the herbs and romaine hearts and whatever else we can find for the greens. Maybe we'll put some halved cherry tomatoes in too.
posted by true at 6:50 PM on August 30, 2022
posted by true at 6:50 PM on August 30, 2022
Succotash!
posted by brainwane at 6:53 PM on August 30, 2022 [1 favorite]
posted by brainwane at 6:53 PM on August 30, 2022 [1 favorite]
I'm omni, and a good and experienced cook, but this glory bowl recipe is literally the best thing I have ever cooked. I make it a LOT, a lot of different ways. It's the dressing that makes it taste amazing.
What I would do is make up a batch of the dressing, then head to the farmer's market and pick up whatever veggies look good to you and/or your wife. Get something leafy (spinach, chard, kale, whatever), something hard (carrot, turnip, radish, whatever), and her favorite raw veggies (maybe tomatoes? cucumbers? whatever). Cook a pot of rice, grate or dice the hard veg and saute it, maybe with a little onion. When veg looks done, put the greens in the frying pan until they wilt. Slice or dice her favorite veggie, and if it's something like tomatoes or cucumbers, don't cook it.
Put a scoop of rice in a bowl, drizzle some dressing on it, shovel the cooked veggies on top of that, drizzle a little more dressing over that, then put the favorite on top, maybe kinda on the side to be artful. If you want to add protein, just thow something that appeals on the side.
posted by OrangeDisk at 6:53 PM on August 30, 2022 [7 favorites]
What I would do is make up a batch of the dressing, then head to the farmer's market and pick up whatever veggies look good to you and/or your wife. Get something leafy (spinach, chard, kale, whatever), something hard (carrot, turnip, radish, whatever), and her favorite raw veggies (maybe tomatoes? cucumbers? whatever). Cook a pot of rice, grate or dice the hard veg and saute it, maybe with a little onion. When veg looks done, put the greens in the frying pan until they wilt. Slice or dice her favorite veggie, and if it's something like tomatoes or cucumbers, don't cook it.
Put a scoop of rice in a bowl, drizzle some dressing on it, shovel the cooked veggies on top of that, drizzle a little more dressing over that, then put the favorite on top, maybe kinda on the side to be artful. If you want to add protein, just thow something that appeals on the side.
posted by OrangeDisk at 6:53 PM on August 30, 2022 [7 favorites]
Look up smorrebrod!
It's simple basically gorgeous open sandwiches. They look amazing and so healthful.
Something to consider. I'd buy sesame seeds and flax and chia seeds. A few go a long way and seeing them sprinkled feels healthy. Same with baby greens and spouts. Also chopped herbs.
posted by beccaj at 6:57 PM on August 30, 2022 [2 favorites]
It's simple basically gorgeous open sandwiches. They look amazing and so healthful.
Something to consider. I'd buy sesame seeds and flax and chia seeds. A few go a long way and seeing them sprinkled feels healthy. Same with baby greens and spouts. Also chopped herbs.
posted by beccaj at 6:57 PM on August 30, 2022 [2 favorites]
Did you check the salad bar at your local Whole Foods? If it's one of the large salad bars, they'll have a ton of things that aren't salads.
posted by pinochiette at 6:58 PM on August 30, 2022
posted by pinochiette at 6:58 PM on August 30, 2022
Using 1 shelf stable package of gnocchi, 1 pint cherry or grape tomatoes, and all the veggies you have in the fridge, with olive oil and spices (e.g. Italian, or, if you're like me and made a bit of a mistake and have an industrial size barrel of it, zaatar), roast all of these together.
You'll need a sheet pan and parchment paper. I usually go for 425F for longer than you think (45-60 min).
Chop veggies into approximate gnocchi size pieces, throw 'em in a bowl, add olive oil and spices. Toss onto sheet pan. Repeat with gnocchi and the tomatoes - cut tomatoes in half if they seem big, and I find doing the three categories separately helps coat them better, especially the gnocchi because they stick together out of the package.
Roast the hell out of them in the oven. This will take longer than you think. You can shuffle them up on the pan once. You want nice browning on the gnocchi. The tomatoes make a rustic chunky sauce.
Divide into bowls, makes about 3 big servings. Add Parm/romano to taste. Salt only if your need it after cheese.
posted by cobaltnine at 7:13 PM on August 30, 2022 [3 favorites]
You'll need a sheet pan and parchment paper. I usually go for 425F for longer than you think (45-60 min).
Chop veggies into approximate gnocchi size pieces, throw 'em in a bowl, add olive oil and spices. Toss onto sheet pan. Repeat with gnocchi and the tomatoes - cut tomatoes in half if they seem big, and I find doing the three categories separately helps coat them better, especially the gnocchi because they stick together out of the package.
Roast the hell out of them in the oven. This will take longer than you think. You can shuffle them up on the pan once. You want nice browning on the gnocchi. The tomatoes make a rustic chunky sauce.
Divide into bowls, makes about 3 big servings. Add Parm/romano to taste. Salt only if your need it after cheese.
posted by cobaltnine at 7:13 PM on August 30, 2022 [3 favorites]
I like this lemony pesto zucchini & white beans situation. If you don't feel like making the pesto (or cleaning the blender), you can swap in store-bought.
Also: soupe au pistou is just the best--a hearty and chunky vegetable soup. This one does want fresh pesto, which I apparently have on the brain. There are countless versions but I always make Julia Child's, which I grew up with.
posted by miles per flower at 7:50 PM on August 30, 2022 [2 favorites]
Also: soupe au pistou is just the best--a hearty and chunky vegetable soup. This one does want fresh pesto, which I apparently have on the brain. There are countless versions but I always make Julia Child's, which I grew up with.
posted by miles per flower at 7:50 PM on August 30, 2022 [2 favorites]
Roasted veggies. Just cut them up, and place on a baking pan with olive oil. A titch of salt. In the oven at 375 (usually).
Very yummy :)
And if you line the pan, easy clean up!
posted by Neekee at 7:54 PM on August 30, 2022 [2 favorites]
Very yummy :)
And if you line the pan, easy clean up!
posted by Neekee at 7:54 PM on August 30, 2022 [2 favorites]
Tostadas! Layered with beans of choice plus cabbage, tomatoes, sautéed corn, squash, peppers, whatever floats her boat. Toss on some pickled veggies if desired (red onion, carrot), and fresh herbs and red or green salsa and you have a hearty rainbow meal. If she’s dairy-friendly, crumble or grate on some cheese.
posted by OneSmartMonkey at 8:05 PM on August 30, 2022
posted by OneSmartMonkey at 8:05 PM on August 30, 2022
Gazpacho! And generally there's an entire genre of cold fruit/vegetable soups that are perfect for this time of year.
posted by kickingtheground at 8:05 PM on August 30, 2022 [1 favorite]
posted by kickingtheground at 8:05 PM on August 30, 2022 [1 favorite]
When I was Extremely Pregnant and veggie mad, I drank a lot of smoothies, and also made a lot of crudite-plates-as-meals with crackers and multiple dips and stuff to supplement. Also, bonus, involves zero cooking.
posted by athirstforsalt at 8:05 PM on August 30, 2022 [1 favorite]
posted by athirstforsalt at 8:05 PM on August 30, 2022 [1 favorite]
I really like giambotta, it's a vegetable stew and you can use pretty much whatever you have for veggies, though zucchini, tomatoes and eggplant are pretty standard. It seems lighter than ratatouilli to me, which seems to frequently require frying the individual vegetables in oil first.
I don't know if pureed soups look healthy to her, but you can cook any starchy-ish (or really any) vegetable in any way (roasting mushrooms on a sheet tray in the oven for instance) and then blitz them into a soup with added broth and sauteed onions or garlic and it will get you a good "creamy" soup with no cream (I personally find it unnecessary if it's blended smoothly enough, and dairy to me waters down the flavor). I've done it with lentils, carrots and tomatoes. Or combos of them.
posted by Rufous-headed Towhee heehee at 8:27 PM on August 30, 2022
I don't know if pureed soups look healthy to her, but you can cook any starchy-ish (or really any) vegetable in any way (roasting mushrooms on a sheet tray in the oven for instance) and then blitz them into a soup with added broth and sauteed onions or garlic and it will get you a good "creamy" soup with no cream (I personally find it unnecessary if it's blended smoothly enough, and dairy to me waters down the flavor). I've done it with lentils, carrots and tomatoes. Or combos of them.
posted by Rufous-headed Towhee heehee at 8:27 PM on August 30, 2022
Butternut Squash is great simply roasted in the oven or in a slow cooker. Cheddar cheese and chipotle really enhance the flavor.
Canned pumpkin with a tablespoon of favorite ice cream is a very tasty treat.
Buckwheat soba with canned pumpkin, cheddar and chipotle blended in is very filling.
Buckwheat soba with peanut butter, chipotle and lime juice is filling. Add some thin skinned cucumber for some nice crispy crunch.
Brussel sprouts coated with Parmesan cheese, dijon mustard and balsamic vinegar.
Beets roasted or slow cooked with dijon/yogurt dipping sauce.
posted by effluvia at 8:41 PM on August 30, 2022
Canned pumpkin with a tablespoon of favorite ice cream is a very tasty treat.
Buckwheat soba with canned pumpkin, cheddar and chipotle blended in is very filling.
Buckwheat soba with peanut butter, chipotle and lime juice is filling. Add some thin skinned cucumber for some nice crispy crunch.
Brussel sprouts coated with Parmesan cheese, dijon mustard and balsamic vinegar.
Beets roasted or slow cooked with dijon/yogurt dipping sauce.
posted by effluvia at 8:41 PM on August 30, 2022
No reason that veggie dishes you might think of as sides can’t be upscaled into entrees. I made Greek Butter Beans with Tomatoes and Dill tonight. Used some royal coronas I had cooked earlier, but you could sub any white bean I think. If you have fresh tomatoes, grate one in with a box grater instead of using canned purée. Comes together in about 10 minutes! Serve with crusty bread.
posted by mumkin at 8:58 PM on August 30, 2022
posted by mumkin at 8:58 PM on August 30, 2022
Egg roll in a bowl! Can be made with tofu in place of meat, or just the veggies are quite filling. The crisp wonton topping is tedious to make but you maybe be able to find something similar in the crouton aisle.
posted by esoterrica at 9:14 PM on August 30, 2022
posted by esoterrica at 9:14 PM on August 30, 2022
Our kid made this viral tiktok salmon bowl for dinner tonight and it was delicious and colourful and full of healthy ingredients: avocado, kimchi, salmon, nori, brown rice. We added steamed broccoli on the side.
posted by lulu68 at 9:51 PM on August 30, 2022
posted by lulu68 at 9:51 PM on August 30, 2022
Yes, the answer is gazpacho. The answer is often gazpacho. I just made some this evening.
posted by Dr. Wu at 10:06 PM on August 30, 2022 [3 favorites]
posted by Dr. Wu at 10:06 PM on August 30, 2022 [3 favorites]
Today for lunch I followed a formula a friend taught me:
Turned oven on to 425F. Roughly chopped a head of cauliflower, some red onion, four carrots - BIG chunks. Tossed with olive oil, salt, and all-purpose seasoning (I love pouring the whole mess back and forth between two prep bowls! Stainless steel are great for veggie cooking - big but not heavy, and can be used heavily for years). Poured into rimmed baking sheet lined with parchment paper. Roasted for 35 min, until cauliflower/onion began to brown. Pile in a bowl with a dollop of hummus! (Friends do quinoa underneath, I’ve added avocado or a squeeze of lemon, but no time today.)
posted by rrrrrrrrrt at 10:52 PM on August 30, 2022
Turned oven on to 425F. Roughly chopped a head of cauliflower, some red onion, four carrots - BIG chunks. Tossed with olive oil, salt, and all-purpose seasoning (I love pouring the whole mess back and forth between two prep bowls! Stainless steel are great for veggie cooking - big but not heavy, and can be used heavily for years). Poured into rimmed baking sheet lined with parchment paper. Roasted for 35 min, until cauliflower/onion began to brown. Pile in a bowl with a dollop of hummus! (Friends do quinoa underneath, I’ve added avocado or a squeeze of lemon, but no time today.)
posted by rrrrrrrrrt at 10:52 PM on August 30, 2022
This is possibly too salad-like, but when I was pregnant I ate a lot of this:
* Canned chickpeas or beans, rinsed and drained
* Diced tomato, cucumber, any vegetables that you want
* Tahini dressing. I think it was tahini, lemon juice, maple syrup, nutritional yeast, salt and pepper
posted by kinddieserzeit at 11:13 PM on August 30, 2022 [1 favorite]
* Canned chickpeas or beans, rinsed and drained
* Diced tomato, cucumber, any vegetables that you want
* Tahini dressing. I think it was tahini, lemon juice, maple syrup, nutritional yeast, salt and pepper
posted by kinddieserzeit at 11:13 PM on August 30, 2022 [1 favorite]
Fried asparagus - if you can find some medium thick (~6-8 mm dia) bundles, wash, cut the ends off, cut at about the halfway point between tender and lignified.
Use a vegetable peeler if necessary to take the top part of the tough bits off.
Heat pan with oil, chopped garlic. Once garlic is bubbling, add the stem/ lower parts in. Toss to coat, bring to temp. Sprinkle some salt over. Splash a tbsp or two of shaoxing wine. Keep tossing, using the steam from the wine to steam the asparagus. About halfway through, throw in the top halves, toss to bring to heat, a little more salt, toss, toss in a glug of shaoxing, toss until desired tenderness.
The second half might be a minute or two, I like the tips still a little crunchy.
posted by porpoise at 12:02 AM on August 31, 2022
Use a vegetable peeler if necessary to take the top part of the tough bits off.
Heat pan with oil, chopped garlic. Once garlic is bubbling, add the stem/ lower parts in. Toss to coat, bring to temp. Sprinkle some salt over. Splash a tbsp or two of shaoxing wine. Keep tossing, using the steam from the wine to steam the asparagus. About halfway through, throw in the top halves, toss to bring to heat, a little more salt, toss, toss in a glug of shaoxing, toss until desired tenderness.
The second half might be a minute or two, I like the tips still a little crunchy.
posted by porpoise at 12:02 AM on August 31, 2022
Veggie stir fry on top of rice or noodles is my go-to for this type of meal! I make the sauce from this recipe when I’m feeling up to it, or you can get pre-made stir fry sauce at Sprouts or Whole Foods.
posted by kiripin at 12:18 AM on August 31, 2022
posted by kiripin at 12:18 AM on August 31, 2022
Hokkaido Soup might be a good thing. It's really easy to make, and delicious. I'm going to make one today, since the weather is cooling down, but if it's still hot where you are, it works fine cold, too.
Spanakopita -- the recipe I've linked to is with frozen puff pastry instead of phyllo dough, which makes it simpler. But you can easily find a more authentic recipe out there on the webs. I just made one with rainbow chard from the farmers' market instead of spinach, and it was perhaps the best I ever made, just to say that when you get the hang of it, this is a vegetable pie with endless variations. Serve with a Greek salad. Or just sliced tomatoes, salted and drizzled with olive oil.
Italian-Style Eggplant Parmesan This is lighter, fresher and more delicious than the traditional American recipe.
And speaking of eggplant, I make a lasagne "bolognese" where I do everything like a traditional meat sauce, except I substitute eggplant for meat. So I chop up the eggplant into tiny cubes, and then fry them in oil, just like I would the minced meat. Then combine with the other ingredients and stew for a while, though not as long as the meat version (I think 30 minutes, you need to taste as you go), then build layers of fresh lasagne, bechamel, grated parmesan and eggplant gravy. Bake in a hot oven till the top layer (of bechamel and cheese) is golden and bubbly.
This recipe is very similar to what I have cooked this weekend: a vegetable couscous. But a stew for couscous is a very forgiving thing, it doesn't have to be complicated. Cut any vegetables (for instance: onions, carrots, cauliflower, garlic, squash, zucchini, tomato, kohlrabi) in to largish chunks, put them in a pot with a bit of water, tomato paste, salt, pepper and ras el hanout (not too much, the spiciness should be subtle). Simmer for 20 minutes, then add a can of chickpeas. Then simmer for ten more minutes. Before serving, take out half a cup of the liquid and mix with a teaspoon (or more) of harissa. This will give you a spicy and aromatic sauce that you serve on the side, so each person can choose their own level of spiciness. You will be surprised at how good this tastes, compared to the very little effort. If you can't find ras el hanout, a bit of cumin, cinnamon, turmeric and nutmeg is a good substitute, you need warm spices, not hot.
posted by mumimor at 12:40 AM on August 31, 2022
Spanakopita -- the recipe I've linked to is with frozen puff pastry instead of phyllo dough, which makes it simpler. But you can easily find a more authentic recipe out there on the webs. I just made one with rainbow chard from the farmers' market instead of spinach, and it was perhaps the best I ever made, just to say that when you get the hang of it, this is a vegetable pie with endless variations. Serve with a Greek salad. Or just sliced tomatoes, salted and drizzled with olive oil.
Italian-Style Eggplant Parmesan This is lighter, fresher and more delicious than the traditional American recipe.
And speaking of eggplant, I make a lasagne "bolognese" where I do everything like a traditional meat sauce, except I substitute eggplant for meat. So I chop up the eggplant into tiny cubes, and then fry them in oil, just like I would the minced meat. Then combine with the other ingredients and stew for a while, though not as long as the meat version (I think 30 minutes, you need to taste as you go), then build layers of fresh lasagne, bechamel, grated parmesan and eggplant gravy. Bake in a hot oven till the top layer (of bechamel and cheese) is golden and bubbly.
This recipe is very similar to what I have cooked this weekend: a vegetable couscous. But a stew for couscous is a very forgiving thing, it doesn't have to be complicated. Cut any vegetables (for instance: onions, carrots, cauliflower, garlic, squash, zucchini, tomato, kohlrabi) in to largish chunks, put them in a pot with a bit of water, tomato paste, salt, pepper and ras el hanout (not too much, the spiciness should be subtle). Simmer for 20 minutes, then add a can of chickpeas. Then simmer for ten more minutes. Before serving, take out half a cup of the liquid and mix with a teaspoon (or more) of harissa. This will give you a spicy and aromatic sauce that you serve on the side, so each person can choose their own level of spiciness. You will be surprised at how good this tastes, compared to the very little effort. If you can't find ras el hanout, a bit of cumin, cinnamon, turmeric and nutmeg is a good substitute, you need warm spices, not hot.
posted by mumimor at 12:40 AM on August 31, 2022
On the southeast asian side, there're varieties of rice meals where the (mainly raw or lightly boiled) vegetables are sliced and mixed thoroughly with the plain (sometimes coloured) rice. Or mixed in as part of the fried rice. The plain rice kind will usually come with a gravy or dip on the side, plus a slice of preserved egg. Usually they have names that translates literally into salad/herb rice.
I'm giving you only the general description because the variations reflect their respective cultural preferences or regional availability of ingredients, so feel free to invent your own take. The main thing is figuring out your seasoning flavour profile.
For some examples though:
- Nasi Ulam (generic Malaysian style)
- Nasi Ulam (Nyonya/Straits Chinese style)
- Nasi Ulam Utara (West Malaysia northern style)
- Nasi Kerabu (West Malaysia east coast variant)
posted by cendawanita at 1:47 AM on August 31, 2022
I'm giving you only the general description because the variations reflect their respective cultural preferences or regional availability of ingredients, so feel free to invent your own take. The main thing is figuring out your seasoning flavour profile.
For some examples though:
- Nasi Ulam (generic Malaysian style)
- Nasi Ulam (Nyonya/Straits Chinese style)
- Nasi Ulam Utara (West Malaysia northern style)
- Nasi Kerabu (West Malaysia east coast variant)
posted by cendawanita at 1:47 AM on August 31, 2022
Are you a fan of curries? You can go a long way doing something like:
1) Fry onions and crushed garlic for ~4 minutes
2) Add spices; curry powder + paprika + tumeric is simple and nice, but lots of options here!
3) Add core veg. Cauliflower, courgetters, peppers, aubergine... any combination. Cook for a few minutes; longer if you want your veg softer
4) add liquids. Can of tomato + coconut milk. Add salt and pepper, then stew for ~20 minutes (can easily extend this for a richer flavour). Can add lime juice for a nice tang
5) Add pulses; lentils and chickpeas are good, but anything you like. Add spinach. Cook for 5 or so minutes more
Combine with whatever carbs you'd like; rice or couscous works.
This kind of core idea works for lots of nice meals; you can go chopped tomatoes or coconut milk only for a different core flavour, and add different spices. You can also add chillies if you like your food very spicy
posted by Cannon Fodder at 2:32 AM on August 31, 2022 [1 favorite]
1) Fry onions and crushed garlic for ~4 minutes
2) Add spices; curry powder + paprika + tumeric is simple and nice, but lots of options here!
3) Add core veg. Cauliflower, courgetters, peppers, aubergine... any combination. Cook for a few minutes; longer if you want your veg softer
4) add liquids. Can of tomato + coconut milk. Add salt and pepper, then stew for ~20 minutes (can easily extend this for a richer flavour). Can add lime juice for a nice tang
5) Add pulses; lentils and chickpeas are good, but anything you like. Add spinach. Cook for 5 or so minutes more
Combine with whatever carbs you'd like; rice or couscous works.
This kind of core idea works for lots of nice meals; you can go chopped tomatoes or coconut milk only for a different core flavour, and add different spices. You can also add chillies if you like your food very spicy
posted by Cannon Fodder at 2:32 AM on August 31, 2022 [1 favorite]
Roasted vegetables
Many vegetables can be roasted to great effect. Take any/all of the following: button mushrooms, courgettes, bell peppers, red onions, shallots, sweet potatoes, carrots, beetroot, brussels sprouts, parsnips or any other veg she likes.
Wash/peel as you deem appropriate, chop into uniform sized pieces and place on a baking tray or sheet. If using beetroot, consider wearing rubber gloves to handle them to avoid staining your fingers. Don't crowd the sheet. Toss them in oil and season with a bit of salt. Some recipes call for other spices and perhaps some honey or syrup as well. While the sugars in honey/syrup aid caramelisation they also make thigs burn more easily. And as cooking tends to bring out the sweetness in any vegetables that have sweetness, I prefer not to use those.
Roast them in a pre-heated oven at between 180-200C. Not all of these vegetables take the same time to cook. Personally, I don't mind that some will be more al dente and some softer. If that is a concern, start the veg that will take longer (root veg) and add the more tender veg 10 minutes in. Cooking time will also vary some depending on your oven, how soft you like your veg and how big you cut the veg. I'd turn the veg over after 15 minutes and check for doneness from 30 mins onwards, expecting the root veg to perhaps take a bit longer.
Can be eaten warm or cold, as side or base for a vegetable, no leaf salad. Add a protein of choice and you're good to go. Also keeps well in the fridge and can be reheated.
Vegetable antipasti
Typically grilled, not roasted and often marinated. Anything like eggplant, courgette, peppers, mushrooms works. Normally these are eaten cold or warm. There are a million recipes out there. To avoid being hit with lots of palates with meats, cheeses and olives use search terms like '(marinated) vegetable antipasti'.
posted by koahiatamadl at 2:35 AM on August 31, 2022 [1 favorite]
Many vegetables can be roasted to great effect. Take any/all of the following: button mushrooms, courgettes, bell peppers, red onions, shallots, sweet potatoes, carrots, beetroot, brussels sprouts, parsnips or any other veg she likes.
Wash/peel as you deem appropriate, chop into uniform sized pieces and place on a baking tray or sheet. If using beetroot, consider wearing rubber gloves to handle them to avoid staining your fingers. Don't crowd the sheet. Toss them in oil and season with a bit of salt. Some recipes call for other spices and perhaps some honey or syrup as well. While the sugars in honey/syrup aid caramelisation they also make thigs burn more easily. And as cooking tends to bring out the sweetness in any vegetables that have sweetness, I prefer not to use those.
Roast them in a pre-heated oven at between 180-200C. Not all of these vegetables take the same time to cook. Personally, I don't mind that some will be more al dente and some softer. If that is a concern, start the veg that will take longer (root veg) and add the more tender veg 10 minutes in. Cooking time will also vary some depending on your oven, how soft you like your veg and how big you cut the veg. I'd turn the veg over after 15 minutes and check for doneness from 30 mins onwards, expecting the root veg to perhaps take a bit longer.
Can be eaten warm or cold, as side or base for a vegetable, no leaf salad. Add a protein of choice and you're good to go. Also keeps well in the fridge and can be reheated.
Vegetable antipasti
Typically grilled, not roasted and often marinated. Anything like eggplant, courgette, peppers, mushrooms works. Normally these are eaten cold or warm. There are a million recipes out there. To avoid being hit with lots of palates with meats, cheeses and olives use search terms like '(marinated) vegetable antipasti'.
posted by koahiatamadl at 2:35 AM on August 31, 2022 [1 favorite]
Someone above mentioned stuffed peppers, and they are delicious, but stuffed tomatoes are IMO even better. This is an irritating blog, you have to scroll down for ages, but the recipe is legit, and the better sites I could find had recipes that were less suitable for your current needs.
Any stuffed vegetables are good right now, and they have a festive feel to them.
posted by mumimor at 5:09 AM on August 31, 2022
Any stuffed vegetables are good right now, and they have a festive feel to them.
posted by mumimor at 5:09 AM on August 31, 2022
Do potatoes count? When my wife was very pregnant, by the eighth month or so, she craved french fries every day. So half the time I went to McDonald's (which she normally loathes) and sometimes I would make them myself.
I did not know about Kenji Alt-Lopez's recipe for roasted potatoes, but I wish I had. But you can read that as french fries, basically. Baked french fries, so they're not unhealthy (I would hesitate to say they're healthy). In short, you boil the potatoes and then bake them in the oven. Not at all difficult, but does take time. And they are hands down my favorite potato recipe ever.
posted by zardoz at 5:35 AM on August 31, 2022
I did not know about Kenji Alt-Lopez's recipe for roasted potatoes, but I wish I had. But you can read that as french fries, basically. Baked french fries, so they're not unhealthy (I would hesitate to say they're healthy). In short, you boil the potatoes and then bake them in the oven. Not at all difficult, but does take time. And they are hands down my favorite potato recipe ever.
posted by zardoz at 5:35 AM on August 31, 2022
Definitely click on RobinofFrocksley's link to the stuffed yam. That's from the Love and Lemons cookbook which you might want to browse one day, along with Yotam Ottolenghi's Plenty, which presents vegetables in very appetizing ways.
I can't say enough good things about sweet potatoes, really. Bake one, split it open, fill it with massaged kale and sauteed mushrooms, or any combination of vegetables you have around.
I've found that some of the prepared items on the Whole Foods Salad bar are filling and not too bad, nutritionally. They can be very heavy (and expensive) to eat a whole serving of, but may really help out as part of a potato topping library.
posted by BibiRose at 5:40 AM on August 31, 2022 [1 favorite]
I can't say enough good things about sweet potatoes, really. Bake one, split it open, fill it with massaged kale and sauteed mushrooms, or any combination of vegetables you have around.
I've found that some of the prepared items on the Whole Foods Salad bar are filling and not too bad, nutritionally. They can be very heavy (and expensive) to eat a whole serving of, but may really help out as part of a potato topping library.
posted by BibiRose at 5:40 AM on August 31, 2022 [1 favorite]
Reading your description, my brain immediately went to big platters of beautifully prepared green beans or asparagus - charred or grilled or broiled/roasted/air-fryed and spread or fanned out on a platter, in many kinds of styles. To make it more of a beautiful vegetarian meal, I'd also do fairly thin spears of sweet potato and (if she likes them) sweet pepper or even a mild-medium pepper spined and seeded.
That particular linked recipe offers a cilantro vinaigrette, but you can riff from other green bean/asparagus recipes for flavor, like garlic, lemon, and pine nuts, almondine, aloo, or loubieh.
posted by Lyn Never at 6:53 AM on August 31, 2022
That particular linked recipe offers a cilantro vinaigrette, but you can riff from other green bean/asparagus recipes for flavor, like garlic, lemon, and pine nuts, almondine, aloo, or loubieh.
posted by Lyn Never at 6:53 AM on August 31, 2022
I am not sure if by "no salad" you mean nothing that could possibly be called a salad, or just the more typical lettuce-based thing. Perusing my recipe app for the prettiest pictures, may I suggest:
Rainbow Power Salad with Roasted Chickpeas
Roasted tomatoes with goat cheese polenta and spinach
Mediterranean farro salad with spiced chickpeas
Roasted vegetable couscous
Summer vegetable fritatta
Colorful veggie sesame noodles
Crunchy Thai quinoa salad
(These are all vegan or vegetarian but you could easily sub in or add rotisserie chicken if you want meat.)
posted by misskaz at 6:57 AM on August 31, 2022 [1 favorite]
Rainbow Power Salad with Roasted Chickpeas
Roasted tomatoes with goat cheese polenta and spinach
Mediterranean farro salad with spiced chickpeas
Roasted vegetable couscous
Summer vegetable fritatta
Colorful veggie sesame noodles
Crunchy Thai quinoa salad
(These are all vegan or vegetarian but you could easily sub in or add rotisserie chicken if you want meat.)
posted by misskaz at 6:57 AM on August 31, 2022 [1 favorite]
Tip on roasting vegetables: For the ones that take a long time to cook (potatoes, carrots), I steam them first. Then all the vegetables can be cooked for the same amount of time. (I found out the hard way that brussels sprouts are not in the "steam first" category unless brussels sprout mush really appeals to you.)
posted by FencingGal at 7:06 AM on August 31, 2022
posted by FencingGal at 7:06 AM on August 31, 2022
This broccoli grain bowl is the healthiest-looking recipe I know that is also extremely delicious AND easy enough for me, a cooking idiot (which is probably equivalent to a normal person with pregnancy exhaustion/brain fog). It's mostly the one color (green), but you can add basically whatever vegetables roast.
posted by babelfish at 7:11 AM on August 31, 2022
posted by babelfish at 7:11 AM on August 31, 2022
Borscht is bright purple, vegetarian, and delicious.
posted by Kreiger at 8:05 AM on August 31, 2022 [1 favorite]
posted by Kreiger at 8:05 AM on August 31, 2022 [1 favorite]
Ratatouille! It's a ton of chopping, but ultimately dead simple to make.
posted by decathecting at 8:27 AM on August 31, 2022
posted by decathecting at 8:27 AM on August 31, 2022
This roasted vegetable tian is delicious. I make it with 6 tbsp oil and there’s enough to dip bread in but it’s not drenched.
posted by Hypatia at 9:50 AM on August 31, 2022 [1 favorite]
posted by Hypatia at 9:50 AM on August 31, 2022 [1 favorite]
I make stuffing with the Pepperidge Farms recipe and add a lot of roasted butternut squash, and often cooked sausage. You can make it 1/2 to 2/3 squash.
Buffalo Cauliflower & wings. Frozen or fresh cauliflower, with olive oil and Louisiana Hot Sauce. Roast the cauliflower for 20 - 25 minutes at 400F or whatever temp the wings take, and roast the wings at the same time, as directed. If I wanted to make it look nicer, I'd serve it on shredded green & a little purple cabbage, which will be tasty. You can make buffalo sweet & white potatoes at the same time, being lavish with olive oil, for snacking or using later.
Cooked rice, kimchi, and leftover cooked chicken or any protein. I'm not uusally enthusiastic about rice, but I crave it with kimchi and its juice, and for dinner(or breakfast), typically add some protein.
Stirfry. All the vegetables are in the market. Yellow summer squash, onion, cabbage, pea pods, stirfried with some chicken or tofu. I add a sauce of soy, ginger, garlic and cornstarch at the end, top with scallions, serve with rice or noodles.
Fried rice. Use day old rice and lots of not-watery veg. broccoli, cauliflower, cabbage, onion, summer, squash, corn; peas are traditional. Fry and add soy, ginger, garlic, scallions. Again, you can really max out the veg.
I make non-dairy scalloped potatoes by layering thinly sliced potatoes, onions, and (vegan)butter, and a thin batter of chick-pea flour and water. The chick pea flour provides protein. Add a green salad. You can add sweet potatoes.
Mark Bittmans's Vegetarian book is excellent.
posted by theora55 at 9:52 AM on August 31, 2022 [1 favorite]
Buffalo Cauliflower & wings. Frozen or fresh cauliflower, with olive oil and Louisiana Hot Sauce. Roast the cauliflower for 20 - 25 minutes at 400F or whatever temp the wings take, and roast the wings at the same time, as directed. If I wanted to make it look nicer, I'd serve it on shredded green & a little purple cabbage, which will be tasty. You can make buffalo sweet & white potatoes at the same time, being lavish with olive oil, for snacking or using later.
Cooked rice, kimchi, and leftover cooked chicken or any protein. I'm not uusally enthusiastic about rice, but I crave it with kimchi and its juice, and for dinner(or breakfast), typically add some protein.
Stirfry. All the vegetables are in the market. Yellow summer squash, onion, cabbage, pea pods, stirfried with some chicken or tofu. I add a sauce of soy, ginger, garlic and cornstarch at the end, top with scallions, serve with rice or noodles.
Fried rice. Use day old rice and lots of not-watery veg. broccoli, cauliflower, cabbage, onion, summer, squash, corn; peas are traditional. Fry and add soy, ginger, garlic, scallions. Again, you can really max out the veg.
I make non-dairy scalloped potatoes by layering thinly sliced potatoes, onions, and (vegan)butter, and a thin batter of chick-pea flour and water. The chick pea flour provides protein. Add a green salad. You can add sweet potatoes.
Mark Bittmans's Vegetarian book is excellent.
posted by theora55 at 9:52 AM on August 31, 2022 [1 favorite]
If you have access to an HMart or similar (Korean grocery store), the prepared foods section should have the veggie toppings for bibimbap. I usually get the sauteed spinach and bean sprouts combo pack, and then add in one of the tubs of julienned marinated radish.
Vietnamese tofu summer rolls or tiger salad rolls are very fast to make. The rice paper wrapper just needs to be dipped in hot water and then you add whatever prepared or raw veggies you want and then roll it best you can. My actual roll making skills are terrible but I am inhaling them as fast as I make them so I don't care.
posted by spamandkimchi at 10:47 AM on August 31, 2022 [3 favorites]
Vietnamese tofu summer rolls or tiger salad rolls are very fast to make. The rice paper wrapper just needs to be dipped in hot water and then you add whatever prepared or raw veggies you want and then roll it best you can. My actual roll making skills are terrible but I am inhaling them as fast as I make them so I don't care.
posted by spamandkimchi at 10:47 AM on August 31, 2022 [3 favorites]
Dips for dinner! Veggies with all kinds of dips, especially if they have meat and are filling. Lots of delicious crunchy veggies, like celery, radish, bell peppers, etc. are great for dipping, not just the broccoli, carrots, and cucumbers you typically see on veggie trays (those are good too).
Why this is good: can eat more veggies, can still satisfy cravings (melty cheese...), can be as hearty as you want (meat or no), can be minimal effort (premade dips and even pre-sliced veggies are available)
If the craving is for spicy, do a buffalo chicken dip (I've also seen pre-made at some stores)
You could do a 7 layer dip with or without meat
Queso with chorizo or seasoned ground beef (where I live this is available premade in many grocery stores)
I also really like the Cedar's tzatziki dip
posted by kochenta at 10:58 AM on August 31, 2022
Why this is good: can eat more veggies, can still satisfy cravings (melty cheese...), can be as hearty as you want (meat or no), can be minimal effort (premade dips and even pre-sliced veggies are available)
If the craving is for spicy, do a buffalo chicken dip (I've also seen pre-made at some stores)
You could do a 7 layer dip with or without meat
Queso with chorizo or seasoned ground beef (where I live this is available premade in many grocery stores)
I also really like the Cedar's tzatziki dip
posted by kochenta at 10:58 AM on August 31, 2022
Home-made pico de gallo - by itself! Maybe leave out the hot peppers. you can add jicima, fruit, bell peppers for extra flavor.
'deconstructed California rolls- bed of rice, cucumbers, avocado, sushi sauce. You can add fake crab, shrimp, or whatever if you want a bit of meat.
posted by The_Vegetables at 11:37 AM on August 31, 2022
'deconstructed California rolls- bed of rice, cucumbers, avocado, sushi sauce. You can add fake crab, shrimp, or whatever if you want a bit of meat.
posted by The_Vegetables at 11:37 AM on August 31, 2022
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When I read this, I imagined a salad bowl (translation: really big) full of a brocolli dish.
posted by aniola at 6:29 PM on August 30, 2022 [1 favorite]