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vegetable variety

Answered on August 19, 2014
Created November 08, 2012 at 12:52 PM

So I'm getting sick of my usual veg: spaghetti squash, acorn squash, sweet potato and brussels sprouts. Plus, they are pretty high in carbs. I would like to expand my variety, but I don't really know how to cook other vegetables. I liked broccoli back when I could smother it in cheese...

What are your favorite non-dairy vegetable recipes (with tips on how to do the actually cooking part- like saut??ing)?

0382fa263de4c83328dc34a56e25437f

(4238)

on November 08, 2012
at 01:48 PM

I do the onions first on medium-high heat, but I like my onions browned, your taste may vary. Medium heat for the greens, maybe mushrooms. I don't measure much, I just use as much fat as will sufficiently coat whatever I'm cooking.

7b20db75b09540914bd0c852e868a9d6

(454)

on November 08, 2012
at 01:31 PM

sounds awesome- how much fat; how high heat?

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8 Answers

1
Ede5030721ed7241414b31b9f2c963a1

on November 08, 2012
at 09:08 PM

I love roasted cauliflower.

Cover the florets with olive oil, sprinkle with salt. I also like adding some cayenne pepper for a kick. Then I put them in the oven at 400F for 20 to 25 minutes, until I can stick a fork into them easily.

While this bakes I usually cook my meat or cut up some other veg.

1
2e777bbcd49262eb31a24f821abec6bc

(1974)

on November 08, 2012
at 01:51 PM

Salads with tomatoes, mushrooms, spinach, cucumber, carrot, some meat.

Boil some carrots and add honey for a dessert like veggie. Put 1/2 tbls olive oil in a frying pan and add whatever veggies you want. I usually use broccoli, carrots, mushrooms, etc. you can also throw whatever you want in a pan, sprinkle olive oil, and put it in the oven on 350-400 for 30 min. I love doing beets that way. Sometimes I'll use honey instead of olive oil on te beets which makes them sweet and delicious. Zucchini is great on the grill or you can do veggie skewers on the grill. Onion, squash, zuchini, and mushrooms are great like that.

1
Ef777978cfeb8fbdd18d75c4f6c4cb23

on November 08, 2012
at 01:22 PM

Mushroom omelette. Fry mushrooms in butter (or olive oil) for around 5 mins. Beat 3 eggs. Add eggs to mushrooms. When omelette is nearly done add some sea salt. Flip. Serve.

I like kale too.

1
0b7c3e7fd96005f0b2dfd781e512fc2e

(1237)

on November 08, 2012
at 01:20 PM

What about raw vegetables? Get some leaves/salads in you, bro. Spinach, romaine, carrots, tomatoes, cucumber, etc. You can add them to almost every meal and they require little if any preparation.

1
Ef9f83cb4e1826261a44c173f733789e

on November 08, 2012
at 01:19 PM

I love to roast veggies. There's no recipe, just coat them in olive oil or other fat , add salt and herbs, and roast on a sheet pan until soft and caramelized. Kick it up a notch with bacon bits.

My favorite veggie dish for special occasions is a medley of brocoli, carrot, and pearl onions, roasted with bacon grease and bits, then finished off with fresh chopped parsley.

1
46c9fbd45b82453f6a2dfe614a853314

on November 08, 2012
at 01:17 PM

Is there a reason you are so limited to those veggies? Most grocery stores carry a few other varieties...

I prefer my veggies roasted - roasted broccoli florets is delish! I recommend becoming familiar with one or more paleo recipe sites. If it is a cooking confidence issue, many veggies are perfectly tasty and the most nutritious when they are raw!

1
0382fa263de4c83328dc34a56e25437f

on November 08, 2012
at 01:04 PM

My favorite vegetable sautee is chopped kale with minced ginger, onions and garlic, done up in home-rendered grassfed beef fat. On its own, or used as a base for ground beef soup.

Sauteeing is easy: you heat the fat, you dump your stuff in it, and move it around in the pan til it looks done. :)

0382fa263de4c83328dc34a56e25437f

(4238)

on November 08, 2012
at 01:48 PM

I do the onions first on medium-high heat, but I like my onions browned, your taste may vary. Medium heat for the greens, maybe mushrooms. I don't measure much, I just use as much fat as will sufficiently coat whatever I'm cooking.

7b20db75b09540914bd0c852e868a9d6

(454)

on November 08, 2012
at 01:31 PM

sounds awesome- how much fat; how high heat?

0
94480caec9fbbaacc386d86a45efa720

(1007)

on November 08, 2012
at 04:05 PM

Borscht. This recipe is close to what I make, I think. I can't double check it right now as it won't load for me. I don't use any sugar if it calls for that and I only use one potato in what's almost a gallon of soup. I did use a pint of my beef bone broth but then made up the rest of the liquid with just water.

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