I have to say that I have never met a vegetable I didn’t like. And while I may not always fit in Five A Day my diet is pretty balanced veg-wise (not so much with fruit, but that’s another story). However, I have been getting into a bit of a rut with my vegetable dishes, in part because since flatmate Peter moved back in (I do the cooking – he cleans) I’m a bit more limited because he won’t eat this or that veg. Well that’s all about to change because recently we both had our annual check ups and both of us have issues with cholesterol and BP, and our blood sugar is “borderline”.
So it’s time to switch up and start focusing on getting more veg in our lives. And although I love salads and veggie stir-fries, omg it takes so much time to wash and chop and prep everything. So my plan is to come up with veggie dishes I can make “in bulk” (enough to last 2-3 days) and just have them on hand in the fridge ready to either heat up or eat cold. This way I can get more variety (not just one veg as a side dish) and it will also be fun. And since it’s winter, rather than salads, these will probably be marinated, sautéed or roasted veggies. If you have a favourite recipe I’m all ears.
We’ve been into veggie tacos— deeply roasted cauliflower with cumin; mashed sweet potato, black bean and chipotle; roasted mushrooms with garlic and lime. Top with shredded cabbage, a bit of Crema and cilantro, cheese.
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