Recipes with lots of cooked veggies that reheat/keep well? - YouLookFab Forum

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Recipes with lots of cooked veggies that reheat/keep well?

Ariadne

Veteran

In the last couple of years I've developed a strange pseudo-allergy to many raw fruits and veggies (oral allergy syndrome, caused by my pollen allergies). They used to be the mainstay of my diet but now I can't comfortably eat them. It's very sad and frustrating and is now causing my weight loss to plateau a bit because I haven't figured out too many substitutes for the salads, raw veggies and dips, fresh fruits, smoothies, etc. that I've always relied on.

I already do super-veggie-heavy spaghetti sauce, beef stew, and chili, but those get old fast.

So--who's got fast, low-effort, tasty cooked veggie or veggie-heavy recipes? Bonus points for things that will reheat for at least one or two more meals, or that are good for snacks, breakfasts, and lunches.

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14 replies

Latest reply was from Aida

annagybe

(website)

Veteran

Not sure if it's fast or low effort but ratatouille?

http://allrecipes.com/recipe/ratatouille/

cinnamon fern

Veteran

A lot of vegetarian Indian dishes reheat well - how about something like this?

http://www.epicurious.com/reci.....rry-368471

If ratatouille counts as fast this is fast.

Nadya

Veteran

Weight watchers has a classic vegetable soup that keeps for several days. Here's a page that has a bunch of info. It makes a good side, first course, or a snack to hold you over until dinner.

http://kitchen-parade-veggieve.....oints.html

I also discovered this summer endless variations on a pseudo succotash - frozen corn plus random veggies sautéed together, witha few herbs for flavor. Tasty and yummy.

Laurinda

Veteran

Thai curried vegetables - your choice cooked in a can of coconut milk and a tablespoon or two of Thai curry paste (that is the easy version).

Grilled (or broiled) green beans/cauliflower/eggplant/Brussels sprouts/cabbage. Good warm, good at room temp, and good cold with or without a sauce

Good suggestion for Indian recipes - I love Chhole, chick peas cooked in spices. That is easy if you have the spices but would take more effort if you are not used to Indian recipes.

If you have a pressure cooker, check out Lorna Sass' "Vegetarian Cooking Under Pressure" for quick and easy recipes.

http://lornasass.com/cookbooks.....r-pressure

Ariadne

Veteran

Mmm... great ideas!

ramya

Veteran

All Indian vegetarian cooking reheat well and are easy to make once you get a hang of it.

There is a cook Tarla Dalal check her site you will get a tonne of recipes

velvetychocolate

Veteran

You could try my roasted garlic and caramelized onion cauliflower hash:

1/2 an onion, sliced thinly (more if you love caramelized onions)
a few cloves of fresh garlic, sliced
a head of cauliflower florets or even just a bag of cauliflower florets that have already been cut into florets (found in produce section - this is easier than fussing with a whole head of cauliflower)
olive oil
salt and pepper
chicken or vegetable broth

Toss cauliflower, onion, garlic in some olive oil. Arrange in a single layer on a parchment paper lined cookie sheet. Roast/bake at 400F until the onions caramelize, the garlic roasts and the cauliflower florets are getting slightly browned (could take up to 40 minutes).

Transfer to big mixing bowl, sprinkle a little salt and pepper, then drizzle some broth onto mixture just until slightly moistened. Mash up roughly with an old-fashioned potato masher until the texture is something between "hash browns" and mashed potatoes. Serve for dinner, tuck the rest into a tupperware-type container in the fridge. It's *excellent* reheated the next day or so, and I've even made faux "latkes" out of the leftover hash by scooping some of the mixture into a bowl, adding an egg...making little patties and pan-frying. For no-fuss, it's easy to just reheat the roasted caramelized onion cauliflower 'hash' in the microwave or pan-fry a bit to warm it up.

This may sound complicated, but if you buy the bag of fresh cauliflower florets, it's pretty darned easy. Just a matter of time in the oven so the onions get all nice and caramelized. The garlic isn't strong at all because as garlic roasts it takes on a sweet-ish flavour.

Serve with Maya Kamal spicy ketchup if you like:

http://www.mayakaimal.com/prod-ss-spicyketchup (available at gourmet food stores, and just happens to be way lower in sugar/carbs than regular ketchup, and a whole lot better tasting too!).

Time for me to make this again soon...it's been awhile, and it's a great "blustery fall night" accompaniment/add-on to meals.

Kristin L

Veteran

I've food some great recipes at vegweb.com.

Diana

Veteran

I was going to suggest Indian dishes too!

Otherwise, Asian stir fries are quick and easy. You only need a very small amount of meat for flavor. I like to use maybe one part meat to 3-4 parts veggies. Or sub tofu for the meat.

Ariadne

Veteran

Thanks! I'm looking forward to trying all this stuff out. I love to cook and am pretty good at it but time is limited these days so that's why I need the easy/fast stuff--I have tons of spices and everything, so Indian, Asian, etc. is no problem.

anne

Veteran

Some good ideas here. I can second the thai curry suggestion!

I am not very fond of salad so tend to eat my vegies cooked and usually just steamed. I often just have salt and pepper and what ever else I have had that meal with them. And I have the leftovers the next day.

Also wanted to say that you can have dips extra with cooked vegies too. I just had leftover broccolli with hommus as part of my lunch. I often put a bit of pesto on them too.

Ariadne

Veteran

Good idea, Anne! I just had some roasted veggies w/ baba ganoush for my snack and it was great (finally mastered bab ganoush, hooray).

Laura (rhubarbgirl)

(website)

Veteran

Everyone's made some great soup suggestions, which is where my brain first went with your question. Also veggie curries and casserole-ish kind of stuff. I've got a great recipe for peanut chili if you're not allergic to peanuts I could post.

Is steaming enough cooking for your issues? If so, I'd just quickly steam things a lot, either in a steamer or in the microwave. You can even get those steam-in-bags of veggies that are super-quick.

Aida

Veteran

Middle Eastern/Mediterranean veggie dishes (especially from up north) also cook quick and reheat well. My mom does a lot of grilled or baked dishes, cooked up on Monday and they eat throughout the week (I'm more of a daily cooker gal). My favorite is sliced zucchini, onions, garlic, tomatoes, and sundried tomatoes with tomato sauce all baked together for 40 min or so. Top with shredded cheese on reheat, yum!