Vegetables Tips
All tips tagged vegetables ✕
Spinach is a cool weather crop. Plant as soon as the soil can be worked. Produce more than one crop by trimming to one inch when harvesting.
After harvesting root vegetables such as potatoes and carrots, place them on the top rack of the dishwasher and run it on a light cycle without soap to clean.
Whether served as pleasantly chewy cubes or mashed with tomatoes, onions, and other spices as baba ghanouj, eggplant is a tasty meat alternative that’s rich in beneficial vitamins. Read More
Loaded with essential vitamins like A, K, and C, and vital antioxidants, kale is a versatile source of natural roughage that stands in for meat like a pro. It’s hardy enough to stand preparation by various means including stir-frying, baking, sautéing, and more. Read More
Also called “Jerusalem artichokes,” sunchokes bear no resemblance to standard artichokes. Sunchokes have a bright, fresh-tasting quality that makes them a welcome change from your usual meat course. Read More
Plantains are a simple way to replace meat without sacrificing a savory or savory-sweet presence on your plate. Read More
Rich in dietary fiber, iron, and protein, chickpeas make an able meat substitute. They come in handy for weight loss recipes by making the stomach feel full for longer due to their high fiber content (more fiber means the stomach takes longer to break it down). Read More
Whether you pop them in your oven or roast them with a drizzle of olive oil, balsamic vinegar, or even maple syrup, Brussels sprouts are a crunchy, flavor-packed alternative to meat. Read More
Portabella mushroom caps can be as large as a pork chop or cut of steak. Pair this with the rich, umami flavor of mushrooms in general, and the firm, fleshy texture of a properly cooked and seasoned portabella cap makes a more than passable stand-in for a meat course. Read More
Black beans have a smoky, meaty flavor quality that is versatile enough to pair with virtually any dish. They’re a low-calorie, low-sodium, high-fiber meat alternative that’s full of vital protein and nutrients like molybdenum, magnesium, manganese, and folate. Read More
Lentils can be used in place of meat to add texture to curries and stews, and taste great mashed into fritters. Rich in fiber and protein, they’re great for serving in place of meat and are available in a wide variety of types and colors. Read More
Roast vegetables at a high oven temperature so they brown and do not turn mushy.
