Stanley L Moore wrote:
Lovely Day Media, I am surprised at your remark on prepped veggies. My local Kroger store has a section right by the packaged salad section that has freshly chopped containers of onions, green peppers and celery. they have pre-sliced mushrooms as well as other prepared raw vegetables, pre skewered items for grilling.

Those pre-chopped veggies cost like 5x the amount of regular veggies. I guess that's worth it to some people.

Stanley L Moore wrote:
But the discussion about pre-chopped veggies was aimed at someone who professed an aversion to preparing vegetables.

I realize.

Delia Mak wrote:
Hm, I just heard of Ortaggi my first time.
http://www.ortaggigood.com/

Kale sorbet? I think it probably sounds tasty.

Those sound incredibly interesting. They could either be amazing or horrendous. I bet they're expensive and hard to find, too.

Where To Find Ortaggi

Coming Soon!

Tease.

Alabaster Crowley wrote:

Delia Mak wrote:
Hm, I just heard of Ortaggi my first time.
http://www.ortaggigood.com/

Kale sorbet? I think it probably sounds tasty.

Those sound incredibly interesting. They could either be amazing or horrendous. I bet they're expensive and hard to find, too.


Tease.

I tried it at the seeds experience in nyc last Saturday. It was interesting in a good way. Buying new products (pricey) for my first time is no big deal because I gotta try them out! I can't help it myself. Lol.

I think I'd throw in kale, pineapple or mango, and banana together. Mmm.

LauraLuna wrote:
I love veggies! Pumpkin cream soup is one of my favourite dishes. I also love peas (with ham) and every night I enjoy a nice salad.

Mmmm I love pumpkin based food! I can eat steamed Japanese pumpkin slices everyday!

Delia Mak wrote:
Yesterday at farmers market, I paid $3 for a head of broccoli, 2 big tomatoes, and 3 corns. I used miso paste as dressing. Yes, i ate all of them in one sitting. Yummy. My stomach was very happy.

I picked up my weekly basket of organic vegetable.
today was
1 big zucchini
1 egg plant
dozen of carrot
1 big kale
onions
and I bough 3 packs of raspberries

ZMPHOT   wrote:
Some  poster was interested in eggplant dishes.  Try this one its FAB....

Cut an eggplant in 1/2 inch ( I prefer 5/8") slices spread on a metal cookie sheet lightly oiled with good quality Olive oil.   Sprinkle TINY amounts of sea salt and fresh ground pepper.    Then put a teaspoon more of olive oil on each slice and then broil the slices 5-7 minutes in the oven broiler till  a bit soft and mushy...ie cooked.   Delish!!!

Just out of curiosity, does 1/8" really make that big a difference? Do you measure it or just go with what it looks like?

scrymettet wrote:
I picked up my weekly basket of organic vegetable.
today was
1 big zucchini
1 egg plant
dozen of carrot
1 big kale
onions
and I bough 3 packs of raspberries

Mmm... this selection is really good-- I would be making a yummy veggie lasagna! Too bad my oven is broken. I'd probably grill all of them instead. I would be making a raspberry sorbet- raspberry, sweetener, lemon juice, and lemon zest.  

What are you making?

Lovely Day Media wrote:
I've decided that hating chopping veggies or not, I need to go back on my vegetable soup routine.  It's filled with all sorts of vitamins, tastes adequate, has lots of water and so close to zero calories (I'd imagine) that I could probably eat only that for a while and not get sick while losing weight.

Someone I know said that according to Weight Watchers, a serving of vegetable soup goes for only 1 point. That probably means I'd be able to eat 20 servings a day and still have points for something else left. As filling as it is, I doubt I'd be able to eat 20 servings a day. My weight would likely drop quickly, though.

Stanley L Moore wrote:
There are so many variations available for vegetable soups. You can have a general mixed vegetables which is delicious. Or you can make specialized dishes like cream of asparagus. Pumpkin soup. Split pea soup. Lentil soup.  Mushroom soup. Dozens of variations.

I'm not a huge fan of counting calories, but if I need more nutrients, I could add more protein, more iron, more calcium, etc. to my plain soup. Plain soup can make a great variety of soups. Sometimes I make odd things- for example, I could make a gravy, dressing, etc. from a plain soup. Why not?

ZMPHOT   wrote:
Some  poster was interested in eggplant dishes.  Try this one its FAB....

Cut an eggplant in 1/2 inch ( I prefer 5/8") slices spread on a metal cookie sheet lightly oiled with good quality Olive oil.   Sprinkle TINY amounts of sea salt and fresh ground pepper.    Then put a teaspoon more of olive oil on each slice and then broil the slices 5-7 minutes in the oven broiler till  a bit soft and mushy...ie cooked.   Delish!!!

Yummy! Look like I should get my oven fixed soon! Fall is coming! PUMPKINS! PIES! PASTRIES!

Lovely Day Media wrote:
Just out of curiosity, does 1/8" really make that big a difference? Do you measure it or just go with what it looks like?

I worked for a raw snacks company. We, R(research)&D(development) team, tested making raw eggplant chips.

Thickness makes a difference.
Thicker = meaty, probably mushy
Thinner = sort of chip, crunchy

We had so much trials and errors with cutting. The mandolin slicer was so unreliable for our R&D team. I always insisted for a commercial slicer for uniform cuts.

For raw eggplant chips, thinner would help speeding up the dryness of eggplant. Drier raw would have a better chance at shelf life.

Your preference-- mushy or crunchy works for you / a specific food. Yum!

Delia Mak wrote:
What would you do with 5lbs stemmed spinach?

Aloo palak

http://www.food.com/recipe/aloo-palak-i … ach-108787


You can replace the potatoes with tofu cubes, if you want it higher protein.

Delia Mak wrote:
Mmm... this selection is really good-- I would be making a yummy veggie lasagna! Too bad my oven is broken. sad I'd probably grill all of them instead. I would be making a raspberry sorbet- raspberry, sweetener, lemon juice, and lemon zest. big_smile 

What are you making?

frozen for later use

Delia Mak wrote:
What would you do with 5lbs stemmed spinach?

cream spinach

Koryn wrote:

Aloo palak

http://www.food.com/recipe/aloo-palak-i … ach-108787


You can replace the potatoes with tofu cubes, if you want it higher protein.

That sounds awesome but recipes with ingredients in grams make me feel like a stupid American.