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Your GO TO Veg list .....

Interestingly I never keep tomatoes in the fridge, always on the bench as they have more flavour at room temperature and keep pretty well.
My food processor broke and I haven't bothered to replace it, so making my own coleslaw hasn't been an easy option to try.
 
rebrascora said:
My food processor broke and I haven't bothered to replace it, so making my own coleslaw hasn't been an easy option to try.
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I have never used a food processor for coleslaw. I grate the carrots and thinly slice the cabbage. Then add mayo and a squirt of lemon juice. It takes 5 minutes to make a large bowl.
My food processor takes longer to clean.
 
rebrascora said:
Don't forget pickled veg like beetroot and gherkins. I find the vinegar in pickled beetroot offsets the carbs in them, so I can eat them with less concern for the carbs they contain and it is another easy way to introduce another veg and some extra zing to a meal. I also like a dollop of piccalilli for the same reason. Coleslaw is a good way of easily adding more cabbage to a menu so it is a staple on my shopping list and I add it to chilli or curry as well as having it with salad.
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Absolutely love pickled beetroot, buy baby beets in jar from Aldi & add them to salads, that's after I've munched on a couple.

We make our own coleslaw, cabbage carrot onions mayo salt & pepper, we like ours rough cut so just use grater then mix in bowl. Homemade coleslaw is much better than any shop bought variety.
 
I love pickled gherkins and keep a jar in the fridge to dip my grubby fingers into when I fancy something sour and crunchy.

Most vegetables are OK, but I don't like them overcooked. Broad beans are about the only veg I refuse to eat.
 
JJay said:
Never liked beetroot until I found that you could have it without vinegar!
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I am the other way and not at all interested in eating it when it isn't pickled.... too sweet. I need the vinegar to balance the sweetness. I also use the pickling juice to make drinks.
 
We also get a veg box, though for extra variety we have a large box but only fortnightly. It was a great learning curve when we started (and we had to get an ‘ingredients’ book with photos to identify some of the things!) It also helped. us be more adventurous, and try mixing things up. Early learning was that any veg (in pretty much any combination) makes great soup. And stir-fried or roasted mixes rarely disappoint.

The only frozen things we use are peas and edamame beans. Though we do freeze plenty of batch-cooked things like braised red cabbage, or half a chopped winter squash to use later.

I’d say 95% of our meals are veggie these days, even though there are meat eaters in the house.
 
rebrascora said:
I am the other way and not at all interested in eating it when it isn't pickled.... too sweet. I need the vinegar to balance the sweetness. I also use the pickling juice to make drinks.
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😱
 
rebrascora said:
I am the other way and not at all interested in eating it when it isn't pickled.... too sweet. I need the vinegar to balance the sweetness. I also use the pickling juice to make drinks.
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Also you can't beat a pickled egg, so pickled it makes your eyes water lol
 
Sprouts are my favourite go-to veg - yummylicious

I also have carrots, broccoli, cauliflower and spinach knocking about. I won't pay the over inflated price for edamame beans so substitute with broad beans. Always from the freezer. I don't eat them fast enough to buy fresh and don't like waste.
 
Dishevelled said:
I eat pickles of all kinds and am a big fan of eggs BUT I have never had any desire to even try a pickled one. I expect I'd like it but I just can't bring myself to try. I blame seeing them in slightly dodgy looking jars in the chippie.
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I used to see them in pubs too. Watch the drunk guy fish one out with a fork & fail, then his fingers. :rofl:
 
We used to go a pub near Smithfield Market in London in the early 70ies and all the food they did was pork pie, potato salad and pickled eggs. I actually quite liked then tough I don't particularly like vinegary foods.
 
Dishevelled said:
I eat pickles of all kinds and am a big fan of eggs BUT I have never had any desire to even try a pickled one. I expect I'd like it but I just can't bring myself to try. I blame seeing them in slightly dodgy looking jars in the chippie.
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I always used to have a pickled egg in pubs 🙂
 
I've still got a huge red cabbage from Christmas and a few parsnips. Parsnips go well with walnuts. Tesco was selling their veg for 15p a bag. I really must get a freezer. My old one broke just before I was diagnosed in July. I need to buy one. At the moment I have a jar of beetroot Kimchi plus a pouch of baby beetroot ( no vinegar) from M and S. A small swede ( will cook whole in the microwave ) aubergine, fennel, cauliflower carrot radishes and a stalk of sprouts. I buy kalettes from my local farmshop if they look good and love fresh celery at this time of the year. I've also got gherkins and olives. I like celeriac but my local farmshop seems only to have huge ones. Celeriac remoulade - sounds posh but is a good side dish. I sometimes eat kale but prefer cabbage swiss chard or winter sprouting broccoli. My local WI market is good for Swiss chard and one of the sellers sells squash cut up and bagged but they are closed till mid February. I have just finished tomatoes salad leaves and celery. When it's in season I buy samphire from the person I buy fish from. Of course I've also got onions and spring onions plus two new potatoes ( farm shop has majorcan in already) They will be a treat with fish. In the summer I buy courgettes broad beans, fresh borlotti beans and peppers.
 
JJay said:
Never liked beetroot until I found that you could have it without vinegar!
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Roasted beetroot with grated cheese. Yummy!
 
My go to veg which is always in the cupboard is onions and carrots. I like pretty much all veg but also like plenty of variety. Love all leafy greens and cabbages. We grow a lot of our own veg so eat fairly seasonal, but I also buy frozen peas and stir fry mixes. Really looking forward to our first asparagus harvest this year and spring in general. The remaining leeks and kale are currently frozen solid at the moment. Greenhouse minimum temperature later night was minus 8.
 
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