• 300-400 g vegetable mix (carrot, potatoes, onion, beetroot)
• 2 tbsp olive oil
• 1 cup thick sour milk
• salt
• pepper
• and positive thinking… remember?

Peel and slice vegetables. Place them in a deep dish. add 1/2 cup water and olive oil. Cook in the oven for 10 minutes at a full heat. Then add sour milk, and cook an the microwave for 3-4 minutes more.

Serve hot.

The peculiarity of French cuisine is plenty of vegetables and root crops. Potatoes, kidney beans, various kinds of onion, spinach, cabbages of all kinds, tomatoes, eggplants, celery, parsley, and lettuce are used for coking snacks, first and second courses, and for side dishes as well.

There are also such typical meals for the French as omelets and cheese souffles which they cook with various seasonings and fillings (mushrooms, greens, and vegetables). Well actually these meals are not eatable for many vegetarians.

As to first courses the french really love cream soup with leek and potatoes, and onion soup filled with cheese.

In comparison to other countries of Western Europe French chefs use less dairy products. Of course we don’t mention here different kinds of cheese that are famous all around the world. Cheese meal and green salad are always served before dessert.

Arugula – carotenoids, fiber, A,C,K, folate
Asparagus – K, folate, C, A, tryptophan, B1, B2
Beets – flavonoids, folate, manganese, potassium (glycemic)
Bell peppers - carotenoids, C, A, B6, fiber (pesticides, nightshade)
Bok choy – cruciferous, A, C, K, B6, folate
Broccoli – carotenoids, cruciferous, C, K, A, folate, fiber
Brussels sprouts – carotenoids, cruciferous, K, C, folate, A, manganese, fiber
Cabbage – cruciferous, K, C, fiber, manganese, B6, folate
Carrots – carotenoids, A, K, C, fiber, potassium (glycemic when cooked)
Cauliflower – cruciferous, C, K, folate, fiber, B6
Celery – K, C, potassium, folate, fiber (pesticides)
Collard greens – carotenoids, cruciferous, K, A, C, manganese, fiber, calcium
Corn, yellow – A, iron (glycemic)
Cucumbers - C, molybdenum, A, potassium (wax coating)

For the rest of list visit.

Artichoke – a tight head of fleshy leaves, delicious with lemon butter
Asparagus – tender green tips available during a short growing season
Aubergine - A rich purple vegetable that absorbs strong flavours well. The aubergine is called eggplant in America.
Beans – high protein seeds of legume plants
Beet – Tubers with rich nutty flavours. A sweet variety of beet is grown commercially in Europe and Asia for sugar manufacture.
Broccoli – green and delicious and full of vitamins
Brussels sprouts – traditionally eaten with Christmas Dinner in the UK
Cabbage – the king of vegetables. Easy to grow almost anywhere
Carrot – Introduced by the Romans, carrots have been popular for 2000 Years
Cauliflower – White relative of broccoli
Celeriac – a large knotted ball-like root vegetable which makes amazing nutty soups
Celery – Slightly bitter (unless blanched) European stalks with a distinctive flavour, used in salads, stews and soups.
Chard – green leafy vegetable
Chicory – bitter vegetable
Collards – This leafy green vegetable is also known as tree-cabbage and is rich in vitamins and minerals.
Corn – North American native vegetable considered sacred by many native tribes. Confusingly corn is also the word used to describe the seeds of wheat and barley.
Cress – small peppery sprouts

Please see D-Z list here.

This red, white, and green salad will help spread Christmas cheer.

Ingredients:

• 1 medium bunch arugula (rocket) OR medium head Romaine lettuce
• 1 med head radiccio OR red leaf lettuce
• 2 heads Belgian endive
• 1 green bell pepper, seeded and sliced OR ½ cucumber, sliced
• 1½ c cherry tomatoes OR 2 medium tomatoes, cut into wedges
• 1½ c white mushrooms, sliced OR ½ c white onion, sliced into rings
• Vinaigrette dressing

Wash the lettuces, pat dry, trim, and tear into bite-size pieces. Toss them together in the large salad bowl, then top them with the vegetables.

Serve with vinaigrette on the side, or you can toss the salad with a few T of vinaigrette and serve immediately.

Notes The ingredients listed here are just for ideas; you can use just about any red, white, and green lettuces and vegetables to find the combination you like. Other options include scallions, radishes, broccoli, cauliflower… the garden is the limit!

Makes 10-12 servings. Preparation time 15 minutes.

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For the burgers:

• 6 tbsp olive oil
• 1 onion, sliced
• 1 stick celery
• 1 clove garlic, crushed
• 1 leek, finely sliced
• 1 x 400g tinned kidney beans, drained and washed sliced
• 150g cooked brown rice
• 1 bunch flat leaf parsley, chopped
• black pepper
• deep-fried shredded carrots

For the green onion oil:

• 1 bunch spring onions
• 150ml olive oil
• 2 tbsp ginger juice

Heat half the oil in a frying pan, and add the carrot, onion, celery, garlic and leek – fry gently until softened.

Add the kidney beans and rice and mash everything gently together. Add the parsley and season with salt and freshly ground black pepper. Leave to cool before shaping into patties.

Heat the remaining olive oil in a frying pan and fry the patties for 2-3 minutes on each side until hot and golden.

To make the green onion oil, quickly blanch spring onions in hot water and rinse in iced water.

Squeeze out the water from the spring onions, tip them into a blender and add the olive oil.

Add the ginger juice, season with salt, and blend before straining through a fine sieve.

Place two patties in the centre of each plate, top with deep- fried shreds of carrot, and drizzle with spring onion oil.

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Colors of food and consequently colors of vegetarian meals play the great role in the popularity of this or that meal. More colorful means more attractive (though not always tastier indeed).

There is such opinion that vegetarian meals gain their popularity mainly thank to colorful fruits and vegetables they are made of. Well, partially it is so, but sometimes colors are used only for decorating purposes. By the way using different colors for decorating vegetarian meals is a very good and simple way to make children eat them (we all know that kids don’t really like vegetables), and participate in the process of cooking.

If we take a look deeper into the subject we can find out that different colors often mean content of some vitamins, minerals, and/or elements. Thus colors give us a hint about what there is inside of our favourite fruits and vegetables…

• 1 bell pepper, cut into inch-thick slices
• 2 1/2 c water or vegetable stock
• vegetable oil (for coating)
• 2 celery ribs, sliced
• 1 onion, peeled & roughly sliced
• 4 medium potatoes, cubed
• 2 (16 oz) cans kidney beans or pinto beans
• salt & pepper
• 1 fresh pumpkin
• 3 carrots, peeled & cubed
• 1 (15 oz) can sliced tomatoes
• 2 garlic cloves, peeled & sliced

Carve a hole in the top of the pumpkin & remove the seeds. Scoop out 2 c of pumpkin & cube.
Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, carrots, beans, potatoes, tomatoes, celery, bell pepper, onion, garlic, & vegetable stock or water for 35 to 45 mins. Stir every once in awhile & season to your taste.

Place the pumpkin in a shallow pan & place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil. Bake the pumpkin & stew at 350°F for 2 hrs, or until the pumpkin is tender.

Serve out of the carved pumpkin while hot.

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• 1 tbs sunflower oil
• 1 onion, finely sliced
• 2 tbs mild curry paste
• 400g canned chopped tomatoes
• 600g cauliflower, cut into florets
• 150g baby spinach
• 1 tbs chopped coriander, plus extra leaves to serve
• low-fat yogurt, to serve

Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yogurt.

Makes 4 servings.

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• X number of beets
• 1/2 X onions
• 1/4 X carrots
• red or green cabbage
• beet greens
• cider vinegar or brown rice vinegar
• salt, if desired

Slice the veggies, put them into a soup pot and fill with water to about 1 1/2 to 2 inches above the vegetables. Add salt to taste.

Bring to a boil, then reduce heat. Simmer as long as possible over the lowest heat possible.

When the vegetables are soft, mash them with a potato masher (do not put into a blender or food processor; the idea is to have a coarse soup, not a cream soup). Add vinegar to taste.

Continue to simmer; you want all the flavors to marry.Serve with a kasha dish and pumpernickel or Russian black bread.

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