Veggie Challenge Archives - Page 6 of 6

Vegetable Challenge: Cousa Squash

March 18, 2019

I wandered into a local neighborhood produce store, hoping to find something unique for our vegetable challenge. The selection was fine if I just wanted to buy some produce but trying to find something unique proved to be a challenge in itself. After wandering through the produce aisles two or three times, I spied some cousa squash on the shelf above the zucchini and yellow summer squash. I was way too excited to find a squash, let's just say that. I knew nothing about cousa squash so I searched on Google for it. Apparently, the cousa squash is from the Middle East and is similar to zucchini and other summer squash. I think it's a bit sweeter and its shape is shorter and a bit fatter...

#cousa squash #veggiechallenge

Eggplant Veggie Challenge with Baked Rounds

March 11, 2019

Fit and Strong, Veggie Challenge

Today's eggplant veggie challenge uses purple eggplants but they do come in other colors too. Eggplant is considered a nightshade vegetable, similar to peppers, tomatoes and tomatillos. You can tell it is a nightshade because it has an elf cap on it's stem. Buying eggplant was intentional for me. It is not the type of vegetable that I routinely pop into my cart during the weekly grocery shopping (unlike carrots, celery, peppers and cauliflower.) I was surprised to find out that botanically speaking, eggplant is actually a fruit. I guess that makes sense because although I'm calling them a vegetable for the Veggie Challenge, they have seeds on the inside and are the "fruit" of the plant. As a fruit, they are the part of the...

#veggiechallenge eggplant veggie challenge

Shredded Zucchini – Veggie Recipe of the Week

March 4, 2019

Food and Drink, Recipes, Veggie Challenge

I love zucchini and usually slice it into rounds. Today I used a grater and shredded it into bits. I added it into my salad to bulk it up with more vegetables. Besides adding it to a salad, zucchini is also good to add to a stew or a soup. Other people like make it into a side dish. It is easy, just saute the shredded zucchini in olive oil, scramble an egg into it and stir in some freshly ground Parmesan cheese. I may try shredding some apples and combining the shredded zucchini with a tart dressing for an apple-zucchini slaw. This week's veggie challenge brings ways to use the zucchini with several ideas for shredded zucchinis including salads, stews, soups and with eggs....

#veggiechallenge

Fried Riced Cauliflower – Veggie of the Week

February 25, 2019

Fit and Strong, Veggie Challenge

I prepared my cauliflower in a way I never tried before. I know I tried riced cauliflower last week, but I it was from a package rice and I tried it with a warm riced cauliflower salad. Pretty good! However this week is special because I riced it myself to make "fried rice" which is actually "fried riced cauliflower." All I can say is WOW, this is a WINNER! Start with a beautiful head of cauliflower. It's still messy to rice cauliflower using a grater, but that's okay, it's easy enough to clean up and worth it for the delicious taste. I even grate the core of the cauliflower to use the whole thing. Usually I throw that part away, but since it is riced so small, it...

#veggiechallenge cauliflower riced cauliflower

Seaweed Salad — New Vegetable Challenge

February 25, 2019

Veggie Challenge

I found this seaweed salad on the salad bar at Whole Foods so of course I bought some, simply because I thought, "now this is a great choice for the new vegetable challenge we're doing at Becoming Elli!" How was it? Pretty good, actually. According to the sign on the salad bar, this seaweed salad is made with kombu seaweed, sesame seeds, sunflower oil, scallions,ginger, natural flavor (what does this mean anyway?), and sea salt. Thanks to my Google search, I learned that kombu seaweed is a type of edible kelp. Kombu is a good source of glutamic acid, iodine, potasium, calcium, dietary fiber, and many obscure enzymes. You don't want to eat too much of kombu because too much iodine can be harmful to you. Because I...

vegetables

Riced Cauliflower – Weekly Veggie Challenge

February 19, 2019

Fit and Strong, Veggie Challenge

Riced cauliflower has the advantage of looking like a grain and taking on the flavors of spices and other ingredients. It's a lovely way to "veggie up" a meal without realizing that you added a whole lot of fiber and nutrients without adding tons of calorie dense pasta or rice. The downside of riced cauliflower is the mess. When I used my grater to rice the cauliflower, it was all over the place. I'm going to try again with a different, more careful plan and will post photos then. A head of cauliflower here in Ohio in the winter is around $2.50 or $3.00 depending on the size and the store. Easy Short Cut: Meanwhile, you can take the easy way out, by buying frozen riced cauliflower....

Pea Shoots — Weekly New Vegetable Challenge

February 13, 2019

Veggie Challenge

Pea shoots made it into my shopping basket this week for the Becoming Elli new vegetable challenge. Aren't they gorgeous? I bought these at Kriegers, a locally owned health food/produce store. These microgreens are grown by Vigeo Gardens, an Akron, Ohio-based modern farm. What is a microgreen? It's a young vegetable, typically between one to three inches. They fall somewhere between a sprout and baby greens. I did exactly as the label advised and threw them on top of my salad. They were delicious. I think I preferred them to the broccoli sprouts I tried a couple weeks ago. They're crunchy and have a delicate flavor....

vegetables

Jicama for Lunch – Veggie Challenge

February 11, 2019

Veggie Challenge

How to Peel and Prepare a Jicama Jicama is pronounced "Hick - ah - mah" and has the texture of a sweet (not spicy) radish or a potato. Raw, it tastes almost like an apple. Its crunchy texture makes it perfect for slicing into strips to dip into hummus or guacamole. Most recipes for jicama call for you to "julienne" slice it, which is cutting it into tiny slivers like matchsticks. You cut it half, then half again, slicing it into 2" long and thin (about 1/4 to 1/8th") strips. The skin had to be taken off with a vegetable peeler, which was a bit awkward for me. It's a tough skin but not too difficult to remove. Underneath it looks like a potato, but it has about...

vegetables

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Veggie Challenge

Vegetable Challenge: Cousa Squash

Eggplant Veggie Challenge with Baked Rounds

Shredded Zucchini – Veggie Recipe of the Week

Fried Riced Cauliflower – Veggie of the Week

Seaweed Salad — New Vegetable Challenge

Riced Cauliflower – Weekly Veggie Challenge

Pea Shoots — Weekly New Vegetable Challenge

Jicama for Lunch – Veggie Challenge

Beyond the Basic Bowl: Creative Ways to Use Quinoa

Buddha Bowl

Vegetable Soup for a Cold Weekend

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