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Eat your veggies, they’re good for you!

Wendy Rahamut
Published: 
Saturday, October 27, 2012

 

Vegetables are very important in our diets; it’s a must to include them with every meal. Here are some delightful ways to help you to prepare some more exciting dishes with some of our basic vegetables! Divali is just around the corner, and many in the Hindu community abstain from meat at this time, these dishes can become a fabulous meal when accompanied with some beans and whole grain bread.
 
CREAM OF CAULIFLOWER SOUP
 
2 tbs butter, unsalted
1 large head of cauliflower, washed and cleaned cut into segments
1 large onion, chopped
1/2 cup chopped chives
6 cloves garlic, chopped
2 potatoes, peeled and cut into quarters.
Salt, black pepper to taste.
4 cups vegetable or chicken stock
1/2 cup evap milk
1/2 cup grated cheese.
1/2 tsp nutmeg
 
Melt butter in a large soup pot, add onion, garlic and chives.
Add cauliflower and potatoes, cook for a few mins.
Add stock to pot with salt and pepper.
Boil then simmer for 30 minutes.
Puree soup.
Finish by stirring in milk and cheese and nutmeg.
 
Serves 4
 
CAULIFLOWER TOMATO CASSEROLE
 
1 large head of cauliflower, washed and cleaned cut into segments
4 tomatoes, chopped
1/2 cup cracker crumbs
1/2 cup chopped fresh herbs
2 cloves garlic, chopped
1 cup grated cheese
Salt
 
Preheat oven to 375F
Steam cauliflower until tender crisp, about 8 minutes.
Grease a shallow baking dish, add tomatoes, sprinkle on herbs, and some salt.
Place drained cauliflower on top.
Combine crumbs with garlic and cheese.
Sprinkle on top of cauliflower and bake for about 20 minutes until brown and crisp on top.
 
Serves 4
 
STUFFED CHRISTOPHENES
 
2 medium christophenes, cut into halves, with the hearts removed
2 tbs vegetable oil
1 medium onion chopped
4 cloves garlic, chopped
1/4 cup chopped chives
1/2 Congo pepper, seeded and chopped
1/2 cup finely grated cheese
1/2 cup breadcrumb
1/4 tsp grated nutmeg
1/2 cup chopped fresh parsley
Salt and black pepper to taste
 
Place christophene into a large pot of salted boiling water and cook until tender, about 20 minutes.
Carefully scoop out the flesh leaving the shell intact. Mash christophenes to small chunks. Heat oil in a sauté pan, sauté onion, garlic pepper and chives, add christophene and sauté. Add nutmeg, stir to combine. Season with salt and pepper to taste.
Combine breadcrumbs, parsley and cheese. Fill each christophene shell with the christophene mixture.
Sprinkle with breadcrumb mixture; place in a shallow baking dish and bake at 350F for 20 minutes. 
Serves 4
 
PEPPERY PATCHOI CUSTARD PIE
 
2 tbs olive oil
1 small bunch patchoi, green leaves washed and sliced into half inch pieces
2 cloves garlic, chopped
1 onion, finely chopped
1 pimento pepper, seeded and chopped
1/2 hot pepper seeded and chopped
1/2 red bell pepper, seeded and chopped
4 eggs
1/4 tsp nutmeg
salt and freshly ground black pepper
2/3 cup evaporated milk
1/2 cup grated Parmesan cheese
 
Preheat oven to 350F
Heat sauté pan, add oil, add garlic, onion, and peppers, sauté until fragrant, about 4 minutes.
Add patchoi and cook just until wilted and bright green in colour.
Meanwhile in a large bowl beat eggs, add nutmeg, salt and pepper, milk and cheese. Blend in patchoi.
Pour mixture into a greased pie plate about 10 ins in diameter.
Bake for 35 to 40 minutes until firm to the touch.
Serves 6 to 8

 

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