Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

Photo Courtesy Of:  Jon Mountjoy

Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

Photo Courtesy Of: wEnDaLicious

Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.

Serves 4

Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

1/4 cup curry paste

2 large potatoes, cut into cubes

600g butternut pumpkin, peeled, seeded and cut into cubes

3 baby eggplants, sliced

2 large tomatoes, roughly chopped

1 cup vegetable stock

1 cup green peas, frozen or canned

Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.

Photo Courtesy Of:  Shoshanah

Green minestrone uses basic green vegetables to make up a delicious and healthy soup to warm up a chilly day. Use other veggies like spinach or add green bell peppers if desired.

Serves 4

Ingredients:

2 teaspoons olive oil

1 brown onion, finely chopped

4 garlic cloves, crushed

1/4 of a medium sized cabbage, outer leaves removed and finely shredded

4 cups water

1 teaspoon Vegetable Stock Powder

1 400g can cannellini beans, rinsed and drained

1 large zucchini, trimmed and cut into bite-sized pieces

250g broccoli, trimmed and cut into small florets

200g green round beans, trimmed and cut into bite sized pieces

1/4 cup chopped fresh continental parsley

2 teaspoons finely grated lemon rind

Salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until it becomes fragrant and the onions are translucent. Add the cabbage and stir-fry it for two minutes or until it wilts slightly.

Pour the water into the saucepan. Add the vegetable stock powder and cannellini beans. Set the heat to high and bring it to a boil. Stir occasionally. Reduce the heat to low and let it simmer for five minutes.

Place the zucchini, broccoli and green beans in the saucepan. Let it simmer for five minutes or until the broccoli is bright green. The vegetables must be tender but crisp. Do not overcook.  Season it with salt and pepper to taste.

Put the parsley and the lemon rind in a small bowl. Mix well. Ladle the soup into individual bowls and sprinkle it with the parsley and lemon rind mixture before serving. Serve immediately.

Photo Courtesy Of:  jyri

Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

Photo Courtesy Of:   S.³