Gimme ALL the veggies

[missdiane]

Since my back has been screwed up for two weeks (slowly getting more mobile, thankfully), I've been relying on grocery delivery and been getting premade foods. But I still always feel the need to toss in MOAR VEGGIES. Because I love them. Fruits I can generally take or leave but I don't know what I'd do without my veg.

Tonight's dinner is a half-premade deal. A corn casserole side from FreshDirect (which I'm looking forward to eating the leftovers tomorrow) on top of some leftover jasmine rice and then some baby spinach and micro red kale quickly sauteed in oil and garlic.

I eat these toss together type veggie meals very often. In fact, I usually keep a giant bin of baby spinach in my fridge constantly. The other day, my buddy with crohn's enjoyed one of my basic meals with me - rice, avocado, rosemary marcona almonds from Trader Joe's and toasted sesame seeds on top. I gave her the portion of leftover rosemary chicken I had and I went vegan. I didn't feel deprived.

One of my favorite breakfasts to have is an omelet - most of the time egg white - loaded with a mix of sauteed veggies on the inside - spinach, mushrooms, zucchini, asparagus, what have you and sometimes some goat cheese

Comments

[kore]

That looks super delicious. Do you have any other type quick and easy veggie meals like these? These examples sound like just the kind of thing I am trying to get together as I get back into cooking.

[missdiane]

Lately I've been all about the one-bowl meals. Especially Korean bibimbap. I think I want to try this one next
https://cooking.nytimes.com/recipes/1018011-roasted-vegetable-bibimbap

The egg on top is sooooo nice. You make sure the yolk is runny because when you mix it all in with the rice and the veggies, it has the best creamy texture.

This is a more traditional version
https://www.thekitchn.com/recipe-korean-dolsot-bibimbap-with-vegetables-and-tofu-164939

I don't do the egg raw because I like the whites more cooked before I mix things in, but that's a personal choice. Another great thing to put on top are making a light pickle on some carrots and radish (daikon is best but regular radish will do)
https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

I've made a vegan bahn mi sandwich with those, smoked tofu (which is DA BOMB), vegan mayo and cilantro on a baguette. I'm not big on the jalapeno that's supposed to go on so I give a little squirt of sriracha instead.

Since it's still root vegetable season, another lovely thing is to roast up things like brussels sprouts (they turn out lovely with the caramelization), sweet potatoes, carrots, squash, eggplant, onion, etc. and have them on top of quinoa