I'm amazed how easy it is to perk up a bland veggie dish by simply adding some of the Phase 2 herbs and seasonings! Plus now you have all those yummy "friendly carbs" to choose from- there's no limit to what you can create! Please share your recipes!

Please post your PHASE 2 VEGETABLE RECIPES to THIS CATEGORY ONLY so that when we're in the mood for an exciting side dish to make, we won't have to search the world...all your fabulous creations will be RIGHT HERE![]

Your cooperation in keeping our recipe "shelves" neat and tidy will be appreciated by not just your moderators, but by everyone as well.

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Posted by: Magnolia 9-4-03

HARVEST VEGETABLE MIX (for freezer)

6-8 tomatoes, dropped in boiling water to loosen skins. Peel and remove stem area. Quartered
2 medium size eggplants, peeled and diced
2 large onions, diced
6 garlic cloves, peeled and diced very small
3-4 green or yellow sweet bell peppers, cleaned and diced
1 yellow semi-hot pepper, using rubber gloves, clean and diced very small
2 - 3 stalks celery, cleaned and diced
4 Tbsp fresh minced parsey (I keep in freezer)
cayenne to taste

Version 1...In 6 cup dutch oven, place vegetables in given order. Start flame on high setting and when first sign of bubbles, stir and cover. Continue to check it periodically to be sure nothing burns to bottom of pan. When all the vegetables are soft and transparent, remove from heat and cool. Package in family size servings for freezer.
Great over eggs, or add to cooked beef or chicken.

Version 2: Add 3 medium size zucchinis, diced instead of eggplant. May add 3 Tbsp cilantro for Southwestern taste. (I keep the cilantro in the freezer as well)

Version 2B: Add 3 medium zucchinis, diced and only 1 tomato
Version 3: Add 1 eggplant and 2 medium size zucchinis

This is a bit of peeling and cutting, but the taste is excellent with the little bit of the hot pepper. Hope you enjoy as much as we did. God Bless, Magnolia



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Magnolia

Found this recipe on Food Network and modified it a bit (ok, a LOT!)

Parsnip/Yam Latkes (P2)

Apple Topping:
3 granny smith (or similarly TART) apples,
1 1/2 Tbsp lemon juice,
1 1/2 tsp. lemon zest,
1/2 tsp FF Chinese 5 spice,
dash of stevia plus.

DIRECTIONS: 1) peel, core, and chop apples into chunks.
2) In a plastic bag, mix lemon zest with stevia and 5 spice. Add apples and toss well to coat.
3) Remove apples from plastic bag and place in oven-proof dish, sprinkle with lemon juice and bake in 350 degree oven until soft. 4) Remove from oven and using food processor or wand mixer, puree the cooked apples.

LATKES:
1 parsnip,
1 yam,
2 Tbsp flaxMEAL,
1/4 cup whey protein,
2 large omega eggs.

DIRECTIONS: 1) peel yam and parsnip, then grate finely and transfer to a large bowl.
2) mix flaxmeal with whey and add to bowl. Stir whey mixture into vegetables until well distributed.
3) Add eggs to parsnip mixture and stir well.
4) in large saute pan spritzed well with olive oil pam over medium low heat, drop large spoonful of parsnip mixture into the pan. Use the back of the spoon to flatten and shape the mixture into 3 inch latkes that are about 1/2 inch thick. Cook about 2 minutes per side. Remove finished latkes to warm plate and repeat steps, re-spraying the saute pan with each new batch of latkes.
5) Top latkes with mashed apples and Garnish

GARNISH:
TOFU SOUR CREAM (1 oz silken soft Mori-nu tofu whipped with 1 tsp lemon juice and dash of stevia plus) and 1 tsp or so of chopped chives or green onion. Makes 8 latkes and serves 4 (2 each). ENJOY!

Grilled Golden Beets and Fennel

Summer is the time we use our gas grill to make large quantities of grilled veggies - and use the leftovers in dinner and lunch the rest of the week! (We do the same for salmon - great leftovers after grilling)

Marinade:
1 T apple cider vinegar
1 T vegetable broth
1-2 cloves crushed garlic
shakes of cayenne pepper to taste
dried herbs to taste - dill, fennel, chives, parsley, etc.

Veggies:
4-6 golden beets
2-3 fennel bulbs

Slice golden beets 1/4 inch thick
Trim fennel to a bulb about 6 inches tall, save the stem ends and leaves for salads later)
Slice fennel bulbs in half top to bottom (the stems are cut in half from top to bottom...)
spray lightly with olive oil
place in marinade and shake until all surfaces are covered - turn occasionally - about an hour or more.

Grill either directly on grill, or in a grill wok (great tool).
Turn every 5-6 minutes - for @20 minutes total.

We made this dish for a party with red, golden and white beets - it looks very elegant, and I only at the golden ones.

I also use the same marinade for grilled zucchini and eggplant.

Debbie

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This isn't quite avocados, but it is pretty tasty and a good consistency for dipping or as a sauce for an omelet.
Broccoli Guacamole

3 cups broccoli florets (bite-sized)
1/3 cup water, less by 1-2 tblsp
3 tblsp lemon juice
1 tblsp FSO
1 tsp each: garlic powder (or fresh garlic) and chili powder
1/2 tsp cumin
touch of cayenne
1 med tomato (peeled and chopped finely)
3 tblsp onions (chopped finely)

1, Steam Broccoli 3 minutes, Remove from heat, uncover and allow residual heat to finish the cooking process (this results in brighter green broccoli)
2. In blender, blend broccoli ans ll except tomato and onion, until smooth.
3, Transfer to bowl. Add tomato and onion and thoroughly combine.

Best used right away or within a day.

Note 1: If a smoother consistency is desired, add more water 1 tblsp at a time to step 2.
Note 2: Non-phase 2 modification: I am not sure if potato gets added on in phase 3 since I have not looked ahead but you get a thicker guacamole if you increase the water by 1-2 tblsp and make with 1 potato, peeled and quartered and steamed for 10-12 minutes and added in step 2.
Note3: To peel a tomato, drop it into a pot of boiling water for about 20 seconds. Remove with slotted spoon and drop into cold water. Remove and make a shallow cut with a serrated knife. Slip off the skin.

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