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<b>put on your veggies to add a little more flavor? I used to use ranch dip or cheese but since I've been not eating either of those and just been eating them plain I need more flavor or something I guess! Any ideas for god dips or seasonings? Thanks!!<img alt="" class="inlineimg" src="/images/smilies/hamster.gif" style="border:0px solid;" title=":hamster:"></b>
 

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I use Earth Balance and nutritional yeast. Sometimes I saute the veggies in olive oil and garlic. Or I cook zucchini or green beans in stewed tomatoes then sprinkle with vegan parmesan.
 

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nutritional yeast yummmmm. i don't know what karen means by vegan parm, but i make my own by grinding almonds or walnuts in a food mill then adding an equal part of nutritional yeast and some salt. it's dee-vine. i am not vegan and i prefer it to parmesan which i find too stinky...
 

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I like to add fruit with my veggies. Like pineapple or green apples. Just add them when your stir fry is almost finnished. I also like rasberry vinegarette on my raw veggies.
 

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a mixture of half soy yogurt and half siken tofu with seasonings like dill, cumin, garlic, pepper and salt with a tiny bit of lemon juice. Just set it in the fridge for an hour to help the fllavors set and I find it tasty. Also, hummus or peanutbutter with garlic and soy sauce.
 

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I personally love Earth Balance Vegan butter and nutritional yeast. I have never thought of putting canned tomatoes on my veggies though, that sounds delicious! I actually prefer Earth Balance vegan butter to real butter now. That stuff is amazing and so much healthier.
 

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peanut butter for my carrot and celery sticks, or hummus with different flavors.... for cooking, I rely on olive oil, parsley, sea salt, red pepper... mmmm
 

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Nicole - if you are veggie then butter is fine.<br><br><br><br>
VeganMommy are you talking about seasoning cooked veggies?<br><br><br><br>
It depends on the veggie and the time of year. Like for carrots in the summer I'll cover with just enough water, then simmer them until just tender, toss in some butter (or margarine), dill, and some lemon juice and toss that around until the butter is melted. Carrots are also good with fresh parsley. In the fall or winter though, I'll slice them in matchsticks, grill them on the stove top grill until charred and done, then in a small pan melt butter, a bit of brown sugar, cinnamon and nutmeg to make a glaze and toss the carrots in that.<br><br><br><br>
Asparagus is good roasted and tossed with a bit of olive oil, kosher salt, and a bit of lemon juice.<br><br><br><br>
I like thyme or basil with green beans. I love sauted spinach seasoned with some nutmeg.<br><br><br><br>
My grandmother uses packets of Goya seasoning on just about everything, I have to admit it does really well with broccoli.<br><br><br><br>
Zucchini and yellow squash can take a lot of different seasonings. It helps to cook those with some onion and garlic.<br><br><br><br>
I like to play around with different dried herbs and veggie combinations to see what tastes I can come up with.
 

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For raw veggies I love dipping in Annie's Goddess Dressing.<br><br>
For cooked veggies, I love a squirt of Braggs liquid Aminos (it's a kind of soy sauce).
 

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Roast them in the oven and use Cholula (a Mexican brand of hot sauce)<br><br>
Stir-fry veggies in peanut oil and add Thai peanut sauce (I am just finding out that not all peanut sauces are created equal!)<br><br>
Make vegan ranch dressing by adding onions, dill, and celery seed to soft silken tofu, blending, and chilling.<br><br>
Use hummus....<br><br>
Use guacamole...<br><br>
Sautee them in green salsa and thicken with a little corn starch. <img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:">
 

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Actually, I don't put much of anything on my veggies. I either eat them raw, or steam, saute, or bake them.<br><br><br><br>
I like the taste, texture, look, and smell of almost all vegetables. I use THEM to flavor other (boring) foods- pasta, rice, bean dishes, etc. Then I usually use them with margarine, olive oil, lemon juice, herbs, etc.
 

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Raw veggies: hummus! Or guacamole.<br><br><br><br>
Cooked veggies: I recently splurged on a tin of citrus zest flavor fleur-de-sel. I sprinkle a little on steamed or roasted veggies and it was divine.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>froggythefrog</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><br>
Stir-fry veggies in peanut oil and add Thai peanut sauce (I am just finding out that not all peanut sauces are created equal!)<br></div>
</div>
<br><br><br>
They definitely are not! In fact, a lot of the bottled supermarket ones are nasty!<br><br><br><br>
Making your own is super easy tho and you can make it exactly as you like it.<br><br><br><br>
2 Tbsp. creamy peanut butter<br><br>
2 Tbsp. Vinegar (I used rice vinegar for a more delicate taste)<br><br>
2 Tbsp. Soy sauce<br><br>
1-2 teaspoons honey/agave nectar/maple syrup/corn syrup<br><br>
1 crushed clove garlic<br><br>
1 Tb. finely grated fresh ginger<br><br>
1/4 tsp. red hot sauce (like Tabasco or whatever)<br><br><br><br>
~~~OR:~~~<br><br><br><br>
2 Tbsp. creamy peanut butter<br><br>
3 Tbsp. Sweet Hot Red Chili Sauce (the reddish, translucent kind from the Asian markets, if you're familiar with it, you know what I mean)<br><br><br><br><br><br>
My kids mix up the above and put it on all their cooked veggies I swear!
 
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