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Discussion Starter #1
I am trying to increase the variety of veggies that I eat. While I don't like red or green bell peppers, yellow ones are ok. I just don't know what to do with them. What kinds of recipes do you include them in?
 

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You can slice up two yellow peppers, one yellow squash, some fresh ginger root, garlic, zucchini and mushrooms then sauté it all in a large skillet until the squash is tender. Add lemon juice, soy sauce and any kind of spices you like to it and toss with your favorite pasta
 

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Use them in any recipe calling for red or green bell peppers.<br><br><br><br>
Stir fries. Salads. Soups. Pizza. Stuffed Peppers. Seitan Pepper "Steak". Sweet-and-Sour Veggies and Tofu.<br><br><br><br>
The recipe forum here seems pretty good, look in the vegetable section and maybe there's something inspiring?
 

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"Vegetables Peppers Vegetarian Recipes"<br><br><a href="http://www.recipezaar.com/r/107/442/ls=h/169" target="_blank">http://www.recipezaar.com/r/107/442/ls=h/169</a>
 

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I like to slice them paper-thin onto sandwiches.<br><br><br><br>
I have this recipe for pepper lovers:<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block"><b>Three Pepper Pasta</b>\t4 servings<br><br><br><br>
8 oz. mostaccioli, rigatoni or penne pasta<br><br>
Salt<br><br>
1 large red pepper<br><br>
1 large yellow pepper<br><br>
1 large green pepper<br><br>
1 large onion<br><br>
3 T. olive oil<br><br>
1 T. sugar<br><br>
3 T. balsamic or red wine vinegar<br><br>
3/4 t. dried basil<br><br>
1/2 t. cracked black pepper<br><br>
Fresh basil for garnish<br><br><br><br>
In a Dutch oven or large saucepot, prepare macaroni as the label directs, using 2 t. salt in the water. Drain the pasta and return to the pot.<br><br><br><br>
Meanwhile, cut the 3 peppers and onion into 1/2 inch wide strips.<br><br><br><br>
In a 12-inch skillet, heat the oil until hot over medium-high heat. Cook peppers and onion with 1 1/2 t. salt until vegetables are tender and browned, about 15 minutes. Stir in the sugar, vinegar, and dried basil; heat the mixture through.<br><br><br><br>
Add the vegetable mixture to the macaroni and toss together. To serve, spoon the pasta onto a large platter and garnish with a sprig of fresh basil.</div>
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Since you don't like the red or green peppers, I suggest a variation I like to make where I replace two of the three peppers with some julienned broccoli, zucchini and carrot. Or just whatever veggies you like. It's yummy!
 

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Discussion Starter #6
It sounds like the best way to go is to combine it with other veggies and make a pasta primavera, huh? That is a good idea. Thanks. I will get the stuff to try that next time I go shopping. It will be a good opportunity to try some other veggies that I haven't been eating yet as well.
 

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If you like yellow peppers, but not red and green peppers, then you prefer sweeter, more mellow vegetables as opposed to the more assertively flavored.<br><br><br><br>
Since you want to expand your veggie repertoire, let me suggest the following: Try collard greens. If you chop them fine and saute them with butter, they are very sweet.<br><br><br><br>
You would probably love sugar snap peas! They are insanely delicious. You don't even have to cook them, they are addictive when eaten raw. You could also saute or steam them briefly.<br><br><br><br>
Do you like turnips? Turnips are a nice light root vegetable that goes good with greens but also with potatoes. You should try some white turnips, cooked and mashed together with your mashed potatoes.<br><br><br><br>
Hope these ideas will help. Good luck!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>BeanLady</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Do you like turnips? Turnips are a nice light root vegetable that goes good with greens but also with potatoes. You should try some white turnips, cooked and mashed together with your mashed potatoes.</div>
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I've had very bad luck doing turnips that way, as the turnips tend to absorb a lot of cooking water and make the end product very watery and mushy. They also seem very strongly woody-earthy tasting to me, not at all a good choice for someone who likes sweet, mild vegetables. If you're going to try anything in that family, I'd suggest starting with rutabaga, a vegetable similar to the turnip but with yellow flesh and a sweeter, less rooty flavor.
 

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I love them roasted with any dish. When roasted the peel comes off like paper. All colors have different flavors. There is even a purple/brown pepper. You can find it in heritage seed collections, but not in the grocery store.
 

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Stir fry<br><br>
on the grill - cut into little cubes and stick it on a skewer<br><br><br><br>
i personally like raw peppers dipped into hummus
 

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Discussion Starter #12
The veggies I eat regularly now are asparagus, artichokes, broccoli, cauliflower, green beans, corn, tomatoes, avocado, cucumber, carrots, mushrooms, onions, leeks, and eggplant. Is garlic a veggie? If so, add that too. I think that is all of them. I am just listing these so you have an idea of what I haven't tried yet.
 

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If you like broccoli then cut it up really small mix it with rice, stuff half a yellow pepper and bake or grill it untill the edges have been blackened .
 

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If you like broccoli then cut it up really small mix it with rice, stuff half a yellow pepper and bake or grill it untill the edges have been blackened .
 

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For Tesseract -- I know what you mean about turnips absorbing fluid. I shoulda said: <span style="text-decoration:underline;">steam</span> your turnips and then mash them up with mashed potatoes!<br><br><br><br>
But rutabaga is a great idea too. And how could I forget: Vidalia Onions! So sweet, you can just eat 'em like apples, and if you slice them thick and grill them with some balsamic vinegar. . . well, food just doesn't get any better than that.
 

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For Tesseract -- I know what you mean about turnips absorbing fluid. I shoulda said: <span style="text-decoration:underline;">steam</span> your turnips and then mash them up with mashed potatoes!<br><br><br><br>
But rutabaga is a great idea too. And how could I forget: Vidalia Onions! So sweet, you can just eat 'em like an apple, and if you slice them thick and grill them with some balsamic vinegar. . . well, food just doesn't get any better than that.
 

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Discussion Starter #18
I made pasta with carmelized onions last night. It is angel hair pasta, carmelized onions, and parsley. You could probably add other stuff too. It was just so good. My son had 3 helpings just last night. If you haven't tried it, you should.
 

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Discussion Starter #19
I made pasta with carmelized onions last night. It is angel hair pasta, carmelized onions, and parsley. You could probably add other stuff too. It was just so good. My son had 3 helpings just last night. If you haven't tried it, you should.
 

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Discussion Starter #20
I made pasta with carmelized onions last night. It is angel hair pasta, carmelized onions, and parsley. You could probably add other stuff too. It was just so good. My son had 3 helpings just last night. If you haven't tried it, you should.
 
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