Today's Vegetable Recipe: Fresh cauliflower florets braised in low-fat coconut milk and curry spices. Easy. Weight Watchers 1 point. Low carb. Vegan. ~recipe & photo updated 2008 and 2011~ ~ more recently updated recipes ~ 2005: After yesterday's Thanksgiving food excess, nothing appealed except hot, flavorful and virtuous comfort food. And did I ever luck out with this terrific cauliflower curry inspired by The Remarkable Palate. It was excellent! It worked as a side dish, even with most of the rich-tasting coconut milk left in the pan to further lighten the calories. But it would also make a great vegetarian supper, paired with, say, brown rice to soak up the coconut 'gravy', and maybe a few carrots tucked into the cauliflower. 2008: This is a really good cauliflower dish. I let it cook some longer this time so that the coconut milk was absorbed into the cauliflower and some of it broke down to form a coconuty-cauliflowery gravy - very good. 2011: This time

A traditional southern biscuit laced with cooked sweet potato, a great way to use up leftover mashed sweet potatoes from dinner, say. (Naturally, if you've got a hankering for sweet potato biscuits asap, you can bake or microwave the sweet potato, special.) The biscuits are soft and pretty and easy to make, no mixer required, just a few pantry ingredients. Traditional in the American South. Year-Round Kitchen Staple. Great for Meal Prep. Weeknight Easy, Weekend Special.

Today's vegetable recipe: Fresh or frozen green beans cooked in well-salted water, then tossed with lemon juice, a little oil and if you like, toasted pine nuts. ~recipe & photo updated in 2007~ 2005: After several days in a row of cooking Thanksgiving-appropriate vegetables (you know, those with sugar and cream and butter) and Thanksgiving tomorrow -- "just plain beans" tasted soooo good.That said, this bean recipe isn't so plain -- those are toasted pine nuts peeking out, plus lemon brightens the whole experience. If you're looking for a last-minute simple vegetable for your Thanksgiving table, these beans would be great. 2007: This simple 'lemon zest, juice & olive oil' has become my favorite treatment for every-day green beans. And when the fresh beans are good, they're simply fabulous, otherwise, yes, frozen still works. In my sensibility today, the pine nuts add more expense and calories than they contribute in flavor or texture -- I call

This blog's about vegetables, right? So you think a mere cookie rates an exception? No way! Just like Day 199's Secret-Ingredient Chocolate Cake , today's cookies are moistened by a root vegetable. This one is orange. This one is ... sweet potato! And the cookies are great! The sweet potato replaces fat in the way applesauce is so often called upon to do in low-fat baking. And the orange zing really shines through -- these are a definite keeper! *** yes, Domestic Goddess, these taste great *** I experimented with a real short-cut for the sweet potato: baby food. In fact, the baby food puree had lots more flavor than the sweet potatoes cooked a couple of days ago for Sweet Potato Puff and Sweet Potato Biscuits. For the Record: This is A Veggie Venture's official entry in the online Cookie Swap going on over at Domestic Goddess through November 27th. There's still time for YOU to bake! That said, as good as they are, these cookies wouldn't work for a c

Today's latest Thanksgiving recipe, a "puff" of mashed sweet potato laced with bourbon. It's a sweet potato casserole for grown-ups, no marshmallows but a good glug of bourbon. Real Food, Fresh & Seasonal. Budget Friendly. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Naturally Gluten Free.

What I had for breakfast ... it's the Meme of the Moment in the food blogging world (sponsored by Andrew at SpitoonExtra ) and here, yes, is what was on the breakfast menu here this morning. The muffins weren't perfect texture-wise but the concept is worth developing: an egg per person, a splash of milk, some vegetables, a chunk of cheese, baked for 30 minutes. VEGETABLE RECIPES from the ARCHIVES ~ more breakfast recipes ~ ~ more recipes for vegetables with eggs ~ EGG MUFFINS Hands-on time: 10 minutes Time to table: 40 minutes Serves 6 or fewer 6 eggs (or 1 per person) 2 - 3 tablespoons milk (or maybe not, these were a tad spongier than I'd prefer) Leftover Slow-Roasted Tomatoes Leftover cooked potato Chopped onion Minced garlic Salt and pepper Chunks of feta or other cheese Preheat oven to 350F. Whisk together eggs and milk, then stir in other ingredients. Pour into well greased giant muffin tin and bake for 30 minutes. Let cool 2 - 3 minutes, then slide knife around e

I'm ever on the look-out for ways to use the Slow-Roasted Tomatoes that live in the freezer. Last night's Steak & Tomatoes was delicious. Tonight's dressing was only so-so, especially since the vinegar overpowered the smoky tomato goodness. VEGETABLE RECIPES from the ARCHIVES ~ more ways to use slow-roasted tomatoes ~ ~ more salad dressing recipes ~ SLOW-ROASTED TOMATO DRESSING Hands-on time: 5 minutes Time to table: 5 minutes Makes 2/3 cup (enough for two salads each serving four) 1/2 cup Slow-Roasted Tomatoes (see ALANNA's TIPS for an alternative) 1 tablespoon good vinegar (I used a fig vinegar that's a little sweet) 1 teaspoon honey 1/4 cup water Salt & pepper to taste Salad greens Whizz in the food processor attachment of an immersion blender. Toss with greens. Enjoy! NUTRITION ESTIMATE Dressing only, per Serving: 10 Cal (36% from Fat, 5% from Protein, 59% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 2 g Carb; 0 g Fiber; NET CARB 0; 2 mg Calci