Veg Recipes

Probably one of the healthier things I eat, with the added bonus that it's super easy and fun to sprout your own bean sprouts. All you need is a dark space and a couple days, and this meal grows itself. Coupled with the fact that the whole thing probably costs about $1 per serving, this dish is a real winner.

We first discovered this dish at Arlo Grey in Downtown Austin, and since, it's taken on a life of its own. We've cooked it a number of times and it's slowly evolved (mainly to become easier to cook, if you can believe it). It's one of our favorite vegetarian dishes and can easily swing vegan (just replace the dairy with something like hummus). It's vegetables that eat like a full-on meat lasagna. Dang.

This is another recipe we saw on Jamie Oliver's TV show, and we can't stop making it. It's perfect for parties, and pairs well with any rich dip (we've been doing greek yogurt topped with hot sauce and tahini). We've also rolled things other than carrots, changed the flavors, made news dips— go wild!

We saw this on Jamie Oliver's TV show and made it that night. He calls for cavolo nero as the greens, but dinosaur kale or spinach or any dark leafy green will do. The bigger the green, the easier it is to fish out of the boiling water, so keep that in mind. Start to finish this whole recipe takes about 10 minutes, but it's pretty rapid fire once you get stated. Have plates and an appetite standing by.

Risotto is one of those recipes that sound tough but really isn't that tricky (but is totally tasty). This recipe is a mash between a Jamie Oliver method and a Tasty 101 video. Jamie asked for dried mushrooms (proved to be hard to find and expensive here) and Tasty didn't have enough mushroom punch (so we added back the roasted topper). The best of both worlds, and easier than I've previously imagined!

A lot of places are doing dang good brussels lately, but none can touch Salty Sow. They serve them fried, topped with pecorino and golden raisins. Yes, please. We started trying to emulate it, but it's such a versatile dish, you can make it however you want. Consider this a loose guide.

I love me some okra, but prep is usually enough to avoid making it. This simple dish requires only a single cut per pod and a dash of seasoning- that's it.

Generally, canned carrots are stinky and not worth eating. Butter and cheese changes that.