Are you one of those people who believes that a meal with no meat is no meal at all? Well, we’re here to change your mind! We know you’re probably sick and tired of people telling you how healthy veggies are and that they are a vital part of your diet. Or at least they should be. But it’s true — they can add so much flavor to your meals and keep you healthy.

That’s why we’re bringing you recipes where veggies are the star of the show. And you will love them, we promise! In fact, we’re so confident in the deliciousness of these recipes that we know even your kids will happily eat them. Don’t believe us? Follow along with these recipes and find out for yourself.

Don’t worry — we’ll stay away from the things that might put you off (cooked broccoli, ew). This time, we’re bringing you recipes with veggies you probably haven’t heard of before. Let’s get cooking!

 

Mediterranean-Style Okra

First up, we want to teach you one of the best okra recipes we know. But wait, what is okra? It’s a fuzzy veggie rich in fiber and proteins but low in calories. Not many people gravitate towards okra because it can have a slimy texture, but don’t let this worry you because this meal (or any other containing this veggie) will not be slimy at all. 

So, what can you expect? A bit of spice, tanginess, and a dish so good that you’ll always want to go back to it. And the best part of it all? It’s vegan, so everyone can enjoy it. Here’s what you’ll need:

• Olive oil
• 1 cup chopped onion
• 4 minced garlic cloves
• 2 small chopped jalapenos
• 1 lb fresh okra sliced to rounds
• ½ tsp coriander
• Salt and pepper
• 1 tsp ground allspice
• 1 ½ cup crushed tomatoes or Yo Mama’s Spicy Marinara Sauce
• ½ tsp paprika
• 1 tomato sliced to rounds
• ½ lime juice
• ½ cup water

 

Instructions

Another great thing about this recipe is that it’s a one-pot wonder. That means you’ll only need one large skillet or a pot with a lid. And here are the steps for you to follow:

1. Heat up olive oil in a pan, but don’t let it start smoking. Lower the heat to medium, then add onion, garlic, and jalapenos. Cook for about 4–5 minutes while stirring because we don’t want the garlic to burn.
2. Toss the okra in and saute for up to 7 minutes over medium-high heat. Season with salt, pepper, and other spices and toss.
3. Add the crushed tomatoes or tomato sauce and water and stir to combine. Place tomato slices on top, bring to a boil, then lower the temperature and cover almost completely. Simmer for 20–25 minutes or until the okra softens. Uncover and add the lime juice.
4. Serve over rice or with tortilla chips, and enjoy!

 

Zucchini Bread

What can you serve after you’re done with okra? Our delicious bread. But this is not just any bread, oh no. This is, hands down, one of the best zucchini bread recipes you’ll find. And we know what you’re thinking — zucchini in bread must not taste that good, right? That’s where you’re wrong! But don’t just take our word for it. Try this recipe yourself, and you’ll understand.

Here is the ingredients list:

• 3 cups AP flour
• 1 tsp salt
• 3 eggs
• 1 tsp of baking soda and, of course, baking powder (each)
• 1 tbsp ground cinnamon
• 3 tsp vanilla extract
• 1 cup of vegetable oil
• 2 ¼ cups granulated sugar
• 2 cups grated zucchini
• 1 cup chopped walnuts

 

Instructions

Like many other baking recipes, this one’s not hard to master. All you’ll need is two mixing bowls and a Loaf Pan. We can’t wait to tell you about the steps, so here’s what you need to do:

1. Preheat the oven to 325℉ and grease and flour your loaf pan.
2. Sift the dry ingredients together in a bowl — salt, cinnamon, baking soda, baking powder, and flour.
3. In a different bowl, beat eggs, oil, vanilla, and sugar until creamy. Add the sifted ingredients in and combine well. Stir zucchini and walnuts in, and your batter is ready to be poured into the pan.
4. Bake for 40–60 minutes or until the toothpick test from the center comes out clean.

 

Purslane Pockets

What is purslane, you wonder? It’s a succulent you’ve probably seen before, you just didn’t know what it was. And now you’re about to eat it! Just like any other leafy green, purslane is watery and delicious. In fact, it’s so yummy you could eat it raw! But we want to introduce you to the cooked version first. And what better way to eat veggies than stuffed in pastry?

The good thing about this purslane recipe is that it can be vegan or vegetarian, depending on the kind of pastry you get. And here are the ingredients: 

• 4 sheets puff pastry (vegan or regular)
• 1 tsp black sesame seeds
• 100 gr purslane
• 1 onion
• 2 tbsp pomegranate molasse
• 1 tsp paprika
• Seasoning to taste
• 1 tbsp sumac
• Olive oil

 

Instructions

Quick, there’s no time to waste. Purslane pockets are so delicious, we need you to try them now. Grab a baking tray, line it with parchment paper, and follow along:

1. Preheat the oven to 356℉.
2. Chop purslane and onion, and combine them with some olive oil, pomegranate molasses, and seasonings.
3. Cut each pastry sheet in half, fill each half and fold until you run out of filling and sheets. Press the edges of each pocket together so the filling can’t come out.
4. Place onto the baking tray, brush with some olive oil, and sprinkle with black sesame seeds.
5. Bake for up to 30 minutes or until golden brown.

Serve with any of the Holic Sauces as a dip, and enjoy!

 

Veggies Are Delicious!

And we hope we’ve changed your mind. There are so many things you can do with veggies and many recipes to explore. We recommend trying the cowboy caviar recipe.

As always, if you’re ever in need of ingredients, visit our Local Market and take a look around. Bon appétit!