Quote:
Originally Posted by EnderD_503
Basically any veggies I sauté I mix with rice or pasta 95% of the time (or sometimes a hardier grain). Sometimes even throw them over some couscous or some roasted potatoes. But when it comes down to it bell peppers (mainly red or yellow) and mushrooms (mostly white, but can go brown, oyster, portobello, whatever) end up being the "bread and butter" of a lot of my meals. Then I'll throw in whatever else I have in the fridge with them, often onions and some kind of leafy green like kale or spinach, these days a lot of broccoli. My favourite beans to combine them with are usually brown lentils or chickpeas.
Also kind of depends on the season as well. Now that fall/winter is coming around, cabbage, squash and rutabaga shoot up the list  |
CABBAGE! YES! I often forget how much I love this one (even if it makes my intestines sound like Satan moved in).
Delicious boiled or fried and I love it as a steamed "wrap" with brown rice, peanuts, carrots, ginger, bok choy, and whatever else I have laying around.