Vegetables you like (or don't like)

Besides all of them that I like in the poll, I also like:
- kangkung
- petai (Parkia speciosa), but this smells a bit bad

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- jengkol, this also smells a bit, but if cooked well, it's very tasty

 

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Uh wait, something is terribly missing. AMong best vegetable that I like, I also like genjer or Velvetleaf. If cooked well, this is very tasty! Velvetleaf:

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Pak choi, leaf of the gods. Bonnet peppers, Satan's food.

 

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Me too. I can't think of any vegetable that I've tried so far and totally felt yucky about.

Fruits are the same. Melons are the only ones I don't really care for. I can tolerate them, but they ain't my favorites.

 

Explain yourself EmmZ!

Never had either, to my knowledge.

 

How bout...

Vegetable Juice??

I like tomato juice plain, as well as vegetable juices.

My mom made some multi-vegetable juice one year for home canning, and it was very good. I've been thinking about making some fresh veggie juice from scratch, except I'd probably use stock tomato juice.

R.W. Knudsen makes some good stuff, organic too.

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One of their interesting formulations is the Untomato veggie juice. Its main ingredients are spinach, beet juice, and grape juice. It has a unique flavor, and a reddish violet color.

Anyone like or ever make vegetable juice?

 

i like them all, preferably raw.

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i drink the organic very veggie. good stuff. i also have a juicer, and can make some good stuff from the pulp left over like dips, spreads, breads, and soup.

 

Damn, girl! You are hardcore! :runaway:

Purslane. I've been meaning to incorporate it into my summer diet more, being that it's so abundant as a weed and all in my garden! What do you do with it?

How was the rapini? It's a type of broccoli, is it not? Pretty similar?

About the juicer: what brand? Does it work pretty good? Wouldn't a simple blender work about the same, except create more pulp in the drink? I've been curious about juicers, but I don't know if they're just a deluxe redundancy, or if they actually have some advantages or usefulness?
:shrug:

 

Oh, I have heard this saying, that a weed is another word for a plant that no one has found a good use for yet!

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So maybe "weed" is inappropriate in some contexts?

I know the alliums (onions, garlic, etc.) can be considered an invasive, noxious weed. Kind of sacrilegious in a way, I feel.

 

http://www.epicurious.com/tools/searchresults?type=food&search=purslane

honestly, i eat most of my veggies, especially greens, raw and in a salad, with a spritz of canola oil and some salt. hardcore.

i have an awesome recipe for broccoli salad, that would also be great with rapini.

one head of broccoli (rapini) chopped
2 large carrots grated
1/2 c raisins
1/2 c sunflower seeds
toss with pomegranate vinaigrette

my juicer is a jack lalane power juicer. i don't know how much it costs; it was a gift.

a blender would give you a lot more pulp, and it would be difficult and messy to strain. i also don't think the pulp would be as dehydrated with a blender, and a lot of juice would be lost in the pulp.

carrot/apple/beet juice with a little fresh ginger root is awesome, and the pulp makes great muffins or bread. just use a banana nut or zucchini bread recipe and substitute the pulp for the bananas or zucchini.

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Interesting link. I'll have to check some of those out.
I fried some purslane to see what it was like that way, pretty interesting, although very mucilaginous!
I have yet to delve into with gusto, but it's very healthy, and a surprising source of omega 3.

So does the rapini taste basically the same?

I knew that name would come into this conversation!

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I've thought about getting one. I'm just not sure whether there's a big enough difference, but maybe there is... I'll have to look into it.

What kinds of juices do like the most?

 

You answered 'yes' to basically all of them, didn't you!?

I admit, I completely forgot brussels sprouts for the list. I love them.

 

I don't know about vegetables I don't like but here is a cover of a song about vegetables that I don't like

 

Tomato is not a vegetable it is fruit

 

non-iceberg lettuce.

 

I like most of them.

Where is drumstick?!

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How can you forget thgose scrumptious, delectable morsels?

 

they are awesome if you cut them in half, and put in a bowl to coat with olive oil, and crushed red pepper or garlic or both, then spread them out on a baking sheet and bake on 375 until nice and brown.

yummy, yum, yums.

 

it's been a long time since i've had it. my mom served it once, and i think she just steamed it. it tasted much the same, but a different texture.

carrot/apple, which of course is high in sugar, but you can mix just about anything else in with it (like greens/kale/spinach), and it still tastes great.

i used to make a veggie juice with celery, kale, tomatoes, carrots, and green pepper and that was really good. and you can mix the pulp with some onion and garlic, and it makes a great base for a dip...you could mix it with tofu or some creamy cheese.