Eat Your Vegetables

Europe

Belgium

Stoemp is a popular dish in Belgium with the main ingredient being a potato. The dish is made with mashed potatoes and vegetables like carrots and leeks. The vegetables can be fried or boiled and then pureed with the mashed potatoes.

You can be imaginative with this dish and add fried onions, shallots, different herbs, and bacon. Stoemp has been a part of Belgian cuisine since the 19th century. It was a delicious dish to make when meat was scarce or leftovers needed to be used up.

Hungary

Paprikas krumpli is a Hungarian stew that consists of potatoes, tomatoes, onions, garlic, paprika, and as an option sausage. It was originally made by shepherds in rural areas. The dish is easy to make with the three main ingredients being grease, paprika, and potatoes. The stew can be served with bread and pickles.

Poland

Kapusta Zasmazana is a delicious Polish dish that can be prepared with green or red sauerkraut. It is a common side dish in traditional Polish cuisine. The dish consists of chopped sauerkraut that is stewed with spices like bay leaves, and peppercorns until the sauerkraut is tender. Other ingredients that can be added are sugar or honey, fried onions, and crispy bacon. It is usually served with meat courses.

Romania

Iahnie is a traditional bean stew prepared in Romania. The stew is a combination of boiled white beans, with braised onions, carrots, red peppers, bean stock, flour-tomato paste mix, dried spices, and seasonings. The stew is cooked until all the vegetables are tender and the sauce has thickened.

If you wish fried sausages can accompany this dish or they can be added to the stew for a smoky flavor. During the fasting period, this bean stew is eaten without sausages.

Spain

Patatas a lo pobre is a side dish that comes from Andalusia. It is made with potatoes, onions, red and green peppers, garlic, wine vinegar, and olive oil, The olive oil is heated in a pan then the vegetables are added and the pan is covered so that the vegetables can cook in their own juices,

When the vegetables are tender they are served right away and can accompany different meat dishes.

Andorra

Trinxat is a delectable Andorran dish that is made with chopped and mashed cabbage and potatoes that are cooked with mushrooms, garlic, bacon, salt, pepper, and olive oil, The mash gets made into small pancaked and fried then garnished with bacon pieces.

Italy

Pesto trofie is made with short, twisted pasta and a delicious pesto sauce. The sauce is a combination of crushed basil, garlic, salt, and parmesan cheese all mixed with olive oil. The well-known and popular sauce originated in Liguria in Northern Italy.

Greece

Briam is a classic Greek dish that is easy to prepare. It can be eaten as a main course or accompanied by meat dishes. The dish is made with roast vegetables like sliced potatoes, tomatoes, eggplants and zucchini and seasoned with olive oil and various spices, It is layered and baked. The dish can be prepared with any vegetables that are in season and is eaten with crumbled or sliced feta cheese and crusty bread.

Asia

Bangladesh

Bhortas or bhartas are a group of dishes that are associated with Bangladesh. The dishes consist of mashed herbs, vegetables, or fish and include mustard oil, garlic, onions, and red chilli peppers. The usual ingredients consist of eggplants, potatoes, prawns, and different kinds of fresh and dry fish.

You can steam, grill or roast the ingredients before mashing them together. These dishes are part of the national Bangladesh cuisine and can be served as a main course with rice on the side or as a side dish.

India

Aloo methi is a vegetarian dish that comes from North India, It consists of potatoes, fresh methi (fenugreek) leaves, and spices like cumin, coriander, and turmeric. It is usually prepared as a kind of dry curry. The dish is accompanied by rice or Indian flatbreads like roti and paratha.

Iran

Eggplant-based kuku bedemjan is among the classic dishes in Iran. The dish is made with eggplants, eggs, different vegetables, fresh herbs, spices and can include chopped walnut or tangy Iranian barberries.

Traditionally it is shaped into a thick, round pancake or omelette and pan-fried on both sides. It can be served as a snack, light main course, or side dish and eaten hot or cold.

Syria

A staple all through Levantine and Middle Eastern cuisine are oil-cured eggplants. The dish is made with small-sized baby eggplants that have been quickly boiled and then stuffed with a mix of roasted red peppers, walnuts, garlic, and salt.

The eggplants have been cured in olive oil and are traditionally enjoyed at breakfast with labneh, vegetables, and flatbread, They can also be served as a snack.

South Korea

Buseot bokkeum is a South Korean side dish that consists of stir-fried mushrooms. It can be prepared with oyster, shitake, or button mushrooms. The mushrooms are sliced and stir-fried with garlic and onions. The dish is seasoned with salt, pepper, and sesame oil. It can be garnished with toasted sesame seeds. Other ingredients can include sliced peppers, carrots, or green onions.

Africa

Egypt

Kushari is the national dish of Egypt. The dish consists of noodles, rice, and lentils that are topped with a spicy tomato sauce. Other toppings can include garbanzo beans and fried onions. It is an easy meal to make at home but can be purchased as street food on the go.

South Africa

Pampoenkoekies are delicious lightly-fried pumpkin fritters. These are usually served at breakfast, as a side dish, or a dessert drizzled with caramel sauce. Recipes offer savory and sweet combinations spices used are cinnamon, nutmeg, and can be topped with syrup or caramel.

North America

Mexico

Romeritos is a traditional Mexican dish that is usually made for the Christmas season and Lent. The dish was named after a wild plant that is similar to rosemary in appearance and to spinach because of its tart and salty flavor. The dish is made with potatoes, nopal cactus, and dried shrimp patties topped by a thick mole sauce.

Central America

Nicaragua

Berenjenas rellenas or stuffed eggplant is a traditionally delectable dish from Nicaragua, This dish has many variations. The eggplants are cut along the middle and then baked until tender. After the pulp is removed leaving the skins for stuffing.

The stuffing is prepared with different vegetables including tomatoes, zucchinis, onions, peppers, chilli peppers, and mashed potatoes. Spices used are garlic, salt, pepper, oregano, thyme, rosemary, or parsley. The filling can include a mixture of pork and beef ground meat and rice.

Costa Rica

Gallo Pinto is a traditional breakfast dish of rice and black beans, scrambled eggs, in a tortilla. It can also have fried banana added. Also, the flesh of an avocado can be scooped out and added.

South America

Humitas is a dish that is popular all over South America particularly in Chile, Argentina, Peru, Bolivia, and Ecuador. The dish includes corn cakes that are cooked in corn husks. In Argentina, the dish is prepared with corn, onions, and spices, and depending on the region, milk, red peppers, cheese, and spring onions and the combination is wrapped in corn husks and boiled.

In Ecuador, the humitas are steamed and consist of ground corn, eggs, onions, and variable spices. In Peru and Bolivia sweet humitas are made with cinnamon and raisins.