As the title here, what are your favorite vegetables and how you cook them. Which vegetables do you think you can stick to for a long time? Which are versatile and works in many different recipes and ways of cooking? All cultural backgrounds are not only welcome but desired.
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I like to eat raw from the garden. Less trouble and less processing. Asparagus is first in the spring, peas, ochra, I ferment the beets into kvass, Jerusalem artichoke (fartichoke)(I eat raw, but not too much at once). Of course tomatoes and peppers as ripe. Raspberries and Blackberries pretty much a constant stream. I think this year there may be aronia.
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We grow lots of cherry tomatoes, mostly Sungold. We pick and wash them, halve them, spread them on a baking sheet with lots of fresh rosemary and balsamic vinegar, and roast. The sweet juices from the tomatoes meld with the balsamic vinegar. We scoop them into jars and freeze most of the harvest. The tomatoes are great as a dressing (with small black olives and capers added) for cod, and as an add to chickpea pasta with cold leftover salmon, or in a sandwich with turkey and sprouts, and many other ways to use them.
Also, I love roasted fresh caulifower with salt, pepper, garlic. What’s left over either goes into a pot with some broth and gets cooked into soup, or gets added to a green salad.
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I’m of Indian origin, we eat some vegetables that might be considered strange. Eggplants of all shapes sizes and colors, greens of all shades and leaf size - from fenugreek leaves which are tiny and grey green and which makes you smell pretty strongly for days after eating them, to your mundane spinach. All sorts of gourds that look like snakes, cucumbers, even alligators! squashes and yams, roots and beans, it’s insane. Worth going into an Indian grocery store that sells vegetables, you’ll be amazed. The other Asian groceries too, have great varieties of vegetables compared with the usual broccoli, peppers peas tomatoes in the western stores. Most vegetables will taste wonderful just stir fried with oil and garlic and salt, but if you want to experiment there are many good websites. vegrecipesofIndia is one good one. I’d have a hard time choosing one favorite vegetable, but I do love eggplant, cooked with Szechuan peppers, ginger, and soy sauce. (Woksoflife has a good simple recipe)
I could go on and on but I already have 
(dill with potatoes and garlic and Indian green chilies is another favorite, eaten with chapati​:yum:)… I better stop here 
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How to eat 2 Pounds of Vegetables a day:
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How does he cook sweet potatoes in 1 minute in the instant pot or am I missing something here?
Any experts here?
Not an expert, but my guess is he is cutting them into small pieces, and then at that point, 1 minute plus a ton of time for the pressure to release might be enough to cook them?
I cut them up all the time and roast them in the oven, along with chickpeas, eggplant and beets… it’s a good combo to then add to a salad with a lemon/garlic/tahini dressing. Once cut up, all of it cooks very quickly!
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- onion
- garlic
- broccoli
- (sweet) potato
- beans
- tomato
- avocado
- peppers
Combinations of those plus tofu, grains and spices can make a ton of meals
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I eat a lot of vegetarian sandwiches–tofu, sweet peppers, vegan cheese, mushrooms, Beyond burger, and PB&J. Also canned soup with potatoes or instant rice. No prep, just slap it together. Fruit for breakfast with instant oatmeal. Having a microwave, toaster, and an air fryer, I’ve never had to turn on my oven.
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