# Give me your unusual, spicy, delicious vegetable recipes please. **URL:** \ **Category:** Cafe Society\ **Created:** [December 26, 2012, 8:29pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216 "2012-12-26T20:29:23Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![chiroptera](https://avatars.discourse-cdn.com/v4/letter/c/df705f/32.png) [@chiroptera](https://boards.straightdope.com/u/chiroptera)\ **Post date:** [December 26, 2012, 8:29pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/1 "2012-12-26T20:29:23Z")
I’m not vegetarian but I don’t eat much meat and eat tons of vegetables. Plus I like cooking and spicy foods. I have a regular Thursday night pot luck get-together with friends where we bring yummy things we’ve cooked (or we cook them _in situ_) and eat a lot. I’m the one who always brings the weird veggie dishes. 🙂 I’ve been in an Indian/curry/Thai rut for a while and need more ideas! To start, I’ll share some favourites; recipes that tend to be eaten right up. [Carrot rice](http://allrecipes.com/recipe/carrot-rice/). Except I use store-bought Thai peanut sauce instead of crushed peanuts and spices. I can eat this cold the day after and it’s awesome. Usually, there’s none left when I bring it somewhere. [Dry okra curry](http://allrecipes.com/recipe/okra-curry/). Absolutely non-slimy, crunchy, spicy and delicious. I don’t tell people it’s okra. 🙂 Roasted root vegetables. Easy and also gets gobbled up. Beets, parsnips, potatoes, sweet potatoes, turnips, carrots, rutabagas, whatever. Shake in a bag with olive oil and whatever spices you have on hand. A good all-in-one spice is McCormick’s Jamaican Jerk spice but salt and pepper, or salt, pepper and rosemary, or red pepper and curry powder, or… is just as good. Roast 40-60 minutes. Your turn! ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [December 26, 2012, 9:25pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/2 "2012-12-26T21:25:34Z")
I love these [Nut Butter Crusted Roasted Parsnip Fries](http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/). ---
**Author:** ![chiroptera](https://avatars.discourse-cdn.com/v4/letter/c/df705f/32.png) [@chiroptera](https://boards.straightdope.com/u/chiroptera)\ **Post date:** [December 26, 2012, 9:35pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/3 "2012-12-26T21:35:20Z")
> [@needscoffee](#): > > I love these [Nut Butter Crusted Roasted Parsnip Fries](http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/). Oh my. That recipe is SO saved! ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [December 26, 2012, 9:49pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/4 "2012-12-26T21:49:39Z")
There’s a dish I had in Egypt called koshary (spelling varies, natch) that could be spiced up pretty high, I expect. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 26, 2012, 10:09pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/5 "2012-12-26T22:09:27Z")
Momofuku’s Vinegar Pickles I make these every so often and love them served with spicy food. For brine: 1 cup very hot tap water 1/2 cup rice-wine vinegar 6 tbsp sugar 2 1/4 tsp kosher salt 1 tsp coriander seeds For veggies: 2 lbs whole baby carrots, scrubbed, peeled, and trimmed 3 bulbs fennel Instructions: Pack carrots (for larger ones, cut them length-wise, so they are snack size) and fennel (core and cut into 1/8-inch strips) into mason jars or 1-qt plastic containers, cover with brine, close lid, and refrigerate. They’ll be ready in four days. Most will keep for up to a month. ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [December 26, 2012, 11:00pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/6 "2012-12-26T23:00:16Z")
> [@KneadToKnow](#): > > There’s a dish I had in Egypt called koshary (spelling varies, natch) that could be spiced up pretty high, I expect. Sorry, I don’t know what happened to the link that was supposed to be there: [http://allrecipes.com/recipe/egyptian-koshari/](http://allrecipes.com/recipe/egyptian-koshari/) ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [December 26, 2012, 11:09pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/7 "2012-12-26T23:09:30Z")
Ooooh, I’ll hafta try the carrot rice - that looks good! The last time I made butternut squash soup it came out so thick that I wound up using it as a dip, like hummus. (Peel, cube, and roast squash with olive oil and seasoning until golden-brown at edges, purree with broth. I usually throw some quartered onions onto the roasting pan when the squash is about half-done, along with a whole foil-wrapped garlic head, and add those as well.) ---
**Author:** ![chiroptera](https://avatars.discourse-cdn.com/v4/letter/c/df705f/32.png) [@chiroptera](https://boards.straightdope.com/u/chiroptera)\ **Post date:** [December 26, 2012, 11:44pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/8 "2012-12-26T23:44:16Z")
**kayaker** , I saved this as well. I adore pickled food and it’s been way too long since I did any home canning or pickling. **Kneadtoknow** , definitely a keeper. I’ve spent time in Egypt, love middle eastern cuisine generally and this looks easy, cheap and very tasty! \*\* purplehorseshoe\*\*, I have two big-ass squashes given to me by neighbors. Soup seems like a great option. I’m assuming it freezes well? ---
**Author:** ![Ludy](https://avatars.discourse-cdn.com/v4/letter/l/d6d6ee/32.png) [@Ludy](https://boards.straightdope.com/u/Ludy)\ **Post date:** [December 27, 2012, 12:41am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/9 "2012-12-27T00:41:40Z")
If you scroll down on this page there is a Indian cauliflower recipe that I absolutely love. [http://today.msnbc.msn.com/id/42672439/ns/today-food/t/vijs-home-lamb-popsicles-cauliflower-steak/](http://today.msnbc.msn.com/id/42672439/ns/today-food/t/vijs-home-lamb-popsicles-cauliflower-steak/) I know you said you did a lot of Indian food, but I still had to share this one. ---
**Author:** ![Pyper](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Pyper](https://boards.straightdope.com/u/Pyper)\ **Post date:** [December 27, 2012, 1:17am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/10 "2012-12-27T01:17:46Z")
Two recipes I got from my Indian friend (I almost hesitate to call them recipes because they’re so simple): Turmeric eggplant: Slice an eggplant in half lengthwise, and then into half-rounds about 1/4 thick. Sprinkle with turmeric and a little bit of water. Toss to coat. Heat olive oil in a skillet. Fry eggplant rounds until they are done, about 10 minutes on each side. Drain on a paper towel. Salt to taste. Salad with kefir dressing: Toss cherry tomatoes, diced cucumber, and chopped cilantro with plain kefir. Eat. ---
**Author:** ![chacoguy](https://avatars.discourse-cdn.com/v4/letter/c/50afbb/32.png) [@chacoguy](https://boards.straightdope.com/u/chacoguy)\ **Post date:** [December 27, 2012, 2:05am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/11 "2012-12-27T02:05:38Z")
Frozen Corn. Corn oil. Add salt, pepper and Chipolte to taste as you go. Cook on medium to high heat until the corn caramelizes. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [December 27, 2012, 2:23am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/12 "2012-12-27T02:23:04Z")
Follow this recipe for [Slow Cooker Chicken Mahkni](http://www.365daysofcrockpot.com/2011/11/murg-makhani-or-butter-chicken-in-slow.html), but do not add chicken. Instead, add chick peas and/or sturdy vegetables, such as green beans or carrots. Nom. ---
**Author:** ![Ponch8](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ponch8/32/9883_2.png) [@Ponch8](https://boards.straightdope.com/u/Ponch8)\ **Post date:** [December 27, 2012, 2:32am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/13 "2012-12-27T02:32:28Z")
The other day, I made a _heavily_-modified version of this [chili](http://vegetarian.about.com/od/vegetariancrockpotrecipe/r/crockvegchili.htm) recipe for the crock pot. I put in the onion, garlic, chili powder, and cumin like the recipe says, but not much else. Instead, I used a 28-oz. can of crushed tomatoes, a can of pinto beans, a can of kidney beans, a can of black beans, and four finely-chopped habanero peppers to give it spice. Screw the zucchini and bell peppers–those don’t belong in chili. ---
**Author:** ![Brown\_Eyed\_Girl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brown_eyed_girl/32/3574_2.png) [@Brown\_Eyed\_Girl](https://boards.straightdope.com/u/Brown_Eyed_Girl)\ **Post date:** [December 27, 2012, 3:18am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/14 "2012-12-27T03:18:58Z")
I love chili, too! This is currently my [favorite chili](http://www.eatingwell.com/recipes/sweet_potato_black_bean_chili.html), made with sweet potatoes and black beans. Double it and freeze it for later. It’s wonderful! I use minced chipotle in adobo sauce instead of dried chili. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 27, 2012, 6:14am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/15 "2012-12-27T06:14:17Z")
Sichuan cuisine is good for some spicy vegetables. Look around for Sichuan green beans (those often contain pork, though), and eggplant. [Here’s one for green beans.](http://www.cdkitchen.com/recipes/recs/339/CrunchySzechuanGreenBeans68241.shtml) [Here’s one for eggplant](http://www.foodnetwork.com/recipes/tyler-florence/szechwan-eggplant-stir-fry-recipe/index.html) (substitute vegetable broth for chicken broth.) ---
**Author:** ![Surok](https://avatars.discourse-cdn.com/v4/letter/s/cc9497/32.png) [@Surok](https://boards.straightdope.com/u/Surok)\ **Post date:** [December 27, 2012, 9:56am UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/16 "2012-12-27T09:56:11Z")
Many Georgian dishes, although they’re not hot, have a pleasantly spicy taste. I don’t know anyone who doesn’t like spinach or beet [pkhali](http://food.gather.com/viewArticle.action?articleId=281474977086831). If you’re interested, there are lots of delicious vegetable recipes in Darra Goldstein’s [The Georgian Feast](http://www.amazon.com/The-Georgian-Feast-Vibrant-Republic/dp/0520219295/ref=sr_1_1?ie=UTF8&qid=1356601899&sr=8-1&keywords=georgian+feast) - highly recommended. Also from the former Soviet Union, [Korean carrot salad](http://www.gooseberrymooseberry.com/2012/06/spicy-carrot-salad.html). You can use the same style of spicy marinade with raw green beans. And if you’re looking for something to make with friends, dumplings can be a fun activity. You may need to tweak the spicing for a bit more oomph but this is a [mushroom dumpling](http://www.guardian.co.uk/lifeandstyle/2010/jan/09/mushroom-stuffed-japanese-dumplings-ottolenghi) recipe that goes down well with most people I know. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 27, 2012, 2:53pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/17 "2012-12-27T14:53:27Z")
I’ve made this both with and without the chicken. If you omit the chicken, also omit all but 2 TBSP of the oil. It’s a version of African peanut soup. Chicken, Peanut and Yam Stew 2 pounds chicken meat, cut into bite-sized pieces 1 tsp salt 1 15 oz. can whole tomatoes in juice ¼ cup water 2 TBSP tomato paste ¼ cup peanut oil 1 medium onion, chopped 4 garlic cloves, minced and mashed into paste with 1 tsp salt 1-1/4 tsp cayenne pepper ½ cup smooth peanut butter at room temperature 1-3/4 cups reduced sodium chicken broth 1 lb sweet potato or yam, cut into 1 inch chunks Sprinkle chicken with salt and let stand for 30 minutes. Pulse tomatoes with juices in a food processor until finely chopped. Stir water into tomato paste in a small bowl until smooth. Pat chicken dry. Heat oil in a large, heavy skillet over medium-high until hot, then brown chicken. Remove from pan. Pour off excess oil, leaving about 2 TBSP, then add onion and cook over medium heat until lightly golden, about 2-3 minutes. Add the chicken, tomatoes, tomato paste mixture, garlic paste and cayenne to pan (or use a pot, if needed). Whisk together peanut butter and one cup broth in a bowl until smooth, then add to chicken along with remaining ¾ cup broth, stirring to combine well. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally to prevent sticking, about 30 minutes. Add yam chunks and simmer until tender, about 10-12 minutes. Serve over rice, if desired. ---
**Author:** ![chiroptera](https://avatars.discourse-cdn.com/v4/letter/c/df705f/32.png) [@chiroptera](https://boards.straightdope.com/u/chiroptera)\ **Post date:** [December 27, 2012, 7:33pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/18 "2012-12-27T19:33:29Z")
> [@needscoffee](#): > > I love these [Nut Butter Crusted Roasted Parsnip Fries](http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/). These are SOOOO good! I mixed up a batch and roasted a few. Really good - I’m going to try these with other veggies; carrots, potatoes, etc. I just used crunchy peanut butter. I’m taking the rest tonight to cook for the group. 🙂 I do love peanut butter. Will definitely try **Chefguy’s** stew. I’m thinking that one would be best with the chicken. All recipes have been saved in my recipe folder. 🙂 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 27, 2012, 8:11pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/19 "2012-12-27T20:11:38Z")
> [@chiroptera](#): > > These are SOOOO good! I mixed up a batch and roasted a few. Really good - I’m going to try these with other veggies; carrots, potatoes, etc. I just used crunchy peanut butter. I’m taking the rest tonight to cook for the group. 🙂 > I do love peanut butter. Will definitely try **Chefguy’s** stew. I’m thinking that one would be best with the chicken. > > All recipes have been saved in my recipe folder. 🙂 The chicken is good as a filler when feeding a lot of people. It really doesn’t add much to the dish other than texture and more protein. ---
**Author:** ![Tethered\_Kite](https://avatars.discourse-cdn.com/v4/letter/t/a5b964/32.png) [@Tethered\_Kite](https://boards.straightdope.com/u/Tethered_Kite)\ **Post date:** [December 27, 2012, 8:23pm UTC](https://boards.straightdope.com/t/give-me-your-unusual-spicy-delicious-vegetable-recipes-please/645216/20 "2012-12-27T20:23:00Z")
One of my favorite low-cal go-tos: Cooked white rice Some frozen broccoli/cauliflower mix Toss with a little olive oil, cayenne pepper and five spice powder.