Vegetable Dishes Quotes

Well, we became a vegetarian. But that didn't last very long, because, um, I don't like vegetables. Or salad, nothing like that!

When eating out while on tour, a great place to get vegetarian food is Thai restaurants, as they have lots of options. I absolutely adore salad and vegetables - I will eat salad until it's coming out of my ears. Although I think it's great in any form, my particular favourite has to be beetroot salad.

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

I cook at home all the time and really enjoy it. It's fun family time and we all chip in and help out. We do a lot with our outdoor grill, a lot of chicken or shrimp, and every meal includes veggies.

Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.

I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.

In the Mexican repertoire there's a lot of super delicious things you can do with vegetables and beans and grains and all that sort of stuff. So I can do this thing.

Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

Pyp had stabbed a turnip with his knife. "The night is dark and full of turnips," he announced in a solemn voice. "Let us all pray for venison, my children, with some onions and a bit of tasty gravy.

It's certain that fine women eat A crazy salad with their meat.

Brussels sprouts are really quite versatile.

Meat is expensive. And who said you have to eat meat every single day! Eat eggplant!

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

It's nice when you happen into a vegetarian restaurant, but really, you can find veggie food everywhere. Pastas, salads, a vegetable plate - I actually like ordering vegetarian in a meaty place because it gives them a jolt to come up with something and recognize the demand.

Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.

It took me all my life to learn how to salt a tomato.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.

My favorite is Steamfresh broccoli with just a hint of garlic salt.