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Yeah, I said it.   The "v" word.   I see many of you gasp in shock, recoil from your monitors and clutch your chips and meat close to you, holding them at your chest protectively and hissing at the text in this topic.   I see you.   But I'm going to completely ignore that and enthuse with the few and far between, happy vegetable-consumers in SFO.    It's approaching November, and we all know what that means! Winter is here and it's going to take a nice big bite out of your butt and bitchslap you with the cold and flu. That's why we need these anti-bitch vegetables on our side, protecting us from such frigid aggression.   What are your favourite vegetables and how do you prepare them? Do you have a go-to soup or dish that keeps you fit during the festive season?   I'm absolutely addicted to aubergines/eggplants. Something I will happily eat alone: Take a large aubergine. Shove it up your godda- Cut the top green bit off and cut the entire vegetable lengthways. Place it skin-down on a tray lined with baking paper/tin foil. Cut a grid like set of scores into the flesh, about half deep into each part. Take a large garlic clove. Chop it roughly, into small pieces, and stuff each piece into the scores you made in the aubergine/eggplant. Drizzle with a little oil, salt and pepper. Roast for half an hour at 180C/350F.     Also protip: Make a tuna-mayo dip to make any vegetable bearable. I'm about to chow down on some carrots and peppers that way yeahhhhh.   I'd like some more ideas for this stuff because I don't want to sicken myself of my currently favourite things.

no idea if this exists already Anyways! Redeemer recently promised us a recipe thread, but since she is filled with lies and scorpions, it falls to me to nobly stand in surety for her deceptive promises. Don't think your Gaelic charms will get you out of this one, Red. I'm onto you. So anyways! Post recipes here plz. Also, they'd better be good, or all the king's horses and all the king's men won't be able to put you back together again. Here I will start. Spaghetti Casserole Ingredients: 1 package spaghetti 1 pound bulk Italian sausage, spiciness of your choice 1 medium onion, chopped 2 cans spaghetti sauce 1 small package shredded mozzarella cheese (or whatever kind you want, really; the grocery store sells a mix called "Italian," of mozzarella, asiago, Monterrey Jack I think, and probably something else) Directions: -Cook spaghetti according to package directions, drain. -Crumble sausage into 1 1/2-quart casserole bowl, stir in onion, cook covered on 100% power in microwave 6 to 8 minutes or until no pink remains. Drain off fat. Stir in spaghetti sauce. -Put half of the spaghetti in big dish (recipe says 10x6x2-inch). Layer with half of the sausage/sauce mix. Repeat layers. Cover with vented microwave-safe plastic wrap. Cook on high 8 to 10 minutes or until heated through. Sprinkle with cheese. Cook, uncovered, on high, 1-2 minutes or until cheese is melted. Makes 4 to 6 servings. Usually it all takes me about forty-five minutes to cook, start to finish. I usually use a couple tablespoons of olive oil in the water to keep the spaghetti from sticking together. You can get olive oil for relatively cheap at Trader Joe's, at least where I live, but if it's expensive you might not want to bother with that. I usually throw some garlic powder, oregano, and basil into the spaghetti sauce, and chopped up green onions (also known as scallions) into the sauce/sausage mixture. And recently I've apparently developed a fetish for putting parsley flakes on everything I cook that can even remotely be passed off as Italian. None of which is strictly necessary, but if you're making this for a date or something, parsley flakes on their food might impress them enough to dress up in Princess Leia's Jabba the Hutt slave bikini and make real all your sexy Return of the Jedi fantasies, or whatever it is you people do when you're not on the forum. So there's that. OKAY BEGIN