91.   Simmer until all the vegetables are tender.

92.   Since the Tibetan climate is arid, vegetables are more scarce than meat, but the restaurant has still been able to create many vegetarian dishes.

93.   Slow-cooked vegetables are very forgiving.

94.   Steamed vegetables should be a pleasure, not penance.

95.   Some soups are drunk year round, others during the season in which the vegetables are plentiful.

96.   Stir-fry just until vegetables are heated through but crisp.

97.   Stuffed vegetables are one of the comforts of autumn.

98.   Sure, cut-up vegetables are a good alternative to settling for processed or carryout food, with unknown quantities of fat and salt.

99.   The all-time easiest vegetable is one that most people mistake for a fruit.

100.   The important point is that the tian should be seasonal, which is why root vegetables are my choices now.