Vegetable refers to any plant whose fruit , seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, such as the eggplant, tomato, bean, beet, potato, onion, asparagus, spinach, or cauliflower.

The list below Shows the category/classification of Vegetables in English:

Please see also the Pictures below for the Vegetables available or found in the Philippines,  around some wet markets (Palengke) in the country

1.  Brassicas

 Broccoli

Brussels Sprouts

Cabbage

Cauliflower

Chinese Cabbage

Collard Greens

Kale

Kohl Rabi

Swedes

Turnips

2. Bud and Stem Vegetables

Asparagus

Bamboo Shoots

Cardoon

Celery

Fennel

Globe Artichokes

Palm Hearts

Rhubarb

3. Bulb Vegetables

Garlic

Green Onions

Leeks

Onions

Shallots

4. Fruiting Vegetables

Aubergines

Avocados

Cucumbers

Gherkins

Olives

Peppers

Sweetcorn

Squash

Tomatoes

Tomatillos

5. Fungi

Blewit

Cauliflower Fungus

Ceps

Chanterelles

Common Mushrooms (Champignon)

Giant Puffball

Hedgehog Mushrooms

Horn of Plenty

Horse Mushrooms

Morels

Oyster Mushrooms

Parasol Mushrooms

Shaggy Ink Caps

Shiitake Mushrooms

Straw Mushrooms

Truffles

6. Podded Vegetables

Broad Beans

Butter Beans

Garden Peas

French Beans

Mangetout Peas

Marrowfat Peas

Okra

Petit Pois

Runner Beans

Sugar Snaps

Yellow Wax Beans

7.  Root Vegetables

Beetroot

Carrots

Celeriac

Jerusalem Artichokes

Parsnips

Potatoes

Salsify

Swedes

Sweet Potatoes

Turnips

Yams

8. Salad and Leafy Vegetables

Bean Sprouts

Beet Greens

Chinese Cabbage

Chicory

Collard Greens

Escarole

Fiddlehead Fern

Frisée

Kale

Lamb's Lettuce

 Lettuce

Mustard and Cress

 Mustard Greens

 Radicchio

 Radishes

 Rocket

 Spinach

 Swiss Chard

 Watercress

 Wild Greens

 

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Varutharacha  is a Malayalam culinary term which means roasted and ground coconut paste, sauce or gravy.  This gravy  is used in preparing various  curry dishes in Kerala, called Varutharacha Curry  which literally means  „in roasted and ground coconut curry“. Varutharacha Curry  is one of  the most popular foods from the Kerala cuisine which can  be made with egg, fish, chicken, beef, vegetables, etc.

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Vanpayar or Van Payar Thoran is one of the many Thoran dishes from Kerala, India. Van Payar or Vanpayar is red cow beans stir-fried with grated coconut, lots of spices, onions/shalotts and Curry leaves . 

Thoran is a dry vegetable side dish with coconut added to it. It is a vegetable-based stir-fry made from finely chopped or cut vegetables cooked with grated coconut on it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed (2 or more) vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran).

Van Payar/Vanpayar Thoran is best eaten with rice, Kanji (rice gruel/porridge), Dosa or Chappati/Roti

Thoran is Kerala is called Poriyal in Tamil Nadu. 

Below are pictures of Van Payar/Vanpayar Thoran 

Van Payar/Vanpayar Thoran eaten with Dosa/Dosha

This picture of Van Payar/Vanpayar Thoran is served with rice.

This Van Payar/ Vanpayar Thoran is eaten with Chapatti or Roti for dinner in Allepey, Kerala, India

Vengayam/Vengaya/Venkayam Pakkoda refers to onion fritters made by slicing red onions, coating them with batter made from Kadala Mavu (Chickpea flour) with lots of spices, slices of green chilies and Curry Leaves , then deep-fried in Coconut Oil.

Vengayam/Vengaya Pakkoda is also spelled Pakoda and it is also called Savola Pakoda. 

Venkayam is the Tamil word for Onions while in Malayalam Onion is called Savola. 

Pakkoda, Pakoda can also be called Pakora and they are all the same, Indian fritters made from vegetables or meat, usually vegetables, such as Onions, Spring Onions, Green Chili, and Cauliflower. 

When I was in Allepey, Kerala, India, most Pakoda or Pakora I have seen are made from Onions and since I love onions, I love Onion Pakoda.

Picture below is Vengayam/Vengaya/Venkayam Pakkoda sold in the night food street market in Coimbatore, Tamil Nadu. Looks so delicious, I miss Allepey. 

 

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Verenets refer to Russian fermented baked milk. It is a milk delicacy based on baked milk made with almost the same technology, as Ryazhenka . However, Bulgarian or Acidophillian sour-milk bacillus is usually added to the ferment of clear cultures of sour-milk streptococcus. The Acidophilus bacteria which participates in fermentation of wholesome milk possess antibiotic qualities, particularly to suppress tuberculosis bacillus. But unlike the strong medicines, their actions do not cause dangerous side effects. This is what many call "sour-milk natural healing". The Bulgarian bacillus, inserted in the complex ferment of Varenets, normalizes the activity of the digestive system; stimulates the work of the liver and the blood system; protects the organism from food allergy; prevents the development of bacterium and sepsis; and works as a prophylactic means of intestinal disbacteriosis. Aside from its delicious and original taste, Verenets is popular among the people because of its health benefits.

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Varerdrikke is a Norwegian word for "beverage".