Food processing technically refers to any kind of man-made action on a vegetable before it is consumed. The plant can be grinded, diced, stewed, baked, whatever you can think of. Below, I include some vegetables that are minimally processed and that taste good by themselves.
1. Sweet Corn
The leaves of the corn cobs are removed. The corn cobs are washed. The cobs are set in a big pot. Fill the big pot with water. Make sure the cobs and water together only fill up 1/2 of the way. Cook the corn cobs on high heat in the pot until corn is tender, which takes about 10 minutes. Do NOT contaminate the juice at the bottom! Use a clean set of chopsticks to lift the corn up and into your bowl/plate. Use chopsticks to remove the stringy hairs in the juice, and discard the hairs. Pour the juice out, and drink the juice. Eat the cobs.
Wash the potato. Give it a good scrub on its eyes, because dirt may hide there. Use a peeler to scrape the sides of the potato. Remove all the skin and any spots that seem ugly. With a knife, cut the potato lengthwise, so you have two elongated halves. For each elongated half, cut it lengthwise again, so you have 4 pieces of potato wedges. Take out a baking pan, and add a sheet of aluminum foil on top. Spread the potato wedges on top of the aluminum foil. Insert the baking pan, now holding all the potato wedges, into the oven. Set the oven to bake at 350 degrees Fahrenheit for 30 minutes. When the potatoes are cooked, take them out and let them cool for a few minutes. Peel each potato off the aluminum foil, and place the potato wedges in a bowl or plate. Eat them.
3. Lotus Root
Wash the lotus root. Cut the ends. Peel the skin. Slice the lotus root as shown in the picture, but not so thinly. Each lotus root piece may be about 4 to 5 cm in thickness. Toss the lotus root pieces into the slow-cooker. Fill the slow-cooker with water. Add a pinch of iodized salt. Leave the slow-cooker on overnight. By morning, use chopsticks to grab out pieces of the lotus root. Use a ladle to scoop some soup into the bowl.
4. Green Nira
Wash the green nira. Discard any discolored pieces. Add a tiny drop of vegetable oil into a pan. Make sure that the oil creates a thin film at the bottom of the pan. Throw in the green nira. Toss and turn the green nira, and allow the blades to simmer. When the green nira becomes soft, it's time to take the green nira out and set it on a plate.
5. Napa Cabbage
The Napa Cabbage follows the same cooking method as the Green Nira.
6. Bok Choy
The Bok Choy follows the same cooking method as the Green Nira and the Napa Cabbage.
7. Brussel Sprouts
The Brussel Sprouts follow the same cooking method as the above.