Simple Steamed Vegetable Recipe

Simple Vegetarian Cooking: Easy Recipe for Steamed Vegetables

Steamed vegetables should be obvious, but they're not. Many of us start out as vegetarians unfamiliar with veggies and what to do with them. We know we should eat them, but that's about it.

Knowing how to make simple recipes like steamed vegetables can make the difference between being a well-nourished vegetarian and not doing so well.

You can eat steamed vegetables right out of the pot, no oil, no salt, absolutely plain. If they're fresh, flavorful, and cooked just right, they'll taste great.

Don't just stick with broccoli - mix them up. Broccoli, carrots and red pepper, for example. Add a little olive oil (optional), some basil or thyme, a squirt of lemon or lime juice, and you have a gourmet treat.

Notice I didn't mention salt - not necessary, veggies come with plenty of sodium included.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

To make steamed veggies you need:

• 2 qt or larger pot with a tight fitting lid
• Stainless steel is the number one choice, but non stick or enamelled cast iron will work
• Stainless steel steamer baskers are great, and don't cost much, but you can also go with a few Tbsp water in the bottom of the pot
• A burner to cook on - this can be something as basic as a hot plate
• A combination of veggies that taste good together, and take about the same amount of time to cook
• A good, sharp chef's knife to chop with - pretty essential if you're going to be eating a lot of veggies, right? I recommend the Victorianox 10 inch chef's knife - costs about $30
• A cutting board. Those white plastic ones, while they are - well - plastic, are inexpensive, don't warp, and are easy to clean (can go in the dishwasher)
• A knife sharpener to sharpen your knife before chopping. With a sharpening steel, draw the knife back across the steel diagonally, like crossed swords, over and under, a few strokes, before chopping
• Hold the knife in one hand, and the veggie in the other, fingers curled under away from the edge of the knife
• Handle the knife in a rocking motion from point to base, keeping the point on the cutting board
• For more detailed info, I've downloaded a nice tutorial on how to use a chef's knife, complete with pictures

Here are a few sample veggies & veggie combos

1. Asparagus
2. Bak choy, cauliflower and peas
3. Broccoli and carrots
4. Broccoli, green beans and red pepper
5. Carrots and green beans
6. Cauliflower and peas, snow peas or green beans
7. Snow peas, zucchini, peppers
8. Mixed greens - chard, kale, collard greens
9. Peas and carrots
10. Variety of summer squash, peppers, fresh beans or peas
11. Zucchini or summer squash and greens

Directions

1. Wash and chop veggies
2. Try different shapes and sizes, diagonal and straight cuts, sticks and chunks
3. If using a veggie steamer, add about 1/2" of water to the bottom of the pot, put in the steamer, and add the veggies
4. Bring to a boil, cover and simmer for 5 - 10 minutes, depending on the degree of doneness you prefer
5. If you're steaming them on the bottom of a pot, add the veggies, then 2 - 4 Tbsp water. Cover and cook on medium 5 - 10 minutes. Be careful not to let them burn. Set a timer if you have one
6. The rule of doneness: the more crunchy - the more color & vitamins; the more cooked - the more digestible. So try to strike a balance between the two
7. There are lots of ways to dress up steamed veggies:
8. Add them to pasta or rice dishes
9. Add butter or oil, fresh or dried herbs, salt & pepper, lemon juice
10. Add tomato sauce or tahini + soy sauce and serve with noodles

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More Simple Delicious Vegetable Recipes

Carrots and Peas with Cumin Cabbage sautééd With Green Peas Corn On The Cob Green Leafy Veggies Greens, Potatoes & Carrots Steamed Cauliflower & Green Beans Summer Squash With Pak Choy

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