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 or vegans unfamiliar with veggies and what to do with them. We know we should eat a lot more of them, but that's about it.
Knowing how to make simple recipes like steamed vegetables can make all the difference to being a well-nourished vegetarian.
To make steamed veggies you need:
- Pot: 2 - 4 quart size with a tight fitting lid. Stainless steel is the #1 choice, but non stick or enamelled cast iron will work. Not aluminum!
- Steamer Basket: Stainless steel, useful, cheap, but you can also go with a few Tbsp water in the bottom of the pot
- Burner: Can be as basic as a hot plate
- Cutting Board: Get a decent sized board (12 x 18 inches at least). Plastic is - well - plastic, but inexpensive, easy to clean, doesn't warp, goes in the dishwasher. Wood or bamboo is classier & greener, but must be oiled regularly, plus washed & dried right after use.
- Chef's Knife: Highly recommend. A good sharp knife makes veggie chopping a quick and easy pleasure, a dull one makes it difficult, frustrating and dangerous. The Victoranox 10 inch chef's knife is highly rated, costs about $30, no need to spend more. How to Use a Chef's Knife
- Knife Sharpener: Dull knives aren't safe or effective. To use a sharpening steel, draw the knife back across the steel diagonally, like crossed swords, over and under, a few strokes. Other styles of knife sharpers also work well. Choose what suits you best, but use it!
A Few Sample Veggies & Veggie Combos
- Bak choy, cauliflower and peas
- Broccoli and carrots
- Broccoli, green beans and red pepper
- Carrots and green beans
- Cauliflower and peas, snow peas or green beans
- Snow peas, zucchini, peppers
- Mixed greens - chard, kale, collard greens
- Peas and carrots
- Variety of summer squash, peppers, fresh beans or peas
- Zucchini or summer squash and greens
- Wash and chop veggies
- Try different shapes and sizes, diagonal and straight cuts, sticks and chunks
- 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
- Bring to a boil, cover and simmer for 5 - 10 minutes
- 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
- Adding frozen veg to fresh: Add in the last couple of minutes of cooking so they don't overcook
- 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
Steamed vegetables are delicious plain, no oil, no salt, no nothing. Dressing them up is optional.
Mix Up Your Veggies. E.G. Cauliflower, carrots and peas. Add a little olive oil (optional), dried or fresh herb & a squirt of lemon or lime juice for a taste sensation!
Add steamed veggies to pasta or grain dishes, or add a sauce and beans or tofu and serve over noodles or rice.