Steaming Vegetables - So quick and so easy!

Toss some steamed broccoli, lettuce, pineapple
and shredded carrots with your favorite
vinaigrette and you've got instant summer
in your winter kitchen. 

Steaming Vegetables Is So Quick And Easy!

After you've been eating vegan for a while, you start to sincerely crave color on your plate. A bowl of oatmeal with bananas is OK, but add a few slices of strawberry or a few blueberries and now we're talking! I don't know if it's my subconscious mind taking over and moving me to the next level of healthy eating, but I'm more than happy to oblige.

Many of us (myself included) fall into the habit of relying on comfort foods in the winter. You look outside your window and see... "bleh" and want to run to the comfort of soups, chili, or creamy rice casseroles. That's fine, but use some color to perk up the nutrient value as well as your mood. Adding steamed vegetables is one of the quickest and easiest methods of punching up the color and nutrient value. Special training or equipment is not required.

You'd be hard pressed to find a nutritional expert who didn't tout the steaming method of cooking vegetables as the absolute best way to lock in nutrients, taste and color. Following are some tips on quick and easy methods:

Recipe Steaming Vegetables

First, start with the freshest veggies you can get. If your local farmers market has just announced the broccoli is in, go take advantage. However, don't overlook other sources. I received an email from my local grocery store today that said carrots were .39 cents per pound and onions were .49 cents - that's good for me and my budget! Choose vegetables that you know you like and then add a few that you've been meaning to try or always wondered about, it's a great way to expand your palate. Wash your veggies carefully and cut them into bite-size (but not too small) pieces. Remember, there are NO wrong combinations. If you like it, or think you'll like it - cook it. Don't let your veggie choices be determined by what you see on the frozen mass-produced steamer bags.

Second, choose your method. If you have an electric steamer, a microwave, or a pot/pan with a lid and a stove-top - you're good!

Stove-top method: 
Fill your pot about with enough water to cover the bottom, up to about your first knuckle. Set it on the burner at medium-high heat. Once water is at a rolling boil put on your longer cooking veggies such as carrots and turnips. Cover and cook for 4-5 minutes. Add your mid-range veggies such as broccoli, cabbage, Brussels sprouts on top. Cook for an additional 4-5 minutes. Add your light-cookers such as spinach, mushrooms and any fresh herbs. Cook everything for an additional 2-3 minutes. Remove from heat, strain water, squirt with a little lemon juice or vinaigrette salt, pepper and serve with whatever comfort food you'd like. You now have the best of both worlds, comfort AND healthy -- you're winter day is looking brighter already!!

Microwave or Electric Steamer method:
Put a couple of tablespoons of water in the bottom of the cook-pot or bowl, layer the vegetables as shown in the stove top method above, cook for 5-7 minutes on high. Remove from container, strain water, squirt with a little lemon juice or vinaigrette salt, pepper and serve with whatever comfort food you'd like. You now have the best of both worlds, comfort AND healthy -- you're winter day is looking brighter already!!