Cooking vegetables can be tricky. Over-cooking vegetables can make them bland, soggy, and most importantly, can remove the necessary nutrients that are bodies need to remain healthy. Boiling your vegetables is the biggest culprit for robbing cooked vegetables of their nutritional components. It also turns this crisp and fresh vegetables into a lifeless, tasteless form.
Vegetables are essential to the human diet and make up a great part of our daily vitamin requirements. There are methods to cook vegetables in a manner which does not deplete these nutrients which are listed below.
Steaming vegetables is always a great way to enhance the flavors of your veggie recipe. Cooking vegetables in this manner will leave vegetables crisp and bright in color.
If you do not have an official vegetable steamer, a steamer can be fashioned out a of pot, a metal colander, and a pot lid. Place a small amount of water in the bottom of a the pot. Fit the metal colander into the pot. Start to boil the water. It’s that simple!
Using a Wok
The secret to how a wok works is that it cooks quickly and at a very high temperature. Because of this, vegetables retain their flavors, textures, and colors with only a minimal amount of nutrient loss.
Paying attention to this cooking process is crucial because most foods are cooked over intense heat in a matter of minutes. Again, no matter which method is used, you do not want to over-cook the vegetable in any way.
There’s room on the grill for veggies so why not? Many vegetables grill well, but some aren’t cut out for it, especially those high in water content. Cucumbers don’t make the grade, nor does celery, and lettuce. But even a slightly skilled backyard chef can do wonders with asparagus, eggplant, onions, peppers, and even cabbage.
An example of a delicious vegetarian recipe using the grill is:
Grilled Portobello Mushroom Sandwich
*1 large portobello mushroom, cleaned and stemmed
*1/4 medium green bell pepper, halved
*1 thin slice red onion
*1 whole wheat hamburger bun (split) or whole wheat sliced bread
*2 tablespoons fat-free Italian salad dressing
*1 slice (1 ounce) reduced-fat part-skim mozzarella cheese
1. Brush mushroom, bell pepper, onion and cut sides of bun with some dressing; set bun aside. Place vegetables over medium-hot coals. Grill 2 minutes.
2. Turn vegetables; brush with dressing. Grill 2 minutes or until vegetables are tender. Remove bell pepper and onion from grill.
3. Place bun halves, cut sides down, on grill. Turn mushroom top side up; brush with any remaining dressing and cover with cheese, if desired. Grill 1 minute or until cheese is melted and bun is lightly toasted.
4. Cut pepper into strips. Place mushroom on bottom half of bun or on a slice of bread; top with pepper strips and onion slice. Cover with top half of bun/slice of bread.