Steamed Vegetables

Yeah, it sounds kind of boring, but this is a favorite dish in our house. Kim and I try to always have it around. Here’s how we do it:

1. Cut up 3 carrots, 2 broccoli heads, some cabbage, and half a cauliflower into bite size pieces.

2. Trim the ends off a handful of snow peas and sugar snap peas.

3. Steam the carrots, broccoli, cabbage, and cauliflower for exactly two minutes. Add the snow peas and sugar snap peas and steam for another two minutes and no more. The timing is crucial. You don’t want to end up with mushy vegetables.

4. Immediately transfer the vegetables to a large bowl. Toss with several minced cloves of garlic and a splash of olive oil.

That’s it. Serve with black beans and your favorite grain. We usually use rice or quinoa. Garnish with lime wedges and a few slices of avocado. These vegetables also go great with baked tofu or some salmon. This recipe is so simple even a writer can master it, and it’s so good I never tire of it.

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