just tender and not overcooked. Never walk away from the pot. You can usually tell itâs time to pull them from the water when the color of the vegetable gets really bright. It sort of yells at you, âIâm ready, pull me out!â Keep in mind that unless you shock them with cold water after you pull them out, the veggies will continue to cook. Often I will run cold water over the veggies just to make sure they donât overcook, or I pull them out very quickly from the boiling water. Boiling is when you leave the vegetable in longer and cover with a lid. Root vegetables like squash and sweet potato need more time and need to be boiled.
steaming
I use the steaming method to warm up food more than using it as a regular technique. I prefer to blanch/boil veggies because I feel like you are less likely to overcook them. Thereâs some debate as to whether steaming holds the most nutrients in the vegetable. Try both ways and see which you like the most. To steam, get a small, medium, or large pot, depending on how much you are going to steam at one time. Ideally you want to have only one layer of veggies inside the steamer basket to make sure that nothing gets undercooked. You only need a small amount of water in the pot; just enough as to not go above the steamer basket. Bring to a boil, cover with a lid, and set a timer. The time depends on the vegetables, the size, shape, and thickness you cut the vegetables. Most veggies should take no more than five minutes.
roasting/baking
I love roasting and baking vegetables during the colder months of the year. Itâs so warming and comforting. Certain veggies, like root vegetables, are just made to be roasted. You can do it two ways. Cut in chunks or cubes and toss with a little olive oil, sea salt, and spices. Or you can cook them sans oil by placing the veggies in a casserole dish with sea salt and a tiny amount of water in the bottom, cover, and bake. As with any cooking method, cooking time depends on the thickness of the vegetable and the way you cut it. The trick to getting all your veggies to cook evenly is to cut the heartier veggies smaller than the water-dense veggies.
grilling
Yes, there is a place for grilling in plant-based cooking! The grill is not just for meat, poultry, or fish. I like to marinate veggies, tofu, and tempeh before I put them on the hot grill. Also brush the marinade over the vegetables while they cook. This is a quick style of cooking, which makes it perfect for summer, but not so good for heartier root veggies. Stick with things that cook fast, like water-dense summer vegetables.
stewing and braising
These are two cooking methods that I donât use often, living in Southern California, but they are great for colder weather or when we are feeling weak. Braising is typically cooking one type of vegetable slowly in a small amount of stock or water. The veggies release their juices, creating a burst of rich flavor. Stewing is cooking different types of veggies slowly by cutting them into chunks, bringing them to a boil, and simmering on a low flame, covered. Stir occasionally.
frying
This is something I rarely do, even though fried foods sure taste good! If you are eating a healthy plant-based diet, having something fried every once in a while is not going to kill you. You just wonât find many recipes in this book that use this technique. Actually, only two; lotus root chips , on page 124, and the tempeh âfishâ tacos on page 194 have the option for frying. I use the shallow frying technique, which involves using a frying pan with about one-fourth to one-half inch of oil in the pan. Heat oil over medium/high heat before adding the vegetables. When you put the veggies in the pan, they should sizzle and jump around. Cook on both sides until crispy, then drain on a paper towel.
african collard stir-fry
spring
african collard stir-fry
⢠Makes 3 to 5 servings
I love Southern comfort-style collard greens, but most
steaming
I use the steaming method to warm up food more than using it as a regular technique. I prefer to blanch/boil veggies because I feel like you are less likely to overcook them. Thereâs some debate as to whether steaming holds the most nutrients in the vegetable. Try both ways and see which you like the most. To steam, get a small, medium, or large pot, depending on how much you are going to steam at one time. Ideally you want to have only one layer of veggies inside the steamer basket to make sure that nothing gets undercooked. You only need a small amount of water in the pot; just enough as to not go above the steamer basket. Bring to a boil, cover with a lid, and set a timer. The time depends on the vegetables, the size, shape, and thickness you cut the vegetables. Most veggies should take no more than five minutes.
roasting/baking
I love roasting and baking vegetables during the colder months of the year. Itâs so warming and comforting. Certain veggies, like root vegetables, are just made to be roasted. You can do it two ways. Cut in chunks or cubes and toss with a little olive oil, sea salt, and spices. Or you can cook them sans oil by placing the veggies in a casserole dish with sea salt and a tiny amount of water in the bottom, cover, and bake. As with any cooking method, cooking time depends on the thickness of the vegetable and the way you cut it. The trick to getting all your veggies to cook evenly is to cut the heartier veggies smaller than the water-dense veggies.
grilling
Yes, there is a place for grilling in plant-based cooking! The grill is not just for meat, poultry, or fish. I like to marinate veggies, tofu, and tempeh before I put them on the hot grill. Also brush the marinade over the vegetables while they cook. This is a quick style of cooking, which makes it perfect for summer, but not so good for heartier root veggies. Stick with things that cook fast, like water-dense summer vegetables.
stewing and braising
These are two cooking methods that I donât use often, living in Southern California, but they are great for colder weather or when we are feeling weak. Braising is typically cooking one type of vegetable slowly in a small amount of stock or water. The veggies release their juices, creating a burst of rich flavor. Stewing is cooking different types of veggies slowly by cutting them into chunks, bringing them to a boil, and simmering on a low flame, covered. Stir occasionally.
frying
This is something I rarely do, even though fried foods sure taste good! If you are eating a healthy plant-based diet, having something fried every once in a while is not going to kill you. You just wonât find many recipes in this book that use this technique. Actually, only two; lotus root chips , on page 124, and the tempeh âfishâ tacos on page 194 have the option for frying. I use the shallow frying technique, which involves using a frying pan with about one-fourth to one-half inch of oil in the pan. Heat oil over medium/high heat before adding the vegetables. When you put the veggies in the pan, they should sizzle and jump around. Cook on both sides until crispy, then drain on a paper towel.
african collard stir-fry
spring
african collard stir-fry
⢠Makes 3 to 5 servings
I love Southern comfort-style collard greens, but most
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