SEASONED STEAMED VEGETABLES RECIPES

Name: Healthy Steamed Vegetables
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 1/3 cup broccoli; 2 baby carrots, sliced into rounds; 1/4 cup summer squash, sliced into rounds; 1/4 cup zucchini, sliced into rounds; 2 ounces red bell peppers, sliced in bite-sized lengths

HEALTHY STEAMED VEGETABLES RECIPE - FOOD.COM

Healthy Steamed Vegetables Recipe - Food.com image

This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.

Total Time 25 minutes

Prep Time 7 minutes

Cook Time 18 minutes

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup broccoli
2 baby carrots, sliced into rounds
1/4 cup summer squash, sliced into rounds
1/4 cup zucchini, sliced into rounds
2 ounces red bell peppers, sliced in bite-sized lengths

Steps:

Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
Remove to a bowl and serve as is.

Nutrition Facts : Calories 41.5, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 30.4, CarbohydrateContent 9.1, FiberContent 2.9, SugarContent 5, ProteinContent 2.3

FLAVORFUL STEAMED VEGGIES RECIPE | VEGGIE FEST

Flavorful Steamed Veggies Recipe | Veggie Fest image

Steamed vegetables can be just as tasty as those sautéed in oil. The trick is in how long you cook them and how you flavor them. Please see the note at the end of the recipe for some ideas for sauces.

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Yield 8

Number Of Ingredients 16

Ingredients

1 large steamer pan with 2-3 inches of water
1 medium onion, cut in wedges
10 Brussels sprouts, trimmed (Cut large sprouts in half)
2 carrots, cleaned and cut in 1/4 -inch diagonal slices
8-10 large mushrooms, cleaned and quartered
4 cups broccoli florets
2 cups cauliflower florets
2 cups green beans, cleaned and trimmed
3 tablespoons gluten-free tamari sauce (or soy sauce if gluten is not a concern)
1 ½ cups water from steaming vegetables (or unsalted veggie broth)
2 tablespoons molasses or maple syrup
1 tablespoon balsamic vinegar
1 tablespoon Italian seasoning
1 teaspoon dried basil
2 cloves garlic, minced
1 heaping teaspoon cornstarch stirred into 2 tablespoons water

Steps:

To the steamer basket insert, add the onions and Brussels sprouts. Set your temperature to medium-high. As soon as the water starts to steam, start your timer for 4 minutes.
Next add the carrots and mushrooms. Steam for 2 minutes.
Add the broccoli, cauliflower, and green beans. Steam for 2-4 minutes.
Check for tenderness after 3 minutes, being sure not to overcook. Once tender, remove from heat. Drain the pan. Save the water for use in soups or to sauté veggies. It is full of nutrients and very flavorful.
Sauce Instructions
Set your warm pan (without the steamer basket) back on the burner.
Add the tamari (or soy sauce), water from steaming the veggies (or unsalted vegetable broth), molasses or maple syrup, balsamic vinegar, herbs and garlic. Heat over medium-high heat until simmering.
Add the cornstarch water, stirring until the sauce thickens.
Add the steamed vegetables and gently toss until coated.
Serve immediately. Serves 4-6 Note: Using the basic sauce ingredients, you can add or substitute sweeteners, herbs, and spices. You can substitute any vinegar or citrus juice for the balsamic. For ideas on sauces, here are few options: - Teriyaki sauce - Turmeric dressing - Peanut dressing

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

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