Thursday, April 22, 2010
So enough with the gruesome-yet-cool vegetable alien, right!
Lunch: Garlicky Steamed Vegetable Medley
Verdict: Mild but filling and tasty
No pic today, since lunch was had sans-celly (thus, no camera to take said picture). But lunch was a tasty blend of veggies I steamed up a few nights ago and some brown rice to go along with it. I finally read up on the awesomeness of the multiple functions of my rice cooker. It slices, it dices, it even has a slow-cooker function. How cool is that! And it steams up veggies to a nice crispness, and they kept wonderfully. I dosed them up with a little sea salt and garlic powder and they left me happy as a clam. 3 hours later, I'm coasting on an apple and some H2O and should be good until dinner.
I'm not going to count this as an actual 30 Days, 30 Salads: Home Edition since the recipe wasn't one I found on my beloved "Minimalist" salad list. But I dutifully made this lunch at home, from vegetable products and ate it at work with relish (enjoyment that is, not the pickle kind), so I figure it counts for something. Let's call that something "the wind-up" shall we?
In the interest of staying true to the new 30D30S:HE format, I'll give you the skinny on what I ate.
1 cup diced sweet potato
1 cup sliced up onion
1 cup baby portobello mushrooms, chopped
1 cup spinach
1/4 tsp garlic powder
dash of sea salt
Instructions: Add the veggies to you steamer based on how long they have to cook. For example, the sweet potatoes would go in first, with a steaming time of 20-30 minutes, followed by the onion about 10 minutes after, etc. Add the spinach about 2-3 minutes before everything else is done, so that it's wilted, but not mushy. Shake of excess water, add spices as desired and serve warm.
This can be done for any bunch of veggies. If you're experimentin, try and combine one starchy veg, one sweet, one leafy green, and one savory. This gives you a variety of complimentary textures and flavors. If you're looking for some extra filler and can afford the calories, go ahead and have a whole grain like brown rice or quinoa on the side. You can do all this in fairly large batches (veggies and grains) and have a stockpile that you can dole out over the week. Lunch is solved.
This is light, easy, and a surefire way to up your veggies and carbs. It's also a good way to help you experiment with new vegetables, since you'll be trying them along with favorites. Go ahead and try steaming up some plantain or daikon for the starchy veg and see what happens. Also, go ahead and feel free to add some herbs and spices, to liven things up. I'm a fan of sriracha, that fiery pepper sauce treat from Vietnam. It goes well with just about everything, but it's heaven on warm veggies (or maybe it's just me). Whatever you do, remember to keep it simple and fun.
Happy vegging out!