Microwaves are starting to have a comeback! Who would have thought, you’d be able to actually cook your veggies quickly and easily in the microwave and have them come out SO damn good!? Did you also know that microwaving veggies helps retain most, if not all, the nutrients verses the traditional steaming and boiling methods?
Here’s the basics of steaming vegetables in the microwave:
- Cut up your veggies into bite-size pieces. Make sure to cut them at a good size so everything cooks evenly.
- Put all the veggies in a microwave-safe bowl and add water. I use a ceramic bowl, for about 4 cups of veggies and add 2-3 tablespoons of water.
- Cover tightly. I always avoid plastic wrap when microwaving to prevent chemicals from seeping into my food. Use a ceramic or stoneware plate instead to cover the top of the bowl.
- Microwave on HIGH (regular power) for 3-4 minutes. Depending on your microwave’s strength and the veggies you are cooking this should give you tender yet still slightly crispy veggies – not mushy. Try at 2 1/2 minutes first, then check, re-cover and put back in if it’s not done yet.
- Remove lid carefully! Take the lid off so it stops steaming but be careful; the steam is hot and can burn you badly if you’re not careful.
- Add salt and pepper to taste! If I steam just broccoli, I also love to add some vegan cheese to it after it’s cooked. Yum!