How Fresh are Your Vegetable Dishes? Quick Organic Vegan Cooking

 I use to be a big believer in prepping and cooking huge batches of vegi’s and storing them to “get it done”. But I’ve been getting away from this for a couple of reasons..First, it’s pretty daunting washing, peeling & cutting so many vegi’s. And even though I’d try to work some music and social aspect into it, it was still about 3 hrs work for the amount of cooking I’d do (I love vegetables). So it took a quite bit of time time at a single setting (and there was that argument the chef’s knife had with my thumb that one time). But also, and more important, it was getting away from the concept of “fresh is best”. So while the vegi’s were properly stored, they would still be getting old during refrigeration and not taste quite as good.

  From there we did some experimenting with smaller batches with only enough to last a day… and then only enough for a single setting. The one pot for a single day seems to work really well in terms of quality & taste. But it does take somewhat of a time commitment to peel, cut etc .. and you have to reheat for subsequent meals several times during the day.

 However, what was a nice surprise was the making vegi’s for a single meal. At first glance this sounds a bit nuts since we all have the impression that vegi’s have these massive cooking times. But they don’t so long as you cut small. For instance, yesterday I was slammed with work but needed something quick so took out the sauce pan, put a small amount of water in, turned the heat up, then peeled and cut a few potatoes, an onion and a couple of mushrooms. Nothing fancy. Put the cover on, turned down the heat (at this the water was already at a rapid boil). Set a timer for 10 minutes and went back to work to check email. After 10 drained the water, put the vegi’s in a good size bowl, added some extra virgin olive oil, sea salt & pepper. Set this aside and quickly cleaned the pan (this was easy since it only had water and vegi’s in it).

 The results.. very nice, warm, fresh, 6 minutes peeling and cutting and 10 minutes on the boil. And there was no rushing while peeling (btw I us a paring knife for peeling and not one of those potato peelers..Loose a bit more but it’s quicker). In addition, I used only a small amount of olive oil so the dish was low cal. Also, it had zero cholesterol, zero gluten, and zero dairy. Nice and this is as fresh as it gets…

  We’ll try to put together some quickie vegi dishes.. this is a great way to eat fresh, stay healthy and loose weight.

Related Links:

• Home Cooked Vegi’s as a Convenience Food (Real Fast Real Food)
• Mr. Safety Almost chops His Thumb Off While Gabbing