[quote]victor lustig wrote:
Anyone grill their veg besides steaming (if you don’t crucify it in pan of boiling water?). I can recommend grilled peppers, leeks and parsnips. Carrots and brocolli aren’t so good as can be imagined. Just an idea for those bored of steamed. Though I’d not grill them all the time.[/quote]
I’ll bite (pardon the pun!) - I have at few tricks up my sleeve for making steamed veggies taste amazing. Basically, it all comes down to sauces. You can make them high or low calorie, depending on your goals.
If you’re bulking, there’s nothing better than a guacamole-based sauce. Add whatever spices you want, some garlic, olive oil, salt. Coconut milk is good too. I personally like spices, so I tend to add high-antioxidant stuff like turmeric, cayenne, ginger, oregano, garam masala (an Indian spice blend)… stuff like that. If you want to thicken it, grind some flax seed and dessiccated, unsweetened coconut, and add that. You can also add arrowroot flour or guar gum (which I haven’t tried personally but keep meaning to).
If you want to keep the calories lower there are a few options. Tomato sauce is the simplest - you can make it taste less boring and tomato-y by using a small amount, adding water and lots of spices, and the ground flax/coconut. Personally, I’m still not a huge fan of tomato sauce though.
So here’s where I get freaky by making my own sauce from scratch. I put a boatload of carrots in my food processor and slice 'em up small, then steam them, then process them into a puree. I add salt and a touch of coconut oil, and then I have a base for a sauce. I freeze it so I don’t have to do this often (takes 20 minutes or so maybe once a month). You can also use cauliflower instead of carrot (I get so many cruciferous veggies that I prefer to use the carrot for variety).
Anyway, you can use this carrot puree as a base for a good sauce - it’s more neutral-tasting than tomato. If you want to add spices, I recommend adding them to the sauce before you mix it into the veggies (also, adding spices stretches the sauce and thickens it, so you use less, which is ideal if you’re cutting).
Steam your veggies, mix this stuff in (you don’t need to use much - amount will depend on your calorie restrictions, serving sizes, personal taste etc.), add water if you want, thicken it a bit with the ground flax/coconut, and voila. Steamed veggies are no longer boring.
If I made this seem complicated, it’s really not - either that or I’m just so used to cooking this way that I’m totally out of touch with reality!
It’s amazing how creative you can get when you challenge yourself to eat clean AND make your food taste great.