Steam Bag Veg: Stovetop Cooking For Quick, Healthy Meals

Steaming vegetables is a great way to retain their nutrients, flavour, texture and colour. While steaming in the microwave is a quick and convenient option, it's not the only way to do it. You can steam vegetables on the stovetop, in the oven, or using a pressure cooker. Here are some methods for steaming vegetables without a microwave.

Using a stove and steam basket

Steaming vegetables on a stove is the traditional and easiest method. You can use a steam basket, strainer, or colander. First, cut the vegetables into evenly sized pieces. Then, in a pan that fits your steam basket, bring one inch of unsalted water to a simmer. Reduce the heat to low. Place the steam basket over the simmering water and add the vegetables to the basket. Cover and cook until the vegetables are tender or cooked to your desired level of doneness. The cooking time will depend on the type of vegetable and the size of the pieces. To check if the vegetables are done, insert the tip of a knife into the pieces—if it slides in easily, they are ready. Once cooked, carefully remove the steam basket and empty the vegetables onto a plate. Season or dress as desired and serve.

If you don't have a steam basket, you can use a plate and some tinfoil as a DIY steamer basket. Simply fill a medium pot with half an inch of water and place three golf ball-sized balls of aluminum foil on the bottom. Then, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add the vegetables to the plate, cover, and steam until they are crisp-tender. Carefully remove the vegetables from the plate and set them aside.

In the oven

Steaming vegetables in the oven is a great way to cook them without using a microwave. Here's a step-by-step guide on how to do it:

Step 1: Prepare the Vegetables

Start by washing your vegetables thoroughly under running water to remove any dirt or chemicals. Then, cut them into even-sized pieces. You can cut them into bite-sized pieces or slightly larger chunks, depending on your preference. If you're using a mix of different vegetables, try to cut them into similar sizes so they cook evenly.

Step 2: Gather Your Equipment

For oven steaming, you'll need a roasting pan with a rack or a large pot and a baking rack. You'll also need some aluminium foil to help trap the steam. If you don't have a baking rack, you can create a makeshift one by forming three equally sized balls of aluminium foil and placing a heat-proof plate on top.

Step 3: Set Up the Oven

Preheat your oven to a low temperature, around 200°F (93°C). While the oven is heating up, boil a teapot of water. You'll need this to create steam in the oven.

Step 4: Arrange the Vegetables

Place the vegetables in a single layer on the baking rack. If you're using the foil balls and plate method, arrange the vegetables on the plate. Make sure they're not overcrowded so that the steam can circulate evenly.

Step 5: Create Steam

Pour about half an inch of boiling water into the large pot or roasting pan. Place the baking rack with the vegetables over the pot. If using the plate method, carefully place the plate of vegetables on top of the foil balls inside the pot.

Step 6: Cover and Steam

Cover the entire setup with aluminium foil to prevent steam from escaping. Place the pot or pan in the preheated oven and let the vegetables steam. Check on them occasionally to ensure they don't overcook. The cooking time will vary depending on the type of vegetables you're steaming.

Step 7: Serve

Once the vegetables are tender, carefully remove them from the oven and serve. You can season them with salt, pepper, herbs, or your favourite spices. Enjoy your perfectly steamed veggies!

Oven steaming is a great alternative to microwave steaming, and it's a simple and effective way to cook your vegetables without using plastic bags or additional appliances.

In a pressure cooker

Steaming vegetables in a pressure cooker is an effective way to cook them without a microwave. Here is a step-by-step guide:

• First, prepare your pressure cooker by adding water to the bottom. The amount of water will depend on the size of your cooker, but ensure it is enough to generate steam without touching the vegetables.
• Next, you will need a steam basket, trivet, or some other type of rack to keep the vegetables above the water. Place this inside the pressure cooker.
• Now, cut your chosen vegetables into even-sized pieces. This will help ensure even cooking.
• Place the vegetables into the steam basket or onto the trivet/rack.
• Secure the lid on the pressure cooker, following the manufacturer's instructions.
• Turn on the heat and bring the pressure cooker up to pressure. The timing will depend on your cooker and the type/amount of vegetables you are cooking. Refer to the pressure cooker's instructions for guidance.
• Once the cooker has reached pressure, reduce the heat to low and maintain a gentle simmer. Again, the timing will depend on your cooker and the vegetables, but aim for a cooking time of around 2-5 minutes for most vegetables.
• When the vegetables are tender, carefully release the pressure following the safety instructions for your cooker.
• Open the lid and, using oven mitts or tongs, remove the steam basket/trivet and vegetables.
• Serve the vegetables immediately. Season or dress them as desired.

This method of steaming vegetables in a pressure cooker is a quick and convenient way to prepare them, retaining their natural flavour, texture, and nutrients.

With a fine-mesh sieve

If you don't have a steamer basket, you can try using a fine-mesh sieve to steam your vegetables. This method is touted as a steamer hack, but it is not as effective as other methods. Here is a guide on how to do it:

First, you will need a large pot and a deep fine-mesh sieve with a lip. Place the sieve in the pot and add enough water to the pot so that it reaches just below the sieve. Then, put your vegetables into the sieve and cover the pot tightly to capture the steam. Turn on the heat and let the water come to a boil.

Keep the pot covered while the vegetables cook. The vegetables are ready when they are tender. This method takes longer than other steaming methods, and the vegetables may end up tasting water-logged. Therefore, it is recommended to try other steaming methods if you have the necessary equipment.

In a bowl with plastic wrap

To steam vegetables in a bowl with plastic wrap, start by preparing your veggies. If they're frozen, let them thaw by either leaving them on the counter for a few hours or soaking the bag in warm water for about 30 minutes. Fresh vegetables don't need to be thawed, but they should be rinsed with lukewarm water. Next, cut your veggies into serving-size chunks, ideally no more than 2 inches (5 cm) long.

Now it's time to set up your bowl. Place your cut vegetables into a large, wide, microwave-safe bowl or dish and spread them into a single layer. If you have more veggies than can fit in a single layer, you'll need to steam them in separate batches. Add just enough water to the bowl to create a thin layer at the bottom, submerging the veggies by about 1/8 inch. Cover the bowl with a sheet of plastic wrap, but be sure to leave one corner of the dish uncovered so that the built-up steam can escape.

Finally, it's time to steam! Place your covered bowl of veggies in the microwave and set it to "high" for two minutes. Depending on the type and density of your veggies, you may need to adjust the timing. If they're still firm, turn them over with a fork and microwave for another four minutes. Repeat this process until your veggies are tender and can be easily pierced with a fork.

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