Finally! A veggie cooking cheat-sheet!
Like many Americans, I do not eat enough vegetables. According to The U.S. Department of Agriculture’s relatively new food pyramid, (released in 2005) we should be eating 2.5 cups of vegetables a day. I have nothing against veggies–their health benefits are reason enough to head to the produce section when grocery shopping–but, back in the kitchen, I often find myself unsure of how to cook them.
Check out this veggie cheat-sheet to relieve any vegetable related fears. And if the chart doesn’t convince you to eat your vegetables, maybe this easy Indian recipe will! Tastes great on whole wheat crackers!
Gujarati Carrot Salad with Mustard Seeds
3 medium carrots, peeled and grated
2 tablespoon olive oil
1 1/2 teaspoon black mustard seeds
1 teaspoon white sesame seeds
Unprocessed sea salt and freshly ground black pepper to taste
In a bowl, toss the grated carrots with salt and pepper.
Heat the oil in a small skillet over low heat and when hot, add the mustard seeds and sesame seeds. Cover the pot and wait until the mustard seeds pop (they may jump up and burn you, so keep the cover on for a short while).71