When Rebecca and Greg were growing up, we tried to have a vegetarian meal once a week (which might have been the start of Rebecca’s conversion to a vegetarian diet). We didn’t make anything fancy or complicated either. We simply steamed or sautéed vegetables, cooked some brown rice (See How to Cook Brown Rice) and topped it all with grated cheese. It was a great way to use up an abundance of vegetables, and we always felt light and healthy afterward. It remains one of our favorite meals to this day.
The variations are endless, and although you don’t even need a “recipe” to make it, we’ve written one to get you started. We begin with a basic foundation of onions, garlic and carrots, then add broccoli, cauliflower, green beans, Brussels sprouts and/or any other vegetable that takes about 5 minutes to cook. If we have some quick cooking vegetables like bok choy, chard, or snow peas, we add those in the last 1-2 minutes. Finally, we top it with grated cheese or our Peanut/Cashew Sauce.
Alternatively, skip the foundation vegetables and simply steam a mixture of vegetables. Serve them in the same way, over rice and topped with cheese or sauce.