Strainer Measuring cups/spoons Good-quality chef’s knife Cutting board Blender Tongs
CUTTINGFor quick and even cooking, always chop
vegetables in uniform, bite-sized pieces. To
help keep an onion together while dicing,
keep the root attached. Remember: always
use a sharp knife and watch your fingers.
HOW TO CUT AN ONION
Cut off ends of the onion
Remove outer skin
Cut onion in half lengthwise
Position onion flat side down
HOW TO CUT AN AVOCADO
Slice avocado in half lengthwise
Twist into two halves
Use a spoon to remove pit
Slice avocado in the skin
Remove pieces with a spoon
MORE QUICK TIPS
Boiling VeggiesCook green vegetables in very little water and cook as quickly as possible to retain all essential vitamins and minerals.
Seasoning/ MarinatingTry adding a dash of garlic salt to any steamed veggie for a fun flavor explosion. Marinate tempeh or tofu in a balsamic vinaigrette before grilling for a mediterranean flare. An hour or two for marinades usually does the trick. Also, don’t be afraid to experiment with spices. From fiery chipotle to savory curry, spices can transform almost any dish from bland to bangin’!
Water Sautéing/ High-Heat Oils
Sauté veggies with canola oil for even cooking. Replace the oil with water for a nonfat stir-fry. And don’t overcrowd the pan when sautéing—it’ll make your veggies soggy.