Steaming: 11 very tasty recipes from appetizer to dessert

Steaming is simple, economical and healthiest. It can also be applied to all kinds of dishes! We present a complete menu for steam.

Steam cooking is not only ideal for preserving the properties and nutrients of food, but also for exploring new possibilities in cooking. In this other article we tell you more about the benefits of steaming and we provide you with 11 delicious recipes so you can steam without sacrificing flavor.

11 DELICIOUS STEAMING RECIPES

If you thought that this cooking method was only for vegetables, let yourself be surprised: we present 11 delicious recipes for you to discover the versatility of steam or, if you already know all its secrets, to expand your recipe book with new suggestions.

1. STEAM ANDALUSIAN ARABIC COUSCOUS

Ingredients (for 4 people):

• 250 g couscous
• 150 g cooked red beans
• 2 fleshy red tomatoes
• Half fennel bulb
• a few blades of chives
• a few sprigs of cilantro
• a few sprigs of parsley
• 50 g pine nuts
• 60 ml olive oil
• pepper and salt

Preparation (20′ + 20′ cooking):

1. Toast the pine nuts and set aside.
2. Prepare the steamer pot with water under half. When the water boils, add salt and blanch the tomatoes for half a minute, counting from when the water boils again. Remove the tomatoes, let them cool, peel them and cut them into cubes, rejecting the seeds. Salt and pepper and season with oil.
3. Wash the fennel, and add the trunks and ugly parts to the pot where the tomatoes have been blanched. Cut the bulb into slices and place it in the steamer basket. Cover and cook for ten minutes.
4. Moisten the couscous in a bowl with two tablespoons of the pot water. Lock it with your fingertips or a fork so that it is loose and pour it into the basket, on the cooked fennel; Stir, cook covered for eight minutes, add the beans and cook two more minutes.
5. Meanwhile, wash and chop the aromatic plants and, when the couscous is ready, add them along with two tablespoons of oil and a little salt. Add the toasted pine nuts and serve with the tomato oil.

Variant: Beans can be pintas or azukis. Cumin gives a nice touch.

Nutritional values:

• Calories: 501
• Carbohydrates: 59 g
• Protein: 14 g
• Fat: 23 g
• Cholesterol: 0 mg

2. STEAM POTATO AND CARROT BALLS WITH OLIVE PASTE

Ingredients (for 4 people):

• 800 g new white potatoes
• 1 carrot
• 2 tablespoons olive paste
• Almond powder (optional)
• cumin and parsley
• 80 g walnuts
• 100 ml vegetable milk
• cornstarch
• olive oil and salt

Preparation (20′ + 30′ cooking):

1. Peel the potatoes and carrot, cut them into regular pieces and cook them in separate baskets in the steamer for about 25-30 minutes.
2. Once cooked, chop the carrot and mix it with the olive paste and cumin. If the mixture lacks consistency, you can add almond powder.
3. Crush the potatoes with a fork and add oil and salt. With a spoon spread portions of potato on a sheet of kitchen paper, place in the center some of the carrot paste and wrap it in the form of balls.
4. To prepare the sauce, crush the nuts with the milk and two tablespoons of the steaming broth. Take it to the fire, rectify salt and tie it with a little cornstarch if necessary.
5. Place the balls back in the steamer and serve them hot, sprinkled with parsley leaves and accompanied by the walnut sauce.

Nutritional values:

• Calories: 419
• Carbohydrates: 38 g
• Protein: 9 g
• Fat: 24 g
• Cholesterol: 1 mg

3. STEAM WARM STEAMED VEGETABLE SALAD

Ingredients (for 4 people):

• 1 French lettuce
• 150 g broccoli
• 150 g green beans
• 100 g zucchini
• 150 g carrot
• 1 celery branch
• 1 red bell pepper
• 1 onion
• parsley for decoration

For the dressing:

• 40 g hazelnuts
• soy sauce
• Modena vinegar and salt

Preparation (35′ + 15′ cooking):

1. Wash the vegetables. Defoliate the lettuce, celery and onion peels them and cut them into thin strips. Remove the seeds from the pepper and julienne it. Peel the carrot, cut into slices and then into diagonal strips. The beans cut them also diagonally. The broccoli cut it into bundles and the zucchini first cut it into slices and then into strips, making sure that there is skin at both ends.
2. Put water in the steamer and, when it boils, cook the carrots for four minutes, add the broccoli and the bean, let another four minutes pass and add the zucchini, three more minutes.
3. In individual plates place the lettuce leaves forming a crown, mix the cooked vegetables with celery, pepper and onion, and spread them in the center of each dish, on the lettuce.
4. Prepare an oil by crushing the peeled hazelnuts with a pinch of salt, soy sauce and Modena vinegar and pour it over the vegetables. Finally, garnish with some parsley.

Nutritional values:

• Calories: 250
• Carbohydrates: 13 g
• Protein: 15 g
• Fat: 13 g
• Cholesterol: 23 mg

4. STEAM RICE PACKETS WITH VEGETABLES

Ingredients (for 4 people):

• 12 small sheets of rice paper or 6 large and split in half
• 1/4 of a green cabbage
• 1 cup bean sprouts
• 1 green pepper
• 1 onion
• 24 blades chives

For the dressing:

• soy sauce
• apple cider vinegar
• chilli to taste
• 1 piece of ginger
• 1 garlic clove

Preparation (20′ + 25′ cooking):

1. Wash the vegetables and cut them into long, thin strips. Mix them and place them in the steamer when the water comes to a boil; Cook about 10 minutes. To finish add the blades of chives, one more minute, and remove everything from the steamer. Reserve half of the chives, and salt and pepper and season the vegetables with the rest of the chopped chives.
2. Fill with this preparation the rice papers, previously brushed with water.
3. Close the papers in the form of a package and tie them with the reserved chives. Let cook for about 12 minutes in the steamer.
4. Remove and serve with a mixture of soy sauce, apple cider vinegar, chilli, ginger and chopped garlic.

5. STEAM APPLESAUCE AND GINGER PUMPKIN

Ingredients (for 4 people):

• 2 golden apples
• 300 g pumpkin
• The juice of a lemon
• 1 piece of ginger
• 1 cinnamon stick
• 2 tablespoons whole sugar
• 4 scoops of vegan ice cream (optional)

Preparation (15′ + 15′ cooking):

1. Peel the pumpkin and apples, drizzle with lemon and dice them. Put them on the fire in the steamer, in which you must previously add half a piece of ginger and cinnamon to the water.
2. Once the water boils, cook 10-15 minutes and remove. Sprinkle with the whole sugar and grate the rest of the ginger on top.
3. Serve in individual bowls and decorate them with a scoop of ice cream, which will melt immediately with the heat.

Nutritional values:

• Calories: 246
• Carbohydrates: 36 g
• Protein: 4 g
• Fat: 10 g
• Cholesterol: 0 mg

A recipe from Montse Tàpia.

6. STEAM BASMATI RICE WITH VEGETABLE RIBBONS

INGREDIENTS (FOR 4 PEOPLE):

• 200 g basmati rice
• 1 bunch of Swiss chard
• 200 g pumpkin
• 4 garlic cloves
• 8 fresh mushrooms
• 50 g Parmesan vegetable cheese
• pepper
• salt

PREPARATION (15′ + 20′ COOKING + 30′ REST):

For this recipe it is advisable to use bamboo baskets that allow cooking different foods at different times.

1. Start by immersing the rice in cold water for about 30 minutes while preparing the rest of the ingredients. Put water to heat and, when it boils, place the rice basket on top and cover it. For the rice to be cooked equally, it must be well distributed in the basket. You can also use a cabbage leaf to cover the base.
2. Wash the chard and cut the leaves into long strips, discarding the stems. Peel the pumpkin and cut it into strips, with a peeler. Wash the mushrooms, slice and cut the garlic into slices.
3. In another basket place the chard together with the mushrooms and place on the rice basket; Cover and cook for a couple of minutes, add the pumpkin strips and cook everything for two more minutes.
4. As soon as the vegetables are al dente, remove them from the steamer, cool and season lightly. You can perfume the rice can with a few drops of orange blossom water. Garnish with Parmesan cheese.

NUTRITIONAL INFORMATION:

• Calories: 147
• Carbohydrates: 19 g
• Protein: 9 g
• Fat: 4 g
• Cholesterol: 12 mg.

7. STEAM BROCCOLI BUNCHES WITH CHICKPEAS AND PINE NUTS

INGREDIENTS (FOR 4 PEOPLE):

• 2 broccolis
• 250 g cooked chickpeas
• 1 roasted red pepper
• 60 g pine nuts
• 2 tablespoons olive oil
• pepper
• salt

PREPARATION (12’+8′ COOKING):

1. Clean the broccoli well and cut handy. Place them in the steamer and cook for four minutes. Then add the chickpeas, already cooked, and steam everything for four more minutes. Room slightly once out of the heat.
2. Peel the pepper, cut it into strips and mix with the broccoli. Toast the pine nuts lightly in the oven and add them to the rest. Salt and pepper to taste and drizzle with virgin olive oil.

VARIANTS:

• In place of chickpeas, beans can be used.
• Broccoli can be substituted for cauliflower.

8. STEAM JAPANESE HATILLOS WITH TOFU AND PUMPKIN

INGREDIENTS (FOR 4 PEOPLE):

• 1 pack of tofu
• 8 large romaine lettuce leaves
• 200 g onion
• 200 g pumpkin
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• a few sprigs of fresh cilantro
• salt

PREPARATION (10’+20′ COOKING):

1. Fill the pot of the steamer with water and bring to a boil. Wash the lettuce leaves and, when the water starts to boil, blanch for 20 seconds so they can be refilled.
2. Cut the onion into half-moons and place it in the basket, steam for eight minutes and then add the pumpkin and tofu cut into slices. Cook for five minutes.
3. After this time, remove the vegetables and tofu from the steamer, and chop everything very small, by hand or with an electric chopper type “1, 2, 3”. Season with a little soy sauce and mix with chopped fresh cilantro, a splash of olive oil and, if it is very clear, a little grated white bread crumb.
4. Fill the lettuce leaves with the previous preparation and place all the hatillos in the steamer to cook them for about eight more minutes.

VARIANT:

You can serve them with some boiled white rice and with a sauce of sesame and roasted red peppers. To make it: peel and crush the roasted pepper along with a couple of tablespoons of the steaming liquid, salt and a tablespoon of oil, and sprinkle with sesame.

NUTRITIONAL INFORMATION:

• Calories: 128
• Carbohydrates: 8 g
• Protein: 7 g
• Fat: 7 g
• Cholesterol: 0 mg

9. STEAM STEAMED VEGETABLE NESTS WITH LIME VINAIGRETTE

INGREDIENTS (FOR 4 PEOPLE):

• 200 g carrot
• 150 g zucchini
• 150 g white cabbage
• 2 celery logs
• 2 leeks
• 200 g green beans
• 1 large green tomato
• 1 small piece of ginger
• 1 lime
• 100 ml olive oil
• fresh chives
• salt

PREPARATION (15’+20′ COOKING):

1. Wash and peel the tomato, take a peel and dice them. Let stand sprinkled with a little salt on a strainer and collect the water you release.
2. Wash the lime, grate the skin and squeeze the juice. Mix both ingredients with the tomato water, salt, add the oil and beat well. To finish mix with tomato and reserve.
3. Clean all the vegetables and cut into very thin strips. Prepare the steamer with water and a piece of ginger cut into slices and fill the basket with leek, carrot, celery and cabbage. Cook for about six minutes, add the beans, let cook another six minutes, add the zucchini and just do in four more minutes.
4. Remove all the vegetables from the basket and distribute in the dishes forming a nest. Season with tomato and lime sauce and garnish with fresh chives.

10. STEAM SWEET COUSCOUS WITH NECTARINES

INGREDIENTS (FOR 4 PEOPLE):

• 1 bowl couscous
• 2 nectarines
• half a liter of vegetable milk
• 20 g margarine
• 60 g sugar
• 1 cinnamon stick
• 1 teaspoon cornstarch
• orange blossom water

PREPARATION (15’+40′ COOKING):

1. Boil the milk with the cinnamon, place the couscous in the basket and steam 15 minutes. Remove and pour into a wide bowl, spread half of the sugar and margarine, flavor with orange blossom water and wet with three or four tablespoons of vegetable milk. Stir and reserve.
2. Split the nectarine in half and detach the bone by turning both halves in the opposite direction. Dice the pulp and mix with the couscous.
3. Bring the milk to a boil again, add the rest of the sugar and when it boils again bind with a teaspoon of cornstarch dissolved in two teaspoons of water. Serve the couscous with a cord of milk sauce and sprinkled with cinnamon.

NUTRITIONAL INFORMATION:

• Calories: 376
• Carbohydrates: 64 g
• Protein: 10 g
• Fat: 9 g
• Cholesterol: 26 mg.

11. STEAM FRUIT PUDDING

INGREDIENTS (FOR 4 PEOPLE):

• 400 ml vegetable milk
• 100 g of bread from the previous day
• 50 g sugar
• 1 apple
• 1 peach
• 50 g strawberries
• 5 eggs
• cinnamon stick

PREPARATION (15’+35′ COOKING):

1. Wash the fruits, peel and cut into cubes. They are divided into four molds of soufflé or flan.
2. Boil the milk with cinnamon and sugar. When it reaches the boil add the chopped bread and let stand. Once out of the heat add the eggs and go through the mixer.
3. Pour the mixture into the molds over the fruit. Cover with silver foil and tie with a little cotton thread so that they do not uncover.
4. Introduce the molds into the steamer and cook until when you click in the center with a fine knife it comes out clean.

VARIANTS:

• If it is time for cherries or figs, they can be added to the recipe.
• Pears can also be used.

NUTRITIONAL INFORMATION:

• Calories: 328
• Carbohydrates: 41 g
• Protein: 14 g
• Fat: 12 g
• Cholesterol: 404 mg.