Lesson 07: Tips to Use Dry Vegetables

 

One cup of the vegetables will be equal to 2 cups, so carefully select the quantity of vegetables. The leafy vegetables kale, spinach, tomatoes and cabbage can be cooked by simmering them in the hot water. If you want to cook root, stem and seeds (carrots, beans, corn) you will soak them before cooking. The dried out vegetables provides unique taste and you can use these items to prepare sauces, soups and stews. You can soak vegetables for 30 to 90 minutes in the cold water. If you want to soak them in the boiling water, then the 20 to 60 minutes are enough to simmer the vegetable.