Sauteed vegetables
Put 1 tablespoon of sesame oil or 1 teaspoon of ghee in a pan (without adhesive coating). Heat the oil or ghee and add spices that you stir until you hear a cracking or popping sound. Add the vegetables which have been cut into pieces and stir them together with the spices. Place over low heat and cook for 10 minutes while stirring. Add a pinch of salt (optional) and cover. Let cook for a 5 minutes and then turn off the heat; serve hot.

Steamed vegetables
You can cook vegetables in a special basket for steam cooking which is placed in a saucepan of water or else you can use your rice maker if it comes with such basket that sits over the rice and under the cover; this is very practical if you do not have time to cook. Look for this option if you are going to buy a rice cooker.

For more flavor: place the vegetables cut into small pieces in the steamer basket, sprinkle with spices for your constitution or use tri-doshic spices; add a little salt to the vegetables; cover and cook between 10 to 15 minutes depending on the type of vegetable.

Here are a few indications of steaming time:

Asparagus	15 min. (cut into 8 cm approx.)
Broccoli	10 min.
Carrots	12 min. (thin sliced)
Cauliflower	15 min.
Zucchini	12 min. (in pieces)
Green beans	15 min.
Potatoes	20 min. (cut into four or diced)
Peas	15 min.
Leeks	20 min. (cut into chunks)
Artichokes	20 to 45 min. (depending on size)

Slow Cooking and Low Temperature Cooking

This method of cooking at low temperatures, i.e. less than 80° C (176° Fahrenheit), preserves vitamins, enzymes, minerals as well as the flavor of the food. It is recommended in case of serious illness.

There are stainless steel pots and pans – containing multiple layers of metals at the bottom of the pan – that accumulate, distribute and release heat slowly. These cooking pans usually have a thermometer on their cover, used to control the inside temperature of cooking. During cooking the vapor of the food is released and creates a seal of water between the edge of the cover and the inside edge of the pan, allowing the food to retain the vapor that contains the nutrients. This form of cooking does not require addition use of water or fat.

Cooking the vegetables at low temperature

Fill the pan to the three quarters full of washed vegetables and cut into pieces.
 Cook on low heat
 at 60 ° switch off and let it sit with the lid sealed for 45 to 60 minutes.

To vary and get tastier vegetables, put a bit of ghee at the bottom of the container, add the vegetables and sprinkle with a little salt with herbs and spices before cooking.

Cereals vegetable patties or Burgers

Balanced for all doshas (depending what you put on them!)

2 carrots, grated
1 zucchini, grated
1 sweet Onion cut fine or grated
½ red pepper, grated (optional)
1 ½ cups rolled oats
2 cups warm water
2 tbs of tamari
2 tbs of sesame oil
Wheat flour

Cook grated onions, peppers, carrots and Zucchini in a saucepan for 10 minutes at medium heat with sesame oil or ghee. Gradually add oatmeal, stirring with a wooden spoon. Reduce heat. Gradually add hot water and tamari and let it simmer a few minutes while stirring to avoid that the mixture sticks. Switch off the heat and transfer it to a mixing bowl to cool slightly. Wait 10 to 15 minutes for the mixture to cool.

Put a little flour on a cutting board and on your hands and make the paste into cakes of 1 ½ centimeter (1 inch) in height by adding a tiny bit of flour to bind the preparation. Once patties are shaped, cook on each side in a frying pan with a little sesame oil for several minutes.

Serve with rice and green salad or as a vegetarian hamburger between fresh bread, ketchup, a slice of fresh tomato, a slice of cheese and of green salad.

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