777 steamed recipes

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.

Pan-wilted winter greens with fresh ginger using spinach, kale, and Swiss chard steamed together in ginger water. Four ingredients, five minutes of cooking, no oil needed.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

A delicious drink made with lemonade, orange juice and apple cider that's best served steaming hot.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Pea and carrot salad with lovage tosses steamed fresh peas and baby carrots in a creamy mayo-yogurt dressing with Dijon mustard. The herb lovage adds a celery-like depth you won't get from parsley.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.