They say oil and water don’t mix, but…

I cook using a reduced-oil method. I got started with the Forks Over Knives no-oil approach, but that was a little too much restraint for my tastes. I use a little bit of the “good” oil – olive or rice bran – for flavor, and then add water by the tablespoon as needed. Vegetables release water as they cook, so you’re just giving them a little help to… get started. Warming them up, you might say.