Lube up Your Veggies

Once they’re warmed up, they’ll slide along the pan nicely.

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.

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