How to Cook Vegetables in a Dorm Room
Canned vegetables and dorm room
Often cheaper than fresh vegetables, with well-preserved nutrients (cans preserve light- and oxygen-sensitive vitamins), canned vegetables come in a wide variety of choices (corn, peas, mixed vegetables, green beans, carrots, celery, etc.) year-round, most of which are ready to use. Simply rinse the canned vegetables with water to remove excess salt.
Juices and soups
As a snack, appetizer, or light dinner, choose a vegetable juice or a hot or cold soup made of 100% vegetables that you can season to taste with various herbs and spices. Soups are nutritionally beneficial mainly because they are rich in water and fiber and because they fill you up, especially if they contain vegetable chunks. As for vitamin C, they still contain a small amount: a bonus!
Fresh vegetable sticks
With nothing more than a knife, it is easy to cut up carrots, cucumbers, chicory, or radishes to munch on when you like or to serve as an appetizer. With veggie sticks, vitamins and minerals are guaranteed! However, remember to eat them quickly and to store them in the vegetable drawer of your refrigerator. Tomatoes, the one exception, last better and keep their taste at room temperature.
Ready-to-use and ready-to-cook vegetables
Bagged salads, prepared and seasoned raw vegetables, and composed salads are just some of the practical, ready-to-use solutions available so you will not have to cook—the meal will be ready in the blink of an eye.