broccoli
Easy Broccoli and Baked Potato
12/21/09
Necessity is the mother of invention........
It's dinner time, I'm tired, and the weather outside is icky. And the bummer is, there are no easy leftovers to heat up. So I look in my fridge, pour a glass of wine, and put my feet up a spell. I had a bunch of broccoli and some baked potatos. It turned out delish.
Coarsly chop a red onion and begin to saute in a little olive oil. Chop 2-3 garlic cloves and add to the oinion. Chop up the stems of the broccoli and add to the pan. Chop up about 10 sundried tomatoes, whatever type you have, and add to the pan. Add some Braggs aminos or soy sauce, maybe 1/4 cup, a couple tablespoons lemon juice, and 1/2 cup vegetable broth. Saute over medium heat until the broccoli stems begin to soften. Chop the broccoli florets into small sized pieces. Add florets and 1/3 cup raw cashews. Cover and cook until florets turn bright green, about five minutes.
Top over a baked potato or sweet potato and enjoy!
Living a life of personal balance, moderation, education, and connection.
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Meatless Monday Broccoli Casserole
11/30/09
Do a Google search for broccoli casserole and guess what you will find on the ingredients list. Things like processed cheese, condensed mushroom and celery soup, mayonaise, and instant rice. All highly processed items from which to make a "home cooked meal." Really, it defeats the purpose of putting in a healthy ingredient such as broccoli.
So here is my version of this anglo classic.....
Start by getting the rice going in a rice cooker or a pot. You don't need to add salt or oil in the water as the sauce will have plenty of flavor. Next, boil your water to steam the broccoli. A great tip for the broccoli: Chop the stems and add them in the steamer first until they are soft, then add the florets to steam. The florets will only take a few minutes to turn bright green so don't ignore them.
While these are going, place a tablespoon of olive oil in a saute pan and place on medium heat. Add the onions, celery, and carrot and saute until the onions are clear. Add the garlic and saute a few more minutes. When done, slide these into the casserole dish. Add the steamed broccoli and the rice and mix.
Turn on the oven to heat to 350 degrees. Make the sauce in a blender or food processor. Add the cashews, soy milk, Braggs aminos, lemon juice, Earth Balance, vegetable broth, nutritional yeast, thyme, parsely, sage, celery seed, paprika, and salt and pepper. Blend. Pour over rice mixture in casserole dish. Mix the sauce in well. Top with panko or bread crumbs. Bake for 30 minutes until topping is browned.
Ingredients List:
1/2 cup wild rice
1/2 cup barley
1 cup brown rice
1 bunch broccoli, chopped
1 oinion, diced
4 cloves garlic, chopped
2 stalks celery, chopped
1 large carrot, diced
1/3 cup raw cashews
1 and 1/4 cup soy milk
1/2 cup vegetable broth
1/4 cup Braggs Aminos
1/4 cup lemon juice, fresh squeezed
2 tablespoons Earth Balance
2 tablespoons nutritional yeast
2 teaspoons thyme
2 teaspoons fresh sage, chopped
1/4 cup fresh parsley, chopped
2 teaspoons celery seed
1 teaspoon paprika
salt and pepper to taste
1/2 cup panko or bread crumbs
Living a life of personal balance, moderation, education, and connection.
So here is my version of this anglo classic.....
Start by getting the rice going in a rice cooker or a pot. You don't need to add salt or oil in the water as the sauce will have plenty of flavor. Next, boil your water to steam the broccoli. A great tip for the broccoli: Chop the stems and add them in the steamer first until they are soft, then add the florets to steam. The florets will only take a few minutes to turn bright green so don't ignore them.
While these are going, place a tablespoon of olive oil in a saute pan and place on medium heat. Add the onions, celery, and carrot and saute until the onions are clear. Add the garlic and saute a few more minutes. When done, slide these into the casserole dish. Add the steamed broccoli and the rice and mix.
Turn on the oven to heat to 350 degrees. Make the sauce in a blender or food processor. Add the cashews, soy milk, Braggs aminos, lemon juice, Earth Balance, vegetable broth, nutritional yeast, thyme, parsely, sage, celery seed, paprika, and salt and pepper. Blend. Pour over rice mixture in casserole dish. Mix the sauce in well. Top with panko or bread crumbs. Bake for 30 minutes until topping is browned.
Ingredients List:
1/2 cup wild rice
1/2 cup barley
1 cup brown rice
1 bunch broccoli, chopped
1 oinion, diced
4 cloves garlic, chopped
2 stalks celery, chopped
1 large carrot, diced
1/3 cup raw cashews
1 and 1/4 cup soy milk
1/2 cup vegetable broth
1/4 cup Braggs Aminos
1/4 cup lemon juice, fresh squeezed
2 tablespoons Earth Balance
2 tablespoons nutritional yeast
2 teaspoons thyme
2 teaspoons fresh sage, chopped
1/4 cup fresh parsley, chopped
2 teaspoons celery seed
1 teaspoon paprika
salt and pepper to taste
1/2 cup panko or bread crumbs
Living a life of personal balance, moderation, education, and connection.
Broccoli Soup-Dairy free
07/20/09 Filed in: Soup
I love soup. It is one of my favorite foods. It gets better over time. It is easy to freeze. It provides a comforting warm meal. Soup is a great way to use up leftover vegetables, grains, and meats. And I could go on and on...
One of the challenges of soups as I changed my diet was to find replacements for my favorite dairy based soups. Here I am going to showcase my broccoli soup, but you can use it for a base for many vegetable soups that normally use heavy cream.
Start with a tablespoon or two of olive or canola oil in your stock or large sauce pan. Chop an onion and three cloves of garlic and saute until onions are clear. These do not need to be finely chopped as you will puree the soup later.
Dice two baking potatoes and add to your onions. You can leave the skins on or take them off, it is your choice. I usually leave them on since I am going to puree the whole thing and that way I am keeping maximum nutirtion. Saute until beginning to get soft about 8-10 minutes. Stir frequently to keep from sticking and browning. If they do start to stick, just add some chicken broth or water to the pan to loosen them up.
Chop up a bunch of broccoli coarsely including the stalk. Add to your onions and potato mixture and cook until the broccoli starts to turn bright green.
Add 32 oz container of chicken broth and 1-2 cups water depending on how thick you like your soups. Cook until the broccoli is soft but not overcooked.
Take the soup off the heat and use and emersion blender to puree the soup. Add a pinch of nutmeg and serve! Adding a squeeze of lime just before serving gives the soup a twang for those that crave salt.
This is a very forgiving recipe so use it to experiment and expand your use of veggies!
Enjoy!
Living a life of personal balance, moderation, education, and connection.
A dairy free, wheat free recipe.
One of the challenges of soups as I changed my diet was to find replacements for my favorite dairy based soups. Here I am going to showcase my broccoli soup, but you can use it for a base for many vegetable soups that normally use heavy cream.
Start with a tablespoon or two of olive or canola oil in your stock or large sauce pan. Chop an onion and three cloves of garlic and saute until onions are clear. These do not need to be finely chopped as you will puree the soup later.
Dice two baking potatoes and add to your onions. You can leave the skins on or take them off, it is your choice. I usually leave them on since I am going to puree the whole thing and that way I am keeping maximum nutirtion. Saute until beginning to get soft about 8-10 minutes. Stir frequently to keep from sticking and browning. If they do start to stick, just add some chicken broth or water to the pan to loosen them up.
Chop up a bunch of broccoli coarsely including the stalk. Add to your onions and potato mixture and cook until the broccoli starts to turn bright green.
Add 32 oz container of chicken broth and 1-2 cups water depending on how thick you like your soups. Cook until the broccoli is soft but not overcooked.
Take the soup off the heat and use and emersion blender to puree the soup. Add a pinch of nutmeg and serve! Adding a squeeze of lime just before serving gives the soup a twang for those that crave salt.
This is a very forgiving recipe so use it to experiment and expand your use of veggies!
Enjoy!
Living a life of personal balance, moderation, education, and connection.
A dairy free, wheat free recipe.