3 years ago
Broccoli Stems with Creamy Garlic Herb Dip

From Addicted to Veggies, whose archives I seem to be poking through.

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever!

Broccoli Stems with Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
Sea Salt to taste
1/2 c Water

Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

(Source: addictedtoveggies.com)

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Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce

The last recipe from that Addicted to Veggies post about leek recipes. And me with broccoli, cauliflower, and a leek in the fridge…

Based on past experience with a raw cabbage-based “Mexican rice” recipe, I’m guessing it’s important not to over-process the “risotto”. And parsley is another herb not worth bothering with in dried form, IMO, especially since it’s available year-round.

Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce

This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!

Step 1:

Take a handful of the following three ingredients:

Chopped Leek
Chopped Cauliflower
Chopped Broccoli

Place them in your food processor with

1 Tbsp Nutritional Yeast (optional)
S&P to taste

Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice


Place the “Risotto” into a large mixing bowl and move onto the next step.

Step 2:

Cheezy Herb Sauce

You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!

3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water

Blend very well in food processor

*Optional - once Sauce has been made stir in a handful of dried Leek greens. Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well.

Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together —- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!

(Source: addictedtoveggies.com)

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3 years ago
Asian Broccoli Slaw

Coconut oil would probably work in place of the peanut/canola oil. And you don’t need a food processor for this — a grater, mandoline, or sharp knife with a steady hand would all work.

From Chez Cayenne.

Asian Broccoli Slaw  
The last time I made Spicy Peanut Pasta I was craving something a little bit more substantial than a salad made with lettuce. I’ve been wanting to create a broccoli slaw for a while and use the broccoli stems. I adapted this one from a handful of recipes on a Garden Web thread. The toasted sesame oil and sesame seeds are what make this slaw special.

This goes out to the S.O.S Kitchen Challenge for October.

Asian Broccoli Slaw


1 bunch broccoli with stems
1 large apple (I used a Pink Lady)
juice of 1 lime
1/2 cup diced red onion
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons peanut or canola oil
1 tablespoon agave nectar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Trim stems from broccoli crowns. Peel the stems. Grate in a food processor. Trim the broccoli crowns until you have small florets, as small as possible. Grate the trimmings (not the florets) in the food processor.

Peel, core and dice apple into 1/4-inch pieces. Toss well with lime juice. (The lime juice will keep the apple from turning brown for a day or so.)

Whisk together the rice vinegar, soy sauce, peanut or canola oil, agave nectar and toasted sesame oil to make the dressing.

In a large bowl, combine the grated broccoli stems, broccoli florets, apple and lime juice, and onion. Toss well with the dressing. Top with sesame seeds.

Refrigerate until ready to serve.

Makes tons - 8 servings or more.
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3 years ago
Broccoli & Apple Salad

Replace the sugar and canola oil with suitable substitutes, of course.

From Cooking Light.

Broccoli and Apple Salad Broccoli and Apple Salad

Sweet, crunchy apple and broccoli create a refreshing, light side dish. Prepare this salad up to eight hours in advance for best flavor and texture.

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients
  • 2 1/2  tablespoons  sugar
  • 6  tablespoons  apple cider vinegar
  • 2  tablespoons  Dijon mustard
  • 1  tablespoon  canola oil
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 1  (1 1/4-pound) head of broccoli
  • 1 1/4  cups  chopped Braeburn or Fuji apple (about 1/2 pound)
  • 1/4  cup  minced Walla Walla or other sweet onion
Preparation

Combine first 6 ingredients [sugar through salt] in a large bowl, stirring well with a whisk.

Coarsely chop broccoli into 1 1/2-inch pieces, and place in bowl with vinegar mixture. Add chopped apple and minced onion, tossing to coat.

(Source: find.myrecipes.com)

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3 years ago
Raw Savory Garden Veggie Pasta

By Kristen Suzanne.

Savory Garden Veggie Pasta
By Kristen Suzanne of KristensRaw.com
Yield 3-4 servings
Marinade
1/2 cup olive or hemp oil
2 tablespoons tamari (wheat free)
2 cloves garlic, pressed

Juice of one lemon

1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
2 pinches black pepper
Veggie Mix
2 cups carrots, diced
1 head broccoli florets, chopped into bite size pieces
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
Pasta
large zucchini (or 2-3 medium), spiralized

Directions:
Whisk the marinade ingredients together and set aside. Place the veggie mix in a large bowl and pour the marinade on top. Stir to mix and coat the veggies with the marinade. Set aside for 30-60 minutes, stirring every 10 minutes or so. (Alternately, you can make this a day ahead of time and put the marinated veggies in the refrigerator overnight.)

Put your spiralized noodles in serving bowls and top with the marinated veggies. Voila! Yummy, easy, extraordinarily nutritious, and delicious!
*For extra mojo, sprinkle on some hemp seeds and raisins!

(Source: kristensraw.blogspot.com)

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Sunflower Seed Uncheese with Spring Onions

From Gone Raw, by the Purely Raw folks.

The easiest, creamiest and tastiest cheese ever! Just takes a few minutes to make. Our 2nd best seller on PurelyRaw.com.

Servings makes 1 kilo (aprox) Ingredients: 

2 cup sunflower seeds, washed and soaked
1 cup pine nuts
2 lemons, juiced, all lemons are different alter to your own taste
.33 cup raw olive oil
1 bunch of spring onions (aka green onions)
½ tablespoon raw salt

Preparation: 

Nut Free Option: Use 3 cups of Sunflower Seeds and no Pine Nuts.

Pre Prep: Wash/rinse the Sunflower Seeds very well and then soak in good water for at least 4 hours, 6 is better. Rinse and shake dry in your strianer or allow to air dry for a while.

In your food processor process the dry ingredients (sunflower seeds, salt and pine nuts) until a fine meal.

Then add the lemon juice and olive oil. Process again until smooth, Scrape off sides as needed. Get it so it is rolling as it moves around your processor.

Process until smooth yet very thick. Dont be scared to let it go for ages, the longer it goes the creamier it is. Then at the end add the Spring Onions and process slightly to break them into the cheese.

Allow to stand for 30 mintues. If you taste it while it is being made or right after, expect the lemon to stand out. It dies down after it has sat for a while.

You can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta etc.

And click through for some suggestions and variations from the comments:

Read More

(Source: goneraw.com)

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3 years ago
BryanPrindiville.com » Bring on the broccoli
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3 years ago
Vegetables in Ginger-Tamarind Sauce

I love tamarind. My husband’s attitude towards it is reminiscent of a line from the end of Time Bandits: “Don’t touch it! It’s eeeeevil!" *grin*

From RAWket Science.

Vegetables in Ginger-Tamarind Sauce

  • 2 carrots - chopped
  • 2 celery stalks - chopped
  • 1 lg. zucchini - chopped
  • ½ red pepper - chopped
  • 1c broccoli - chopped
  • 2 green onions - sliced
  • 1T cilantro leaves - chopped

Sauce:

  • ¼ c tamarind
  • ½ c water
  • 3T olive oil
  • 3T water
  • 1 garlic clove - chopped
  • 1” ginger - chopped
  • 1T agave
  • 1T nama shoyu or tamari

Soak tamarind in ½ c water for 20 min - 1 hour. Mash and press through a fine wire mesh strainer into bowl. Add the rest of the ingredients to the tamarind paste and mix. Add the vegetables in with the sauce and stir to coat. Spread on a teflex sheet and dehydrate at 110 degrees for 2-4 hours till slightly softened and warm.

Download: FLVMP43GP

(Source: rawketscience.com)

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3 years ago
Raw Marinated Broccoli-Squash Sandwich Filling

Four cloves of garlic sounds like a lot to me, but maybe it mellows in the dehydrator.

From the Raw Food Talk forums.

I was experimenting with dehydrating broccoli for an entirely different purpose, and found out that this makes an awesome sandwich filling - onion bread, avocado slices or mash, broccoli/squash mixture, spinach leaves; fold up or cover with a second slice of bread, and enjoy.

Broccoli/Squash Sandwich Filling

1-2 heads broccoli
2 small or 1 medium/large zucchini (may use another mild-flavored squash instead)
2 lemons, juiced
olive oil
sea salt
pepper
4 cloves garlic, minced

Cut florets of 1-2 heads broccoli and the zucchini (or other squash) into 1/4” pieces. If you’re using a squash other than zucchini, you may need to peel it - I left the peel on the zucchini.

Put broccoli and squash into a rectangular glass dish (9” x 13” is what I used) or another container that is safe to put into the dehydrator. Drizzle the vegetables with the lemon juice and enough olive oil to coat the pieces lightly when stirred well. You want there to be a little bit of liquid in the bottom of the dish to “baste” the veggies with periodically. I probably used about 1/4 cup of olive oil for 1 big head of broccoli and 2 small zucchini.

Add the garlic (I love garlic, and 4 cloves is not very garlicky in this dish, but add less if you’re not a huge fan) and sprinkle the veggies with salt and pepper. Stir well, making sure to coat everybody lightly with the liquid and mix the spices and garlic in evenly. Place in the dehydrator at 115 degrees for about 4 hours, stirring about every hour or so.

Taste the broccoli periodically if it looks like it’s getting too “done” - your goal is soft on the outside, but still kind of crunchy when you chew it. Remove it from the dehydrator, put in a container with a tight-fitting lid, and refrigerate until well-chilled.

This makes a great sandwich filling, and I also loved it sprinkled on my salad. I’m sure there are other uses for it as well, and I’d love to see pictures or other ideas that you come up with.

Enjoy. I think this might also be good with orange juice instead of lemon and some grated or minced ginger added - it would give it more of an oriental flavor. If you’re able to eat soy products, you could also try adding a bit of Nama Shoyu instead of the salt - I’m allergic to soy so I can’t try it to tell you how it would be, but I am sure it’d taste great.

(Source: rawfoodtalk.com)

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3 years ago
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