Tag Archives: broccoli

Cheesy Broccoli and Quinoa Bites (Vegan)

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This post is dedicated to my friend, Scarlett, who asked me about “veganizing” some broccoli cheddar bites that she saw on Staceysnacksonline.com.  So here it is!

I veganized it and made a few adjustments.  For these “bites” I am using fresh broccoli instead of steamed (less cooked, more nutrients).  I have added quinoa and a few other things for taste and nutritional purposes.  I am also cooking it on a griddle instead of baking it.  But, you can cook it either way.  To bake: 325 degrees for 25 minutes turning over after 15 minutes (per staceysnacksonline.com).

****Reasons why we “veganize”:

Ingredients:

  • 2 cups of fresh broccoli
  • 1 cup of DAIYA vegan “cheese”
  • 1/5 cup of red onions
  • 1 clove of garlic
  • 1 to 2 tablespoon of nutritional yeast (optional)
  • 1 cup cooked quinoa
  • 3 eggs worth of ENER-G eggless egg replacer
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of oregano
  • 1 tablespoon of liquid aminos (for salt)
  • olive oil spray (a tiny bit to grease your griddle)

Note: if you don’t have cumin or oregano, you can try adding curry powder and dried cilantro.

Directions:

  1. Place all ingredients in food processor (except oil).
  2. Blend.
  3. Mold into small patties.
  4. Place onto greased griddle (low heat).
  5. Cook in low heat for up to 8 minutes on each side (until golden on each side).
  6. Serve and enjoy.

Curried Maftoul with Broccoli

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Last week I purchased some uncooked couscous for the first time.  I usually just get the already-made-couscous-salad from the deli, but I wanted to try making it myself from scratch.

 

I purchased the “Ziyad Brand All Natural Middle Eastern Couscous” because it had an interesting recipe on the box that I wanted to try out (Curried Maftoul).   Note: I am sure it would taste just as good if you used a different brand of couscous (just in case you can’t find this brand).

I have to say, it was pretty delicious!  Which is why I am sharing it with you.  I think you will like this tasty, healthy, and filling dish just as much as we did!

Ingredients (straight from the box):

  • 1 and 1/3 cup of vegetable broth (organic)
  • 1 cup of Ziyad Maftoul
  • 1 and 1/2 cups of small broccoli florets (organic)
  • 1/2 cup of chopped red onion (note: I just used an organic yellow onion because I didn’t have red)
  • 1/3 cup of shredded carrot (organic)
  • 1/4 cup of raisins (organic)
  • 1/4 cup of toasted almond halves or slivered
  • 15 oz. of organic Chick Peas/Garbanzo beans (drained)

Dressing:

  • 2 tablespoons of vinegar (I used Braggs raw apple cider vinegar)
  • 2 tablespoons of Extra Virgin Olive Oil (organic)
  • 1 tablespoon of sugar (I used a little bit less than a tablespoon of raw agave)
  • 1/2 tsp of sea salt
  • 2 teaspoon of Curry Powder

Directions:

  1. Bring broth to boil and add maftoul, 1 teaspoon of olive oil, and a pinch of salt.
  2. Simmer for about 10 to 12 minutes.
  3. Stir on occasion so it doesn’t burn at the bottom.
  4. Make the dressing.
  5. In a large bowl, pour in the cooked maftoul, the rest of the ingredients, and the dressing.
  6. Mix together and serve.

Martha Stewart’s Barley Salad with Squash And Broccoli

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Technically this is Sarah Carey's salad recipe, but it was on the Martha Stewart site, so I just titled it "Martha Stewart's...."

Last week a friend of mine had us over her house to celebrate another friend’s birthday and she served us a delicious barley salad and fresh-baked bread.  I loved the salad so much that I had to ask for the recipe.  So, she sent me this link (Martha Stewart’s website): http://www.marthastewart.com/864334/barley-salad-squash-and-broccoli.

So, after a few days, I decided to make this dish.  Unfortunately, I was not able to find organic acorn squash at the store down the street and I didn’t feel like driving 20 minutes to the local health food store, so I just used organic yellow squash instead.  I also added a little bit more almonds and some garlic.

Check out the link above for the original recipe!….It is delicious!

My “tweeked” version is delicious just as well!  So delicious, I am making it again and sharing it with you!

Ingredients:

  • 7 cups of broccoli
  • 1.5 cups of quick-cooking barley
  • 2 large yellow squash (chopped)
  • 1 cup of chopped almonds (unsalted or raw)
  • 1/2 cup of raisins
  • 5 tablespoons of olive oil
  • 3 tablespoons of onion (finely chopped)
  • 3 cloves of garlic (minced)
  • juice of 1 lemon
  • Salt and pepper

Directions:

  1. Pre-heat oven to 450 degrees.
  2. In a large baking pan, pour in your broccoli, 2 tablespoons of olive oil, salt, and pepper.
  3. In another large baking pan, pour in your chopped yellow squash, 3 tablespoons of olive oil, salt, and pepper.
  4. Bake the broccoli for 15 minutes.
  5. Bake Squash for 20 minutes.
  6. While the veggies are baking,  heat up a skillet/wok/pan (medium heat) and spray it with about a tablespoon of olive oil and add the chopped onions and minced garlic.  Stir frequently so it doesn’t burn.  Cook for about 5 minutes.
  7. Cook barley according to package instructions.
  8. In a large salad bowl, pour in lemon juice, broccoli, squash, raisins, almonds, barley, salt and pepper.
  9. Mix together.
  10. Serve.

Easy Leek and Broccoli Soup with Barley

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Serve with whole wheat crackers, chewy/crunchy bread, or top it off with croutons.

Here is a very easy, delicious, and nutrient rich soup!  It is perfect to serve up on a cool fall day, like today.

Broccoli health benefits: vitamin C, folic acid, calcium, fiber, vitamin A, antioxidants, and more!  (note: broccoli is also known to have cancer fighting properties)

Leeks health benefits: fiber, folic acid, Vitamin B6, manganese, and iron.

Ingredients:

  • 4 leeks
  • 1 small yellow squash (optional…I just threw this in for added benefit ;) )
  • 1 16oz bag of frozen broccoli  (you can also use fresh…it just wasn’t available at the health food store the other day)
  • 1/2 of an onion
  • 6 cups of vegetable broth
  • 4 cloves of garlic
  • 1.5 cups of cooked barley pearls (around 1/2 cup of uncooked barley pearls)…if you don’t have barley, you can also use cooked quinoa.
  • Salt and pepper

Directions

    1. Cook barley (boil for 40 minutes).
    2. Cut leeks and wash in a large bowl to remove dirt.
    3. Put your broth, leeks, broccoli, onion and garlic in a large pot.
    4. Let it simmer for about 20 to 25 minutes.
    5. Set aside and let it cool for a few minutes.
    6. In your VITAMIX, pour in your soup.
    7. Add cooked barley.
    8. Blend together.

Vitamix Turboblend 4500 Countertop Blender with 2+ HP Motor

Serve and enjoy!

Check out my other broccoli recipe:

Vegan Pesto Pizza

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You are probably wondering why I have been posting a lot of “pesto” recipes lately.  Well, it is because I have 2 huge basil bushes in the backyard that screams, “MAKE PESTO OUT OF MEEEE!”.  And, I do what it says!

This is super easy and you won’t feel guilty eating it!

Ingredients:

  • Whole grain pizza dough (all natural/vegan) from the deli (I always get mine from Earthfare).
  • 4 to 8 tablespoons of pesto sauce (depending on how ‘saucy’ you want it.  Click here for pesto recipe.  Note: make half as much for pizza.
  • 1/3 to 1/2 cup of DAIYA Vegan mozzarella “cheese”…adjust to how “cheesy” you want it.
  • 1/2 of a tomato sliced
  • 1/4 of a red onion (diced)
  • 1/4 cup of broccoli (sliced).
  • 1 Tofuky Italian “sausage” sliced
  • 3 tablespoons of cornmeal.

Directions:

  1. Preheat oven to 375 degrees.
  2. Roll out dough to flatten.
  3. Sprinkle corn meal on your pizza stone or baking sheet (helps your pizza not stick).
  4. Place dough on your pizza stone or baking sheet.
  5. Spread pesto sauce.
  6. Add veggies and Tofurky “sausage”
  7. Place in oven and bake for 10 to 15 minutes.
  8. Broil in high heat for 2 minutes.
  9. Enjoy!

Garlic Ginger Teriyaki Stir Fry with Tofu and Veggies

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This post is dedicated to my “manang” (older sister), who is trying out vegetarianism/veganism for a month, in which I am very proud of.  She is doing her best to try get healthy and start making healthier dishes for her family.  And, I am trying to help her with some recipes and some vegan dish ideas.

This dish is super easy!  If you have tofu, veggies, and sauce, you are set!

Note: You can use any veggies you would like: zucchini, squash, spinach, peas, mung bean sprouts, carrots, green beans, broccoli, sugar snap peas, edamame, etc.

Today, this is what I made using the local produce I got from the CSA (community supported agriculture).

Ingredients:

  • 1 package of firm tofu (squared/sliced)
  • 4 carrots (sliced)
  • 1 bell pepper (sliced)
  • 1 large onion (sliced)
  • 1.5 cups of broccoli
  • 1.5 cups of green beans (I used “gold rush”, which is why it looks a bit yellow)
  • 4 cloves of garlic (minced)
  • 1 cup of vegetable broth
  • 8 to 10 tablespoons of any organic teriyaki sauce
  • 2 tablespoons of fresh ground ginger
  • 1.5 tablespoon of corn starch (this is to thicken your sauce)
  • liquid aminos to taste (instead of salt)
  • ground black pepper
  • 1 tablespoons sesame seeds (optional)
  • 1 tablespoon of toasted sesame seed oil (optional).  Add this after you are finished cooking the stir fry.
  • Sriracha Sauce (for spice)…this is optional.  Just add little by little.  You can also add any type of Asian hot sauce.
  • 3 tablespoons of grape seed oil

Directions:

  1. Saute garlic, ginger and onions in 1 tablespoon of grape seed oil for a minute or two, right before the onions are transparent.
  2. Add the rest of your veggies.
  3. Mix vegetable broth with the corn starch, then add to the cooking veggies.
  4. Add teriyaki sauce.
  5. In another pan, cook sliced up tofu in grape seed oil.  After 5 minutes of cooking the tofu, add a bit of liquid aminos to it.  Then, cook for another 5 minutes.
  6. Add the tofu to the veggie pot.
  7. Stir and cook together for about 10 to 15 minutes.
  8. Serve over quinoa or brown rice.
  9. Enjoy!

Tofu cooking.

Veggies in sauce cooking.

Note: supporting your local organic farmers is better for the environment and for yourself.  You get the produce fresh off of the plants/trees, without traveling thousands of miles (burning fuel), and without pesticides/chemicals that could be dangerous to your health and to the earth.

Raw Vegan Broccoli Salad

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My whole family enjoyed this dish.  I especially enjoyed watching my 2 year old munch on a bunch of broccoli :) .

Ranch Dressing:

  • 1 cup of raw cashews (soaked in filtered water for at least 3 hours)
  • Juice from 1 1/2 lemons
  • 1/3 cup of water
  • 2 to 3 tablespoons of cold pressed olive oil
  • 1 tablespoon of onion (I used a regular yellow onion)
  • 1 clove garlic
  • 1 tsp raw agave
  • 1/2 to 1 teaspoon mustard powder
  • A pinch sea salt
  • A pinch of dill weed

Note: you may also use raw macadamia nuts instead of cashews.

Directions:

Combine all dressing ingredients in a food processor or Vitamix until it is smooth.

Broccoli Salad:

  • 4 cups of broccoli (chopped)
  • 1/3 of a red onion (chopped)
  • 1/3 cup of sunflower seeds
  • 1/3 cup of raisins

Asian inspired tempeh with lemongrass and cilantro

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I just love the combination of the spices and the veggies in this dish!  The cilantro, the green onions, and the lemongrass really livens the tempeh.  It is also super easy to make.  I hope you and yours enjoy this as much as I did! :)

  • 2 packages of 5 grain tempeh (sliced in one inch squares)
  • 1 bag of fresh frozen organic broccoli florets (10 oz.)
  • 1 red bell pepper (sliced)
  • 4 tablespoons of tamari or liquid aminos
  • 2 teaspoons of sriracha (Asian hot sauce)
  • 1 cup of cilantro
  • 4 tablespoon rice vinegar
  • 6 green onions
  • 2 teaspoons of lemongrass paste
  • 1 tsp of raw agave (optional)
  • 3 tablespoons of olive or coconut oil
  • 1/2 tsp pepper

1.  In a food processor, combine cilantro, 3 green onions, 2 tablespoons of  rice vinegar, 2 tablespoons of tamari or liquid aminos, 2 tablespoons of olive oil, and lemongrass paste.  Process and pour into a container with the squared tempeh.  Marinate for few hours.

This is the lemongrass paste I was talking about.

2.  In a cup, combine sriracha sauce, 2 tablespoons of rice vinegar, 2 tablespoons of tamari/liquid aminos, and pepper together and set aside.  Note:  you can add the agave to this mixture.  I didn’t use agave because my husband is not a big fan of sweet and sour….

3.  In a large pan, saute tempeh in olive oil until it is a golden color, then add frozen broccoli, bell pepper, and the sauce in the cup from #2.  Saute together for another 5 minutes or so.  Then, add pepper and more liquid aminos/tamari to your taste preference.

3.  Serve over quinoa or brown rice.

Enjoy!

mmmmmmmmmmmmmmm