6 cups broccoli, chopped
4 cups water
1 Tbs. fresh mint, roughly chopped
2 Tbs. yogurt
2 Tbs. buttermilk
1/2 tsp. garam masala or curry powder
zest of 1 lime
salt and freshly ground pepper
Bring water to a boil in a large covered saucepan. Lightly salt water, add broccoli and cover pot. Cook broccoli for 5 minutes. Drain broccoli, reserving cooking water, and let cool slightly. Transfer broccoli to food processor, add 2 cups of cooking water and purée for 1 to 2 minutes. Scrape down sides of processor bowl, add mint and continue to blend until smooth. Some recipes caution against blending too much. Not this one—blend the bejesus out of it, to make it nice and creamy. There will still be a slight texture to it when you’ve finished. That’s fine. Set aside and let cool to room temperature. Mix together yogurt, buttermilk, garam masala or curry powder and lime zest. Ladle soup into serving bowls, drizzle with yogurt mixture and serve immediately.
1 Tbs. of coconut oil
2 cloves of garlic
1Tbs. of freshly grated ginger
1/2 red chili
1 head of broccoli
1 can of coconut milk
1 cup vegetable stock
Finely chop the onion and red chilli. Heat the coconut oil in a large pot and sauté the onions with a pinch of salt for 5 minutes until golden. Add the garlic, ginger, chilli and sautée for 2 minutes. While this is cooking, chop up the broccoli then throw it in with the onion mix. Stir for 30 seconds with a pinch of salt then pour over the coconut milk and veggie stock. Simmer for 20 minutes then blend until smooth. Top with fresh herbs, nuts and seeds for added omega goodness! From madeleineshaw.com
- 7 oz. fresh pasta noodles (spinach fettucine is ideal)
- 7 Tbs. soft butter
- 2 Tbs. strong Dijon mustard
- 3 green onions, diced
- 2 cloves garlic, minced
- 2 tsp. balsamic vinegar
- 2 Tbs. parsley or a handful of arugula, chopped
- 1 c. bread crumbs
- 2 sun-dried tomatoes, cut in pieces
- 3-4 c. broccoli and cauliflower florets, broken into tiny pieces
- thin strip lemon peel, finely slivered
- parmesan cheese
Bring a large pot of salted water to a boil. Cream 4 Tbs. of the butter with the mustard, green onions, garlic, vinegar and parsley or arugula. Melt the remaining butter, add the bread crumbs, and fry them until they are crisp and browned. Melt the mustard butter over a low flame, add a little of the boiling pasta water and the sun-dried tomatoes. Drop the broccoli and cauliflower florets into the boiling pasta water, return to a boil, and cook about 1 minute. Scoop them out and add them to the mustard butter.
Next, cook the pasta; then add it with the lemon to the vegetables. Toss well with a pair of tongs to mix, season with salt and pepper. Serve on warm plates garnished with breadcrumbs and Parmesan.
Serves two to four.
Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown.
- 12 oz whole grain pasta spirals
- 8 cups broccoli florets
- 2-3 cans solid light tuna in olive oil
- 2 Tbsp. lemon juice or apple cider vinegar
- 1-2 tsp. crushed garlic
- 1 tsp. salt
- 1 tap. Ground pepper
- 1 cup grated Parmesan
Set a big pot of water to boil with 1 tsp. salt. Prepare broccoli florets by rinsing about 3 heads of broccoli and slice off the florets from each. Divide larger florets into bite-sized pieces. You can save the stems for another meal or slice them in 1/4 inch pieces and add to florets. Drain about 2 Tbsp. oil from each can and reserve oil. Break up tuna into bite-sized pieces with a fork. Don’t use chunk tuna! If you choose a solid tuna packed in water, drain thoroughly, then add 1/2 cup extra virgin olive oil. In a large bowl, combine olive oil, lemon juice (or vinegar), garlic, salt, pepper and Parmesan. Mix vigorously. Cook pasta in boiling water and cook until just barely done. Crank the heat up to high and add broccoli to the boiling water and pasta. Watch for water to come back to a boil and then remove in about 30 seconds, while broccoli is still vibrant green and tender-crisp. Empty broccoli and pasta into a strainer. Tip drained pasta and broccoli into the large bowl with the dressing, add tuna, and mix thoroughly. Serve hot or warm. Serves 4-6. From Good Food, Great Medicine.
- 1 ½ lb. broccoli
- 2 large carrots (optional)
- 1 medium onion
- 12-15 large mushrooms
- ¾ lb. firm tofu
- 8 oz. uncooked soba noodles
- 4 Tbsp. yellow, Hatcho or barley miso
- 6 Tbsp. almond butter
- 1 1/1 cup boiling water
To make the miso-almond sauce, place miso and almond butter in a medium-sized bowl. Add a small amount of hot water (about ½ cup) and mash with a spoon until it becomes a uniform paste. Add remaining water and mix until well combined. Cut broccoli into 2-inch spears. Slice optional carrots into ¼ inch thick slices. Cut onion or leek into 1 inch cubes. Quarter the mushrooms. Cut tofu into 1-inch cubes. Get two pans of water boiling. Steam vegetables over one while boiling soba noodles in the other. Both soba and vegetables should be ready in 6-8 minutes, depending on your taste. Drain noodles, transfer to a bowl, add about ½ cup of miso-almond sauce and mix well. Serve vegetables on top od lightly sauced noodles. Ladle additional sauce over vegetables and top with toasted cashews or almonds if desired.
From Still Life with Menu Cookbook by Mollie Katzen.
- 2 Tbs. dry mustard
- 2 slices ginger plus 1 Tbs. minced
- 4 c. thinly sliced bok choy
- 1 bunch scallions, including greens
- 1 c. broccoli florets, cut into small pieces
- 1 10-ounce package extra-firm tofu, diced
- 1 Tbs. minced garlic
- 2 tsp. dark sesame oil
- 1 tsp. sugar
- ½ tsp. rice wine vinegar
- 12 egg roll wrappers
- 12 cilantro sprigs
- Peanut oil for frying
Mix the mustard with 3 Tbs. water and set aside. Heat 2 quarts of water with the sliced ginger and one Tbs. salt. When it boils, add the bok choy, scallions and broccoli and cook for 1-½ minutes. The water will not return to a boil. Drain the vegetables, rinse them with cold water, wrap in a clean towel, and squeeze several times until dry. Combine them with the tofu, minced ginger and garlic. Sprinkle with sesame oil, sugar, vinegar and ¾ tsp. salt. Toss well, and taste the mixture to be sure it’s seasoned sufficiently.
Lay one egg roll wrapper on the counter at a diagonal with a corner facing you. Heap 3 Tbs. of the filling crosswise near the base. Lay a cilantro sprig on top, fold up the lower corner, fold in the outer corners, and then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate, cover with wax paper, then with plastic, until ready to cook. To cook, heat a ½ inch of peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add 2 egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. Serve hot with the mustard sauce.
From Vegetarian Cooking for Everyone by Deborah Madison.
- 1 lb fresh broccoli
- 3 tomatoes, peeled and seeded
- 1-2 Tbs olive oil
- 1 Tbs fresh shredded ginger
- 1/8 tsp red pepper powder
- salt & pepper
Chop broccoli into 1 inch lengths. Cut tomatoes into chunks. Heat oil in a wok or skillet. Add ginger and fry, stirring for a few seconds. Add broccoli, red pepper powder, and tomatoes. Stir fry until broccoli turns dark green (cover for a few minutes if necessary). Season to taste with salt and pepper.
SUGGESTIONS: If you have kids and/or donít want a spicy dish, you can substitute paprika for the red pepper. You can also add cumin and coriander for additional flavor.
Adapted from Indian Light Cooking by Ruth Law.
- 1Tbs. olive oil
- 1 large clove garlic, minced
- 1 lb. thin broccoli spears
- ½ cup chicken broth
- ¼ tsp. salt
- ¼ tsp. pepper
- 1/8 tsp. crushed red pepper flakes
- 4 tsp. lemon juice or 2 lemon wedges
Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown). Add trimmed broccoli spears and sauté 2 minutes to coat with oil. Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes. Stir in lemon juice or serve with lemon wedges.
- 1lb purple sprouting broccoli
- 1 yellow onion
- 2 Tbs. olive oil
- 1 Tbs. lemon juice
- grated Parmesan cheese
- salt & pepper
Blanch purple sprouting broccoli in salted boiling water for 30 second to 1 minute. Refresh immediately in ice water that you have prepared ahead of time. Slice yellow onion into half moons, saute in olive oil until clear (5 minutes over medium heat). Remove from heat, add refreshed broccoli, mix, season with salt and pepper. Add fresh lemon juice, mix in Parmesan and serve. You can add cooked pasta such as penne or orchiette to make into a main course dish.
- 2 cakes extra firm tofu
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 2 Tbs vinegar
- 1 1/2 Tbs grated fresh ginger
- 3 Tbs tomato paste
- 1 cup water
- 1 Tbs sesame oil
- 3 cloves garlic pressed
- cayenne pepper to taste
- 2 cups thinly sliced onion
- 1 large bunch broccoli in 3 inch spears (or use purple sprouting Broccoli)
- 4 cups sliced mushrooms (1 lb.)
- 2 Tbs cornstarch dissolved in 2 Tbs cold water
- toasted walnuts
- 3 scallions sliced diagonally
Cut tofu into 1-inch cubes and set aside. Whisk together soy, sherry, vinegar, ginger, tomato paste, water sesame oil and garlic and cayenne and set aside.
Heat the oil in a large pan or wok. Sauté onions for 3-4 minutes, stirring often. Add broccoli and sauté for 3 minutes then add mushrooms and continue sautéing and stirring for 3 minutes. Pour in the sauce and add tofu. Lower heat, cover and simmer until the tofu is heated through. Add the dissolved cornstarch, bring back to a simmer while stirring until the sauce thickens. Serve on rice garnished with walnuts and scallions.