Broccoli/Cauliflower steaks

Ingredients:

• Broccoli/Cauliflower Head – cut down from top of head to the base, slices of ½ in or more.
• Olive oil
• Seasoning (depends on the flavoring you desire, whether its garlic, seasonal, or steak flavor)

Directions:

1. Cut for vegetable as such, and light spread olive oil on both sides.
2. Place seasoning on vegetable
3. Place on grill, and cook till you get a little brown, then flip. End result should look like:

    

Easy Vegetable Pad Thai Recipe

Ingredients

for the sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water

for the noodles
8 oz wide Pad Thai rice noodles, also called Banh Pho
2 tablespoons vegetable or peanut oil
crushed red pepper, as much as you like
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds
1 heaping cup of cubed fried tofu, available at Asian stores
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges

Method
1. Place all the sauce ingredients in a non stick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.

2. Soak and drain the noodles according to package instructions. If the package does’nt have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.

3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.

4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.

5. Turn off heat, and add the bean sprouts, and green onions and mix well.

6. Garnish with cilantro and peanuts. Serve with lime wedges on the side. 

Recipe found at: http://www.veggiebelly.com/2013/10/easy-vegetable-pad-thai-recipe.html

Tofu with Thai Coconut Peanut Sauce

Ingredients

• 1 block firm tofu (350g or so)
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground pepper
• ¼ cup + 1 tbsp peanut or canola oil, divided
• 1 tbsp fresh ginger root, finely chopped/grated
• 1 shallot, finely chopped (or ¼ small onion)
• 1 tsp red chili flakes
• ⅓ cup peanut butter
• ½ cup coconut milk
• 1 lime, juiced
• 1+1/2 tbsp soy or tamari sauce
• 1 tsp red Thai curry paste (optional – make sure it’s vegan)
• ¼ cup fresh coriander (cilantro) leaves, roughly chopped
• Chopped fresh ground peanuts (optional – for serving)
• 
  
• 
  
• Instructions

1. If you plan on serving with rice, start cooking it as per package instructions.
2. Cut the tofu into 1 inch rectangles or triangles.
3. In a flat dish, mix the oil, garlic, cumin, and pepper. Add the tofu and gently toss to distribute mixture evenly. Refrigerate for 30 minutes.
4. Heat 1 tbsp oil in a small saucepan over low heat. Add the ginger, shallot and chili flakes and saute for a few minutes. Add peanut butter, coconut milk, lime juice, soy/tamari sauce, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce is too thick, feel free to add a couple tablespoons of water.
5. If you’re serving with vegetables, begin cooking them at this point.
6. Add the tofu mixture to a frying pan and saute over medium-low heat until browned on both sides.
7. Divide the the tofu and serve it over the rice and/or vegetables and drizzle the sauce on top of each dish. Sprinkle with the fresh coriander (cilantro) and serve with fresh ground peanuts, if desired. 

Recipe found at: http://www.vegangela.com/2011/07/19/tofu-with-thai-coconut-peanut-sauce/

Potato and Broccolini Frittata

Ingredients: 

• 8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
• 1 cup vegetable or another broth; just use salted water if you don’t have it around
• 1/4 cup olive oil
• 8 ounces (usually 1 bundle) broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces
• 1 small red or white onion, thinly sliced
• 8 large eggs
• 1 cup (about 3 to 3 1/2 ouncesgrated Parmesan cheese
• Salt and freshly ground black pepper, to taste 

Directions: 

Place the potatoes and broth in a large, ovenproof frying pan, ideally one that is 12 inches. Bring to a boil and simmer for 10 minutes, turning the potatoes often, until almost all of the stock has been absorbed and the potatoes are tender.

Add olive oil, broccolini and onion to the potatoes in the frying pan and cook over medium heat for 1 minute, turning frequently, just to get everything coated with oil, Then, reduce the heat to medium-low and cover the pan, cooking for 3 to 4 more minutes, or until the broccolini has become mostly tender.

Heat your broiler.

Beat eggs with half the parmesan, salt and pepper, and pour it over the vegetables in the frying pan. Cover and cook over medium (or medium-low, if yours seems to be browning too quickly) until the eggs are mostly, set. Sprinkle remaining parmesan over frittata and run the whole pan under the broiler, until the top is bronzed and the eggs are just set throughout, approximately 5 minutes, but this could vary due to how robust your broiler is (mine is terrible; it took longer).

Let cool slightly before slicing into wedges or squares. 

Recipe found at: http://smittenkitchen.com/blog/2013/10/potato-and-broccolini-frittata/

Miso sweet potato and broccoli bowl

Miso Sweet Potato and Broccoli Bowl

For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil   

Directions: 

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side. 

Recipe found at: http://smittenkitchen.com/blog/2013/10/miso-sweet-potato-and-broccoli-bowl/#more-10867

Pasta with Garlicky Broccoli Rabe

Pasta with Garlicky Broccoli Rabe
Adapted, just a smidge, from Gourmet, September 2006

1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)

1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)

To serve: Grated Parmesan or Romano cheese

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once. 

Recipe found at: http://smittenkitchen.com/blog/2012/04/pasta-with-garlicky-broccoli-rabe/

Double Mushroom Miso Soup and Sesame Broccoli

Ingredients

• 6 cups vegetable broth (I used No-chicken Broth)
• 1/2 cup (.35 ounce) dried sliced shiitake mushrooms
• 1 tablespoon dried shredded wakame (optional, but good)
• 1 cup sliced white mushrooms
• 1/2 carton (about 6 ounces) firm silken tofu, cut into 1/2-inch cubes (I used Mori-nu Lite)
• 2-3 tablespoons white miso

Instructions

1. Bring the vegetable broth to a boil and add the dried mushrooms and seaweed. (If you are using whole dried mushrooms, add them now, let them soften, and remove them and slice before adding back to the pan with the other ingredients.) Simmer until mushrooms are softened, about 10 minutes.
2. Add the button mushrooms and silken tofu and simmer until the mushrooms are tender. Ladle out about 1/2 cup of the broth and stir it into 2 tablespoons of the miso. Mix until smooth and add to the pot. Taste, and if more miso is needed, repeat the process with another tablespoon of miso.
3. Allow the soup to simmer for about 5 more minutes without boiling and serve.

Preparation time: 5 minute(s) | Cooking time: 15 minute(s)

Recipe found at: http://blog.fatfreevegan.com/2007/10/double-mushroom-miso-soup-and-sesame.html

Broccoli and Arugula Soup

Ingredients

1 tablespoon olive oil

1 clove of garlic, chopped

1/2 yellow onion, chopped

1 head broccoli, cut into large florets, about 2/3 pound

2 1/2 cups water or vegetable stock

1/4 teaspoon of sea salt and black pepper, or season to taste

1 teaspoon ground cumin

1 cup arugula leaves, packed

squeeze of 1/2 lemon 

Directions 

eat olive oil in a large saucepan over medium heat.  Add the onions and cook until soft and translucent, about 4 to 5 minutes.  Add the garlic cloves and cook for another minute.  Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color.  Add the cumin, salt and pepper.  Stir to combine.

Add the water or chicken stock, lower the heat and cover.  Cook for about 8 minutes, until the broccoli has been softened. and is just tender.

Here’s the tricky part.  We’re going to blend the soup.  Working in batches, transfer some of the soup liquid and broccoli to a blender.  Add half of the arugula leaves and blend until smooth.  Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula.  Return to a pot over a low flame, check to see if it needs more salt or pepper.  Throw in the juice of 1/2 a lemon and serve.

This soup also freezes well! 

Recipe found at: http://joythebaker.com/2010/02/broccoli-arugula-soup/

Puréed Broccoli and Celery Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 4 stalks celery, diced and
• 2 to 4 garlic cloves, to taste, minced
• 2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced
• 6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice
• 2 quarts water or vegetable stock
• A bouquet garni made with a bay leaf, a Parmesan rind, and a couple of sprigs each thyme and parsley
• Salt and freshly ground pepper to taste
• 1 1/2 ounces spinach leaves or baby spinach (1 cup, tightly packed)
• 2 tablespoons chopped fresh herbs, such as parsley, tarragon, chives, for garnish
• Optional garnishes: A drizzle of olive oil; a swirl of crème fraiche or plain yogurt; a sprinkle of freshly grated Parmesan.

Directions

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.       
 Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.       
 Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.

Recipes found at: http://www.nytimes.com/2013/01/25/health/pureed-broccoli-and-celery-soup-recipes-for-health.html?_r=0

Broccoli Apple Soup

Ingredients

• 1 large head of broccoli
• 3 large apples (Golden Delicious or McIntosh are good)
• 2 tablespoons butter
• 1 large onion, diced
• 6 cups vegetable broth
• salt and pepper to taste
• plain yogurt to garnish (optional)

Directions

1. Cut the broccoli florets off the stalk and set aside. Cut the stalks into 1-inch pieces. Peel the apples, core and cut into 1-inch pieces.
2. In a large soup pot, melt the butter over medium heat. Add the onion and apple chunks. Saute about 6 minutes. Add the broth and the broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.
3. Add the broccoli florets to the soup and simmer for 5 more minutes. Remove from heat.
4. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. Garnish with yogurt if using.

Recipe found at: http://food52.com/recipes/11904_broccoli_apple_soup

Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame

Ingredients

• 5 cups shredded red cabbage
• 1/2 pound carrots, shredded (about 1 1/2 cups)
• 1 1/2 cups shredded peeled broccoli stems
• 2 tablespoons sesame seeds
• 2 teaspoons caraway seeds
• 1 teaspoon baking powder
• Salt to taste
• 3 tablespoons oat bran
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 tablespoons buckwheat flour
• 3 eggs, beaten
• About 1/4 cup canola, grape seed or rice bran oil

Directions 

1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.

2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.

3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.

4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about four to five minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

Recipe found at: http://www.nytimes.com/2012/12/14/health/red-cabbage-carrot-and-broccoli-stem-latkes-recipes-for-health.html

Broccoli, Orange, and Olive Salad

Ingredients

• 1 bunch broccoli, cut into florets (6 cups)
• 1/4 cup pitted kalamata olives, chopped
• 1 orange, segmented, plus 1 tablespoon finely grated zest
• 2 tablespoons olive oil
• kosher salt and black pepper

Directions

1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
2. In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Recipes found at: http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-orange-olive-salad-00100000064468/

Roasted Broccoli

Ingredients

• 2 pounds broccoli
• 3 tablespoons olive oil
• 3/4 teaspoon coarse salt
• 1/4 teaspoon ground pepper 

 

Directions

1. Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.
2. In a large bowl, toss florets and stems with olive oil, salt, and pepper.
3. Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.

 

Recipe found at: http://www.marthastewart.com/338525/roasted-broccoli

Pureed Broccoli Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped broccoli (stems and florets)
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste 

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Recipe found at: http://www.eatingwell.com/recipes/broccoli_soup.html

Pasta And Broccoli Salad

Ingredients

• 1 cup penne, fusilli, or ziti
• Salt and pepper
• 2 cups broccoli florets
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• Lemon wedge, (optional)

Directions

1. Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
2. In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

Recipe found at: http://www.marthastewart.com/313905/pasta-and-broccoli-salad?czone=home/back-to-school-cnt/back-school-recipes-snacks&czone=home/back-to-school-cnt/back-school-recipes-snacks&center=277005&gallery=923056&slide=313905

Broccoli Parmesan Fritters

Ingredients:
8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks.

To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes.
Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.

Oven Roasted Broccoli

Ingredients
• 1 pound broccoli, rinsed and trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup panko bread crumbs
• 1/4 cup finely grated Parmesan or sharp Cheddar

Directions
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Recipe courtesy Alton Brown, 2007

http://www.foodnetwork.com/recipes/good-eats/oven-roasted-broccoli-recipe/index.html