Currently showing posts tagged broccoli

  • Sunflower Seed Pesto Pasta

    Here in Seattle, we wait all year for the local heirloom tomatoes, fresh basil, and abundance of fresh  fruit to enter the markets. And when it finally does, it's time to really take advantage! This savory, light summer fare is the perfect way to end a workday. It's fast, easy, satisfying, and can be dressed up or down depending on the day. The vegetables included are completely flexible, any of your favorites will work, so be creative with what you have on hand. This dish comes together in no time (though there are a few steps), just get all the ingredients out and follow the steps below, it should take 20-30 minutes to come together. The sunflower seed pesto is spectacular on it's own, and if you don't have time for anything else, at least make this and spread it on some toast. The light nuttiness of the sunflower seeds mixed with the punch of the fresh garlic, and the bright taste of basil is wonderful and really captures the essence of summer. As always, completely vegan, gluten and soy free. Enjoy!

    Sunflower Seed Pesto Pasta

    Serves 2-4 (depending on hunger)

    1 box gluten-free pasta (I used Ancient Harvest quinoa spaghetti)

    1 cup basil
    1/2 c sunflower seeds
    1/4 cup olive oil
    3-4 cloves garlic
    1/4 tsp salt
    1/4 tsp sugar
    1/4 tsp black pepper
    1 Tbsp nutritional yeast
    1 Tbsp fresh lemon juice

    Sauteed Veggies
    1 cup chopped broccoli
    1/2 cup chopped red onion
    1 cup sliced crimini mushrooms (optional)

    Tomato Marinade
    1 cup sliced/diced cherry or heirloom tomatoes
    1/2 tsp sugar
    1/2 tsp sea salt
    1 tsp balsamic vinegar
    1 tsp olive oil

    1. Mix tomatoes with oil, vinegar, sugar and salt in small bowl. Set aside.

    2. Bring water to a boil for pasta. Cook pasta as directed. Drain when al dente.

    3. Sauté veggies on medium heat for 5 minutes in a bit of olive oil. Season with salt and pepper.

    4. in food processor combine sunflower seeds, garlic, basil, salt, sugar, pepper, yeast, oil and lemon juice. Process until creamy, scraping down sides as needed.

    5. Combine pesto with warm noodles, serve topped with sauteed veggies, tomato marinade, and a drizzle of balsamic vinegar if desired.

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!

    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper

    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.


  • Chickpea Miso & Greens Soup

    This soup came about by experimenting with my beloved chickpea miso paste (which is simply miso made from chickpeas instead of soybeans). It has a delicate, mild flavor and is easy to incorporate into many recipes for a burst of fermented nutrition and complex umami flavor. The company that makes it is called Miso Master and it's often found in the miso section of many markets. I also used a good amount of garlic, green veggies, and our favorite, mushrooms. A bit of sesame oil and thick rice noodles turns this into a hearty springtime soup. You can throw it together in 15 or 20 minutes and have dinner and lunch for the next day in no time. Super easy, here's the recipe.

    Chickpea Miso & Greens Soup

    2-3 cloves of garlic, chopped

    1/2 onion, thinly sliced

    1 small head broccoli, chopped into florets

    1 cup baby spinach, coarsely chopped

    1 cup mushrooms, thinly sliced

    1/2 cup green peas (frozen is fine)

    2  Tbsp chickpea miso (or regular soybean miso, if you prefer)

    4 cups of water

    1 "bundle" of dry rice noodles (or 1/4 package)

    1 1/2 Tbsp toasted sesame oil

    1 Tbsp coconut aminos (or regular soy sauce)

    salt and black pepper to taste

    1. Begin by cooking your rice noodles as directed, drain, set them aside in colander.

    2. In the same pot you used to cook the noodles, add 1 Tbsp of sesame oil, sliced onions, and chopped garlic and saute over medium heat 4-5 minutes until onions are browning.

    3. Add mushrooms and continue cooking until they lose some of their moisture and begin to brown a bit as well. Add broccoli, cover pot and cook 30 seconds more.

    4. Add 4 cups of water to pot and bring to a low simmer. One tablespoon at a time place the miso into a ladle, dip in the pot to fill with water, and stir the miso with a spoon until the paste dissolves. Add it to the pot and repeat with the second tablespoon.

    5. Add coconut aminos (or soy sauce), spinach, and peas. Cover and cook 2 minutes more until spinach has softened and peas are bright green. Stir in rice noodles, 1/2 tablespoon of sesame oil, and season to taste with salt and pepper. Serve immediately. Enjoy!