broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

crispy rice with ginger-citrus celery salad

lightly adapted from Bon Appétit. ingredients FOR THE DRESSING 1" piece ginger, peeled, finely grated1 small garlic clove, finely gratedJuice of ½ orange or 1 mandarin orange1 Tablespoon vegetable oil½ Tablespoon low-sodium soy sauce½ Tablespoon fresh lemon juice⅛ teaspoon toasted sesame oilKosher salt FOR THE RICE & ASSEMBLY 1 small head of broccoli (about 5... Continue Reading →

Kathryne Taylor’s vegan mac & cheese

very slightly adapted from Cookie and Kate. ingredients 8 ounces whole-grain macaroni elbowsoptional: 1 small head of broccoli, florets cut into small bites (about 1 ½ to 2 cups)1 ½ Tablespoons avocado oil or extra-virgin olive oil1 small yellow onion, chopped (about 1 ½ cups)1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic3 cloves garlic, pressed or... Continue Reading →

broccoli and garlic-ricotta toasts with hot honey

adapted slightly from Bon Appétit. ingredients 1 baguette, sliced ½" thick on a diagonal (about 12 slices)3 Tablespoons extra-virgin olive oil, divided1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces1 head of garlic, cloves separatedKosher salt2 Tablespoons honey2 Tablespoons white wine vinegar1 teaspoon crushed red pepper flakes1½ cups fresh ricottaFreshly ground... Continue Reading →

crispy tofu with coconut quinoa & broccoli

from Bon Appétit. ingredients 1 14-ounce package firm tofu, drained, pressed, and torn into 2" pieces 2¼ teaspoon kosher salt, divided 1 cup raw quinoa, rinsed 4 Tablespoons virgin coconut or other neutral oil, divided 3 Tablespoons rice vinegar 2 Tablespoons smooth peanut butter 2 Tablespoons soy sauce 2 teaspoons honey ¾ cup roasted, salted... Continue Reading →

cheddary broccoli soup

adapted from Isa Chandra Moskowitz ingredients FOR THE SOUP 1 Tablespoon olive oil 1 small yellow onion, diced ½ tsp salt 3 cloves garlic, minced 4 cups broccoli, stalks and florets separated and chopped ½ cup carrots, julienned (no need to peel if they're organic) 1/4 cup AP flour ¾ teaspoons ground turmeric 3 cups... Continue Reading →

creamy sun-dried tomato penne with broccoli

adapted from Isa Chandra Moskowitz. ingredients SUN-DRIED TOMATO CREAM 1/4 cup sun-dried tomatoes (oil-packed and dry both work) 3/4 cup cashews, soaked for at least 2 hours 1 cup vegetable or mushroom broth 1/2 cup pasta cooking water THE REST 1 Tablespoon olive oil or oil from sun-dried tomato jar 1 medium red onion, quartered... Continue Reading →

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