Posts tagged broccoli
I decided to try a squash casserole because I miss eating Boston Market’s cheesy version. This vegan sauce is easy to alter, and I’m sure you could use cashews in place of pine nuts as well. This recipe would make a great Thanksgiving side item!
- 1 tbsp olive oil
- 2 medium yellow squashes, sliced in 1/2 inch thick rounds
- 1 head broccoli, chopped
- 1 medium yellow onion, diced
- 1 cup fresh spinach, chopped
- 1/2 cup pine nuts
- 1/4 cup nooch (nutritional yeast)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground basil
- 1/2 tsp black pepper
- 1/3 cup non-dairy milk
- 1 cup vegan breadcrumbs
- optional: fresh basil to garnish
Preheat oven to 350. Heat 1 tbsp olive oil in large pan over medium heat. Add the onion, squash, and broccoli, and saute for 7 – 10 minutes while making the “cheese” sauce. In a food processor, combine pine nuts, nooch, soy milk, 2 tbsp olive oil, and spices. Grind until thoroughly combined. Taste the sauce because you may want to add more of a certain spice, or if it isn’t creamy enough, add more milk. Set aside. Once the onions are translucent, squash is softened, and broccoli is bright green, add spinach and saute another 2 or 3 minutes. Pour sauteed vegetables into a medium casserole dish, and stir in the “cheese” sauce. Top with breadcrumbs and bake 25 – 30 minutes or until breadcrumbs are toasted on top. Enjoy!
Risotto is a great “all-in-one” meal, perfect for when you don’t have the patience to make a bunch of sides. It does require a lot of stirring time, so bring a book to the oven if you get bored easily. Remember to have arborio rice handy, since other rices do not absorb liquid in the same manner and can leave you with a crunchy risotto.
I followed Vegan Dad’s advice and made my own vegetable stock because I had the veggies handy and I didn’t want to have to pay for 7 cups of premade broth. It was easy and I think it was worth it. I also learned a new veggie slang word from this recipe: “nooch” is short for nutritional yeast. How adorable!
Sushi makes a refreshing yet satisfying meal, but I never tried to create my own at home because it seems complicated. Well one night my tummy rumblings won out over my fear, and I decided to make edamame, vegetable tempura, and three different vegan sushi rolls.
First off, conquer your fear of making beautiful and delicious sushi by watching the Hippy Gourmet’s step-by-step video. I love this guy and his tie-dye video graphics. He uses some ingredients that you may not have, but the beauty of sushi is trying different flavors, so go with what you’ve got. A couple things not mentioned in the video: 1. If you don’t have a bamboo mat, you can use a placemat covered with saran. 2. It is crucial to use sushi rice – other types of rice don’t get sticky enough to adhere to the nori. Okay, on to the food…
1 bag edamame, frozen, in pods
2 tbsp salt
Boil a pot of water with 1 tbsp salt. Add edamame and boil for about 5 minutes, or follow instructions on the bag if you’re using frozen. Drain the edamame, place in a bowl, and salt. That was easy!
Tempura batter: (recipe from The Flying Vegan)
- 1 cup flour
- 3 tsp. mustard powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. baking powder
- 3/4 cup ice water
- 1 cup broccoli crowns
- 1 yellow squash, 1/2 inch thick slices
- 1 zuchinni, 1/2 inch thick slices
- 1 sweet potato, 1/2 inch thick slices
- 1 cup okra
Tempura instructions: Heat about an inch of oil (canola or corn work well) in a frying pan over medium high heat. In a medium bowl, combine batter ingredients and mix well. Using tongs, dip each veggie into the batter and then immediately place in oil. Veggies should take around 3 to 5 minutes to turn crispy and golden brown. Then, remove veggies from oil with tongs and place on a plate covered with a paper towel to soak up excess oil.
- 3 sheets toasted nori
- 2 cups sushi rice
- 1/4 cup crushed roasted macadamia nuts
- 1 avocado
- 1/2 cucumber, sliced into strips
- 1/4 cup tempura sweet potato (from recipe above)
- 1/8 cup diced green onions
- 1 carrot, sliced into strips
- 1 tbsp. vegan mayonnaise
- 1/8 cup esame seeds
Cover a place mat or bamboo mat with saran wrap. Lay out one sheet of toasted nori, wet your hands, and add a handful of rice to the nori sheet, pressing rice down as you go. Leave about an inch of rice-free nori at the top edge. The rice is very sticky, so keep wetting your hands if you’re having a rice catastrophe. Next, lay out a thin strip of each vegetable down the middle of the nori, parallel to the rice-free edge. Once you are done adding ingredients, use your place mat to gently roll the nori into a cylinder. You can wet the rice-free top edge of the nori, so that when the edges meet, they will stick together. Remove the place mat and you should have an adorable cylinder of sushi goodness. Cut into rolls about 1.5 inches wide, or about 6 pieces per cylinder. Add sesame seeds to garnish. Repeat this process with other ingredients to make different rolls. I made one cucumber avocado roll, one avocado macadamia nut roll, and one sweet potato tempura with vegan mayo roll.
The sushi is ready to eat! Serve with soy sauce, and wasabi and pickled ginger if you have it.