Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.
Tag Archives: broccoli
I made Vegan Richa’s shredded broccoli. It is a nice fusion dish, with the broccoli seasoned but not so strongly that the taste is lost.
First I roasted an Asian eggplant/aubergine and let it cool. Then I boiled Japanese-style buckwheat noodles with carrots and broccoli and rinsed them until they were cool. Raw sweet pepper was the final vegetable I added. The sauce was made of a shallot, a piece of ginger root, mirin, soy sauce, tahini, red pepper flakes and agave syrup.
I made wraps with hummus again, again using a dürüm which I filled with hummus, alfalfa sprouts, cucumber and mixed roast vegetables. The vegetables were roasted with a little olive oil, minced garlic and salt. I included red onions, broccoli, kale, purple yam, zucchini/courgette, butternut squash, beet, carrot, sweet pepper and chard/mangold stems.
I tried making okra soup using the vegetarian variation (vegetable stock and no added meat), although I used broccoli instead of cauliflower as I already had some in the house.
The recipe is a bit confusing because it mentions onion twice and doesn’t mention the chilli at all. I included the chilli instead of onion as part of the paste, but went ahead and cooked the sliced onions along with the ginger-chilli paste so they would caramelize.