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Tag Archives: broccoli

Pasta with Broccoli and Asparagus

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I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.

Green Smoothie Breakfast Bowl

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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.

Shredded Broccoli

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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.

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Purple Pesto Pasta

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I found the recipe here, but it was published here earlier, and this seems to be the original version. The pesto is made with sunflower seeds and red cabbage, and I chose to add purple sprouting broccoli to the dish. Pretty and tasty!

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Buckwheat Noodles with Sesame Vegetables

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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.

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Aubergine/Eggplant and Feta Ravioli

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The sauce is made of tomato, garlic and onion, with oven-roasted courgette/zucchini, broccoli, mushroom and butternut squash tossed in. The pasta is filled with roasted mashed aubergine with chunks of feta cheese. It was a rich and satisfying combination.

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Hummus Wraps with Roast Vegetables

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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.

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