I made this recipe for lunch. I left out the onion and steamed the vegetables instead of boiling them.
Tag Archives: broccoli
To make this pasta salad, I first soaked a handful of cashews in warm water, before blending them with a little water, one small clove of garlic, a bit of nutritional yeast, and half of a teaspoon of Dijon mustard. I then cooked the pasta, along with the carrots and broccoli, which I did not want to eat raw.
While the pasta and vegetables were cooking, I rinsed some tinned corn, sliced olives, chopped yellow and red sweet peppers, chopped cucumber, and chopped parsley. I rinsed the pasta, broccoli and carrots in cold water to chill them, then mixed them with the remaining vegetables, the cashew sauce, black pepper, salt, and olive oil.
Obviously the vegetables can be changed to taste – I meant to add some frozen peas to the pasta just before draining, but discovered I had run out – as the main thing about this dish is that it has a very light sauce instead of a heavy mayonnaise one that is typically found in pasta salads.
I used this recipe, incorporating carrot, purple sweet potato, peas, green beans, and broccoli in the vegetable mix.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
This recipe is what I used. Since I don’t like raw tomato, I cooked it together with the other vegetables.
After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.
I’ve been making a lot of soups lately, because it’s a good way of getting vegetables when the weather is chilly and a salad sounds unpleasant. This one tastes more exciting than it looks.
For this soup, I first fried half an onion in a little oil, then added thyme, a few fennel seeds, some fresh ginger, and chopped vegetables: half a head of broccoli plus the entire broccoli stalk, 6 mini bok choy, and one carrot. I cooked the vegetables until they were all soft, adding water as needed. Once the vegetables were soft, I puréed them with a little water and added salt and black pepper to taste.
I topped it with oat cream.