Serving Size: 4

Ingredients:

• 1 large broccoli, cut in florets (3-4 cups)
• 2 apples, cleaned, cored and sliced
• 2 large onions, sliced in rings
• 2 tablespoons oil (divided)

for the vegan Hollandaise sauce:

• 1 cup soy yogurt
• 1 teaspoon vegetable bouillon powder
• 2 teaspoons Dijon mustard
• 3-4 ounces soy cheese, grated

Directions:

1. Cut the broccoli into small florets (about 1 inch in size).
2. Steam the broccoli until al dente and still bright green.
3. Remove from the heat and place in an oiled casserole dish.
4. While the broccoli is steaming, saute the onion slices in 1 tablespoon of oil until the onions are soft and light golden brown.
5. Remove the onions from the pan into a bowl.
6. Add the 2nd tablespoon of oil to the pan and lightly saute the apple slices.
7. When the apples have softened, add to the onions and lightly mix the 2 together.
8. Preheat the oven to 435 F / 244 C.
9. In a separate small blow, mix the soy yogurt with the vegetable bouillon and mustard.
10. Add the apples and onions to the broccoli and mix lightly so that all the ingredients are spread evenly over the casserole dish.
11. Drizzle the Hollandaise sauce on top.
12. Grate the soy cheese evenly over the top.
13. Bake in the oven for 5-10 minutes or until the soy cheese has melted and turned light brown and the sauce is bubbly.

Notes:

The original recipe comes from Germany, called Krefelder Broccoli Gratin. We adapted it to make a vegan version.

Serving Size: 4

Ingredients:

• 1 lb. broccoli
• 1 1/2 tablespoons olive oil
• 1/2 onion
• 1 celery stalk
• 1/4 cup sunflower kernels (plus extra for garnish)
• pinch of crushed red pepper flakes
• splash Tabasco
• 1 teaspoon lemon pepper seasoning
• salt
• 2 cups vegetable broth
• 1/2 cup plain soy yogurt

Directions:

1. Chop the onion and celery.
2. Cut the broccoli in small pieces leaving a few nice florets whole
3. Heat the oil in a large soup pot.
4. Add the onion and celery and begin to saute.
5. Add the broccoli pieces.
6. Stir to mix the flavors well.
7. Add the vegetable stock and red pepper flakes and bring the soup to a boil.
8. Once boiling, lower the heat and allow to cook for 5-8 minutes.
9. Add the sunflower seeds and continue cooking.
10. Remove a few broccoli florets from the soup to use as garnish.
11. When the broccoli has become softer but still retaining it’s bright green color, pure. I use an immersion blender. It will be a very thick.
12. Add the soy yogurt and blend again.
13. If you wish the soup to be thinner, add 1/2 cup of vegetable bouillon.
14. Season to taste with additional salt and lemon pepper and perhaps another dash of Tabasco.
15. Serve the soup garnished with a few broccoli florets and some sun flower seeds.

Serving Size: 4

Ingredients:

• 2 tablespoons light vegetable oil
• 1 onion, chopped
• 1 broccoli, stem and florets, cut into pieces
• 1 clove garlic, minced
• 2 vegetable bouillon cubes
• pinch nutmeg
• 2-3 cups water
• 1 cup raw cashews
• salt and pepper to taste
• dill (optional)
• red bell pepper as optional garnish

Directions:

1. Heat the oil in a large pot.
2. Saute the onions until glassy.
3. Add the broccoli, cashews, garlic, vegetable bouillon and water and cook with the lid on until the broccoli is soft but not over cooked, as you want it to remain bright green in color.
4. Puree with an immersion blender.
5. Add the nutmeg and season to taste with additional salt and pepper.
6. If you like the flavor of dill, add 1-2 teaspoons of dill to the soup.
7. The soup is likely to be very thick, if you would like it thinner, add more water.

If making the optional garnish:

1. Saute 1-2 tablespoons of fresh red bell pepper, chopped into small pieces.
2. Serve the soup warm garnished with the red bell peppers.

Notes:

If you can not get the raw cashews, roasted ones will do in a pinch.
adapted from http://www.thedoctorcooks.com/2008/03/homo-obesus.html

Serving Size: 4

Ingredients:

for the salad:

• 1 med. broccoli, cut into florets, steamed al dente
• 1 mango, peeled and de-seeded, cut into bite sized pieces
• 1 red onion, minced
• for the sweet-hot pecans
• 4 teaspoons sugar
• 1/4 cayenne pepper
• 1/2 cup pecan pieces

for the dressing:

• 2 tablespoons olive oil
• 2-3 tablespoons berry vinegar (raspberry, blackberry or white balsamic vinegar)
• 1 packet Italian seasonings
• salt and pepper to taste

Directions:

1. Cut the broccoli into florets and steam until al dente.
2. Immediately place the steamed broccoli in cold water to stop the cooking process.
3. Drain, place in a large bowl and allow to further cool.
4. Mince the red onion and add to the broccoli.
5. Peel and slice the mango and cut into bite sized pieces, add to the broccoli and onion.
6. Mix the vinaigrette and pour over the salad to season.
7. The salad tastes best when it has had time to season – at least 2 hours.
8. Meanwhile, heat a small frying pan, add the sugar and cayenne and mix well.
9. Add the pecan pieces and stir as the sugar melts.
10. When the pecans are coated.
11. Turn the heat off, place the pecan pieces on baking parchment to cool, make sure they are not stuck together.
12. Also it is advisable to put some water in the hot pan, and dissolve the bit of sugar that is left before it hardens to the pan.
13. Add the pecan pieces shortly before serving.

Notes:

adapted from http://www.pillsbury.com/(…)

Yield: 6 mini quiches

Ingredients:

• 6 squares frozen “hearty puff pastry”, thawed
• 1 onion, minced
• 4 cups broccoli, washed, cut in florets
• 1/2 red bell pepper, chopped
• handful almond slices, toasted
• 1 tablespoon oil
• 8 tablespoons chickpea flour
• 5 tablespoons soy milk
• 1/2 cup water
• 3 tablespoons vinegar
• 2-3 tablespoons nutritional yeast
• 1 tomato, cut into eighths
• salt and pepper
• dash cayenne

Directions:

1. Steam the broccoli until it is al dente. Place in a mixing bowl to slightly cool.
2. Saute the minced onion and chopped pepper in the oil.
3. Add to the broccoli and mix.
4. In a dry frying pan, toast the almond slices.
5. Preheat the oven to 400 (F).
6. Thaw 6 sheets of hardy puff pastry.
7. Spray 6 small tart ramekins with cooking oil.
8. Place 1 sheet of pasty dough in each of the ramekins and cut the excess away.
9. Using a fork prick several holes in the bottom.
10. Using a blender, mix the chickpea flour, water, soy milk, vinegar, salt and pepper, nutritional yeast, tomato and cayenne pepper.
11. Puree until it is a smooth batter.
12. Pour 2/3 of the batter over the broccoli, onions and bell pepper and mix.
13. Spoon a generous amount of the broccoli mixture into each tart form.
14. Pour an additional spoonful of the batter over each tart.
15. Bake in the oven for 25-30 minutes or until the pastry is golden and the batter becomes solid.
16. Garnish with the toasted almonds.

Notes:

Most supermarkets have 2 kinds of puff pastry. One is used for sweet recipes the other is for hardier savory recipes. If you can’t find the hardy pasty then the regular puff pastry will work fine also.

Serving Size: 4

Ingredients:

• 1 head broccoli, cut in florets
• 1/2 cup golden raisins
• 1/2 cup spicy tofu pieces, cut in small cubes
• 1 large red onion, minced
• 1/2 cup water chestnuts, thinly sliced
• for the dressing
• 3 Tbs. olive oil
• 2 Tbs. vinegar (balsamic, wine or raspberry)
• 1 tsp. sugar
• 1 package Italian salad seasonings

Directions:

1. Cut the broccoli florets from the head and place in a steamer.
2. Lightly steam the broccoli until al dente.
3. Remove and place in cold water to stop the cooking process.
4. Drain the broccoli and place in a large bowl.
5. Mince the onion and add to the broccoli.
6. Add the raisins and the sliced water chestnuts.
7. Make the dressing and pour over the salad.
8. Allow the salad to marinate and season for at least 1/2 an hour before serving.

Notes:

We enjoyed this salad with a light Italian vinaigrette, but any sort of vegan salad dressing would be tasty.

We enjoyed the meal and found it very easy to make. I only did one thing differently, that was to steam the broccoli. We found this recipe at the Veg Web. The Chinese New Year is celebrated for 2 weeks, so there’s plenty of time for you to try this tasty meal.

Well, we can really highly recommend this tasty one pot meal from the Whole foods market. It is all you’d want in a meal, tasty, quick and easy, healthy, and attractive to look at. The directions are easy to follow, we really recommend you take a look at this tasty recipe.
http://www.wholefoodsmarket.com/recipes/vegetarian/zestyquinoa.html

Serving Size: 2

Ingredients:

• 1 head of broccoli, florets only
• 2 types of mushrooms, sliced
• handful fresh parsley, chopped
• splash lemon juice
• 1 vegetable bouillon cube
• one clove of garlic, peeled and whole
• olive oil

Directions:

1. Boil lightly salted water.
2. Drop the broccoli florets in the boiling water.
3. Cover and cook just until the broccoli has begun to soften, and it is still bright green.
4. Heat about 1 tablespoon of olive oil to a pan.
5. Toss the mushrooms with the whole garlic clove in the hot oil.
6. The garlic clove is just there to lightly perfume the mushrooms, not so much to flavour it.
7. Season with freshly ground salt and pepper and a squeeze of lemon juice.
8. Add the parsley, toss, remove and discard the garlic clove.
9. After about 4 minutes, remove the florets from the water, but keep the water bubbling.
10. Puree the florets win a blender, using just enough of the broccoli cooking water to allow the blades to work.
11. Keep adding a little water and blitzing until you reach your desired consistency. I wanted it quite thick this time, almost like a broccoli puree, but still a soup.
12. Pour soup into a bowl.
13. Top with the sauteed mushrooms.

Notes:

Adapted from a recipe by yongfook.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 2 cups broccoli, including the stems, chopped
• 3/4 teaspoons thyme,
• 1 cup onion, chopped
• 2 cooking apples, peeled and diced
• 1 tsp.celery seed
• 3 cups water
• 2 vegetable bouillon cubes
• 1/4 teaspoon white pepper, ground
• 1/4 cup soy yogurt
• 2 tablespoons parsley, minced
• splash of lemon

Directions:

1. Put the oil in a deep pot, add the chopped onion and saute until the onion is glassy.
2. Add the broccoli pieces and saute a bit longer.
3. Add the water and bouillon cubes and bring to a boil.
4. Once it has begun boiling, turn down the heat and cook just until the broccoli is tender, but still bright green.
5. Meanwhile, peel and chop the apples and add to the soup.
6. When the apples have become soft, puree the soup.
7. Add the parsley and puree once again. Set the sop back on low heat and add the soy yogurt.
8. Season to taste with white pepper and salt and a small splash of lemon juice.

Notes:

adapted from http://www.justsouprecipes.com/sou-broc0020.html