Broccoli with Almonds, Onions and
Garlic*
If your usual broccoli recipes are wearing a little thin, try
these variations
2 lb. broccoli
1/3 cup olive oil
1/3 cup blanched almonds
2 cloves of garlic
1 small onion
3 tbs. capers
Sea salt and fresh pepper as required.
Steam the broccoli until just tender. Slice the almonds, chop
the onion and finely chop the garlic. Sauté the onion, garlic
and almonds in oil until browned. Add the broccoli, capers and
seasoning. *From Cooking Vegetarian. Published by Macmillan
Canada.
Carrots and Broccoli with Hijiki*
Hijiki, also known as hiziki, is a black seaweed rich in trace
mineral. Toasted sesame oil brings a rich nutty flavour that
blend exceptionally well with hijiki. Rice syrup is a mild subtle
sweetener that takes the edge off the strong-tasting hijiki.
2 tsp. dried hijiki seaweed
2 tbsp. veg. stock or 1 tbsp. canola oil
1/4 tsp. toasted sesame oil
1 red onion, chopped
1 clove garlic, minced
1 tsp. peeled grated gingerroot
1 1/2 cups sliced carrots
1 1/2 cups broccoli florets
1 tsp. tamari or soy sauce
1 tbsp. rice syrup or honey
Soak hijiki in bowl of water for at least 15 minutes. Rinse
under cold water. In large skillet, sauté onion, garlic and
ginger in canola and sesame oil until onions are soft. Add
carrots and broccoli; sauté for 3 minutes. Stir in rinsed hijiki,
tamari and sweetener. *From Cooking Vegetarian. Published by
Macmillan Canada.
Gingered Broccoli*
2 bunches broccoli
1/2 tbsp. olive oil
3 tbsp. orange juice
1 1/2 tbsp. soy sauce
2 1/4 tsp. Dijon mustard
1 tsp. brown sugar
1/2 tsp. ginger
Lightly steam broccoli under tender-crisp. Set aside.
In a saucepan, heat oil over medium heat. Add orange juice,
soy sauce, mustard, brown sugar and ginger; simmer for 1 minute.
Add broccoli and toss to coat. Simmer for 3 minutes. Serve hot. *From
CalciYUM. Published by Bromedia Inc.
bugus@ladybugorganics.com
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