I Totally Winged It Amazing Macaroni & Cheese with Broccoli

Mac and cheese and broccoli

Since opening the second studio- time has become even more precious and my commitment to eating beautiful foods has become even more a priority (NO MORE PALM OIL). I had a craving for Mac & Cheese and none of the ingredients that I had used to make the last recipe- I had no beans that were cooked in the house other than dal, no peppers, so I improvised with what I had- homemade hummus, and a beautiful local Butterkin Squash that I roasted. Instead of adding garlic and beans I added the hummus, I added my Fermented Hot Sauce instead of fresh red peppers. It came out spicy and perfectly paired with the sweetness of local broccoli. It was SO SO good- I made it after class and it literally took no more than the 15 minutes to boil the pasta before I was sitting down eating it. Hope you enjoy it!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

1c prepared hummus or chickpeas or white beans

3T fermented Hot Sauce or sriracha (spicy)

2T mellow white miso paste

2T cooked squash- Butternut, kobocha or other orange-fleshed squash

1/4c raw cashews

1/4c nutritional yeast

2T tapioca starch

2t agave or maple syrup

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1T coconut oil or vegan NO PALM oil Butter   *optional

2c-cooked broccoli, minced (see below- frozen broccoli would work well)

1 Pound of Gluten Free Pasta

6c water to boil

2t pink salt

Clean and trim the broccoli and keep in larger florets with stalks.

In a large pot, bring the water to a boil, add the salt, toss in the broccoli and cook just until tender and bright green- about 3-4 minutes. With a slotted spoon, sweep the broccoli out into a strainer and set aside to cool.

Add the pasta into the boiling water and cook until tender- 10-12 minutes or according to package.

While the pasta is cooking, when the broccoli is cool, using a sharp knife, mince the broccoli. Lightly salt and pepper and set aside.

Place all of ingredients except the tapioca starch and broccoli, into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. Add in the tapioca starch and blend well.

Drain the pasta and set aside. In the same pot add the cheese sauce and stir over medium heat until it starts to thicken- about 2-3 minutes. Add in the pasta and continue to cook over medium heat for an additional 2-3 minutes or until the entire mixture is heated through. Add in the coconut oil or butter. Add in the broccoli and stir until well incorporated.

Serve immediately. YUM.

 

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by¬†using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

Potato Leek Soup With Broccoli

potato leek broccoli

So easy and really delicious, the addition of coconut oil makes it almost buttery and round in flavor. You could totally puree this and make it like a traditional Potato Leek soup but I love the chunks, especially with the broccoli florets floating around. ūüôā

Potato Leek & Broccoli Soup

Wheat-Free, Gluten-Free

3 large russet or 6 gold potatoes, peeled & medium dice

1 small onion, medium dice

4 leeks, trimmed, rinsed and sliced (discard the thick tough green tops)

1 small head broccoli, trimmed and cut

1/4t black pepper

1 vegetable bouillon cube (or 1T veggie broth powder)

2T extra virgin olive oil

1T coconut oil

1t turmeric

1t smoked chipotle powder

6c boiling water

1t smoked salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions with the turmeric and salt until golden and soft. Add the leeks and sauté until the leeks turn bright green and have wilted. Add the potatoes, coconut oil, chipotle, and black pepper. Mix well and add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

The leeks should be super soft, almost disintegrated.

Add in the broccoli in the last 10 minutes of cooking, and cook only until the broccoli is bright green and tender.

Adjust the seasonings before serving. Serve with bread or add GF pasta or grains of your choosing.

Tofu Quinoa Broccoli Scramble

*Tofu Quinoa Broccoli Scramble

An incredible source of vegan protein, the combo of quinoa and tofu in a quick scramble makes it fast, easy, and satisfying. Perfect for after a bog workout- also the turmeric promotes healing and recovery- it is also an anti-inflammatory food.

Tofu Quinoa Broccoli Scramble

1/2 package (7.5 oz) firm tofu, crumbled

2T coconut oil

1c steamed quinoa

2c steamed or sautéed broccoli, small dice, stems and florets (you can quickly sauté the broccoli prior to the scramble in the same pan and remove and add later)

¬Ĺ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

‚ÄĒ

1T prepared arugala or basil pesto

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

Add the quinoa and work the mixture with a wooden spoon to incorporate it all.

Mix in the diced broccoli just until heated through then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated. 

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

I like mine with fermented hot sauce!!

Simple Summer Broccoli, Potato & Corn Bowl

Simple Broccoli Potato & Corn bowl

Everything is local, happening right now and absolutely fabulous tasting- so simple.

Simple Summer Broccoli, Potato & Corn Bowl

1 crown of broccoli, peeled, de-stemmed, cut into florets

1 medium size red or thin skinned potato, scrubbed, large dice

1/4 medium onion, small dice

1/2 ear fresh corn, shaved from the cob (niblets)

salt and peper to taste

1T olive oil

1/2 jalape√Īo or cherry bomb pepper

2c water

Bring water to a boil.

In a medium size¬†soup pot, add the oil and saut√© the onions until golden and soft. Add the potatoes, salt, jalape√Īo¬†and black¬†pepper. Cover with about 1 1/2cups of water and then cover partially to steam the potatoes- about 10 minutes. ¬†Add in the broccoli and corn when the potatoes are tender. Steam just until the broccoli is bright green and tender.

Serve with just a little bit of the broth in a shallow bowl, drizzled with more olive oil, salt & pepper.

Cheddar Cheesy Broccoli Soup

*cheddar cheesy broccoli soup

Cheddar Cheesy Broccoli Soup

1 head broccoli, medium dice, florets and stalks separated

1 onion, medium dice

1c cooked brown rice *optional

1t chipotle powder

1/2t smoked salt or pink salt

1/4t fresh black pepper

1T raw agave or maple syrup

1T coconut or olive oil

4c water

Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

¬Ĺ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil or olive oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste

In a blender or food processor, place all of the ingredients and blend until smooth.  This can be stored as a dip, a spread or as a cream base for soups!

Bring 6 cups of water to a boil (if you should need more water)

Soup Base:

In a large soup pot, add the oil and sauté the onions with the broccoli stalks until golden and soft. Add the salt, black and red pepper, sweetener and rice if using, sautéing for another 4-5 minutes. Add 4 cups of water and bring to a boil. Add the broccoli florets, reduce heat and continue to simmer until the broccoli has softened and turned bright green.  Turn the heat off. With an immersion blender or in batches in a blender, partially puree the broccoli soup; I like to see some broccoli. Add in desired amount of cheddar cheese cream- 1/4c or more and blend well. Serve immediately with more nutritional yeast.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

 

Broccoli & Potato Soup with Brown Rice

*broccoli and potato soup with brown rice

Everything local, the broccoli, potatoes, carrots, garlic, even the ginger. Such an easy soup, so delicious and warming. You could replace the brown rice with another grain or even with a pasta of your choosing.

Broccoli & Potato Soup with Brown Rice

2c potatoes, peeled and medium diced

1c onion, small dice

1 carrot, small dice

1 bunch broccoli, separate florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1‚ÄĚ piece of fresh ginger, grated

1-2c cooked brown rice

1t Hot sesame oil *opt

¬Ĺ t black pepper

2T olive oil

In a separate kettle, heat up the water. In a soup pot, heat up the olive oil. Add the onions and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes, broccoli stems and the rice. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.

Bring to a boil and let simmer for 25-30. Add the broccoli florets, ginger and the sesame oil and simmer for an additional 5-10 minutes. Adjust the seasonings.