Noochy Roasted Broccoli & Broccoli Stems


This is exactly what it says – roasted broccoli and broccoli stems – with a sprinkling of nutritional yeast AKA nooch. It takes on that “cheesy” flavor that nooch has to offer and makes roasted broccoli even better than it already is. This is a kid friendly side dish or something to pop on top of pasta. You can also dress it up with garlic and onion powder if you are so inclined!

I like to roast the stems too because they are flavorful and tender and then I feel like I am not wasting anything. But, the farther down the stem you go, the tougher it gets. So start cutting the stems into slices from the bottom and when you feel the knife slice through easily that is where the edible part starts! Then, use a vegetable peeler to peel the outer layer of tough skin and toss the sliced stems into the bowl with the florets.

1 head of broccoli + broccoli stems
1 tablespoon of nutrional yeast
2 teaspoons of sunflower oil
Salt, a pinch

Preheat the oven to 400 and slice the broccoli into florets. Slice and peel the tender parts of the stems and toss into a big bowl with the florets. Toss with oil and a pinch of salt. Turn out onto a baking sheet and roast until nice and browned or as you like it. Enjoy!


Broccoli: Asian Style


We got a huge head of broccoli in the CSA. And I just wanted to make this for lunch today. Serve over rice.

3 tablespoons water
3 tablespoons tamari
Squirt of agave
1/4 teaspoon garlic powder or 1 clove of garlic
1/8 teaspoon ginger powder or 1/2 teaspoon fresh ginger

1 teaspoon cornstarch
1/4 cup water

1 big head of broccoli *
Red pepper flakes, a pinch or more to taste
2 teaspoons sesame seeds

If using fresh, grate the garlic and ginger on a microplane and mix with the rest of the marinade ingredients. Set aside.

Steam the broccoli and drain all of the water. Place the steamed broccoli into the pan and add the marinade. Toss to coat.

Mix the cornstarch and water in a small bowl (be sure to dissolve it all so there will be no clumps!) and add to the broccoli. Cook on a medium flame until the sauce is thick, about 3 minutes. Season with red pepper flakes and sesame seeds. Enjoy!

* CSA 2013 Week #24

Blue Plate Special #40: Maple Balsamic Glazed Tempeh with Roasted Fingerling Potatoes & Broccoli

This is a VERY easy meal that requires almost no work and little clean up.

Maple Balsamic Glazed Tempeh
1 package soy tempeh (makes enough for 2 adults and 1 child)
1/4 cup maple syrup
1/4 cup balsamic vinegar (use really good balsamic, it makes a difference)
2 tablespoons tamari

Whisk the marinade together. Thinly slice the tempeh and marinate for as long as you have time for.  Pour tempeh and marinade into a non-stick skillet and cook on medium/high heat until marinade has reduced and is like a glaze.

Roasted Fingerling Potatoes
Fingerling potatoes
Olive oil
S and P

Cut in half. Toss with olive oil, salt and pepper. Roast cut side down in a 400 oven for 45 minutes.

Break into florets. Steam.

Plate it up and serve. Enjoy!