Stir Fry Broccoli

INGREDIENTS:

Sauce
- 1/4 cup orange juice
- 2 TBSP low sodium Soy Sauce
- 1 TBSP toasted sesame oil
- 1 1/2 tsp. brown sugar, or coconut palm sugar
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. cornstarch
- 3 clove garlic, minced
- 2 tsp. ginger root (about 1 inch root), minced
- 2 tsp. sesame seeds
Broccoli
- 2 tsp. sunflower oil
- 2 1/2  lb broccoli florets, cut into 1/4 inch pieces


METHOD:

1. Whisk orange juice, soy sauce, 2 teaspoons sesame oil, brown sugar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and remaining 1 teaspoon sesame oil in small bowl.

2. Toast sesame seeds in large nonstick skillet over medium heat until golden, about 8 minutes, shaking pan frequently. Transfer sesame seeds to plate.

3.  Heat vegetable oil in now-empty skillet over medium-high heat until just smoking. Add broccoli and stir-fry for 30 seconds. Add 1/2 cup water, cover, and cook over medium heat until broccoli is tender-crisp, 2 to 4 minutes. Transfer to serving bowl and tent with foil. Add garlic mixture to empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Add orange juice mixture and cook until sauce thickens and coats back of spoon, about 1 minute. Pour sauce over broccoli and sprinkle with sesame seeds. Serve.

SERVINGS: 4

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Stir Fry Broccoli

Dairy Free Broccoli Soup

INGREDIENTS:

- 2 TBSP coconut oil , or sunflower oil

- 1 onion, chopped

- 1 tsp. coriander powder

- 2 shallots, chopped

- 2 TBSP white wine

- 2 lb broccoli (5 cups), florets only, cut into small pieces

- 2 cups low sodium vegetable broth

- 1 tsp. sea salt

- fresh ground black pepper

- 1/2 to 3/4 cup coconut milk

- 2 tsp. dried thyme

- 3 TBSP nutritional yeast, optional,

METHOD:

1. In a large saucepan or dutch oven, over medium-high heat, melt coconut oil. Add onion; sauté until golden in color, about 5 minutes. Add white wine and broccoli; stir-cook until wine evaporates, about 30 seconds.

2. Add broth, salt and pepper to saucepan; bring to a boil. Reduce heat to simmer; cook covered until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup coconut milk; blend until very smooth. Return soup tosaucepan; cook over low heat until hot. Add additional milk, depending on desired consistency. Add thyme. Adjust seasonings.

4. Place into soup bowls. Garnish with nutritional yeast for cheesy flavor and b-12 boost.

SERVINGS: 6

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Dairy Free Broccoli Soup