Broccoli and Cauliflower
We use the word “steak” quite loosely here, but what an awesome way to announce your veganism to the world, by calling a slice of cauliflower a steak! You can grill this outside on the barbecue or indoors on a grill pan. The recipe also works well if you cut the cauliflower into florets and roast them in a single layer on a sheet pan. Recipe and photo from Going Vegan: A Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle by Joni Marie Newman and Gerrie Lynn Adams, @ 2014 Fair Winds Press. Reprinted by permission. more→
This garlicky lemon-flavored broccoli bowl is a hearty dish that can be enjoyed warm or cold. Try it with a little side of hot sauce. If using untoasted almonds, if you’d like, you can soak them overnight in water, then rinse well. Recipe and photo from Raw and Simple by Judita Wignall. @2013 Quarry Books, reprinted by permission. more→
It may surprise you that it’s possible to get the feeling of eating rice using a vegetable, but this dish proves it true! The cauliflower is packed with nutrients, the beans add plenty of protein, the garlic will help boost your immune system and the cilantro will aid your digestion. This is a calorie-light dish that will fill you up and invite your tongue to explore novel textures. Recipe and photos contributed by Ella Magers, from The Six Weeks to Sexy Abs Meal Plan, reprinted by permission. more→
I must confess that for me, the main appeal of cauliflower crown roast, a new-fashioned way of preparing this veggie, is its appearance. Once you cut wedges away, what you have is lots of unseasoned cauliflower. To mitigate this blandness, serve with plenty of the same simple, tasty gravy used to baste it while it bakes. In its favor, other than the handsome appearance of the cauliflower, is ease of preparation. more→
This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too. more→
Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you’d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. more→
A longtime favorite in our family of broccoli enthusiasts, this soup gets a thick, creamy base from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup. This is great served with many kinds of wraps or sandwiches. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
This simple stir-fry of baked tofu and broccoli is enlivened with an easy, orange-flavored sauce. For a tempting Asian-style meal, pair this with Vegetable Lo Mein, and serve with a platter of raw vegetables on the side. Photos by Evan Atlas.