When I lived in New York, I had a flatmate who told me a story about how shocked she was when, during a trip to Italy, she saw her host mother cooking the life out of broccoli. “I had never seen anything like it before!” she said. “She cooked it until almost mushy, with tons of garlic. It was delicious!”
And it is. Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this broccoli Strascinati a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat. Reprinted from Naturally Vegetarian by Valentina Solfrini, by arrangement of Avery Books, a member of Penguin Group USA. A Penguin Random House Company, © 2017.
Serves: 4 as a side dish
- Florets from 2 large heads broccoli, or about 2 pounds
- ¼ cup olive oil
- 3 large garlic cloves, crushed
- 1 small onion, ﬁnely diced
- 1 tablespoon packed light brown sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup raisins, soaked and squeezed out
- ¼ cup water
- 1/3 cup pine nuts or almonds, toasted
Blanch the broccoli florets in boiling water for 5 minutes or, even better, steam them for 10 minutes.
Heat the olive oil in a large pan over medium-low heat and add the garlic. Sauté for about 2 minutes, until the garlic releases its aroma.
Add the onion and sauté for 5 minutes, until translucent.
Add the broccoli and stir to coat with the oil, then add the brown sugar, vinegar, salt, pepper, and raisins. Stir well to dissolve the sugar, add the water, reduce the heat to low, and let cook, half-covered, for 30 minutes.
If the broccoli dries out too much, add a splash more water. Uncover and cook for 5 minutes more, until any leftover water has evaporated and the broccoli is very soft and slightly caramelized. Sprinkle the toasted nuts on top.
VARIATION: For an extra-simple version of this dish, omit the vinegar, raisins, and pine nuts. It will be just as delicious.
- Try Fall Tuscan Minestrone, another recipe from this book
Every time I make minestrone, I stop and think how amazing it is that such a humble dish became so popular outside of Italy. The main idea behind minestrone is the same as a quiche: It’s a recipe designed to rid the fridge of all the vegetable scraps that have been sitting for too long and are starting to look sad and wilted. Feel free to throw whatever vegetables you have on hand into your minestrone—this version, enriched with herbs and Tuscan farro, makes for a wonderful fall minestrone soup. Reprinted from Naturally Vegetarian by Valentina Solfrini, by arrangement of Avery Books, a member of Penguin Group USA. A Penguin Random House Company, © 2017. more→
Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, kañiwa, and teff in the modern kitchen. Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes. Make sure to see our guide on How to Cook Farro for more tips, and be inspired by the recipes ahead.
Super-Quick Grain-Stuffed Peppers (shown at top): Once you stuff the pilaf into prepared peppers, you need not even cook or bake them any further. For these, we used a delicious porcini-flavored quick-cooking farro pilaf mix, for those of you who are in a hurry. more→
A gorgeous fall themed salad with an epic name but a relatively simple procedure. Roasting fennel lightly caramelizes and brings out the delicate licorice flavor. The crunch of roasted hazelnuts and chewy tang of dried cranberries makes this an ideal salad for winter holidays, but don’t wait for Black Friday: make this lovely dish any blustery cold weekend and serve with your favorite fall soup. Allow the fennel and shallots adequate roasting time to ensure that their deep, sweet flavors really develop. more→
Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.
Recipe and photos from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero, © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Reprinted by permission. more→
This mildly sweet vegan noodle kugel, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky. more→
Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
This gorgeous vegan cream of asparagus soup is a nice introduction to meals as a first course, since it’s nice and light. It used to be that asparagus was primarily available in spring (and that’s still when it’s best and less expensive), but now that it’s become more year-round, you can enjoy this soup nearly any time of year. Serve with a crusty whole-grain bread, if you’d like.
Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in protein, and even supply you with your healthy fermented food in the form of sauerkraut. If you’re feeding a small group and don’t feel like making individual sandwiches, this is a great choice. Double the recipe for a larger crowd. Great served with dill pickles and a colorful salad. more→
Crushed pineapple is the standout ingredient in this pleasing Creole coleslaw recipe. It provides a good balance to spicy or bold dishes. My favorite dishes to serve it with are, appropriately, Vegan Jambalaya and Pasta Jambalaya. more→
Here’s an easy and colorful side dish to accompany Asian noodle or tofu main dishes. This broccoli and baby corn stir-fry especially good with really fresh broccoli from the garden or farm stand. more→
Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when it’s made all-vegetable.Traditionally, it’s made with seafood and vegetables, but taking the fish out of the equation, it’s still really good, with its salty and citrusy flavors. It’s a great appetizer for most any kind of Southwestern- or Mexican-style meal.
Mexican Independence Day is September 16, and just in time, Vegan Mexican Food, a resource of the nonprofit Food Empowerment Project, has been updated and expanded. Thanks to these organization for this tasty contribution, as well as the photo. more→