Broccoli Kugel

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Ingredients:

• 1 bag frozen broccoli or 1 bag equivalent fresh broccoli
• 1 -2 tablespoon onion soup mix
• 2 eggs
• 1/4 cup mayonnaise

Steps:

• Cook broccoli in microwave or steam
• Either buy the cut/chopped broccoli or cut it up or partially mash with a masher after it is cooked
• Drain well
• Add onion soup mix and mix well
• Add slightly beaten eggs and mayo and mix
• Pour into a greased pie plate or pan
• Sprinkle with paprika
• Bake at 350 for 45 minutes

Debbie's Spinach or Broccoli Quiche

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Ingredients:

• 1 pie crust
• 1 10 ounce package frozen broccoli defrosted or 1 10 ounce package spinach defrosted
• 1 onion chopped
• 1/2 cup milk
• 3 -4 tablespoons onion soup mix which equals approximately 3/4 of a packet

Steps:

• Preheat oven to 350 degrees
• Bake pie crust 5-10 minutes optional
• Saute the onions and vegetables
• Mix everything together and pour into pie crust
• Bake at 350 degrees for about 40 minutes or until done

Italian Flag Tortellini

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Ingredients:

• 1 lb frozen broccoli
• 4 garlic cloves chopped
• 9 ounces fresh whole wheat cheese tortellini
• 1 14 ounce can of diced Italian tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 cup grated parmesan cheese

Steps:

• Thaw the Broccoli
• Bring a large pot of water to boil for the tortellini
• Meanwhile
• coat a very large skilet with olive oil Add the broccoli and pepper and saute for about 2 minutes Then
• add the garlic an saute for another 2 minutes Then
• add the tomatoes and Italian Seasoning and let it simmer over a low/medium heat for around 15 minutes
• Cook the tortellini to package directions When it is finished
• combine the tortellini wth the broccoli mixture and serve with grated parmesan cheese

Orange Sesame Broccoli

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Ingredients:

• 1 medium orange
• 1 tablespoon canola oil
• 4 cups broccoli florets
• 1 tablespoon minced fresh ginger
• 1 garlic clove minced
• 1 tablespoon soy sauce or 1 tablespoon nama shoyu
• 1/2 teaspoon sesame oil
• 2 teaspoons sesame seeds

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice
• Heat the oil over medium high heat in a large skillet until hot
• Add the broccoli and cook for about 5 minutes stirring occasionally
• Add ginger garlic and orange peel and cook 1 or 2 minutes longer until the veggies are tender crisp
• In a small bowl mix soy sauce sesame oil and orange juice; add to skillet and cook 30 seconds
• Sprinkle with sesame seeds and serve immediately

Roasted Broccoli With Ancho Butter

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Ingredients:

• 3 ancho chilies about 1 1/2 ounces
• boiling water
• 1/4 cup extra virgin olive oil
• 1/4 cup pine nuts
• 4 large garlic cloves thinly sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 cup unsalted butter softened
• salt
• 3 heads broccoli cut lengthwise into large spears stalks peeled 1 1/2-pounds

Steps:

• Preheat the oven to 450
• In a heatproof medium bowl cover anchos with boiling water and let sit until softened about 20 minutes Drain the chiles and pat dry with towel Discard stems and seeds then coarsely chop
• While the anchos are softening heat 2 tablespoons of the olive oil in a small skillet until shimmering Add pine nuts and cook over moderately high heat shaking pan for about 3 minutes or until lightly browned Add garlic cumin and coriander and cook stirring until the garlic is softened and the pine nuts are deep golden about 1 minute longer Set aside until cool
• In a blender or food processor puree the pine nut mixture with the anchos and butter Season the ancho butter with salt and transfer to a bowl
• In a large mixing bowl toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets Roast the broccoli in the upper and lower thirds of the oven for 15 minutes or until crisp-tender After 7 minutes swap shelves and rotate pans Transfer broccoli to a bowl and toss with the ancho butter Season with salt and return to baking sheets and roast for 10 minutes longer or until the broccoli is tender Arrange broccoli on a platter and serve warm or at room temperature

Spicy Tempeh and Broccoli Rabe With Rotelle

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Ingredients:

• 1/2 lb whole wheat spiral pasta or 1/2 lb other spiral-shaped pasta
• 1 15 ounce package tempeh cubed
• 1/2 cup vegetable broth plus
• 2 tablespoons vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 garlic clove pressed
• 1 tablespoon fennel seed
• 1 teaspoon red pepper flakes to taste
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red wine vinegar
• 1/4 cup olive oil
• 5 garlic cloves sliced thinly
• 1 bunch broccoli rabe tough stems trimmed chopped coarsely 1/2-3/4 pound
• 2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
• 2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
• salt freshly ground black pepper

Steps:

• Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
• Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
• Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
• Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
• Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix

Spicy Vegan Mock Duck Stir-Fry

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Ingredients:

• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 teaspoon hot chili oil
• 1 onion chopped
• 2 garlic cloves minced
• 1 tablespoon fresh ginger fineley chopped
• 2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
• 1 teaspoon maple syrup
• 1 teaspoon lime juice
• 1 tablespoon sambal oelek chilli garlic sauce
• 1/4 teaspoon asian chili powder
• 1 10 ounce can Chinese braised gluten
• 1/2 cup zucchini sliced
• 1/2 cup broccoli peices
• 1/2 cup carrot thinly sliced
• 1/4 cup cilantro chopped
• 2 tablespoons cashews chopped

Steps:

• Heat the oils in a wok or large pan over medium heat Add onions and heat 2-3 minutes
• Add garlic and ginger sautee for 2 more minutes
• Add the liquid from the gluten soy sauce syrup lime juice Sambal and chillies and heat through
• Add gluten peices and simmer for 2 minutes Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched
• Serve over cooked grain or noodle of choice and garnish with cilantro and cashews

Vegetarian Pineapple Curry

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Ingredients:

• 1 medium pineapple peeled sliced and cored
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons grated fresh gingerroot
• 3 garlic cloves minced
• 1 medium yellow onion cut into half-moons
• 1 medium red bell pepper cut into thin strips
• five-spice baked tofu sliced on an angle 1 cinnamon stick
• 1 1/2 cups sliced baby carrots
• 2 1/2 cups bite size broccoli florets
• 2 plum tomatoes diced
• 1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
• 1 teaspoon turmeric
• 1/2 cup Red Star nutritional yeast
• 1 tablespoon tamari
• 1/4 cup chopped fresh cilantro
• serve this delectable dish with rice expressions jasmine rice

Steps:

• Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice