Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Adapted New York Times Cooking: https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon

Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, cut into thin rounds
2 tbsp. olive oil
1 tsp. ground cumin
½ tsp. red-pepper flakes
Kosher salt and black pepper
1 recipe of Tofu "Feta," sliced into planks
4 oz. cooked orzo or other small pasta, for serving
½ c. fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions
Preheat the oven to 400 degrees. Combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Spread the vegetables onto a sheet pan and nestle the tofu "feta" planks into the vegetables.

Roast for 15 to 20 minutes, stirring halfway through but leaving the tofu in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down. Serve over orzo or farro. Top with fresh herbs, if using.

Serves 3. 

1 serving = 400 calories (including pasta and tofu "feta")

Roasted Broccoli & Tofu with Creamy Miso Dressing

Adapted from a recipe in Bon Appetit. 

Ingredients
½ lb. brussels sprouts
2 tsp. coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-oz. block firm tofu, drained well, torn into bite-size pieces
5 tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper or other mild red pepper flakes
Kosher salt
⅓ c. green olives, pitted, coarsely chopped
¼ c. plus 2 tablespoons fresh lemon juice, divided
½ c. hemp seeds
2 tbsp. white miso
1 tbsp. almond butter
2 tsp. toasted sesame seeds, plus more for serving
Parsley leaves with tender stems, for serving

Directions
Preheat oven to 425 degrees. Cut off stems from brussels sprouts; discard. Place outer leaves, along with broccoli and tofu into a large bowl and toss with 2 tablespoons of oil, add crushed coriander and pepper, and toss to combine; season with salt. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu mixture to baking sheet. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 tablespoon of oil, and 1 tablespoon of  lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, almond butter, miso, 2 teaspoons of sesame seeds, remaining 5 tablespoons of lemon juice and 2 tablespoons of oil, and ¼ cup water in a blender until smooth. Season with salt.

Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds and parsley.

Serves 2.

Sheet Pan Veggie Dinner with Miso Maple Lime Dressing

Quick weeknight meal from Vegan Richa. 

Ingredients
1 head of broccoli
1 c. cubed sweet potato
1.5 c. cooked chickpeas or 1-15 oz. can drained
1 c. tofu (pressed for 10 mins then cubed)
1/2 c. red or green bell pepper, sliced
2 tsp. oil
3/4 tsp. chipotle pepper powder
1/2 tsp. red pepper flakes
1/2 tsp. smoked or sweet paprika
3/4 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
Optional spices: dash of black pepper, cinnamon or 1/2 tsp. oregano
3 tbsp. sunflower seeds
3 cloves of garlic finely chopped

Miso Maple Lime Dressing:
1 tbsp. lime juice
1 tbsp. miso
1 tbsp. water
1.5 tbsp. maple syrup
A good pinch of salt and paprika or chipotle pepper
1 tsp. olive oil optional

Directions
Preheat the oven to 400 degrees. Line a large baking dish with parchment. Cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.

Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. You can prepare the veggies and store in Ziploc bag for a day or two at this point. Spread the veggies in the baking dish in one layer. Bake at 400 degrees for 25 minutes.

For the Dressing: 
Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.

Serves 4.

1 serving = 430 calories

Spiced Creamy Broccoli Soup

A hearty, healthy bowl of winter comfort from Vegan Richa. 

Ingredients

2 tsp. extra virgin olive oil

1/2 c. chopped onion

2 c. or more grated broccoli

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1/3 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. or more cayenne

2 tbsp. or more nutritional yeast

3/4 tsp. or more salt

3 tbsp. fresh basil, to taste

1/4 c. cashews soaked for 15 minutes or longer (1/3 cup for creamier)

2 c. or more unsweetened non-dairy milk 

Cayenne, for garnish

Directions

Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent, about 6 minutes. Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.

Blend the cashews and basil with 1 cup of non-dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non-dairy milk and mix in. Bring to a boil, about 5 minutes. If the soup starts to thicken too much or needs more liquid, add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.

Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. 

Serves 2, as entrée.

1 serving = 325 calories

Chickpea Quinoa Bowls with Tarator Sauce & Pickled Shallots

Ingredients
¾ cup quinoa
1 can chickpeas (about 2 cups)
2 tsp. sumac
6 oz. broccoli florets
1 shallot or red onion
2 tbsp. golden raisins
2 tbsp. Champagne vinegar
½ cup sliced almonds
1 garlic clove
1 lemon
2 oz. Lacinato kale
1 tbsp. + 2 tsp vegetable oil
2 tbsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, 12 to 15 minutes.

Drain and rinse the chickpeas, and pat dry. Place them on a baking sheet with 1 tablespoon of vegetable oil, sumac, and a pinch of salt, and toss to coat. Chop the broccoli florets into bite-size pieces. Add the chopped broccoli, 2 teaspoons of vegetable oil, and a pinch of salt and pepper to the baking sheet and toss to coat. Roast until the chickpeas and broccoli are browned in places, 12 to 15 minutes.

Peel and thinly slice the shallot. Add the sliced shallot, golden raisins, Champagne vinegar, just 1 tablespoon sliced almonds, and a pinch of salt to a small bowl and stir.

Peel the garlic. Halve and juice the lemon. Add the garlic, half the lemon juice, remaining sliced almonds, 2 tablespoons of olive oil, and ⅓ cup water to a blender and blend until smooth. Taste, and season the tarator sauce with salt as necessary.

Destem the kale and thinly slice the leaves. Add the sliced kale to the cooked quinoa and toss until the greens are slightly wilted. Add the remaining lemon juice, taste, and season with salt and pepper as necessary.

Divide the kale quinoa, roasted broccoli, and sumac chickpeas between large bowls. Drizzle with tarator sauce and top with pickled shallots.

Brassica Bowls with Crispy Butter Beans

Ingredients
6 oz. broccolini
1 tbsp. Italian spice mix
6 oz. Lacinato kale
2 radishes
1 lemon
1 can butter beans
1/4 c. vegan Caesar dressing
1/4 c. walnuts

Directions
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.

Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.

Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.

Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with lemony Caesar dressing.

Black Bean, Broccoli & Avocado Salad with Cumin Lime Tahini Dressing

Ingredients
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish

For the dressing: 
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped

Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.

Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce

Ingredients
1/2 lb. Brussels sprouts (broccoli works well, too!)
1 medium shallot, diced
1 tbsp. olive oil
4 oz. buckwheat soba noodles
1" ginger, peeled and pureed (or squeezed from a tube)
1 tsp. sesame oil
1-2 tbsp. rice wine vinegar
1-2 tbsp. honey or agave
pinch of salt

Directions
In a food processor, shred Brussels a few at a time. Add shallot and continue to shred. Heat olive oil over medium heat and add shallot-Brussels mixture. Cook until sprouts are tender.

Add ginger to food processor and pulse until ginger is in fine pieces (if necessary). Add oil, vinegar, honey/agave, and salt, pulsing until combined. Taste and add more vinegar or honey/agave to taste. Add to Brussels sprouts and cook for 1 to 2 minutes.

Bring a pot of water to a boil, add soba noodles and cook according to package directions. Drain and add to sprouts.

Serve with toasted sesame seeds.

Cream of Broccoli Soup with Aged Cheddar

Ingredients

1 1b. broccoli, roughly chopped (use the stems here!)

2 leeks, sliced (mostly whites)

a few tbsp. unsalted butter

1/4 c. flour

4 c. vegetable stock, warmed

1 tbsp. fresh thyme

1 tbsp. lemon juice

2 c. heavy cream, light cream or half-and-half

1/2 lb. aged cheddar, shredded

salt and black pepper, freshly ground, to taste

Directions

Saute leeks in butter until just browning. Add flour and whisk to create a roux. You may need to add a bit more butter. Whisking continually, add the stock. Toss in your broccoli, thyme, lemon juice and bring to a boil. Lower heat and simmer until broccoli is tender, about 15 minutes. 

Once broccoli is tender, puree the soup mixture and add the cream. Continue to warm on low heat, adding cheese, a little at a time, melting. Season to taste with salt and pepper. 

Serves 6 to 8. 

Curried Broccoli Salad

This fresh broccoli salad recipe combines broccoli florets, raisins and crunchy sunflower kernels in a creamy curry flavored dressing. It literally takes 15 minutes to whip up.

Ingredients
1/2 c. Greek yogurt
3 tbsp. mustard (spicy, dijon, just not yellow)
2 tsp. honey
1/2 tsp. curry powder
3 c. fresh broccoli florets, quartered
1/2 c. raisins
1/3 c. sunflower seeds, roasted & salted

Directions
Mix yogurt, mustard, honey and curry powder in large bowl until well blended. Add broccoli, raisins and sunflower kernels to mayonnaise mixture; toss lightly. Serve immediately or cover and refrigerate until ready to serve.

Asian Broccoli Slaw

Easier than my Asian Cabbage Salad, but also very tasty, this slaw is a Kalkman classic. If you're looking for a vegetarian option for the seasoning, try "Better Than Boullion No Chicken Base" as a substitute for the Ramen flavor packets. Use two teaspoons for each packet.

Ingredients
1 pkg. "rainbow" broccoli slaw
A few handfuls of sliced almonds
A few handfuls of sunflower seeds
4-5 scallions, cut with scissors
1 pkg. Ramen
1/3 c. vegetable oil
1/3 c. red wine vinegar
1 tbsp. sugar

Directions
Mix slaw, almonds, sunflower seeds and scallions. Crush Ramen noodles and add, dry. Mix dressing ingredients -- oil, vinegar, sugar, seasoning -- and pour over salad. Prepare a few hours ahead of time for softer noodles.

Serves 4.

Spring Lemon Creme

My take on Ina's Lemon Fusilli with Arugula, this pasta dish is light-tasting, despite the cream. Best with spring's earliest vegetables, like broccoli, asparagus, and greens.

Ingredients
1 lb. pasta
1 tbsp. olive oil
1 tbsp. garlic, minced
1 tbsp. shallots, minced
2 c. heavy cream
3 lemons
A few splashes of dry white wine
2 tsp. kosher salt
1 tsp. black pepper, freshly ground
1 bunch of asparagus
1/2 lb. baby arugula
1/2 c. pecorino romano, freshly grated
1 pint grape tomatoes

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic and shallots, and cook for 60 seconds. Add the cream, the zest from two lemons, the juice from two lemons, the white wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 15 to 2o minutes, until it starts to thicken.

Meanwhile, cut the asparagus into 1-inch pieces. Blanch in a pot of boiling water for 2 to 4 minutes, just until tender. Drain and run under cold water to stop the cooking. Set aside.

Cook and drain the pasta. Immediately add the cream mixture and cook over medium-low heat for three minutes, until most of the sauce is absorbed into the pasta. Pour the hot pasta into a bowl, add the arugula, pecorino, tomatoes and broccoli or asparagus. Cut the last lemon in half lengthwise, slice it 1/4-inch thick and add to the pasta. Toss well, season to taste and serve hot.

Serves 4.

Linguini & Broccoli

This simple pasta dish never fails to satisfy even the hungriest dinner guests. It's an old stand-by in my mom's kitchen... but she finds many family members requesting it when they visit! Feel free to mix in some of your favorite additions; I've been known to add chicken, sun-dried tomatoes, mushrooms, black olives and/or artichoke hearts.

Ingredients
1 stick butter or margarine
1 head broccoli
1-8 oz. pkg. fresh linguini
1 tbsp. garlic, minced
1/3 cup parmesan cheese, freshly grated
2-3 tbsp. olive oil
1/2 tsp. black pepper, freshly ground

Directions
Cut broccoli into manageable florets and microwave, covered, in 1/2 cup water for 10 minutes. Melt 1/3 stick of margarine or butter and olive oil in a non-stick frying pan. Remove from heat. Drain the broccoli. Add the garlic and broccoli to the pan so that the broccoli absorbs the taste. (You may add-in other sundries at this point). Cook the linguini in a separate pot. Add linguini and remaining margarine or butter to the pan. Coat the linguini and broccoli, add parmesan cheese and ground pepper. Serves 4.