Broccoli chilli crunch pesto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup steamed broccoli 1/2 cup roasted almonds1 packed cup fresh basil 1/2 cup grated vegan parmesan cheese 1/3-1/2 cups good-quality olive oil 1 tbsp nutritional yeast 1-2 tsp lemon juice Salt to taste Chili flakes 1-2 tbsp dry crispy fried onions (optional) Additionally, you can add lemon zest Method 1. Blend all of the ingredients in a high-speed blender and store in a glass container, top with more seasoning and olive oil, and pop in the fridge for up to one to two weeks. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Smashed broccoli steaks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1-2 medium broccoli heads, sliced into giant florets 1/3 cup tahini 1/2 cup canned chickpeas 9sub with butterbeans or any other white beans0 1/4 cup lime/lemon juice 1/4 cup syrup, honey or agave salt and pepper to taste chopped salted cashews toasted sesame seeds chilli flakes diced cilantro to serve chili oil for drizzle splash of lime/lemon juice Method Lightly steam the broccoli until tender, place on a baking tray, and smash with the back or a glass. Drizzle with the olive oil, nutritional yeast, salt, and pepper and bake for 10 minutes @ 180 degrees Celsius. Blend or mix the dressing ingredients and drizzle over the broccoli just before serving, along with the chopped salted cashews, toasted sesame seeds, chili oil, chili flakes, a splash of lime or lemon juice, and the chopped cilantro. Photo Gallery Hope you love this recipe as much as I do! It’s delicious;) M* Related Posts
Cream of broccoli zucchini soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ingredients4 cups broccoli washed diced2 cups diced zucchini1 small red onion400ml can coconut cream (more for on top)Vegetable stock to top1/3 cup nutritional yeastSalt and pepper to taste1 1/2 tsp ground corianderCooked jasmine rice, cooled and rolled into small ballsOlive oil to frySesame seedsFresh cilantro Method 1. Fry the red onion in some olive oil until translucent, add in the ground coriander, broccoli, zucchini, salt and pepper. Fry a bit more before adding in the coconut cream, and top with vegetable stock.2. Add in the nutritional yeast and let it simmer for 15-20 minutes until the vegetables are soft. Let the soup cool and blend until smooth.3. Add the jasmine rice balls into a bowl with sesame seeds and roll and cover, then drop into a hot pan with olive oil and fry until brown.4. Serve the soup with more coconut cream, jasmine rice balls & fresh cilantro. Photo Gallery Hope you love this cozy soup recipe, the rice balls are such a fun add on! M* Related Posts
Broccoli quinoa corn patties
Broccoli quinoa corn patties are a quick lunch alternative when you’re on the go. Loaded with plant-based protein and super filling for those days when you need it the most. Serve with a salad, healthy carbs or as a patty on a vegan burger bun. I made a whole batch of these and froze the rest to eat later. It’s a win-win, healthy plus easy is what I need right now.