Guest guest Posted August 8, 1999 Report Share Posted August 8, 1999 These recipes were posted on the vegetariantimes website in July. Broccoli Bake Broccoli Pizza Broccoli, Gnocchi And Dill Melange Broccomole * Exported from MasterCook * Broccoli Bake Recipe By : www.vegetariantimes.com 7/99 Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups loosely packed broccoli florets 1 teaspoon salt water to cover 3/4 cup low-fat milk or rice milk 2 tablespoons cornstarch 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup grated cheddar cheese OR cheddar-style soy cheese 1/2 cup soft bread crumbs 1 tablespoon olive oil 1 tablespoon grated Parmesan cheese OR Parmesan-style soy cheese Everyone loves the taste of traditional broccoli-cheese casserole topped with tons of buttered crumbs. Here's a flavorful, less fat-laden version, with vegan alternatives. Besides containing vitamins A and C, this member of the cruciferous family provides riboflavin, calcium and iron. Preheat oven to 350 degrees. Place broccoli and salt in covered saucepan with water just to cover. Bring to rolling boil over high heat. As soon as broccoli boils, remove from pan and drain in colander, reserving cooking liquid. Plunge broccoli into ice water to stop cooking. Drain and set aside. In saucepan place 3/4 cup broccoli cooking water; add milk or rice milk. Dissolve cornstarch in a little of the liquid. Add to pan with mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3 minutes. Add cheese or soy cheese; stir to melt. In bowl combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole. In skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan or Parmesan-style soy cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown and bubbling, about 40 minutes. Makes 8 servings. Helpful Hint: Homemade bread crumbs or bread crumbs purchased from the bakery have the best flavor and texture. Purchasing a 16-ounce bag of prepared ready-to-eat broccoli florets saves preparation time. One bag yields 6 cups florets. Per 1-Cup Serving: 140 Cal.; 7g Prot.; 8g Fat; 12g Carb.; 17mg Chol.; 637mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Pizza Recipe By : www.vegetariantimes.com 7/99 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pizza Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packaged fresh pizza dough OR prepared crust 1 pound bagged ready-to-use broccoli florets 1 clove garlic -- up to 2 peeled and crushed in garlic press 8 ounces canned low-fat pizza sauce 8 ounces grated low-moisture part-skim mozzarella -- (2 cups) OR 8 oz. grated mozzarella-style soycheese In general, ready-to-use broccoli florets come in smaller sizes than similarly packaged cauliflower florets. If there are any really big florets, cut them up before sauteing. Check the expiration date on the bag and look for fresh, green florets with no yellow or brown spots. Preheat oven to 500 degrees. While pizza dough is rising, heat oil over medium-high heat in a 12-inch nonstick skillet. Add broccoli florets, cover and cook 2 to 3 minutes, stirring 1 or 2 times. Add garlic; cook 3 to 4 minutes more. Uncover pan; remove from heat. Set aside. When dough has risen, turn out on lightly floured surface. Dust top with flour as needed to prevent sticking. Roll out into 14-inch circle. Brush excess flour from dough; fold dough in half, then into quarters. Place on 14-inch lightly oiled pizza pan and unfold, easing to fit. Create thin rim by pressing dough down with thumb 1/4 inch from edge. Spread surface with pizza sauce. Sprinkle sauteed vegetables over sauce. Bake 12 minutes; remove from oven. Quickly sprinkle cheese or soy cheese over top; return pizza to oven. Bake until cheese is melted and bubbling and crust is golden and cooked through, 6 to 8 minutes. Remove pizza from oven. Slide onto pizza peel or cutting board. Let rest 5 minutes before cutting into wedges with pizza cutter or sharp serrated knife. Serve with Parmesan or Parmesan-style soy cheese and dried red pepper flakes if desired. Makes 8 large wedges. Per Wedge: 266 Cal.; 15g Prot.; 6g Fat; 39g Carb.; 15mg Chol.; 613mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli, Gnocchi And Dill Melange Recipe By : www.vegetariantimes.com 7/99 Serving Size : 8 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups broccoli florets -- up to 5 1 pound fresh gnocchi OR 8 oz. small pasta shapes 1/4 cup coarsely chopped fresh dill 2 tablespoons olive oil Salt and pepper to taste Not only is this a lovely side dish for a holiday meal, it also makes a good lunch. Try it sprinkled with Parmesan cheese and/or lemon juice. Steam broccoli until barely done, about 7 minutes; drain. Cook gnocchi or pasta according to package directions; drain. Saute broccoli, gnocchi and dill in oil over medium-high heat until mixture is lightly coated with oil and heated through. Salt and pepper to taste. Makes 8 servings. Helpful Hint: If using frozen gnocchi, separate before thawing so they don't stick together. Per Serving: 112 Cal.; 3g Prot.; 3g Fat; 16g Carb.; 0 Chol.; 84mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccomole Recipe By : www.vegetariantimes.com 7/99 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 cups broccoli florets 1 1/2 tablespoons lemon juice 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder 2 fresh Italian plum tomatoes -- finely chopped 1 green onion -- sliced 1 green chili pepper -- chopped Avoid the fat that comes from avocados in traditional guacamole. This version can be used in the same ways, but has zero fat. Plus, you get all the added nutritional benefits of broccoli. In a 2-quart saucepan, bring water to a boil over medium-high heat. Add broccoli. Cover. Cook for 5 to 8 minutes, or until broccoli is very tender. Drain well. In a food processor or blender, combine broccoli, lemon juice, cumin and garlic powder. Process until smooth. (Add a little water if necessary for smooth blending.) Transfer broccoli puree to serving bowl. Stir in remaining ingredients. For best flavor, chill mixture before serving. Helpful Hints: Serve broccomole as a dip with tortilla chips or raw vegetables, as a topping for burritos or tostadas, or as a taco filling ingredient. Makes 4 servings (2 cups). Per 1/4-Cup Serving: 19 Cal.; 1g Prot.; 0 Fat; 3g Carb.; 0 Chol.; 12mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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