Recipe List:
Fall Vegetable Stir Fry
Sesame Walnut Ginger Broccoli
Broccoli Stem Pickles
Broccoli Cornmeal Cakes
Asian Broccoli
Broccoli Sausage Pasta
Broccoli Sunflower Salad
Raw Broccoli Salad
Broccoli Beet Salad
Quick Broccoli Chicken Noodle Dinner


Fall Vegetable Stir Fry

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Yukina savoy, roughly chopped
Chard, roughly chopped

Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

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Sesame-Walnut-Ginger Broccoli

From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

1/3 cup roasted walnut oil
1 Tbs Chinese-style dark sesame oil
1 Tbs soy sauce
1 tsp salt
1 Tbs finely minced fresh garlic
1 Tbs finely minced fresh ginger
Freshly ground black pepper, to taste
Pinch of cayenne
2 pounds broccoli, cut into 2-inch spears
1/3 cup unseasoned rice vinegar
1 ½ cups walnut halves, lightly toasted

1. Combine the oils, soy sauce, salt, garlic, ginger, and black and cayenne peppers in a large bowl.

2. Steam the broccoli until just tender and bright green.  Refresh under cold running water, then drain thoroughly and pat dry with paper towels.  Add to the marinade and stir gently until well coated.  Cover tightly and allow to marinate at room temperature for at least 2 hours.  If marinating longer, refrigerate.

3. Stir in the vinegar within 15 minutes of serving.  Sprinkle on the walnuts at the very last minute.  This recipe can be served cold or at room temperature.

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Broccoli Stem Pickles

*Minimum pickling time=4 hours

Stems from a large bunch of broccoli (at least 4 good, healthy stalks)
1 Tbs light-colored honey
1/2 cup hot water
1/3 cup seasoned rice vinegar

1. Put up a large pot of water to boil
2. In the meantime, remove and discard the tough bottom ends (about the last 1/4 inch) of the stalks, then trim and peel the stalks.  Cut them lengthwise about 1/8 inch thick, and then crosswise into matchsticks.  You should have about 4 cups.
3. When the water boils, add the stems and lower the heat to a simmer.  Cook for 1-2 minutes, until tender-crips, and then drian into a colander in the sink.  Refresh under cold running water for a minute or so, then drain again.
4.  Place the honey in a medium-sized bowl and add the hot water.  Stir until the honey dissolves, then add the vinegar and mix well.
5.  Add the broccoli stems to the mixture, making sure they are completely submerged so they can “pickle”.  Let sit at room temperature for about 20 minutes, then trasfer to a jar with a tight-fitting lid and refrigerate.

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Broccoli Cornmeal Cakes

From Better Homes & Gardens magazine

1 cup flour
1 cup yellow cornmeal
1/2 tsp kosher salt
1 Tbsp baking powder
1 and 1/2 cups milk
2 eggs, lightly beaten
3 Tbsp vegetable oil
2 cups broccoli, chopped and cooked

In a medium bowl, whisk together flour, cornmeal, salt, and baking powder. Whisk in milk, eggs, and oil until smooth. Stir broccoli into batter. Pour 1/2 cup batter into a hot, lightly greased skillet. Cook over medium heat 1-2 minutes on each side. Repeat three times. Top with goat cheese and bacon if desired.

Makes 4 servings.

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Asian Broccoli

1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil

Peel the stems on the broccoli. Slice into “coins.” Cut the tops into florets.

Heat a wok until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the wok and let steam for 4-6 min., until the broccoli is done.

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Broccoli Sausage Pasta

1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onion
as much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes

Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.

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Broccoli Sunflower Salad

Submitted by apprentice Cheryl Kastanowski

1 bunch broccoli, tops only
1 bunch green onions, tops only
6 slices bacon, cooked & crumbled
1 c. sunflower seeds
1 c. raisins
1 c. mayonnaise
3 tbsp. lemon juice
1/4 c. sugar

Mix together the broccoli, green onions, bacon, sunflower seeds and raisins. Mix mayonnaise, lemon juice and sugar together. Then combine the 2 mixtures. Refrigerate 2-3 hours. Serves 6-8.

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Raw Broccoli Salad

1 head broccoli
1 tbs + 1 tsp rice vinegar
2 tsp soy sauce
1/2 tsp sesame oil
3/4 tsp sesame seeds
1/4 tsp crushed red pepper flakes (optional)

Wash and chop the broccoli, including the small leaves if they are not too bitter. Peel the bigger stems, if the skin is tough. You want to chop them rather fine, about a 1/2 inch dice.

Put the chopped broccoli in a medium-sized bowl and toss with the remaining ingredients. You can skip the red pepper flakes, if you prefer, or add more if you like things spicy.

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Broccoli Beet Salad

Submitted by Elizabeth Bishop
From Love Beets

about half pound broccoli, stems cut in half
about 3 oz. mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
about half pound cooked beets, cut into wedges
Small bunch fresh chives, snipped

For the Dressing:
2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt

Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside. Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite. While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter. Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.

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Quick Broccoli Chicken Noodle Dinner

From The Practical Produce Cookbook by Ray and Elsie Hoover

1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese

Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.

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One thought on “Broccoli

  1. Pingback: Transitioning to Vegan-Enjoy Cooking Again! « Ann Arbor Vegan

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