Tag Archives: broccoli

Mushroom & Tofu Noodle Bowl with a rich miso dressing

I felt like creating a bowl and using up what I had available.  As always, it’s all about the sauce! Feel free to substitute anything; I like a mix of cooked and raw items.  This one uses wholemeal linguine, rocket, shredded red cabbage, quick pickled red onions and then cooked mushrooms and grilled marinated tofu.


Mushroom & Tofu Miso Bowl
 
Print
Prep time
Cook time
Total time
 
Tofu, mushroom, rocket and red cabbage top off noodles with a creamy deeply umami miso dressing.
Author:
Recipe type: Bowl
Serves: -
Ingredients
  • Handful of rocket
  • Handful of finely shredded cabbage
  • Wholemeal linguine
  • Steamed broccoli
  • Marinated tofu, grilled
  • Quick pickled onions (finely shredded, tossed with white wine vinegar for 15 mins)
  • SAUCE: (makes enough for 8-10 servings)
  • ¾ cup soy milk
  • 2 tablespoons miso paste
  • 2 tablespoons maple syrup
  • 1 teaspoon grated ginger
  • 3 garlic cloves, crushed / grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tahini
  • 1 tablespoon bottled teriyaki sauce
  • 1 tablespoon caramelised onion relish
  • 1 tablespoon fresh lemon juice
Instructions
  1. Prepare the other bowl ingredients (or substitute with your own options).
  2. Sauté the mushrooms whole in a large skillet with a lid until they are tender, using a dash of soy sauce or tamari to flavour.
  3. Marinate the tofu in soy sauce, vegetable stock and a little tomato paste for 30 mins, then cook on both sides in a medium pan, turning twice. I used a grill pan to get the stripes. You can also use a sandwich press.
  4. Whilst the pasta and broccoli are cooking, put all the sauce ingredients into blender and blend until very smooth and creamy.
  5. Arrange items in the bowl, top with the broccoli, tofu and mushrooms.
  6. Serve with the sauce to pour over.

 

Vegetable & Pasta Bake

2014-05-29 19.31.32
This is slightly different to the other pasta bake on this site in that it’s a different sauce – this one is based on a Susan Voisin’s recipe from fatfreevegan.com but with a lot less nooch, but more lemon and miso, plus some sweetness from maple syrup.   I managed to photo it this time before we demolished it. 🙂   I added steamed broccoli, cauliflower, peas and sweetcorn to it this time, but you can add any vegetables you like, it’s a great way of using up already cooked veggies from the fridge too and then you save even more prep time. Either way this is a pretty simple and quick weeknight meal.  I added a lovely crunchy breadcrumb and walnut crust on this one too which adds a good texture contrast.

2014-05-29 19.30.20

Vegetable & Pasta Bake
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • SAUCE:
  • 1 ¼ cups water
  • 1 cup soymilk
  • 2 tablespoons nutritional yeast
  • 3 tablespoons cornstarch or potato starch
  • 2 tablespoon lemon juice
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • 2 tablespoons tahini
  • 1 tablespoon miso
  • 1 small jarred roasted red capsicum
  • 1 tsp maple syrup
  • VEGETABLES & PASTA
  • 250g broccoli florets
  • 250g cauliflower florets
  • ½ cup frozen peas
  • ½ cup frozen sweetcorn
  • 1 large red onion
  • 275g wholewheat pasta e.g. fusilli / penne etc
  • TOPPING
  • 2 cups fresh wholemeal breadcrumbs
  • 8-12 walnut halves - depending on size
  • 2 tablespoons nutritional yeast
  • 1 teaspoon oregano
  • Blended all together thoroughly in a food processor.
Instructions
  1. Put a very large pot of water on to boil for the pasta. You will be combining everything in the pot later so make sure it's big enough.
  2. Put all the sauce ingredients into a blender, (or a jug and use a stick blender) and blend on high for 10 seconds or until completely smooth.
  3. Pour into a saucepan and heat gently, stirring frequently with a whisk until the sauce is thick and smooth. Remove from the heat.
  4. Add the pasta to the water if it's boiling.
  5. Prepare your vegetables and add to the water for the last 5 minutes of cooking time.
  6. Make your breadcrumb topping.
  7. Once the pasta and vegetables are cooked, drain, return to the pan and pour over the sauce. Mix thoroughly.
  8. Pour into a large lasagne dish, top with your breadcrumb mixture.
  9. Place in the oven at 180 for 30 minutes or until top crisp and sauce is bubbling.

 

Brown Rice Broccoli & Red Capsicum Risotto

2014-05-01 19.03.04

We love risotto but when it’s traditionally made with white risotto rice it’s not such a fabulously nutritious choice.  So I wondered whether you could still get that wonderful creamy comforting dish using nutritionally superior brown rice.  I’m so happy to report YES you can!  You don’t necessarily have to add the cashew cream (it’s only 2-3 tablespoons) but it’s highly recommended.

I added favourite veggies broccoli, red capsicum and mushrooms but now I know this works I’m going to be making it all the time with different ones!

Cooking the rice twice was a real time saver, so you could pre cook the rice ahead of time and then this becomes a really last minute dish which is brilliant for weeknight dinners when you’re pushed for time.  If your rice is already cooked this is on the table in about 15 minutes!  🙂

Brown Rice Broccoli & Red Capsicum Risotto
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 300g medium grain brown rice
  • 1 large onion
  • 2 cloves garlic
  • 6-8 medium button mushrooms
  • 1 very large or 2 medium heads of broccoli
  • 1 large red capsicum
  • 1 litre vegetable stock
  • 2-3 tablespoons cashew cream (cashews, soaked, then blended with water in high speed blender until very silky and creamy - consistency of single cream.)
Instructions
  1. NOTE: If you don't have any cashew cream on hand, soak some cashews in boiling water. Soak for as long as you can if you don't have a powerful blender. If you do you can skip the soaking. Blend with enough water to cover until very creamy and not grainy.
  2. Put your rice on to cook (we have a rice cooker which I strongly recommend as it takes out the guesswork and switches off when it's cooked so you don't need to be around!) whilst you prep your veggies.
  3. Finely chop the onion, crush or microplane the garlic, dice the mushrooms, separate the broccoli into smallish florets and finely slice the capsicum.
  4. Using a large heavy based casserole dish, sauté the onion and garlic for a few minutes until softened.
  5. Add the mushrooms and capsicum and sauté for 5 minutes or until soft.
  6. Once rice is cooked, tip it into the pan along with the stock and the broccoli. Bring to the boil and simmer for 10 minutes until broccoli is cooked to your liking and rice is creamy. You may need to add more water / stock to get the consistency you want (depending on the age and variety of your rice)
  7. Stir in the cashew cream and season to taste.
  8. Turn off the heat and allow to sit until ready to serve.

Pasta, Pea & Broccoli Bake

2014-04-13 19.29.07
Another simple family friendly meal.  There’s something about the combination of peas and pasta, I’m not sure what it is but I find it hard not to add frozen peas to almost any pasta meal.  This is made extra special by the addition of breadcrumbs and baking it, rather than it being just pasta and sauce but if you’re pushed for time that would be just fine too.  We were so hungry and keen to dig in that we forgot to take any pictures of it dished up, so you’ll have to wait til next time for that!  Believe me it was delicious and we all had 2nds.  This actually serves 6 reasonable sized portions.  🙂

Pasta, Pea & Broccoli Bake
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Bake
Cuisine: Italian-ish
Serves: 6
Ingredients
  • 2 onions, diced
  • 1 heaped tablespoon cornflour
  • ½ cup cashews, soaking
  • 2 cups soy milk
  • 1 bay leaf
  • 1 tsp Dijon mustard
  • 2 T lemon juice
  • ½ tsp marmite / miso
  • 1 tsp chicken style stock powder
  • ½ tsp salt
  • ½ tsp agave syrup / rice malt syrup
  • 2 tablespoons nutritional yeast
  • ½ tsp paprika
  • ½ tsp turmeric
  • 2 tablespoons tahini
  • 1 small roasted red capsicum from a jar
  • 300g wholemeal pasta penne/ fusilli/ orecchiette
  • 1 large head of broccoli, divided into small florets
  • 1 cup frozen peas
  • 2 slices wholemeal bread, made into breadcrumbs in a food processor.
Instructions
  1. Heat the oven to 180 degrees C.
  2. Put the cashews into some boiling water and set aside.
  3. Put Pasta on to cook and find the baking dish you want to use – a lasagne style one works well.
  4. Put on a kitchen timer so you can add the frozen peas to the pasta 2 minutes before it’s ready.
  5. Fry the onions in a dry frying pan, in a splash of stock /water and stir occasionally until browning and softened.
  6. Add the soy milk to the pan, then and add all the flavourings - the bay leaf, mustard, lemon juice, marmite, stock powder, salt, agave, yeast, spices, tahini, and capsicum and stir well. Add the soaked cashews, the onions, and simmer for 10 minutes over a gentle heat.
  7. Remove the bay leaf, blend with a stick blender, add the cornflour and blend again. Allow it to thicken, stirring constantly until flour is cooked out. – around 5 minutes. Taste and adjust lemon / salt / sweet balance.
  8. Whilst the sauce simmers, check the pasta and peas are cooked, drain and set aside in a large bowl. Steam the broccoli for 6 minutes over the same water to save using another pot.
  9. Once broccoli is just tender, mix in with the pasta in the bowl, pour over all the sauce and mix thoroughly. Pour into your baking dish, top with the breadcrumbs and spray quickly with an oil spray.
  10. Put in the oven for 25 minutes, until bubbling and breadcrumbs are golden.