Broccoli. Everyone’s favorite tree-shaped vegetable.

The cruciferous family is home to a variety of healthy plant foods, but broccoli seems to always be somewhere towards the top for me.

Additionally, you can keep the stalks and make a fantastic vegetable stock on the back end. The best of both worlds.

So today, we are making:

  • Garlic Roasted Broccoli
  • Broccoli & Cabbage Salad
  • Broccoli & Chickpea Stir-Fry

The written recipes and accomanying video can be found below.

Also, feel free to check out my live cooking classes here!

Enjoy!

Broccoli and Red Cabbage Salad with Cashew Dressing

Cook and Prep Time: 15-20 minutes

Serves: 3-4

You Need
  • 1 Head Broccoli, chopped into florets
  • ½ Red Cabbage, shredded
  • 2-3 Carrots, shredded
  • 1 bunch Scallions, chopped
  • ¼ cup Raisins
  • ¼ cup Almonds, chopped

For the dressing:

  • 2-3 tbsp. Cashew Butter
  • 1 Lime, juiced
  • 1 Orange, juiced
  • 1 tbsp. Tamari
  • 1 clove Garlic, minced
  • 1 tbsp. Olive Oil or Vegetable Stock

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Combine dressing ingredients in a bowl, and whisk to combine.
  3. Combine salad ingredients in a bowl, and toss to combine.
  4. Pour dressing in over the salad, and toss to combine.
  5. Garnish with chopped cilantro or mint.  Enjoy!

Garlic Roasted Broccoli

Cook and Prep Time: 25 minutes

Serves: 3-4

You Need
  • 1 lb. Broccoli, chopped into florets
  • 4 cloves Garlic, chopped
  • 1 Lemon, juiced
  • 1 tbsp. Olive Oil or Vegetable Stock or 1 additional Juiced Lemon
  • Salt, to taste
  • Black Pepper, to taste
DIRECTIONS
  1. Rinse and chop the produce accordingly.  Preheat the oven to 400˚F.  Line 1 baking tray.
  2. Add all the ingredients to a large bowl or the baking tray.  Toss to combine.
  3. Once the oven is hot, add the baking tray to the oven, and roast for 15-20 minutes or until golden brown.
  4. Serve immediately.  Garnish with fresh parsley and chili flakes.  Enjoy!

Broccoli and Mushroom Stir-Fry

Cook and Prep Time: 25-30 minutes

Serves: 2-3

You Need
  • 1 head Broccoli, cut into florets
  • 1 15oz. can Chickpeas, rinsed and drained
  • 1 Red Onion, sliced
  • 3-5 cloves Garlic, minced
  • 1 tbsp. Ginger minced
  • 2 cups Mushrooms, sliced
  • ¼ cup Vegetable Broth or water
  • 1 tbsp. Rice Wine Vinegar
  • 1 tbsp. Tamari
  • 1 tbsp. Coconut Nectar
  • Salt, to taste
  • Black Pepper, to taste
  • Sesame Seeds, for garnish
  • Chopped Cilantro, for garnish
  • Olive Oil or Vegetable Stock for sautéing.
DIRECTIONS
  1.  Rinse and chop the produce accordingly.  Combine rice wine vinegar, tamari, coconut nectar, and vegetable broth in a small bowl, and whisk together.
  2. Set a large skillet or wok to medium-high heat.  Add 1 tbsp. oil (or stock) to the skillet.  Once hot, add onion, ginger, and garlic. Sauté for 3-4 minutes.
  3. Add mushrooms, and cook until mushrooms have released all of their liquid, 6-7 minutes.
  4. Add broccoli and chickpeas.  Cook for 2-3 minutes more.
  5. Add sauce and allow sauce to simmer and reduce by about half, stirring occasionally. 
  6. Remove from heat.  Garnish with cilantro, sesame seeds, and chili flakes.  Enjoy!