Crave

Last week I posted the recipe for the first part of this delicious meal and here as I promised is the second dish, the cheesy broccoli bowl from Brendan Brazier’s book Whole Foods to Thrive. I was so happy to see so many people liked the last recipe and that everyone who tried it loved it! I know you will all love this one as well. It is a super healthy version of broccoli and cheese sauce but tastes just as good, or in my opinion better! It is also very easy to make and there is no cooking.

Cheesy Broccoli Bowl

Serves 4

2 tbsp nutritional yeast

1/4 tsp paprika

1/4 tsp garlic powder

1/4 cup raw tahini

1 tsp brown rice, chickpea or barley miso paste (I used barley)

3 tsp lemon juice

2 tbsp coconut oil, melted

3 tbsp water, if needed

1 1/2 tsp ume plum vinegar

8 cups finely chopped fresh broccoli florets

2-3 tbsp hemp seeds

In a small bowl, mix nutritional yeast, paprika, and garlic powder together. Stir in the tahini and miso paste.

Pour in the lemon juice, coconut oil, water, and ume plum vinegar, and whisk thoroughly. If a thinner sauce is desired, add extra water, a tablespoon at a time.

Put the broccoli into a larger bowl and pour sauce on top. Toss until evenly coated.

Sprinkle with hemp seeds and serve.

Keeps refrigerated for several days.

Enjoy!! I would love to hear what anyone who try’s this thinks.

xx

I have been meaning to make this recipe for rice pilaf with caramelized onions from Alicia Silverstone’s book The Kind Diet for like a year now and finally did last week…and it is so good we have made it 3 times since then, this time with Quinoa. Each time we paired it with a different side dish but this cheesy broccoli from Brendan Brazier’s new book Whole Foods to Thrive was my favorite.  It is so good and so cheesy tasting considering there is no cheese in it, and a way healthier version of the normal broccoli and cheese sauce (I’ll post the broccoli recipe next week!). And the bonus is that both of these recipes are super easy to make!

Quinoa Pilaf w/Caramelized Onions

Serves 4-6

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1/2 cup of pecans lightly toasted

1/2 red onion, cut into thin half-moon slices

3 tablespoons pumpkin seeds lightly toasted

3 pinches of fine sea salt

2 cups cooked Quinoa or short-grain brown rice

Mirin or white wine

Brown rice vinegar

4-5 slices fresh ginger, cut into fine matchsticks

2-3 green onions, thinly sliced for garnish

1 small carrot, finely diced

1 small parsnip, finely diced

Place 2 tablespoons oil and the onion in a medium skillet over medium heat. When the onion begins to sizzle, add a generous pinch of salt and saute for 3 to 4 minutes. Add a generous sprinkle of mirin and reduce the heat low. Cook, stirring frequently, for about 15 mins or until the onion starts to caramelize, you can cook the onions on low for quite a long time so don’t worry too much if they go over.

While the onion is cooking place the remaining 2 teaspoons of oil, the ginger, carrot, parsnip and a pinch of salt in a large skillet over medium heat. When the vegetables begin to sizzle, add another pinch of salt and saute until just tender, about 10 minutes. Turn off the heat and stir in the pecans pumpkins. Add the rice and a generous splash of vinegar, we used lots, and stir to combine. Top with the caramelized onions and green onion and enjoy!

For more great recipes also check out Alicia Silverstone’s blog The Kind Life. Let me know what you think of the recipe.

xx

Recently I have posted a few pictures of dinners I have made and I had such a huge response and so many people messaging me for the recipes that I figured I would start sharing yummy meals I make on our blog. For those of you who don’t know I am vegan so the recipes will always be 100% vegan, very healthy and a occasionally  they will be raw! I really never intended to have food on my blog as it really has nothing to do with Crave but I figured since so many of you seemed so curious about what I eat I would share! I get a lot of my recipes from my favorite cookbooks and blogs but I usually change them up a bit, especially if they have bell peppers in them because I hate them. This recipe is one I modified from Ani’s Raw Food Essentials. I just recently bought this book and so far everything I have made has been amazing and so quick and easy to make.

I hope you all enjoy this recipe and would love to hear what anyone who make it thinks!!

TOMATO CHILI WITH TACO NUT MEAT

4 cups seeded and chopped tomatoes

1/2 cup chopped celery

1/4 cup chopped yellow onion

1 cup chopped mushroom (any kind)

2/3 cup corn kernels

1-2 teaspoon minced garlic

2 teaspoons chili powder

1 teaspoon ground cumin

¾ teaspoon dried oregano

¼ teaspoon sea salt

1 recipe Taco Nut Meat

Place all ingredients except the nut meat in a mixing bowl and mix well.

The original recipe said to transfer about one-third of the mixture to a high-speed blender and puree and place the puree back in the mixing bowl. But I didn’t blend any of the mixture and it was really good but I am sure it would be good blended as well.

To serve, put into bowls and top with Taco Nut Meat.

TACO NUT MEAT

1 cup walnuts

1 tablespoon extra-virgin olive oil

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon Bragg Liquid Aminos or Nama Shoyu (or Substitute with your favorite Soy sauce)

¼ teaspoon sea salt, or to taste

Place the walnut in a food processor and process into small pieces. Add the remaining ingredients; pulse to mix well.

xx