As part of my mission to turn old favorites into plant-based recipes, I discovered gluten-free tempeh* is a perfect stand-in for steak in a stir fry. The fermented soy in the tempeh will soak up loads of flavor from the sauce, and sauteeing your tempeh for a few minutes helps bring out the flavor (uncooked tempeh may be a bit weird, flavor-wise, for some people, but once it’s cooked, it is amazing!).
If you saw my recipe for Egg Foo Yung, you’ll recall that one suggestion I made is using the stem of broccoli to make the vegetable filling. This recipe uses broccoli florets, so maybe serve the two dishes in the same week (that’s how I did it!). Also, if you have leftover green onions, they can be put to use here as well.
*: Make sure your tempeh is gluten free as not all brands / flavors are.
If you’d asked seven-year old me how I often I’d eat broccoli as an adult, I’d have probably put the number at about “never”. Poor, deluded seven-year old me. It turns out I eat broccoli (and its relatives) all the time.
I love this salad. It has roasted broccoli (fact: all vegetables are better roasted), beans, cheese, and a lemony dressing. It’s basically a summer salad that happens to be filling, delicious, and vegetarian if you omit the anchovies (plus, ahem, gluten free!).
This is a great, easy recipe for weeknight meals. Soy sauce and fish sauce marinate the chicken. A bit of brown sugar added to the final stir fry adds a touch of sweetness and helps caramelize the chicken while it’s cooking. Bright green broccoli is the final touch in this fast meal.
If there’s one thing I miss about my pre-gluten-free days, it’s going out for Chinese food. Sure, even then, I could make it for myself, but there’s something about the way restaurants prepare the food that had me going back, time and again.
Yeah, that’s generally a solid clue what I ordered wasn’t the most healthy choice on the menu. Except when I ordered beef with broccoli. Done right, it’s a fairly healthy dish. And, it turns out, it’s so easy to make at home.
Which is perfect for those times when I want to treat myself with my favorite food!
This is a quick and easy way to serve broccoli on a hot summer night (or any other time!). It’s a great salad for parties as well. The buttermilk dressing is creamy and refreshing. The nuts and berries add tastiness, and experimenting with flavors is a definite bonus in this salad.
The broccoli can be just the florets or a mix of florets and stem (the stems add a lot of body to this salad. If you aren’t into the stems, omit them.
You’ll probably end up with more dressing than you need. If it’s too thick for your taste, thin it with a bit more buttermilk. If you’re making the salad in advance, use some of the leftover dressing to freshen up the salad right before serving. Or, use the dressing on you favorite green salad.