Tag Archives: broccoli

Vegetable Lo Mein

 We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.

A very flavorful dish is made with pasta  and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.

Sesame Garlic Sauce

8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne

Lo Mein

1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds

Tamari Roasted Almonds

1 1/2 c almonds
2 T tamari or soy sauce

Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned.  Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!


1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.

Broccoli Feta Pie

Valentine’s Day dinner 2012. Gorgeous, delicious and not difficult to make. You’ll need a 10″ springform pan.

olive oil
1 large onion, sliced thinly
6 cloves garlic, minced or pressed
2 t dried dill or 2 T fresh dill, chopped
1 t marjoram
6 cups fresh broccoli stems & florets, coarsely chopped
1/2 t salt
pepper to taste
4 eggs
1 to 2 c feta cheese, crumbled
1/2 c fresh parsley, minced
phyllo dough (about 1/2 package)
1 T sesame seeds
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Saute onions, garlic, dill and marjoram in olive oil over medium heat until onions begin to soften and brown. Add broccoli, salt & pepper and saute a few minutes more, until broccoli is crisp tender, slightly crunchy but still bright green.

Beat eggs in a large bowl and then add feta, parsley and the broccoli mix.

Preheat oven to 350°.

Brush the bottom and sides of your springform pan with olive oil. Start fitting phyllo dough, one leaf at a time into bottom and up the sides, letting the dough hang over the edge of the pan. Brush each leaf with more olive oil before fitting the next. Do this with 10-12 leaves. Pour filling into the pie. Roll or fold the overhanging dough to form a crust around the pie’s edge, then brush it with olive oil. Sprinkle the top with sesame seeds and bake 40-45 minutes until golden brown. Allow to sit for 10 minutes out of the oven, then remove springform pan sides and serve.

Adapted from Horn of the Moon, page 200

Scrambled Tofu

first make .. Marinated Tofu

from page 54 Cabbagetown Cafe Cookbook

2 T canola oil
1 pound extra firm tofu, cut in bite-size cubes
2 cloves garlic, finely chopped
freshly ground black pepper
1 teaspoon dried dill weed or 2 tablespoons finely chopped fresh dill
pinch cayenne
1 teaspoon dark sesame oil
2 teaspoon tamari or soy sauce

1. In a medium-size frying pan, heat the oil. Add the tofu cubes and
fry for about 10 minutes, stirring frequently so nothing sticks.
2. Add the garlic, black pepper, dill, and cayenne. Continue frying and
stirring until the cubes are lightly browned and crisp, about 5 minutes
more.
3. Add the dark sesame oil and soy sauce, stir in and turn off the heat.
4. Taste and adjust the seasonings and set aside in a large bowl.

Then make .. Scrambled Tofu

halved recipe adapted from page 190 Cabbagetown Cafe Cookbook

2 potatoes
small stalk broccoli cut into bite sized pieces (1-1 1/2 cups)
1 T olive oil
2 carrots sliced
1 t marjoram
another T olive oil
1 onion sliced in crescents
2 cloves of garlic, pressed
1 t thyme
1/4 t tarragon (optional)
1 c frozen peas or corn or combination
yet another T olive oil
2 t dark sesame oil
1 T soy sauce or tamari

Roasted Almonds for garnish

Scrub and boil potatoes unpeeled until tender (about 30 minutes). Let cool then cut into bite-sized cubes. Add to tofu in bowl.

Steam broccoli until crisp tender and add to the tofu bowl.

Heat 1 T olive oil in a frying pan, add the carrots and sauted about 3 minutes. Add 2 or 3 tablespoons of water and allow to steam until the carrots are tender and the water is absorbed. Stir in the marjoram and cook for another minute, then add to the tofu bowl.

Put another tablespoon of olive oil into the pan and saute the onions and garlic until softened. Add thyme, and peas or corn. Saute until heated through and add to tofu bowl.

Heat 1 tablespoon olive oil in a frying pan. Add the tofu vegetable mixture and cook until heated through, stirring frequently. When hot stir in the sesame oil and soy sauce or tamari. Serve immediately sprinkled with almonds.

Walnut Pate

Great appetizer served with crackers and raw vegetables; one of our standard party dishes. People love it and try to guess what’s in it!

2 T olive oil
1 c minced onion
1 t salt
3 c chopped fresh broccoli (crowns and upper stems)
4 hardboiled eggs
1/2 c chopped walnuts
3-4 T white wine OR 4 t lemon juice
3-4 T mayonnaise
pepper to taste
===============
Heat oil in large skillet over medium heat. Add minced onion and salt and saute until it begins to brown. Add broccoli and cook until tener (about 10 minutes more). Transfer to blender or food processor, add the rest of the ingredients and grind into a uniform paste.

Adapted from Moosewood Cookbook page 101

Broccoli with Garlic and Red Pepper Flakes

1 T olive oil
4 c broccoli
4-6 cloves garlic
1/4 t red pepper flakes
3 T water
pinch salt
~~~~~~~~~~~~~~~~
Heat oil over medium heat in a large skillet.  Add broccoli, garlic and pepper flakes, stir-fry until tender-crisp, about 4 minutes.  Add water and cook until water evaporates, about 3 more minutes.

Adapted from “Sautéed Broccoli with Garlic 1,000 Vegetarian Recipes page 242.

Broccoli w Garlic Pepper Flakes front
Broccoli w Garlic Pepper Flakes back

Vegetable Pie with Biscuit Crust

Greg’s long-time favorite.

–Filling–
1 onion, cut into quarters
1/4 lb shiitake, stems removed and sliced
2 carrots, thickly sliced
1/2 head broccoli cut up
2 sweet potatoes cut into 1 inch cubes
olive oil for sprinkling
salt and pepper to taste

–Sauce–
1 T olive oil
1 T flour
1 c vegetable stock
2 T chopped fresh oregano
pinch nutmeg

–Crust–
2 c unbleached white flour
1 c whole wheat flour
1 t salt
2 t baking powder
4 T canola oil
2/3 c buttermilk OR 1/3 c sourcream and 1/2 c milk OR 2/3 c milk plus 1T rice vinegar
::::::::::::
Heat oven to 400°.  Oil a deep baking dish, fill it with the vegetables, drizzle with olive oil, add salt and pepper and toss to coat. Roast for 1 hour, or until all vegetables are tender.

Heat the tablespoon of olive oil in a small sauce pan over medium heat, add the flour and cook until bubbling.  Wisk in the stock and bring to a boil.  When it thickens slightly, add the herbs and salt and pepper to taste.  Set aside.

Make the biscuit crust next.  Stir dry ingredients together.  Combine wet ingredients in a separate bowl.  Slowly add wet to dry, stirring until just mixed.  When dough begins to form, turn it onto a floured surface and press into a ball.  Kneading would overwork this dough; just flatten it out, fold it in half and repeat three more times.  Roll it out just big enough to top the dish the vegetables are in.

When the vegetables are done, pour the sauce over them and mix lightly.  Put the biscuit top on and tuck the edges down cut slits in the dough to vent.  Turn the oven down to 350 degrees and back for 25-30 minutes, until the crust is nicely browned and the filling is bubbling at the edges.  Serve hot.

Veg Pie Biscuit Crust front
Veg Pie Biscuit Crust back

Pita Pocket Sandwiches

An old favorite we’ve been making since 1993 from Horn of the Moon Cookbook page 150, as transcribed at The Recipe Link

STUFFED PITA POCKETS

1 tablespoon sunflower oil
1 1/2 cups broccoli, stems and florets
1/2 cup chopped onion
3 large cloves garlic, minced
1/4 teaspoon basil
1/4 teaspoon thyme
1 cup sliced zucchini
2 cups sliced mushrooms
1/4 teaspoon salt
dash black pepper
2 whole pita bread
mozzarella cheese
sharp cheddar cheese
2 medium tomatoes, sliced

Preheat oven to 375 degrees F.

Set 10-inch fry pan on medium heat. Add oil, then the broccoli, onions, garlic, basil and thyme. Saute two minutes.

Add zucchini and saute one minute. Cook two minutes more until tender. Remove from heat, set aside and drain if juicy.

Cut pita breads in half to form four pockets. Put 1/2 cup vegetables into each pocket. Add three thin slices of each cheese to each pocket. Follow with two slices of tomato.

Bake on cookie sheet 7 minutes and serve. Make 4 pockets.