Broccoli Sauce

I saw a similar recipe (albeit unhealthier) that called this Broccoli Pesto, but that didn't make much sense to me. We don't use basil or pinenuts, so it seemed silly to call it pesto. Either way, it's super yummy. I serve it over whole wheat spaghetti noodles and thinly sliced half-moon zucchini. Yum!

2 c. steamed broccoli
1/2 c. vegetable broth
2 t. white or yellow miso
1/2 ripe avocado, peeled and pitted
2 t. olive oil
2 t. sesame seeds
2 T. hemp seeds
1 clove garlic, smashed
Real Salt to taste

Combine all ingredients in a blender or food processor. If you want a creamier sauce, use a blender, and if you want a chunkier sauce, use a food processor. Process on medium speed, pausing to scrape sides as needed. When sauce has reached desired consistency, serve immediately. Or, if desired, you may heat the sauce in a small saucepan over medium heat until heated through.

Serve over whole wheat pasta, brown rice or vegetables.

Makes about 4 servings.

Thai Peanut Pasta

When I was a kid, my family ate spaghetti at least twice a week and sometimes more. The result? Neither my brother or I can stand the sight or smell of spaghetti. Unfortunately, it is my oldest son's favorite dish. We came up with an agreement that I would, on occasion, make spaghetti noodles but I get to pick the sauce. This was a tasty dish that met both our desires.

1 12 oz package whole wheat thin spaghetti noodles (you can substitute rice noodles for a more authentic Thai dish - but you will need to adjust the cooking method accordingly)
1 small bunch broccoli, cut into small florets*
1/2 c. peanut butter
1/2 c. hot water
4 T. lime juice
2 T. rice vinegar
4 T. tamari or soy sauce
4 T. minced garlic (use more if you like garlic)
1/2 t. ground ginger
2 scallions, minced
1/4 head cabbage, thinly sliced
1/2 c. bean sprouts
1 16 oz package extra firm tofu (not silken)

Fill a large pot 2/3 full of hot water. Bring to a boil. Add broccoli, cook for 2 minutes, then add spaghetti and boil according to package direction. Stop on the lower end of the cooking range so noodles don't become mush.

Prepare sauce while spaghetti is cooking. Combine peanut butter, hot water, lime juice, rice vinegar, tamari, garlic and ginger in a medium sauce pan. Cook over medium heat, stirring constantly, until peanut butter melts and all ingredients are combined. Simmer for 5 to 10 minutes or until slightly thickened. If mixture becomes too thick, add a little water. If mixture is too thin, mix a little cornstarch and cold water and pour into sauce.

When noodles and broccoli are finished cooking, drain water. Place cabbage, green onions and tofu in empty hot pot. Pour noodles and broccoli back in pot, cover securely with lid, and let stand for 2 to 3 minutes. Add sauce and toss to combine.

Serve immediately. If desired, top with crushed peanuts and garnish with cilantro or parsley and lime wedges.

Variation: If you like your Thai dishes hot, add some crushed red pepper or thai chili to the peanut sauce. The milder the better for me, but if you like the zip this will help.

*Note: I hate waste. I buy the bunches of broccoli rather than the florets because I know I will use the stalks and they won't go to waste. Once you remove the florets, use a vegetable peeler to remove the tough outer skin of the stalk. Slice the stalk thinly and cook stalk pieces the same way you would cook the florets.

Note #2: This does not reheat well. I do not recommend planning on leftovers.

Veggie Mac N Cheeze

I already have a recipe for Mac N Cheeze on this blog, but I think this one is my New Favorite Thing. It's a great way to get kids to eat cauliflower - without having any clue they're eating it. It takes some time to make, but it is well worth the effort.

1 head cauliflower, core removed and sliced into large chunks
2 cups vegetable broth
2 bay leaves
2 c. dry macaroni noodles (whole wheat is best)
2 T. olive oil
1 T. dijon mustard
1 T. yellow or white miso paste
1/4 c. nutritional yeast (less if you find the taste of nutritional yeast to be too strong)
1/4 t. nutmeg
Real Salt (if needed)
Bread crumbs

Fill a large pot with hot water and bring to a boil. Put cauliflower pieces in boiling water and cook for 25 minutes, or until very tender. While cauliflower is cooking, bring broth and bay leaves just to a boil in a small pot. Once just starting to boil turn off heat and let sit while cauliflower finishes cooking.

Remove cauliflower from pot with a slotted spoon and put directly in blender. Keep water boiling and add macaroni noodles. Cook five minutes, drain, and soak in cold water to stop the cooking.

Add olive oil, mustard, miso, nutritional yeast, nutmeg and salt (if using) to the cauliflower in the blender. Add broth (remove bay leaves first) and process on medium speed for about 1 minute or until completely combined. Taste and adjust seasoning if needed.

Coat a 13x9 cooking dish with a small amount of olive oil or with non-stick cooking spray. Pour sauce over macaroni noodles, stirring to combine. Pour noodles and sauce into baking dish - the sauce will be runny and there should appear to be a little too much sauce for the noodles (remember, they're not totally cooked yet). Top with bread crumbs - about 1/2 cup or less should do it.

Bake macaroni in the oven at 400 degrees for 20 to 25 minutes or until macaroni is tender, sauce is bubbly and bread crumbs are starting to brown. Let stand for 5 minutes before serving.