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.

Curry Wraps

My oldest hates everything foreign - usually until he tries it. This was no exception. The flavor was not something he was used to, but it was quite yummy and we all enjoyed it. I should have made mored because they both wanted seconds! :o)

1 1/2 c. cooked barley
1 1/2 c. cooked white beans
Curry Sauce (recipe will follow)
3 burrito-sized wheat tortillas
9 romaine lettuce leaves
Shredded Vegan Cheese (if desired)

Combine barley and white beans in a large bowl or pot. Use a bowl if you are making a cold wrap and use a pot if you are making a warm wrap.

Prepare Curry Sauce:
1 package (12 oz) light firm silken tofu, drained
1 t. yellow curry powder
1 t. Real Salt
1/4 t. granulated garlic
1/4 t. ginger
1/8 c. nutritional yeast
1 T. Bragg's Liquid Aminos
1/4 c. coconut milk

Place all ingredients except coconut milk in a hand blender. Add half of the coconut milk and begin blending, adding more milk as necessary to reach desired consistency. The sauce should be thin but not runny. Taste, and adjust seasonings if necessary.

Add 1/2 of the sauce mixture to beans and barley, stirring to combine. Store remaining sauce in an air-tight container in the refrigerator for up to one week. If you want a warm wrap, heat barley mixture over low heat until just heated through. Remove center rib from lettuce leaves, and arrange three of each lettuce leaf on each tortilla. Top with 1/3 of barley mixture. Fold bottom up and then roll both sides over like a burrito. Serve immediately.

If desired, garnish with tomato and/or avocato before rolling.

Faux Lox Bagel

This isn't really a recipe, just an idea I had for making a bagel a little more interesting. I used to really enjoy lox on a bagel, and the capers to boot were just to die for. I still eat fish on occasion(I could never give up sushi completely), but if red peppers do the trick, why use salmon? You're welcome, little fishy.

1 bagel (vegan, of course - check the ingredients)
2 to 4 T. vegan cream cheese (you can make your own from the UnCheese Cookbook or use store-bought)
1 T. capers
6 thin strips roasted red pepper - make your own from the instructions on this blog! :o)
1/2 small avocado, sliced

Toast bagel. Smear with cream cheese. Top with capers, peppers and avocado. Serve open faced or sandwich-style. Yum!

Variations: Add thinly sliced onion. Add spinach if going sandwich style (I didn't have any, sad).

Tip: Have trouble with avocados and getting them out of that annoying little peel? Here's what you do: Slice in half, then whack the pit with a large butcher knife. Twist gently to remove the pit. Keep the pit if you're not using the whole avocado - if you stick it in the container with the leftover avocado it helps keep the avocado from turning brown. While the avocado is still in the peel, cut gently with a knife, either in strips or cubes, all the way down to the peel - but don't go all the way through! Use a small spoon (like what you would use for cereal) to gently scoop the fruit away from the peel. Easy!