#frozen broccoli

[puddingveganerin]

Not particularly pretty, but it serves its purpose. Very simple vegan food for me.

Ingredients:

Frozen broccoli

wild garlic tofu

rice

chili-mango sauce

toasted sesame seeds(Okay, this ingredient might sound a bit snobby, but they were left over from sometime when there was more energy)

Message to myself:

"Eating a somewhat balanced diet doesn't always have to be difficult. My dear, you can do it!"

More ideas and thoughts on the "recipe"

You can experiment with sauces

Chili mayo

hoisin sauce

curry

Toppings?

fried onions

flaxseed for a bit more fiber

Seeds in generell? Not a bad idea either

coriander

If you'd like to discuss vegan food, get in touch using the ama button. Questions, tips, and constructive exchanges are welcome.

[marlinspirkhall]

Lots of rough transphobic headlines today, so I bring you this brief moment of distraction:

[ID] snippet of a discord conversation reads "But frozen broccoli is like (caps) "I AM GONNA KILL YOU FOR PUTTING ME IN THE HEAT, SPIT SPIT SPIT" (/caps) *throws ice at you*" [end ID]

If you would like a longer moment of distraction, we were debating frozen vs fresh vegetables. Discuss.

[shylixxn]

Look how adorable this is

[askwhatsforlunch]

Rosemary and Thyme Butter Broccoli

These Rosemary and Thyme Butter Broccoli are fragrant with garden herbs and excellent for your health -they’re full of Vitamin C and also calcium and iron! And you can eat them on their own, or as a side to meat or fish of any kind, really!

Ingredients (serves 4):

1/2 large lemon

about 800 grams/ pounds frozen broccoli 

1 1/2 tablespoon Rosemary and Thyme Butter

1/2 tablespoon olive oil

Fill a large pot to three quarters with water. Add lemon halve and bring to the boil over medium-high heat. Once boiling, fill a steaming basket with the broccoli fleurets, and fit over the pot. Cover with the lid and steam, 10 minutes.

In a large, deep skillet, melt Rosemary and Thyme Butter with olive oil over medium heat. Once butter is just foaming, add steamed broccoli and sauté, 3 to 4 minutes.

Serve Rosemary and Thyme Butter Broccoli hot, on their own or as a side to Roast Sausages, Steaks, Chicken or Baked Salmon.

[askwhatsforlunch]

Green Soup with Cheese Dumplings (Vegetarian)

This fragrant Green Soup with Cheese Dumplings is lean enough to make it suitable for a late supper, but also deliciously comforting, especially on a chill, rainy evening.

Ingredients (serves 2):

3 small leeks

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

7 cups water

1 cup plain flour

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

1 teaspoon baking powder

30 grams/1 ounce Mature English Cheddar

½ cup skimmed milk

1 1/2 cup frozen broccoli

Thoroughly rinse leeks under cold water, especially if they are Garden Leeks, to remove all dirt.

Finely chop leeks and spoon into a large pot. Add coarse sea salt, black pepper, and cover with water. Cover with the lid and set aside, half an hour. This will allow the broth to be very fragrant.

Heat Leek broth over medium-high heat, about 10 minutes.

Meanwhile, combine flour, salt, black pepper and baking powder in a medium bowl. Grate in Mature Cheddar, and stir with a wooden spoon to combine. Then, stir in milk.

Remove the lid from the pot. Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 8. Stir in broccoli. Cover with the lid, and cook, a further 15 minutes.

Serve Green Soup with Cheese Dumplings hot.

[askwhatsforlunch]

Broccoli and Spinach Friands

These Broccoli and Spinach Friands, with their flaky and buttery pastry, their creamy and cheesy bechamel and their bright green vegetables make an easy and tasty dinner.

Ingredients (makes 4):

1 1/2 cup frozen broccoli fleurets

1 cup Béchamel Sauce

1 cup baby spinach, rinsed

Mature English Cheddar

Parmesan

290 grams/10.25 ounces Rough Puff Pastry

1 egg

Place frozen broccoli fleurets in a colander over a plate, and allow to thaw completely, at room temperature, a couple of hours.

In a medium saucepan over a low flame, heat Béchamel Sauce. Stir in baby spinach, and grate in about 1/3 cup Cheddar and 1/3 cup Parmesan. Cook, until cheeses have completely melted. Stir in thawed broccoli fleurets. Remove from the heat, and let cool completely.

Line a baking tray with parchment paper. Set aside.

Roll Rough Puff Pastry out onto a lightly floured surface, into a large (40cmx25cm/15.75″x10″) rectangle. Divide into four equal rectangles.

Lightly beat the egg.

Spoon about 1/4 cup of the Broocoli Béchamel mixture in the centre of each Puff Pastry rectangle. Fold one side of the Puff Pastry onto the Broocoli Béchamel mixture, then brush the edge with egg wash. Fold the other side on top, gently pressing to seal. Gently flip the friand so the seam is underneath and place onto prepared baking tray. Proceed likewise with three remaining friands.

Place baking tray in the refrigerator, and chill, at least half an hour.

Preheat oven to 200°C/395°F.

Generously brush friands with egg wash. Using a sharp knife, score a criss-cross pattern on top of each friand.

Place in the middle of the hot oven, and bake, at, 30 minutes until golden brown.

Serve Broccoli and Spinach Friands hot or warm, with lettuce.

[what-marsha-eats]

Baked Cheese & Broccoli Patties!!

These Baked Cheese & Broccoli Patties Are a Must-Try!When it comes to sneaking veggies into meals, these baked broccoli and cheese patties a

[what-marsha-eats]

Baked Cheese & Broccoli Patties!!

These Baked Cheese & Broccoli Patties Are a Must-Try!When it comes to sneaking veggies into meals, these baked broccoli and cheese patties a