My 6 little broccoli plants produced enough sprouts just for me for dinner today :-)
I made soba noodles, and used the broccoli instead of snow peas.
The sauce is easy to make, just add it to the noodles. The broccoli can be added to the noodles while they're cooking, just at the end.
This recipe is from Eat, Drink, and be Vegan, by Dreena Burton.
Sesame Lime Soba Noodles with Shiitake Mushrooms & Snow Peas ( or Broccoli, as in my recipe)
Sauce ingredients:
1 Tb. Hoisin sauce
3 1/2 Tb. tamari
1 and 1/2 Tb. fresh ginger chopped
2 garlic cloves
3 Tb. fresh lime juice
2 Tb. apple cidre vinegar
2 1/2 Tb. toasted sesame oil
3 Tb. agave nectar (or honey)
pour this over the noodles and add sauteed mushrooms, 1 cup sliced green onions, slivers of red pepper, 2 Tb. toasted sesame seeds, and 1/2 cup cilantro. Top with a bit more sesame oil.
This recipe is good for lunch the next day, too.
I love the broccoli from the February garden - it's amazingly aphid-free!
This salad is perfect for tender, freshly-picked raw broccoli that is still winter sweet:
2cups roughly chopped broccoli - include stems and leaves!
Make a sauce of: 1/2 cup oil, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/4 cup brown rice vinegar, 3 Tb peanut butter, 1/4 cup (or less to taste) honey or maple syrup, a sprinkle of red pepper flakes, salt and pepper, 1/4 cup chopped red onion
With such a mild winter, we've had broccoli growing since September - picked a nice bunch this afternoon to make chickpea & broccoli salad. Cilantro is growing really well out there, too - so put a bunch of that in. Just fry some peppers with cumin and garlic, add the broccoli (which cooks very quickly!) add a splash of lemon, some sunflower seeds, throw in a bowl add a little olive oil, salt & pepper to taste. I had some roasted yams, so added them for colour. Looking forward to lunchtime tomorrow!
