I wish there was a way to convey the tastiness and simplicity of this through a photo! Truly, this is so easy and so delicious! You can whip this up in 15 minutes.
1 head of broccoli, chopped
3/4 cup almonds
2 celery stalks, chopped
2 spring onions, chopped
3 garlic cloves, crushed
3 Tablespoons coconut amino
Stir fry the garlic, onions and celery. Add in the broccoli and amino sauce.
Serve on fresh spinach with fresh avocado – or on rice or pasta if you prefer.
So simple…so delicious 🙂
Crunchy broccoli salad
This is an absolute delicious mix of crunchy, fresh, zingy, creamy and filling ingredients. It packs a bunch of nutrients into one bowl as well! Wow, we were so impressed with this, it’s now on our staple list.
We used this to serve 2 but it was too much! You could easily use a whole broccoli head, double the celery and tomatoes and serve 4. The cashew cream certainly makes enough for 4.
Salad:
1/2 broccoli head, cut into florets
1 cup cooked brown rice
2 celery stalks, roughly chopped
1 cup baby spinach leaves, roughly chopped
1/2 cup dry roasted almonds, roughly chopped
1/4 cup toasted pine nuts
1/4 cup tamari pepitas
1/4 cup cherry tomatoes, halved
1 spring onion, diced
Place salad ingredients on the brown rice as a bed. Use pine nuts and pepitas as a topping. Add a large dollop of basil cashew cream dressing (below) and top with fresh basil leaves, if desired.
Cashew cream:
1 cup raw cashews, soaked (at least 2 hours)
1 garlic clove
1 tsp mustard
1 T apple cider vinegar
1 T oil
1/4 cup water
1 cup fresh basil leaves
Puree the cashews and garlic. Add other ingredients and blend into a sauce.
Absolutely deliciously crunchy, fresh, and full of basil-y goodness 🙂
Crunchy broccoli salad with cashew basil cream
Today we were really down to the bottom of our fridge supplies before the shopping this afternoon.
I managed to find:
1/2 cup chopped pineapple
1/2 cup frozen watermelon pieces
3/4 cup strawberries
1/2 cup broccoli
1 small cucumber
1/2 cup coconut water
What else do you need! This smoothie did NOT look pretty but tasted GREAT and gave me the little kick I needed 🙂 Enjoy!
1 leek, chopped
2 cups broccoli florets
100g snow peas
1/2 cup almonds
2 garlic cloves, crushed
1 knob of ginger, finely chopped
2 T soy sauce
1 T agave nectar
2 tsp sesame oil
Saute the leek with garlic and ginger. Add in the almonds, soy sauce and sesame oil. Add in the broccoli and stir fry only until it slightly changes colour to become even more vibrant, then turn of the heat and toss the snow peas through.
This is because people overwhelmingly overcook broccoli and snow peas. They are MUCH better warmed but not cooked and soggy. Believe me!
Plant based Munchies 