ood).
Clean and trim broccoli and cut into 2\" pieces
Steam broccoli and cauliflower. It is important not to over cook - steam until just tender.
Place the vegetables, oil and half of the cheese in a medium saucepan on low heat. Stir continuously until cheese is melted.
Transfer mixture into an ovenware dish and cover with remaining cheese and breadcrumbs.
Bake in oven at 180\u00b0C until edges are bubbling and breadcrumbs are golden.
ixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir
Cut Broccoli Rabe all the way down
Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.
reezer bag.
Put frozen broccoli into separate freezer bag.
Heat peanut oil in a wok over high heat. Fry eggs for 1 min, until crispy. Drain on paper towels.
Stir-fry pepper, carrot and white part of onions for 2-3 mins. Add noodles, satay sauce and chili flakes. Stir-fry for 3-4 mins then remove from heat and add Chinese broccoli. Toss until wilted. Distribute between serving bowls and top with bean sprouts and green part of onions.
Serve with fried eggs and kecap manis.
combine with ricotta.
Combine broccoli, mushrooms, carrots, and artichokes in
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
br>Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour
bsp), 3/4 cup water, vegetarian chicken seasoning, 1 1/2
rom heat.
Cook the broccoli (and optional carrots) until slightly
Slice the onions, tomatoes, broccoli and veggie ham into small
Thaw and drain broccoli and season with Beau Monde.
Place in buttered casserole dish.
Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter.
Bake at 350\u00b0 for 30 to 40 minutes.
This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in.
Increase baking time when making additional recipes.
Glaze zucchini and broccoli in 1/2 tablespoon of oil and sprinkle with paprika, Parmesan and a large chunk of tomatoes. Stir gently while warming.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.
Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.
ntil thickened.
Spread ham, broccoli and rice in 9x9 glass
ntil slightly tender, then add broccoli and cook until tender. Set
lightly before adding filling.
VEGETARIAN FILLING------------.
In a mixing
In a skillet, brown beef and onion; drain off fat.
Stir in flour, salt and garlic salt.
Add 1 1/4 cups of milk and the softened cream cheese.
Cook and stir until smooth and bubbly. Stir about 1 cup of the hot mixture into the beaten egg; return to mixture skillet.
Cook and stir over medium heat until mixture is thickened, 1/2 minute.
Stir in cooked, chopped broccoli; set aside.