Feisty Broccoli
I love it when a great new recipe pops up in my feeds in the late morning, just as I’m starting to think about what to make for lunch. This feisty green beans recipe caught my eye, and I decided to make a broccoli version of it: dairy-free and adapted to our diet, of course. I also used walnuts because I didn’t have almonds, which the original recipe called for.
We both absolutely loved this recipe. The substitution of tahini for creme fraiche makes for a totally different dish, but I thought it was a great addition to the spices.
Ingredients:
1 pound Broccoli
1 tablespoon Olive oil
1 small Yellow onion, finely diced
3 small Green onions, sliced
4 T Tahini
3 Bay leaves
1/3 cup / 80 ml White wine
1/2 t. Cayenne pepper
1 t. ground Cumin
1 t. Coriander seeds
1/2 t. Curry powder
1/2 t. Salt
1/2 t. Red pepper flakes
1/4 cup Walnuts, crushed
Salt & Pepper, to taste
Preparation:
Steam the broccoli in a pot of boiling water for about a minute, just long enough that it loses its raw crunch (keep an eye on it so you don’t overcook it at this point, otherwise it will be mushy by the end). Drain and dunk in ice-cold water to stop the cooking. Drain well and set aside.
Heat a pot or large saucepan over medium heat. Add the oil, onions (both yellow and green), and bay leaves. Cook for five minutes, or until the onions just start to brown. Add the wine and cook until it has mostly evaporated. Remove the bay leaves. Stir in the cumin, coriander, curry, salt, and crushed red pepper flakes. Add the broccoli and walnuts and mix well. Drizzle the tahini on top, and stir to mix.
Taste and add more salt and some pepper if needed. Add cayenne pepper just before serving.
Enjoy!
