Why Meatless Mondays?…a meatless any day you choose is fine it just makes more and more sense to cut down the meat we consume…
Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.
Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.
Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…
I was astonished as to how popular the cauliflower is and how many restaurants are making cauliflower pizza bases and rice etc…there will be a part 2 on cauliflower as I have discovered many more recipes which I want to try…
Today though it is Broccoli...is that as popular?
For years I used to throw the broccoli stems in the composter or the bin it has only been in recent years where I have been more aware of waste and have been looking at what I would normally bin/compost…Broccoli coins (because they do look like a coin…are delicious as a vegetable…
They don’t look as pretty as some veggies but the taste…truly makes up for that…stir-fried with some garlic, soy sauce, freshly grated ginger and a splash of sesame oil a lovely side dish…julienne then saute in some unsalted butter or coconut oil add then add to omelettes or frittatas…raw dip them into your hummus so many ways you can use them.
Today I am using them to make soup…many soups take a while to cook but this one is ready in 20 mins. Initially, I made this soup with the following ingredients and it was lovely…Then the tweaking started…
Dairy-Free Broccoli Stem Soup.
- 1 tbsp good olive oil
- 1 small brown onion halved and cut into moons
- 2/3 cloves of garlic finely chopped
- 4 cups Broccoli stems trimmed and cut into coins.
- Salt & Freshly ground pepper to taste.
- 3 cups organic vegetable stock.
Heat oil in a pan and add onions, garlic and broccoli coins…cook gently stirring often to avoid browning the vegetables until broccoli is tender about 10 mins.
Add stock and season…Allow to cool a little we don’t want any accident if it spurts from the blender…
Taste and season…my taste testers liked it like this but suggested some of my Spanish Smoked Paprika…I just added the tip of a tsp as it is quite strong…it was also very nice if you just want that little zing that good smoked paprika lends to the taste.
Stage 2…The soup is now not dairy-free…
- A little unsalted butter
- 1 apple peeled, cored and sliced
A spoonful of natural live yoghurt per serving.
Freshly grated Parmesan cheese and a light sprinkling of smoked paprika.
Let’s Cook…Take 2…
Heat the butter and add the apples stir until soft this took about 5 mins. I then added the apple slices to my soup and blended…
To serve I added a spoonful of natural live yoghurt and grated some fresh parmesan over the top then very lightly sprinkled with a little smoked paprika. Served with a slice of my homemade bread it was a lovely lunch.
We all enjoyed the addition of the apple, yoghurt and parmesan. Both the dairy-free option and the one with apple were very nice and we would make it again.
Another lovely way to use the Broccoli stems is to pickle them…
- 3 broccoli stalks either coined or julienned
- 1 tsp sea salt
- 1 clove of garlic minced
- 1 tbsp of sugar
- 1/3 cup of rice vinegar
Peel and slice broccoli stalks thinly into coins or julienne I do this by hand with a sharp knife but you can use a mandolin or food processor.
Bring the salt, sugar, garlic and rice vinegar to a boil in a saucepan and stir until the sugar is dissolved allow to cool down a little.
Put your prepared broccoli stems into a sterilised jar and pour the vinegar over the stems making sure they are covered if I don’t have quite enough I top up with boiled water. Cover and seal the jar checking for air bubbles and store in the fridge for at least a week before eating…
Of course, there is much more to Broccoli than its stems …
We love broccoli in any shape of form I particularly love the broccolini…a versatile vegetable of which every part of it can be eaten…it can be steamed, stir-fried, eaten raw, pickled on its own or with cauliflower, added to a slaw even roasted with some parmesan…
All of this for another post today it was showcasing those often discarded Broccoli stems.
How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...
That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx
Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx