Thai Broccoli Salad with Toasted Sesame

From Vegan Everything  (2019)  100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen  By Nadine Horn and Jörg Mayer

Note that the veggies take up the taste of the dressing better by the next day, but the broccoli doesn't look company-worthy.

Ingredients:

Salt
1 head broccoli (9 oz) cut into small florets
2 Tbsp sesame seeds
1 red bell pepper, stemmed and seeded
2 scallions (I used a shallot)
2 garlic cloves
1 thumb-sized piece of ginger
1 tsp dark (toasted) sesame oil
3 Tbsp peanut oil
3 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha 9I used 1/2 teaspoon)
1 tsp agave

DIRECTIONS:

1) Bring a pot of salted water to a boil.  Fill a large bowl with cold water and ice to make an ice bath.

2) Cut the broccoli into florets and peel and thinly slice the stems

3) Blanche the broccoli for about 3 minutes, until bright green then plunge in the ice bath to stop it from cooking.  Drain when cool.

4) Toast the sesame seeds in a dry pan over medium high heat (unless purchased already toasted) for ~ 4 minutes, stirring constantly until golden brown.

5)Cut the bell pepper and scallions into thin strips.  Mince the garlic.  Grate the ginger.

6) Whisk together the sesame and peanut oils, the vinegar, soy, sriracha, agave and 1/2 tsp salt, the garlic and ginger in a large bowl.  Add the broccoli, bell pepper and scallions and toss with the dressing.

7) Top with the sesame seeds and serve

photo 12/28/19

Slow cooker lentil carrot potato soup

http://www.eatingwell.com/recipe/276956/slow-cooker-lentil-carrot-potato-soup/

I prefer it without the parsley on top.  Pureeing 4 cups of the soup is essential.  Otherwise, it's watery without much taste.

• INGREDIENTS:
• 4 cups unsalted vegetable stock
• 4 cups water
• 2 cups chopped peeled sweet potato (from 1 sweet potato)
• 2 cups sliced carrots (from 3 carrots)
• 2 cups chopped peeled russet potato (from 1 potato)
• 1 ½ cups dried green lentils
• 1 ½ cups chopped yellow onions (from 1 onion)
• 1 cup chopped celery (from 2 celery stalks)
• 2 tablespoons minced garlic (from 6 garlic cloves)
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 ⅛ teaspoons kosher salt
• 1 teaspoon black pepper
• 6 tablespoons olive oil
• 3 tablespoons apple cider vinegar
•  ¼ cup chopped fresh flat-leaf parsley
• 
  

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• Step 1
  Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
• Step 2
  Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.

Brussels Sprouts with Orange Dressing

© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg

Broccoli with Balsamic Dressing

The Healthy Cook
SERVES 4

Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.

2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg

NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg

Cauliflower with Lemon-Pine Nut Dressing

The Healthy Cook
Wouldn’t it be great to have a stable of delicious, healthy holiday side dishes? (Not that we’ve got anything against eating green bean casserole once a year.) Here are three that are guaranteed to become “instant classics.”

Cauli ower with Lemon-Pine Nut Dressing
1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts, chopped 1 clove garlic, minced
1 tsp. lemon zest
1 Tbs. fresh lemon juice, more to taste
3 sprigs at-leaf parsley, chopped
1 lb. cauli ower orets, about 4 cups
1⁄4 tsp. kosher salt

SERVES 4

1. In a small sauté pan, heat the oil over
medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes.

2. Stir in the garlic and cook 1 minute more.
3. Remove from the heat and transfer to a large heat-proof bowl. Allow to cool.
4. Mix in the lemon zest, lemon juice, and parsley.
5. Steam the cauli ower until it’s tender but still has some bite, 3-5 minutes.
6. Allow the cauli ower to cool slightly, then toss with the dressing. Season with up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories100|totalfat8g|satfat1g|carbs7g|fiber3g|protein3g|sodium150mg
   NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.

2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg

NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg

Roasted string beans (green beans) with shallots

From epicurious.com

Comments from site: shallots make the dish.  Consider adding garlic as well.  And some people said a capful of lemon juice. 

The beans shrink a lot.  Cooking time should be increased and some cooked the beans with oil and salt for 20 minutes first, then added the shallots and garlic for another 10-20 minutes.  Be careful not to burn the shallots.  Consider adding shiitake mushrooms.

Made it with a head of cauliflower and that was good as well.  Should start the cauliflower first because it takes time to caramelize. 

Made this several times for Thanksgiving with Futrans.  Can use a little less oil, and can roast for only 12 minutes or so.  

YIELDMakes 4 servings
INGREDIENTS

1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

PREPARATION

Preheat the oven to 400°F.
Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. (Check after 10-12 minutes, especially if you like the beans al dente.). Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.