Up there in its own li’l bowl is broccoli salad. That’s broccoli florets, walnuts, green onions, and a half-and-half mix of mayonnaise and pesto. Use vegan nayonnaise and pesto made with cashews instead of cheese, and this is vegan.
When you use the florets, you have the stems left over. Don’t waste ’em. Call ’em rabe (rahb) instead, and eat ’em. I peeled the tough outer layer off and sliced them a little on the diagonal to make ovals. I sautéed onions and fresh minced garlic in vegan margarine, added the rabe, added a cup of veg boullion, and simmered it until the rabe was tender. I saved the broth, of course, for soup.
I was in a hurry with the carrots, so I used canned, although freshly cooked would be nicer. I heated fresh chopped rosemary and orange zest in vegan margarine, then poured it over the hot carrots.
Don’t turn up your nose at okra unless you’ve tried it like this: Toss with olive oil and seasoned salt, and roast at 450F for about an hour, turning once. Don’t worry if they cook a little black in spots.
And, yes, that IS my imaginary dead playwright boyfriend on my coffee cup.
I’m posting today at Fatal Foodies about the mirza ghassemi I made this week.
A WRITING PROMPT FOR YOU: What if Shakespeare wrote a cookbook?