Sicilian-Style Broccoli/Baked Couscous

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With some aging broccoli and cauliflower in the fridge, I was looking for some good recipes to make use of what was left. So, last night I tried two new recipes and both were quite good.

The first was a side dish, Sicilian-Style Broccoli, from The Mediterranean Vegan Kitchen, a book I got earlier this week. It started by frying a little garlic and crushed red pepper in olive oil, then adding some vegetable broth (the asceptically packaged broth is great for this use), and cooking the broccoli in it with a little seasoning and some plumped currants (drop the currants in warm water for 10 minutes, and then drain) until the liquid had evaporated. Before serving, I topped it with some toasted pine nuts. It was a nice melding of flavors and textures, especially for a side dish, and was easy enough to warrant repeating. All in all, a great way to finish off the broccoli.

The main dish was from Quick Vegetarian Pleasures, a book which I used last week for a simply awesome baked couscous recipe with spinach, tomatoes, (soy) cheese, and pine nuts. Last night’s dish was linguine with cauliflower and a great creamy tomato sauce with nutmeg (a nice little kick). The sauce called for low-fat milk, or combination of low-fat milk and cream. However, I veganized the dish simply by replacing the low-fat milk with low-fat soy milk (Super G brand, about 5% DV fat and 3% DV sat fat) and a dash of arrowroot (as a thickener). The sauce could have used just a tad more seasoning, but it still tasted great and made good lunch leftovers today.

2 Responses to “Sicilian-Style Broccoli/Baked Couscous”

  1. Ann Caughran

    got the Mediterranean Vegan Cookbook for my birthday, and REALLY LOVE this cookbook! great recipies, and most of them not too difficult. as an avowed cookbook junkie, i really can recommend this one!

  2. Ann Caughran

    loved the Ditali with Cauliflower — very simple and tasty!

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