Spring is in the FARE!

‘Beef’ and Broccoli Stir-Fry

This heart-healthy stir-fry is so good and easy to make that it will become a family favorite.

2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. distilled white vinegar
1 Tbsp. minced fresh ginger
1 tsp. minced garlic
1/4 tsp. red pepper flakes
1 lb. veggie beef strips (try Morningstar Farms Steak Strips)
1 small bunch broccoli
2 tsp. vegetable oil, divided
2 carrots, sliced diagonally 1/8-inch thick
1 bunch green onions
3/4 cup vegetable broth

•In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined.
•Toss in the veggie beef and let stand for 10 to 20 minutes.
•Cut the broccoli florets from the stem and slice the stems into 1/4-inch-thick pieces.
•Heat a wok or large skillet over high heat. Add 1 tsp. of the oil. When almost smoking, add the “beef” mixture and stir-fry for 1 minute. Remove from the wok. Add the remaining oil and the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender.
•Return the “beef” to the wok and heat through.

Makes 4 servings

African Broccoli

Don’t let the list of ingredients fool you—this tasty side dish is quick and easy to prepare.

4 1/2 cups small broccoli florets
2 1/2 cups small cauliflower florets
1 1/2 cups sliced carrots
1 Tbsp. canola oil
1 tsp. salt
1 tsp. ginger
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper flakes (or more for a spicier dish)
1 cup vegan sour cream (try Tofutti brand)
2 Tbsp. cider vinegar
1 Tbsp. agave nectar or Suzanne’s Just Like Honey
1/2 cup thinly sliced green onions
1/2 cup toasted pine nuts

•Steam the broccoli, cauliflower, and carrots until cooked but still crisp. Rinse under cold water.
•In a small skillet over medium heat, combine the canola oil, salt, ginger, cumin, coriander, nutmeg, and red pepper flakes. Cook for 2 minutes, until lightly browned. Stir constantly.
•In a large bowl, combine the spice mixture, vegan sour cream, vinegar, and agave nectar. Add the broccoli mixture and toss to coat. Stir in the green onions and garnish with the pine nuts. Serve immediately.

Makes 6 servings

Creamy Broccoli Soup

2 Tbsp. olive oil
3 shallots, thinly sliced
2 garlic cloves, roughly chopped
1/2 tsp. sea salt
Black pepper, to taste
1 medium potato, peeled and diced into 1/4-inch pieces
1 lb. broccoli florets
1 Tbsp. chopped fresh thyme
4 cups vegetable stock
Sprig fresh thyme for garnish

•In a medium saucepan, heat the oil over medium heat. Add the shallots and garlic and cook for 5 minutes, stirring frequently. Season with the salt and pepper.
•Add the potatoes, broccoli, thyme, and stock and bring to a boil. Simmer, uncovered, for 15 minutes.
•Purée in a blender until smooth. Return to the pan and reheat, adjusting the seasonings if needed.
•Garnish with a sprig of fresh thyme.

Makes 4 to 6 servings

Broccoli Salad

1 broccoli crown, cut into bite-sized pieces
1/4 cup chopped red onion
1/2 cup raisins
3 Tbsp. white wine vinegar
2 Tbsp. sugar (try Florida Crystals brand)
1 cup vegan mayonnaise (try Vegenaise)
1/2 cup vegan bacon-flavored bits (try Bacos)
1 cup sunflower seeds

•Combine the broccoli, onion, and raisins in a large bowl.
•In a separate bowl, mix together the vinegar, sugar, and vegan mayonnaise. Pour over the broccoli mixture and toss to coat.
•Refrigerate for 2 hours.
•Immediately before serving, toss with the Bacos and sunflower seeds.

Makes 6 servings