Chunky Vegetable Salad

2 large carrots, cut into 1/2-inch slices on the diagonal

2 cups broccoli florets

2 cups cauliflower florets

1 red or yellow bell pepper, seeded and cut into large dice

1 sweet onion, diced

Dressing:

2 tablespoons red wine vinegar

1 tablespoon white wine vinegar

1 teaspoon Italian seasoning

Pinch of crushed red pepper

1/2 teaspoon sugar

1/2 teaspoon ground mustard

1/3 cup olive oil

Salt and pepper

Bring a large pot of water to a boil.  Add carrots, broccoli, and cauliflower to boiling water and cook until just tender, about 4 minutes.  Drain and rinse under cold water.  Put in a large salad bowl with the bell pepper.

Mix together onion, vinegars, Italian seasoning, crushed red pepper, sugar, and mustard in a jar with a tight-fitting lid.  Shake the jar for about a minute to quick-pickle the onions slightly.  Add the olive oil and salt and pepper and shake again to combine.  

Mix onions and dressing with the vegetables in the salad bowl.  Cover and chill for at least 30 minutes.  Toss again just before serving.

Serves 8.

From MyRecipes.com, with some changes

Falafel Naan Wraps with Golden Rice and Yogurt Sauce

For golden rice:

2 tablespoons salted butter

1/2 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 cup long grain or basmati rice

For falafel:

1 cup chopped veggies, such as carrots, cauliflower, or broccoli

1 can (16 ounces) chickpeas, drained + rinsed

1/2 cup all-purpose flour (use a gluten-free flour, if needed)

1/4 cup raw sesame seeds

2 cloves garlic, grated

1 teaspoon ground cumin

1/4 cup fresh cilantro, parsley, or oregano

Kosher salt and black pepper

Canola or vegetable oil, for frying

For yogurt sauce:

1/2 cup plain Greek yogurt

2 teaspoons honey

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1/4 cup fresh parsley chopped

1 clove garlic, grated (use 2 if you love garlic)

6 fresh naan or pitas, warmed

Shredded lettuce, cucumbers, and harissa sauce, for serving

To make the rice:

Melt the butter with turmeric, and crushed red pepper flakes in a medium pot over high heat.  Add the rice and toss to coat.  Stir in 2 cups water and a pinch of salt and bring to a boil.  Place the lid on the pot and turn the heat down to the lowest setting possible.  Allow the rice to cook 15 minutes on low and then turn the heat off completely.  Let the rice sit, covered, for another 10 minutes (don't take any peeks inside!).  Fluff the rice with a fork.

To make the falafel:

Add the veggies to the bowl of a food processor and pulse until finely chopped.  Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper.  Pulse until the mixture is combined and mostly smooth.  Roll the dough into rounded teaspoon-size balls.

Add a few inches of oil to the bottom of a heavy pot.  Heat to 375 degrees F.  Fry the balls for 2-3 minutes or until golden and cooked through.  Drain onto paper towels and then sprinkle lightly with salt.

To make the yogurt sauce:

Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce.  Taste and season with salt.

To assemble:

Stuff the rice into the wraps and top with lettuce, falafels, and cucumber.  Drizzle the yogurt sauce and harissa over the falafels.  Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Cheddar, Broccoli, and Potato Soup

5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)

In a large pot over medium heat, melt 1 1/2 tablespoons butter.  Add carrots and onion, and saute for 3-4 minutes.  Add garlic and saute 30 seconds longer.

Stir in broth, potatoes, and thyme, and season with salt and pepper to taste.  Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes.  Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.

Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.  Stir in flour and cook, whisking constantly, for 1 minute.  While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.

Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream.  Remove from heat, then pour into the vegetable soup and stir.  Remove from heat and stir in cheddar and parmesan cheeses until melted.  Serve warm.

Serves 6.

From CookingClassy.com, with minor change

Gardeners' Pulau

300 grams (10.5 ounces) basmati rice
450 ml (about 2 cups) vegetable stock
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick (about 4 cm/1.5 inch)
2 large onions, finely sliced
3 cm (1.2 inch) ginger, peeled and grated
4 cloves of garlic, crushed
2 green chilies, finely sliced
400 grams (14 ounces) broccoli florets
200 grams (7 ounces) zucchini, sliced
400 grams (14 ounces) peas, fresh or defrosted
1 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste
10 grams fresh dill
10 grams fresh mint leaves
Lemon wedges, to serve

Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can't wait that long.  

When the rice has soaked, heat the vegetable stock in a deep lidded saucepan.  Drain the rice, then add to the stock and bring to boil.  Cook for 2 minutes, then cover with the lid, turn the heat down, and simmer for 10 minutes.  Turn the heat off and leave to rest and steam.

Put the oil into a large lidded pan over medium heat and, when hot, add the cumin seeds and cinnamon stick.  Leave to sizzle until fragrant, then add the onions.  Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet colored, then add the ginger, garlic, and green chilies, and cook for another 5 minutes, stirring occasionally. 

Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through.  After 2 minutes, add the zucchini and a few more tablespoons water, and after another couple of minutes, add the peas, black pepper, and salt.  Cook for another minute or two, then take the mixture off the heat and fold in the rice.  Break the clumps of rice delicately with your hands if necessary.

Once the greens and rice are mixed, check the salt, then transfer to a serving dish.  Tear up the herbs and sprinkle over.  Serve with wedges of lemon and yogurt or a raita.

Serves 4 to 6 as a main course.

From Fresh India by Meera Sodha, with minor change

Broccoli Slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried currants

1/4 cup finely chopped chives or onion (pickled if desired)

Buttermilk dressing:

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon sugar

Trim broccoli and cut it into large chunks, then use a food processor with slicing blade, a mandoline, or a knife to cut it into thin slices.  If using the stems, peel them before slicing. 

Toss the sliced broccoli with the almonds, currants, and chives or onion in a large bowl.  Meanwhile, whisk the dressing ingredients in a smaller bowl, adding a good pinch of salt and black pepper.  Pour the dressing over the broccoli and toss it well.  Season well with salt and pepper to taste.

Makes about six cups of slaw.

From Smitten Kitchen, with minor changes

Broccoli and Green Pea Soup with Curry Leaves

1 bunch broccoli
2 cups fresh peas or frozen petite peas
2 tablespoons ghee
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 teaspoon mustard seeds
2 cups water
Salt to taste
20 fresh curry leaves, julienned

Bring a pot of salted water to a boil.  Wash the broccoli and cut the top into very small florets, reserving the stems for another use.  Place the florets in the boiling water and blanch for 30 seconds.  Drain, refresh under cold running water, and drain again.

Put the peas in a blender or food processor and puree.  Scrape the puree into a fine strainer and push it through with a spatula to strain out any tough skin.  Set puree aside.

Stir together the ground spices in a small bowl.  Heat the ghee in a large saucepan over medium-high heat.  Add the mustard seeds and stir until they begin to pop.  Add the ground spices and stir until fragrant.  Add the broccoli and the pea puree and stir to combine. Stirring constantly, add the water and salt.  When well combined, bring to a boil. Immediately remove from heat and stir in the curry leaves.


Serves 4 to 6.

From Raji Cuisine by Raji Jallepalli, with changes