Vegan cruciferous vegetable recipes?

Question

My doctor recommended I eat some cruciferous vegetables - do you have any good recipes? Cold recipes are good since summer's starting, or light soups. I'm familiar with several of them raw, but I'd like to start incorporating them into more cooking. What seasonings go well with broccoli? With kale? With collard greens? What sort of meal uses daikon radish? The more responses the better!

Answer 1

Basic Vegan Cole Slaw Recipe

INGREDIENTS:

    * 1/3 cup vegan egg-free mayonnaise

    * 3 tbsp white vinegar

    * 1 tbsp sugar (optional)

    * 2 tbsp soy milk

    * dash salt and pepper

    * 1 head green or red cabbage, sliced

    * 3 carrots, grated

PREPARATION:

Whisk together the vegan mayonnaise, vinegar, sugar soy milk and salt and pepper until smooth.

Add the carrots and cabbage and gently toss to combine.

Allow to chill in the refrigerator for at least two hours before serving.

Sesame Orange Coleslaw

1 bag (16 ounces) prepared coleslaw

1/2 cup thinly sliced red bell pepper

3 small seedless oranges, broken into sections

2 tablespoons low-sodium tamari or soy sauce

1/4 cup orange juice

1 tablespoon sesame seeds -- toasted

1 tablespoon grated peeled fresh ginger

1 tablespoon mirin (sweet rice wine)

1 tablespoon seasoned rice vinegar

1 teaspoon dark sesame oil

1 tsp. lime juice

2 teaspoons vegan sugar (or other sweetener)

Combine the coleslaw, bell pepper, and orange slices in a large salad bowl. Mix together the remaining ingredients and pour over the vegetables. Allow the flavors to combine for at least 15 minutes before serving.

    Vegan Broccoli Salad

    

    Mix all and chill well.

    1 head broccoli. Bite size pieces.

    ÃƒÂ‚½ c red onion (optional)

    ÃƒÂ‚½ c sunflower seeds

    

    Dressing

    3/4 C vegan mayonnaise

    ÃƒÂ‚¼ c sugar

    3 T vinegar



    Before serving add:

    ÃƒÂ‚½ c raisins

    ÃƒÂ‚¼ c bacos (fake bacon bits)

Kale Salad

1 bunch kale, stems removed, chopped

1/2 cup shredded carrots

1/2 cup diced red pepper

1/2 cup chopped scallions

1 cup diced baked tofu or fried tempeh

1/4 cup toasted sesame seeds

1/2 cup toasted almonds

2 teaspoons minced ginger

1/4 cup nut butter

1/4 cup veganaise

2 tablespoons soy sauce

1/2 teaspoon sesame oil

1 to 2 tablespoons rice vinegar

Whisk together nut butter, veganaise, soy sauce, sesame oil, rice vinegar, ginger and enough water to make a thin dressing.

Toss veggies, nuts and tofu in a bowl, pour dressing over and serve.

This recipe is very versatile and you can include any veggies or nuts/seeds that you enjoy.

Serves 8.

Kale with Cranberries

2 bunches kale

¼ cup pine nuts (lightly toasted)

¼ cup dried cranberries

3 tablespoons olive oil

   1. Steam the kale until it is bright green

   2. Meanwhile, in a cast iron skillet, toast the pine nuts

   3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl

   4. Add dried cranberries and olive oil

   5. Toss and serve

Serves 8

Brussels sprouts with roasted garlic

1 lb Brussels sprouts, halved

1 tbsp olive oil

3 cloves garlic, chopped

1/4 tsp coarse sea salt

Preheat oven to 400. Put sprouts on a rimmed baking sheet and douse with olive oil. Roast for 10 minutes. Add garlic and salt and roast for 5 more minutes. When you serve them, sprinkle with whatever toasted garlic remains in the pan.

Answer 2

ginger

bellpepper

garlic

salt

shredded CABBAGE  horse raddish GREEN BANANAS

FRESH CORN  ADI CHOVE ochro GREENPEAPUT TOGETHER AND eat

Answer 3

CHOPPED RAW SALAD

1 head broccoli

    2 carrots

    1 clove garlic

    1 tomato

    1 avocado

    lemon juice to taste (1/2 lemon is good)

    1 small spoon of raw tahini

    pinch sea salt

    raw sesame seeds to garnish

    sprouts or greens to serve on (for a salad!)

Directions:

This is easy for using up veggies you have in the fridge. Feel free to add other veggies--the dressing is good on all sorts of things!

Clean and cut broccoli (including stem), tomato,  and carrots. Place into food processor and pulse until chopped well but not too  mushy. Remove and set aside.

Place garlic, lemon juice, tahini, and half of the avocado into food processor and blend until creamy (you don't need to clean it out before doing it--the little veggie bits just end up in the dressing). Dice up other half of avocado and mix with veggies.

Combine dressing with veggie mixture.  Serve on some sprouts or salad greens and sprinkle with raw sesame seeds.

BROCCOLI WITH ORANGE PEEL AND WALNUTS

2 cups broccoli pieces (bite size)

    1 orange; remove peel in one inch strips with a veg. peeler. Remove any white pith with a

    1 tablespoon veg. oil

    1/4 - 1/2 cup walnuts (or pecans)

    1/4 - 1/2 tablespoon finely minced fresh ginger

    2 tablespoon reduced sodium soy sauce

    juice of the orange from which the peel was removed

    1/2 tablespoon lemon pepper

Directions:

Heat oil over medium heat in a 12 inch non-stick skillet.  Add orange peel and nuts.  Saute until peel just begins to turn golden on edges.  DO NOT BURN!  This will take only two to three minutes.  Add broccoli and saute five minutes.  While cooking broccoli, sprinkle mixture with the orange juice.  After about four minutes, add soy sauce and lemon pepper.  Stir well and serve either hot, warm, or chilled.

SUPER SAUTEED KALE

1 pound kale, washed, tough stem cut off, leaves cut into 1 inch strips

    1 small onion, cut lengthwise, then thinly cut crosswise

    1 garlic clove, diced

    2 carrots, sliced thin with a vegetable peeler

    1 teaspoon crushed red pepper flakes (more if you like it spicy)

    1/4 cup sliced almonds

    1 tablespoon toasted sesame seeds

Directions:

Heat olive oil in large pan, add onion, red pepper flakes and garlic, stir for 2 minutes.

Add half of the kale, stir for 1 minute, then add the rest of the kale.  After 6 minutes, add the shredded carrots and cook 2-4 more minutes, until kale is tender.

Toss in almonds and sesame seeds.

COLLARD GREENS

1 bag or bunch fresh collard greens

    2-3 tablespoons of vegan butter (I like earth balance)

    4 gloves or more of garlic

    sea salt to taste

Directions:

If you have bunch of greens chop them up, or just open your pre-bagged collard greens. In a large pot melt your vegan butter and add pressed garlic, sauté for it until you start smelling it. Add greens in portions continuously stirring it (uncooked greens take up a lot of space, but they quickly cook down); salt in-between portions. Be careful not to over salt; you can always add more at the end if it is not enough. Continue to stir until all of the greens are covered in garlic butter mixture, and then just cook to your taste. I like it slightly crunchy so I cook it for about 10-15 min longer.

STUFFED BELL PEPPERS

1-2 medium to large bell peppers( your choice of color)

    1 package of couscous

    1/4 cup of vegan mozzarella cheese(shredded)

    1/4 cup of vegan parmesan cheese(shredded)

    1 slice of vegan smoke mozzarella

    1 burger patty(crumbled, your choice of brand, i used Boca)

    1 medium clove of garlic (minced)

    Handful of roughly chopped Italian flat leaf parsley for garnish

    1 or two drizzles of olive oil

    1/2 cup give or take of your favorite vegan grated parmesan "cheese"

    salt and pepper to taste(though in my opinion it doesn't need it)

Directions:

Pepper: Grill or roast pepper until skin is blistery and black. The other option I have also tried is to boil your pepper(s) for about 3-5 mins until softened.

In a bowl take your pre-cooked couscous and add ALL other ingredients except a handful of parsley and vegan smoked mozzarella cheese.  Combine until mixed well.

Pre-heat oven to 350 degrees .

While you are waiting, stuff your peppers as much as you want, you should have enough for two large peppers but its to YOUR taste and liking.  Top peppers with vegan smoked mozzarella "cheese" , a drizzle or two of olive oil and place in oven until cheese and mixture are heated, approx 5-10 minutes. Top with a sprinkle of parsley for garnish.