Today, was a milestone day. I rekindled a relationship. A relationship that has been dear to my heart, but recently absent. I rekindled my relationship with………BROCCOLI! Hahaha
so healthy and delicious!
OK OK OK, I know, melodramatic — but hey, I’m a can’t deny the acting in my blood!! But seriously, today was the first time I’ve been able to eat broccoli for over SIX months! (Which is the current length of my UC flare…) Broccoli has always been my favorite food…even when I was a kid! (Pizza and Ice Cream just couldn’t beat the “Green Trees”) When my flare started, I put broccoli on my “no-no” list because it was too hard to digest. But tonight, I was able to eat it! Granted, it was pureed, but it was still a blissful moment! Again, the drama:)
a luxurious bite!
Tonight, I made an absolutely fabulous pasta sauce made simply from Broccoli, Onions and Garlic. It was SO fantastic! Now, to be honest, I had planned on pureeing Cannellini Beans with the broccoli. But after opened the can of beans, I discovered that Cannellini Beans are actually WHITE PINTO BEANS!! And with my new food allergies, I can’t HAVE pinto beans because I’m allergic to them! So I had to forgo the beans – but it turned out just as amazing!
velvety, smooth and creamy broccoli sauce!
Here’s what you need:
1 bunch of broccoli (3 big stalks) — 1 inch of stems cut off, cut into florets 1 red onion, diced 5 garlic cloves – rough chop 1/4 + 1 Tbsp white wine 1 1/2 cups veg stock 1/4 cup Pine Nuts – toasted Small bit of fresh parsley — 1-2 Tbsp Juice of 1/2 lemon reserved pasta water dried oregano and basil salt and pepper
Start out by toasting your pine nuts and steaming your broccoli for about 3 or 4 minutes, until bright green. In a large sauce pan, saute your onion until tender in 1 tsp EVOO, salt, pepper, oregano and basil. When tender, stir in garlic for a minute. Then, deglaze with your wine. Let it evaporate, and then add veg stock. Also, (pick out the chopped broccoli stalks from your steamed broccoli) and add them in with the stock. Cover the pan and let it cook for about 10 minutes. After 6 minutes, add in the rest of the steamed broccoli. If the pan seems dry, add more stock. After 10 minutes, take it off the heat and let it cool for a few minutes — add “1 turn of the pan” of veg stock. Then, carefully transfer the veggies into a food processor, along with the parsley, lemon, and pine nuts with about 1/4-1/2 cup reserved pasta water. Blend until smooth. Re-season with salt and pepper. Toss with cooked pasta and ENJOY!!
gluten-free AND vegan deliciousness!
This meal was so delicious. My parents could not believe that there was no cream in this sauce because it was SO velvety and smooth! It is incredible how steamed broccoli blends so magnificently into this creamy, luxurious sauce! The flavor was deliciously deep and fresh – with a definite broccoli tone, which I LOVED!
gorgeous color and texture!
Aside from being scrumptious, this meal was PACKED with nutrition. Broccoli is high in Vitamin C and K, as well as cancer-fighting nutrients. It also contains anti-viral and anti-bacterial properties, which is great for your immune system! It is also high in fiber and helps prevent heart disease! But enough about that — it’s just tasty to the core!
Annie, my new buddy :)
It’s Annie’s last night here tonight, and she’s finally made herself at home. I’ll be sad to see her leave:(
This pasta sauce would not be possible with out my beloved food processor. I literally use it every day. Here's the one I use: