Posts tagged ‘Broccoli’

Pasta d’Hiver


I was craving some pasta primavera this week, just as the temperatures dropped and I finally had to break out my early-winter coat. Knowing that I couldn’t head to the farmer’s market for fresh spring vegetables, I did the next best thing and went to my freezer for peas, asparagus spears and broccoli to toss with pasta and some fine cheeses. If you didn’t manage to put up freezer vegetables for winter, don’t worry. Some commercial frozen vegetables are really high quality these days (I’m especially partial to the Europe’s Best and Trader Joe’s brands), and frozen vegetables are just as good for you as the fresh versions available in the spring. Frozen vegetables from local sources are also a great alternative to the fresh produce that is being flown in from farther and farther away at this time of year.

Rather than making a traditional cream sauce, I tossed the pasta here with cheese, butter and vegetables. It’s (slightly) lower in fat and I enjoy the texture and sharper taste.

Pasta d’Hiver
Serves 4 – 6

8 oz. whole wheat spaghetti
1½ cups frozen broccoli
1 cup frozen asparagus
1 cup frozen peas
3 Tbsp. butter
¾ cup Feta cheese
¼ cup Parmesan cheese
½ tsp. freshly ground pepper
½ tsp. dried basil
¼ tsp. dried dill
¼ tsp. lemon zest (optional)

  1. Bring a large pot of water to a boil and add the pasta, cooking until al dente, about 8 minutes.
  2. Meanwhile, snap the frozen asparagus into 1 inch pieces.
  3. When the pasta is just about done, add the vegetables and cook until thawed and heated through, about 2 minutes.
  4. Drain the pasta and vegetables and transfer to a large mixing bowl. Toss with butter, cheeses and spices, adjusting as necessary.

November 27, 2008 at 5:26 pm Leave a comment

Big, Easy Stirfry

Sean and I went camping in Banff last week and just for fun, we went into the Château Lake Louise to window shop and gawk at things. We looked at the menu for the hotel restaurant and found that there were two vegetarian options, including Garlic-Ginger Hoisin Stir-Fry for $25. “What?!” I said. Stir-fry is one of the easiest vegan meals to make. When we got home, I made my own Garlic-Ginger Hoisin Stir-Fry, but I couldn’t convince Sean to pay me $25 per serving. This makes a lot, so that you can enjoy it all week. And if you have richer, more gullible friends, you could make up to $150.

Garlic-Ginger Hoisin Stir-Fry
Makes about 6 servings

1½ cups brown rice, uncooked
1 Tbsp. sesame oil
1 Tbsp. olive oil
¼ cup fresh ginger, grated
8 cloves garlic, minced
1 lb. tofu, cut into small cubes
4 cups mixed vegetables (I used 1 cup each broccoli, carrots, snow peas and red bell pepper)
¼ cup water
8 oz. can sliced water chestnuts, drained
6 oz. can cut baby corn, drained
⅓ cup soy sauce
2 Tbsp. hoisin sauce
½ tsp. Sriracha, or other hot sauce
2 Tbsp. sesame seeds

  1. In a pot or steamer or whatever you use to cook rice, cook the rice according to package directions or in your normal way.
  2. In a large non-stick pan or wok, heat the oils over medium high heat. Add the ginger and garlic and heat until fragrant.
  3. Add the tofu, and heat for about 10 minutes or until a crispy crust forms on the outside, flipping a few times.
  4. Add the vegetables and ¼ cup water. Cover the pan and steam the vegetables until bright.
  5. Add the baby corn and water chestnuts.
  6. In a small bowl, whisk together the soy sauce, hoisin sauce and Sriracha. Pour it onto the stir fry and stir until well mixed. Cook for about 10 more minutes, or until sauce is absorbed.
  7. Garnish with sesame seeds and serve.

July 17, 2008 at 8:30 am Leave a comment



*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.