Asian Broccolette Polenta

Special PSA - All Thin-Mint Girl Scout cookies are now vegan! Woot, woot! Upon learning this Todd told me, " I'll take 1 million boxes please."

Asia and Italy collide in today's recipe. Have you used broccolette? Perhaps it's common in the states. It's so fun! I've never found it in our grocery stores up here in Alaska, but it came in my Full-Circle box and I was beyond giddy with excitement. I happened to have a polenta roll that I got for Christmas (food gifts are the best) and it was definitely calling out to me from the fridge.

I was craving a kind of stir-fry/asian dish and I thought this would be a great way to use my broccolette. Why not just combine stir-fry, broccolette, and polenta then?! If you're on the fence with regards to pairing polenta with an asian influenced sauce, don't be! Polenta is so neutral that it really just tends to blend in with whatever the bolder flavors of your dish are. 

“Never waste your time trying to explain who you are to people who are committed to misunderstanding you.”

— Unknown

Asian Broccolette Polenta

Tender broccolette and bell pepper sauteed with polenta in a sweet stir-fry sauce. Asian meets Italy in this unique dish! The use of pre-made polenta allows it to come together very quickly.

Yield: 6 servings

Ingredients

• 1 Tbsp. sesame oil
• 1 medium bunch of broccolette, florets and stems cut on the diagonal
• 1 red or yellow bell pepper, diced
• 1 18oz. roll of pre-made polenta, diced
• Sauce:
• ¼ cup + 2 Tbsp. soy sauce
• 2 Tbsp. water
• 2 Tbsp. brown sugar
• 2 large garlic cloves, minced
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. agave nectar or maple syrup
• 1 Tbsp. corn starch
• dash of red pepper flakes
• pinch of black pepper

Cooking Directions

1. First, chop the vegetables. Studies show that if broccoli is allowed to rest 10 minutes after being chopped, it’s antioxidants are greatly increased.
2. In a large frying pan heat the sesame oil over medium. Then, add the vegetables and polenta. Sautee for about 10 minutes until the broccolette becomes bright green and the polenta begins to break down.
3. Meanwhile, whisk together all the sauce ingredients.
4. Add to the vegetables and stir well, deglazing the pan. Cover and allow to cook for an additional 5-10 minutes, stirring occasionally. The polenta should break down and the vegetables should be tender when done. Serve hot.

Dutch Word of The Day

Daylight --> Daglicht (doch-lickt) We have so much daylight now up here in Alaska. It's actually light when I get off work now! Huzzah!

Good Deed of The Day

Did you hear about President Obama's commitment to preserving the Arctic National Wildlife Refuge up here in my home state.  Let's help make that a reality! Some places are too special to develop they said. I agree. 

Today's music is from a band that's a few classes below me in high school! They are one of my very favorite bands, who I discovered a couple years ago off hand and then learned they were from Palmer, AK! 

Agave & Miso Braised Turnips with Steamed Broccoli

Wednesday nights can be a bit panicked for me. Especially yesterday. Instead of making Friday Soup (Definition - A soup, made on Friday, that uses up all the aging vegetables from last week's CSA box) last week, I made three loaves of bread. Seeing as my CSA box comes on Thursday, I had to scramble to use up a couple of turnips and a head of broccoli last night. Sorry, kale, next time...hang in there little buddy!

Do you have a few turnips? Clueless about what to do with them? Don't worry, you're taken care of. I'm sure you have some miso, walnuts, and TVP on hand like any respectful vegan (just kidding, there are no rules...I'm still trying to like tahini...as vegan, I know, it's sacrilege!) This dish is easy as pie, and simple enough to allow all the flavors to be shine.

“There is nothing necessary or desirable for human nutrition to be found in meats or flesh foods, which are not found in and derived from vegetable products. ”

— Dr. John Harvey Kellogg

Sweet and meaty turnips are braised with TVP and walnuts in agave nectar and washed with miso. Perched atop a bed of steamed broccoli and topped with sprouts, you can feel good about this unique and delicious meal. 

Agave & Miso Braised Turnips with Steamed Broccoli

Sweet and meaty turnips are braised with TVP and walnuts in agave nectar and washed with miso. Perched atop a bed of steamed broccoli and topped with sprouts, you can feel good about this unique and delicious meal. NOTES: Feel free to use any other root vegetable in place of the turnips. Instead of broccoli, this can be served over rice, quinoa, or couscous.

Ingredients

• 1 Tbsp. vegan butter
• 2 small turnips, peeled and diced
• 2 Tbsp. walnuts, chopped
• ½ cup vegetable broth
• ½ Tbsp. agave nectar
• 2 large pinches of kosher salt
• 1 small head of broccoli
• 1 Tbsp. miso paste
• ¼ cup dry TVP (textured vegetable protein)
• handful of broccoli sprouts (optional)
• dash of ground black pepper, to taste

Cooking Directions

1. In a large, heavy bottomed frying pan or soup pot, heat the butter over medium-high heat.
2. Add the turnips and walnuts. Cook until slightly browned, about 5-8 minutes.
3. Add the broth, agave, and salt stirring well to combine. Bring the broth to a boil, then reduce to a simmer and cover. Cook for about 25 minutes, until the turnips are tender.
4. Meanwhile, chop and steam the broccoli for about 10 minutes, until just tender and bright green.
5. Once the turnips are done, remove from heat and whisk in the miso paste. Add the TVP, stir to combine, then cover and allow to rest for about 5 minutes.
6. Serve the turnip mixture over a bed of steamed broccoli and top with sprouts. Crack black pepper over it, to taste. Serve hot.

Boo! It's been a wee bit windy over here in the Last Frontier. Can you tell? This is Todd, all fixed up to take Bob on his evening constitutional. #thisishowwerollinAK

Dutch Word of The Day

Turnip --> raap (rahp)

Good Deed of The Day

Like we need another reason to ditch dairy...but here you go. From an environmental standpoint. Cow Palace. Omg.

Delicata Squash & Broccoli Coconut Curry

Sometimes, you just need a really big bowl of curry.

Continuing my nonstop parade of delicata squash, I theorized that it would be perfect in curry. I was absolutely right. Delicata squash is made for the stuff. The tender meat soaks up the coconutty curry juices and the pliable peel remains just chewy enough to offer two different textures in one little squash bite. I threw in some broccoli as well, because my CSA box unloaded upon me an unending supply of the little trees. Hey, I'm not complaining! The stalks on these particular fellows though were...insane. They were practically a foot long! 

I was watching some cooking show a few weeks ago, it might have been The Jazzy Vegetarian or maybe that crazy red-headed lady that says "organic" a trillion times per episode (Todd and I decided it would be a fabulous drinking game)...I can't be exactly sure who it was. Nevertheless, the gal said to trim off the fibrous outer bit of the broccoli stalk and then chop up the tender "heart" and use it as you would with the florets. I normally use the stalk, but I never thought to trim off the tough stuff! I've been implementing said technique ever since, and stuffing Bob's kong with the trimmings. Nothing goes to waste and no more chewy broccoli. Win-win!

“When you take risks you learn that there will be times when you succeed and there will be times when you fail, and both are equally important.”

— Ellen DeGeneres

A sweet and zesty coconut curry bathes fresh broccoli and tender delicata squash. Serve over your favorite rice or noodles for a warm and comforting mid-winter meal. 

Delicata Squash & Broccoli Coconut Curry

A sweet and zesty coconut curry bathes fresh broccoli and tender delicata squash. Serve over your favorite rice or noodles for a warm and comforting mid-winter meal. NOTES: Use the broccoli stalks! Just cut off the fibrous outer bit of the stalk and discard, then chop the tender “heart” to use. Don’t peel the delicata squash, the rind is edible!

Yield: 4-6 servings

Ingredients

• 1 Tbsp. coconut oil (either refined or unrefined)
• 1 small yellow onion, diced
• 1 large garlic clove, minced
• 1 ½ Tbsp. Thai red curry paste
• ¼ tsp. ground turmeric
• dash of ground black pepper
• dash of red pepper flakes, to taste
• pinch of salt, to taste
• 1 15 oz. can of full-fat coconut milk
• ½ Tbsp. brown sugar
• ½ Tbsp. dried basil
• juice from ½ lime
• 1 small head of broccoli, florets and stalks chopped
• 1 delicata squash, de-seeded and chopped
• 4-6 servings of rice or noodles

Cooking Directions

1. Begin by preparing your rice or noodles.
2. Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.
3. Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.
4. Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.
5. Serve hot, over the rice/noodles or add to the curry sauce and mix.

Dutch Word of The Day

Coconut --> kokosnoot (cocoa-snowt)

Good Deed of The Day

Are you against the Keystone XL pipeline? Me too. Sign the petition here along with 55,000 others.