Anyways, every recipe in that issue looks fantastic! Not only are there pictures for everything, but there is also the nutrition facts for each recipe. Love that.
The recipe that stuck out to me as easy, fun and delicious, was a recipe called Dirty Broccoli. It was cooked in the skillet with breadcrumbs, parmesan cheese, garlic and oil. With my Mom and Dad as guinea pigs, I tried it out. What a hit!!! It was hard to resist.
Roasted Dirty Broccoli
Serves 4-6 (or less :))
2 Tbsp. soy sauce
2 Tbsp. olive oil
1/4 tsp. paprika
Fresh ground black pepper
1 1/2 Tbsp. nutritional yeast
1/2 cup + 1/4 cup whole wheat breadcrumbs
1/2 cup water
Roasted sesame seeds, as desired
About 3 cups chopped broccoli florets
Combine the soy sauce, oil, paprika, pepper, yeast and breadcrumbs in a large bowl. Dump in broccoli and toss a few times to coat. Pour in to a large baking dish (one with sides on it), making sure to spread the breadcrumb mixture evenly, and drizzle over the water.
Bake in a preheated 350 F oven for 15-20 minutes, until toasted and cooked to the desired consistency. I like my cooked broccoli a tad more on the al dente.
I served the roasted broccoli for lunch alongside some scrambled tofu. Great meal!!