Easy Normandy Vegetables

A simple blend of three vegetables: broccoli, cauliflower and carrots cooked with water. I like to use a pressure cooker but it's also easy to cook on the stove top in a large pan.

About 2 pounds of broccoli, cut into large florets, stems peeled and cut into 1/2" slices
About 2 pounds of cauliflower, cut into large florets
1 large carrot, sliced
1 1/3 cups water

Place the vegetables and water in the pressure cooker pot. Cook under pressure for zero minutes and release the steam quickly. Remove lid, pour the vegetables into a colander set over a bowl. After cooling, you can drink the cooking liquid. Vegetables keep in the refrigerator up to 4 or 5 days.

Broccoli Salad

Broccoli Salad is a colorful, crunchy and creamy side dish that goes well with just about anything.

Salad:

6 cups small broccoli florets
3/4 cup grated carrots
3/4 cup craisens or raisens
1/2 cup chopped walnuts
1/3 cup finely chopped onion

Dressing:

1/2 block tofu or 1 can white beans
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1 Tablespoon sugar or other sweetener
1 clove garlic or 1/2 teaspoon garlic powder
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
water

Blend the dressing ingredients in a food processor or blender. Add a small amount of water to thin the dressing enough to easily coat all of the broccoli. Start with 1/4 cup water, add more if necessary. Pour the dressing over the salad and mix well.

Twice-Baked Potatoes (Green)

Ingredients

5 pounds russet potatoes

1/4 cup water

1 onion, chopped

4 cloves garlic, minced
2 Tablespoons soy sauce or Tamari
8 to 16 ounces chopped broccoli (fresh or frozen)*
1/2 cup water or non-dairy milk

Instructions
Bake potatoes at 425f degrees on a cookie sheet for 45 to 90 minutes.

In a large skillet, saute onion in 1/4 cup water for five minutes. Add garlic and soy sauce and cook for one minute longer. Stir in broccoli.

Scoop the baked potatoes out, placing the insides into a large bowl. Add broccoli and onion mixture to the potatoes and mash together adding enough water or non-dairy milk to get desired consistency.

Fill the potato skin boats.  Bake 10 minutes until just browned.

* * *

*The potato pictured above was made with 8 ounces of fresh broccoli and 5 pounds of potatoes. For the potato below I used one pound of frozen chopped broccoli and only 4 pounds of potatoes. They came out quite green, good for Saint Patrick's Day!

Click here for Twice Baked Potatoes (Red)