Cream of Broccoli Soup
6 – 8 cups water
2 heads of broccoli with stalks (enough for 4 cups chopped florets)
Florets from 1/2 head cauliflower
1 medium yellow sweet potato, baked (enough for about 1 cups mashed)
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 medium carrots, chopped
1 t marjoram
Fresh group pepper as desired
Place 4 cups water in a sauce pan. Cut off stalks from broccoli, trim, slice and place in a sauce pan with 4 cups water. Add cauliflower florets. Cover and steam until tender.
Saute onion in a soup pot or large sauce pan over medium high heat until it starts to brown. Add a little water if needed to keep from sticking. Add garlic and cook for 1 minute. Add celery, carrots, and chopped broccoli florets. Cook until tender.
When cauliflower and broccoli stems are tender, blend with sweet potato, including cook water from vegetables, until creamy. Pour into soup pot. Add more water if needed to thin. Stir in marjoram and pepper and heat through.
Broccoli Bean Tostadas
You’ve never had tostadas like this before!
12 corn tortillas
1 onion, finely chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
2 cups finely chopped broccoli
1 tablespoon chili powder
2 teaspoon cumin powder
2 teaspoon oregano
1/2 cup diced green chilies, canned or bottled
2 tablespoons tomato paste
2 cups cooked pinto beans
Sea salt
Seed Cheeze Sauce
Bake corn tortillas on cookie sheet at 275 F until crisp, about 20 minutes. Water saute onion, mushrooms, and garlic over medium-high heat until soft. Add chopped broccoli and about 1/2 cup water, and cook until tender. Stir in seasonings, chilies, tomato paste, and beans. Cook 5 to 10 minutes. Salt to taste. Spread evenly on a baked corn tortilla. Top with Seed Cheeze Sauce, shredded green cabbage or shredded lettuce, chopped tomatoes, and guacamole.
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100% Plant Based
100% Nutritious
100% Delicious
