If you’ve known me for a while, I have this obsession with flowers. I don’t know why but I love and really appreciate the beauty of flowers.
In March, I noticed the green buds begin to bloom on trees. But what I never really noticed until lately are how many flower petals or plants integrate deep hues of purple and green. How beautiful!
I really wish I knew the names of these flowers, but if you know it, please comment below!
Since the weather has turned (for the better), I am rediscovering every Seattle neighborhood. A lot is the same, but this city is so different and newly developed there are parts that I don’t recognize anymore. I guess I am not a fan of mass development as all the historic charm is wiped away and well, after living in Germany for 15 months I got accustomed to spending time in places that has persevered history for hundreds of years.
I went to the U-district’s Saturday Farmer’s market and perused the stalls wondering what I should whip up in this kitchen this weekend. My eyes caught focus on the sweet purple and green broccoli.
Wow, really? This is just like nature. For days, in fact weeks, I fixated on these flowers and with a quick purchase from the Growing Washington stall, I knew a broccoli and cheese side dish would be the makings for a nice weekend project.
For my vegan cookbook, I created a vegan cheddar cheese dipping sauce. That sauce inspired this dipping sauce, which is similar but different.
I found this pairs well as a nice side dish with almost any main course. However, I enjoyed it most with some pan-fried potato’s (perfect for dipping into the cheese sauce) with some of Field Roast’s new mini breakfast sausage links. I use this as a quick meal for when I don’t want to do anything labor-intensive. Plus, it reminds me of Germany – “meat” and potatoes.
This side dish is extremely easy and I found the broccoli tastes best steamed to the point of being edible but with a light crunch. You don’t need to hunt for purple and green broccoli but the hint of sweetness from the sweet broccoli and the savory cheese flavor do pair nicely.
Vegan Sweet Broccoli and Cashew Cheese Sauce
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Serves 3 hearty sides
1 head of broccoli
Cashew Cheese Sauce Ingredients
½ cup cashew soaked (between 4 to 8 hours)
¾ cup almond milk (or nondairy milk)
2 heaping tbsp. of nutritional yeast
1 tbsp tahini
1 small garlic clove
½ tsp salt
Pinch of turmeric
Wash, cut and steam the broccoli. This won’t take too long between 5 to 10 minutes. I use an old school metal steamer in a pot so the water does not touch the broccoli. Cook until edible, but with still crunchy.
While the broccoli steams, place the entire cashew cheese sauce ingredients into a food processor. Blend until smooth. Readjust any flavors if desired. If you prefer to heat the sauce, pour the sauce into a pot and warm on low heat. Drizzle the sauce on top of the broccoli. Serve warm.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com