Recipe Thursday - Garlic and Ginger Broccoli

We are in Hills B.C.  right now but I'd like to post Kill's favorite broccoli recipe.  He loves it and it's so simple - that's the dream isn't it? I read this recipe about 5 years ago but I can't remember where; still, I'll try to remember so as not to be a plagiarizer.

Garlic and Ginger Broccoli

• 1 head broccoli (cut into florets and 1 inch stem chunks)
• 2 cloves chopped garlic
• 1 inch chopped, fresh ginger (leave the skin on, it's fine)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp water
• 2 tbsp sesame seeds (white is prettier than black for this)

Heat the oil in a frying pan for 30 seconds on high then put in ginger and garlic. Turn down to medium and fry lightly for 1 minute then add in your broccoli. Pour in the water and cover the broccoli for 3 minutes, stirring once. When the broccoli is bright green, add the soy sauce to the pan, put it all on a plate and sprinkle with sesame seeds. Super easy right? 

My mom served broccoli so often when we were growing up that I had to take a few years break when I left the house. Now I'm back to liking it and really, she was right because it's so good for human beings. Good job mom :).

Recipe Tuesday - vegan cornbread

My lovelies,

I've been reveling in my latest recipe coup - Vegan Cornbread! It is from This Crazy Vegan Life by Christina Pirello and it is a fantastic recipe (Pirello, pp. 167, 2008). Instead of chili powder, I crushed one ripe apricot in my hand and stirred it into the batter for a sweeter flavor.

Vegan Cornbread Muffins with Apricot (makes 8)

• 1 cup cornmeal
• 1 cup wholewheat flour (I used brown rice flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp brown rice syrup (or honey, maple syrup, etc..)
• 1 tsp brown rice vinegar (I bet apple cider would work too)
• 1 cup unsweetened almond or soy milk
• 1 crushed, ripe apricot or 1 tbsp apricot jam

Preheat oven to 350 F and lightly oil a muffin tray or use silicone/paper inserts. Mix cornmeal, flour, baking soda, baking powder and salt. Add the wet ingredients: rice syrup, vinegar, almond milk and apricot to your dry ingredients until it's smooth. Fill the muffin inserts or tray holes until 3/4 full and then bake for 17-20 minutes. Cool and eat or just eat them warm like Kill and I. We also thought that they were good with coconut oil or margarine. These are dense and they travel well, even in my pocket!

Happy snacking and if you make them then upload me a picture. I love photographing my food, my friend Naka sensei would be proud!