Oven roasted broccoli is on of my favourite ways to enjoy the green
veggie, and enjoy this batch I sure did. I remember the first time I ever
tried roasting it, it was about 9 years ago now. Mark and I were living
in Vancouver at the time and I had been invited to a dinner party with a bunch of
people I didn’t know. It was a weeknight affair and I had little time to prepare anything with my work schedule, but I had a bunch of broccoli in the fridge. So I tossed it in a little oil, popped it in the oven and I brought roasted broccoli as my dinner contribution. It wasn’t fancy and it wasn’t showy, but it was really delicious! It was truly a game-changer to find
out how good green veggies are once drizzled with just a bit of olive
oil, seasoned lightly with sea salt and roasted. (Kind of like the first time I tried roasted
brussel sprouts – talk about an “Ah-ha moment”!) I am such a veggie nerd.
So for today I thought I’d share this scrumptious green dish with you, since it is St. Patrick’s Day after all. But really and truly, for as much as I love this broccoli, what I really am excited about sharing with you is what went on top. This nut-free hemp parmesan is out of this world good. I’ve been sprinkling it on everything. Salads, soups, pasta, toast… Seriously, this stuff is good on everything. The
first batch is already gone and we’re in need of another pronto. (I
know what I’ll be doing as soon as I have 5 spare minutes!)
Oh right and there was something else I wanted to tell you about too… My BIG news I teased you with in the post title! I haven’t been posting as much as I’d like to here lately, but that’s because in addition to all of the wonderful things in my life that keep me busy… I’ve been working on a cookbook! Eeeek!
This is something that’s been in the works for many months now, but I’ve
kept pretty quiet on it, just in case I woke up at some point and
realized I had dreamt it all. But it’s the real thing and I am still giddy to think about it every day. And I am thrilled to say that my book will be published in North America by The Experiment, the publishers of many a great vegan cookbook (Vedge, Forks Over Knives and even Kristy’s upcoming book). I’ll share more about it through the process, but there you have it – My big news! Isn’t that exciting? I hope you think so too. I also am going to need some help in the coming months with recipe testing, so stay tuned for a call for participation in the coming weeks.
Okay, but enough about me – on to the cheese!
Roasted Broccoli & Hemp “Parmesan”
1 head of broccoli
1/2-1 tbsp olive oil
Wash and cut the broccoli into large pieces, reserving the stems for another time. Pat the broccoli dry or even spin it in a salad spinner. (If it’s too wet it will steam while roasting and it will end up soggy.) Toss with the olive oil and spread out onto a baking sheet in a single layer. Sprinkle with a generous pinch of sea salt. Cook for 30 -35 minutes, flipping after about 20 minutes of cooking. Serve with a good sprinkling of hemp parmesan cheese.
makes 2/3 cup
1/4 cup + 2 tbsp hemp hearts
1/4 cup nutritional yeast
1 tsp sea salt
Combine the hemp, nutritional yeast and salt in a food processor and pulse to combine. Store in a sealed container in the fridge. Put it on everything.
Recipe shared via Wellness Weekends.
I don’t often subscribe to the whole, eat something green because of the holiday, but this was so delicious I may just make it again. Will you be noshing on something festively green today?