Charred and Roasted Broccoli with Toasted Slivered Almonds and "Cheese"
I love it when I see a dish I want to make and I have all the ingredients in my house. I experience a form of glee. While I don't mind grocery shopping, this joy is more about knowing my kitchen has evolved from just a handful of years ago when I didn't cook. It's like watching your yoga practice evolve. One day you can stand on your head. And then one day you know you've become a true healthy home cook when your pantry is stocked with items like ground chia seeds, coconut crumbs, slivered raw almonds and, yes, nutritional yeast.
Nutritional yeast has been called the vegan Parmesan. These yellow flakes are simply dried out yeast, the same strain used to make bread. In this form, it packs 3 grams of protein in 1 tablespoon. So, if I were a vegan, I would embrace this flake too. Some are even fortified with B12, an essential vitamin vegans may be missing by avoiding animal products.
Use nutritional yeast like you would parm, sprinkle it in last, like on popcorn or pasta if you eat them (both are inflammatory, btw). While it tastes nutty, the condiment's color tends to trick you into thinking it's cheese. Since I'm not a vegan, I would simply use parm. Just like cookie crumbs don't count, eating a tablespoon of parm once in a while barely counts as dairy to me. But give yeast a chance to see for yourself.
I found this recipe in Bon Appetit, my favorite food mag. The original recipe called for peanuts, which I avoid. More on that in another article. Here's my version with toasted silvered almonds. Use yeast or parm and enjoy!
Ingredients
1 bunch broccoli (about 1½ lb.), stems included
2 T olive oil
1 small shallot, chopped
2 tablespoons unseasoned rice vinegar
¼ cup slivered almonds
½ tsp coconut sugar (optional)
2 T nutritional yeast or Parmesan cheese
Kosher salt and freshly ground black pepper
Instructions
Roasting Broccoli Stems
Preheat oven to 450°.
Trim ends and hard edges off broccoli stems.
Slice stems on a diagonal ¼” thick. Set florets aside.
Transfer stems to a rimmed baking sheet, toss with 2 T oil and chopped shallot.
Season with kosher salt and pepper.
Roast stems until browned around edges, 15–20 minutes.
Add vinegar; toss to coat.
Charring Florets and Toasting Almonds
Finely chop broccoli florets.
Heat a dry skillet, preferably cast iron, over medium-high. Add florets.
Season with kosher salt and pepper.
Stirring often, until bright green and lightly charred in spots, about 5 minutes.
Reduce heat to low; add almonds and sugar (optional).
Stir often until nuts are golden brown.
Stir in 2 T nutritional yeast or parm; combine with stems and salt to taste.
TIME: 30 minutes
MAKES: 4 Servings
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.
