VEGAN MANDARIN ORANGE BROCCOLI SALAD
This Mandarin Orange Broccoli Salad is a vegan twist on classic broccoli salad. It's made with a yummy cashew dressing, mandarin oranges, almonds, and raisins.
Provided by Linley Hanson
Categories Salad
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF and spray a baking sheet with olive oil cooking spray.
- Spread broccoli florets out on the baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven for 20-25 minutes or until broccoli has browned (but not mushy).
- Next, place Mandarin oranges, raisins, red onion, slivered almonds, and sesame seeds into a large bowl and set aside.
- Prepare vegan broccoli salad dressing by placing all dressing ingredients into a high-speed blender and blend all ingredients together until smooth.* Set aside.
- Remove broccoli from the oven, let it cool, and then add broccoli to the rest of the salad ingredients and mix.
- Pour broccoli salad dressing over the broccoli salad and mix well. Make sure all broccoli salad ingredients are coated in dressing.
- Place in the refrigerator to chill. Enjoy!
Nutrition Facts : Calories 228 kcal, Sugar 14 g, Fat 14 g, Carbohydrate 22 g, Fiber 4 g, Protein 5 g, ServingSize 1 serving
SAUTéED BROCCOLI WITH TOASTED GARLIC, ORANGE AND SESAME
Broccoli was kicked around for years before anyone decided to have fun with it. For a while broccoli lay spent and lifeless, then went irritably crisp. This recipe advances at high speed with admirable results. I toasted garlic slivers in olive oil until sweet and nutty, added oyster sauce to round the edges, then a rustle of sesame seeds and a wisp of orange to pull the whole thing into focus.
Provided by Kay Rentschler
Categories dinner, quick, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
- Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
- Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 2 grams
ORANGE SESAME BROCCOLI
Don't like broccoli? You can substitute baby bok choy or asparagus with equally good results in this quick and delicious dish.
Provided by Geema
Categories Greens
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.
- Heat the oil over medium high heat in a large skillet until hot.
- Add the broccoli and cook for about 5 minutes, stirring occasionally.
- Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.
- In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.
- Sprinkle with sesame seeds and serve immediately.
Nutrition Facts : Calories 84.7, Fat 5.1, SaturatedFat 0.5, Sodium 271, Carbohydrate 8.7, Fiber 1, Sugar 3.2, Protein 3.2
ORANGE BROCCOLI
Adding orange juice to this Oriental version of stir-fried broccoli gives it a whole new dimension! This recipe comes from Lean and Luscious and Meatless.
Provided by Whisper
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
- Mix until corn starch is dissolved.
- Set aside.
- Heat oil in a large nonstick skillet over medium heat.
- Add broccoli.
- Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
- Stir orange juice mixture and pour over broccoli.
- Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.
SESAME BROCCOLI
Mild broccoli gets energized by this textured, rich dressing spiked with sweet miso and soy sauce. Crushed toasted sesame seeds create the intense flavor base for this rich, super nutty sauce. The dish is a great side to accompany any grilled or roasted protein; it can be made a few hours in advance and is equally tasty chilled or at room temperature. Any leftovers can be chopped and tossed with warm pasta and grated Parmesan the next day.
Provided by Kay Chun
Categories vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and prepare an ice bath.
- While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.
- Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.
- Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.
- Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.
ORANGE-SESAME TOFU WITH BROCCOLI
Try tofu-if you haven't before-in this flavorful Asian medley. It makes a terrific meatless meal for four in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
- Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
- In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
- In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
- In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.
Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 10 mg, Fat 3, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 10 g, TransFat 0 g
ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
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