I've never made a gratin in my life and I haven't been having that much dairy recently so wondering if I want to go down that route. But blanching and freezing looks like a winner - that way my friends can use some when they come back too! Thanks for that link
I can't see why you can't make it with coconut cream or another alternative. As for cheese it uses such a tiny amount you could skip it all together. Top it with breadcrumbs and butter/margarine/spread/oil. Very easy to do and there would be so many vegan recipes out there for you to try.
Not going to lie I'm definitely not a fan of a lot of the non dairy alternatives in dishes like gratin :( I feel like maybe I might go for something less stodgy. Might change my mind tomorrow though...
I've definitely got broc and tuna pasta on the list for one of the heads... I couldn't do more than one head with pasta though. Reckon I'd get sick of it
You could make a broccoli frittata. My favourite pasta has broccoli fried with bacon, onion, pesto and a dash of cream, all done while the pasta is cooking. You could do those Indian style vege Fritters. Or a chicken and broccoli stir fry with hoisin or cashews.
I vote for doing some cheese and cauliflower style pies, as they freeze well.
I’m not experienced with making pies and the online recipes look annoying. But I’d probably steam the veg, make a roux cheese sauce with garlic and onion powder, mix, then either use a pie maker or do pastie shapes with premade pastry sheets. It’s uh… a hand pie. Yeah.
shiitake, chinese cabbage, vermicellii, red bean curd, and really just any vegetables capable of soaking up juice, for this: https://en.christinesrecipes.com/2010/02/braised-vegetables-with-red-fermented.html
Wait, didn’t Smeg or someone have a broccoli pasta they really liked? A while ago a few DT regulars were cooking it for dinner. Broccoli was cooked down into a liquidy looking sauce, I can’t find it.
But Tin Eats is a very popular DT recipe site so maybe it was theirs https://www.recipetineats.com/quick-broccoli-pasta/ It uses two whole heads
Ah yes now that you mention it I do remember! That would actually be a perfect use of this broccoli glut. I think maybe it was styled off this https://www.smh.com.au/goodfood/recipes/broccoli-and-anchovy-penne-20140310-34gsq.html
Where the broccoli is grated to help it become liquidy
Brains trust. I somehow have inherited 5 heads of broccoli that I need to use this week.
Recommendations? (Other than soup which is sorta my last ditch option...)
Make a gratin. Blanch the rest and then freeze them.
How to freeze broccoli
I've never made a gratin in my life and I haven't been having that much dairy recently so wondering if I want to go down that route. But blanching and freezing looks like a winner - that way my friends can use some when they come back too! Thanks for that link
I can't see why you can't make it with coconut cream or another alternative. As for cheese it uses such a tiny amount you could skip it all together. Top it with breadcrumbs and butter/margarine/spread/oil. Very easy to do and there would be so many vegan recipes out there for you to try.
Not going to lie I'm definitely not a fan of a lot of the non dairy alternatives in dishes like gratin :( I feel like maybe I might go for something less stodgy. Might change my mind tomorrow though...
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I've definitely got broc and tuna pasta on the list for one of the heads... I couldn't do more than one head with pasta though. Reckon I'd get sick of it
Add some anchovies and capers.
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Definitely adding those, I love the combination of anchovies and broccoli
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Username does not check out ... 🤨
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Anchovies and a little oil in first, stir to dissolve anchovies - then broccoli etc
You could make a broccoli frittata. My favourite pasta has broccoli fried with bacon, onion, pesto and a dash of cream, all done while the pasta is cooking. You could do those Indian style vege Fritters. Or a chicken and broccoli stir fry with hoisin or cashews.
I vote for doing some cheese and cauliflower style pies, as they freeze well.
I’m not experienced with making pies and the online recipes look annoying. But I’d probably steam the veg, make a roux cheese sauce with garlic and onion powder, mix, then either use a pie maker or do pastie shapes with premade pastry sheets. It’s uh… a hand pie. Yeah.
Wait shit it is
Edit: You can also make a few different meals with it, it doesn’t have to be just one
Bit of stir fry broccoli with maybe some garlic and soy sauce?
shiitake, chinese cabbage, vermicellii, red bean curd, and really just any vegetables capable of soaking up juice, for this: https://en.christinesrecipes.com/2010/02/braised-vegetables-with-red-fermented.html
Ooh thanks for that rec. The place I'm staying at has plenty of East Asian ingredients and condiments so braising might be very much on the menu.
Wait, didn’t Smeg or someone have a broccoli pasta they really liked? A while ago a few DT regulars were cooking it for dinner. Broccoli was cooked down into a liquidy looking sauce, I can’t find it.
But Tin Eats is a very popular DT recipe site so maybe it was theirs https://www.recipetineats.com/quick-broccoli-pasta/ It uses two whole heads
Ah yes now that you mention it I do remember! That would actually be a perfect use of this broccoli glut. I think maybe it was styled off this https://www.smh.com.au/goodfood/recipes/broccoli-and-anchovy-penne-20140310-34gsq.html
Where the broccoli is grated to help it become liquidy
Yeah that looks like it
This is my all time favourite salad and so easy to make!
https://thedesignfiles.net/2013/12/tasty-tuesday-char-grilled-broccoli-with-chickpeas-almonds-lemon-and-chilli
Roast broccoli with a little oil and chilli is delicious