Two excellent recipes- they can be used together as side dishes or as a meal. Although I was concered about the herbes and spices matching, they go well together. I subbed veggie broth for most of the olive oil in both recipes. For the broccoli, I added more capers (I used some large-size capers that a friend gave me and wasn't sure that the measurements for larger sized capers would be equivalent to the reg sized.) I also easily doubled the red pepper flakes- DH and I like spicy-spicy. For the potatoes, I added a bit more herbes de Provence.
5 flamingos for taste and effort
Sicilian-Style Broccoli
The Mediterranean Vegan Kitchen
This quick-cooking method of cooking broccoli in just a little liquid until it evaporates can be used with cauliflower as well.
Makes 4-6 servings
1 head broccoli (about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1/2 cup veggie broth
2 tablespoons drained capers, slightly crushed in a mortar and pestle or with the back of a spoon in a small bowl
1/8 teaspoon crushed red pepper flakes or to taste
salt and freshly ground black pepper, to taste
Cut off and separate the broccoli florets. Trim the tough ends of the stalks; peel, if necessary, and cut crosswise into 3/4-inch thick slices.
In a large skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring until golden, 1 to 2 minutes. Add the broccoli florets and stalks, veggie broth, capers, and red pepper flakes, if using. Bring to a simmer over medium-high heat. Reduce the hear to medium-low, cover, and copok until the broccoli is tender but still firm, 5-7 minutes.
Uncover, increase the heat to high, and cook, tossing and stirring constantly, until any remaining broth evaporates, 1-2 minutes. Season with salt and pepper. Serve warm or room temperature.
Variation Instead of capers, add 2 tablespoons of dark raisins or zante currents that have been plumped in warm water for 10 minutes, then drained. Sprinkle with toasted pine nuts just before serving.
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt
The Mediterranean Vegan Kitchen
Wild herbs grow in profusion throughout Provence. Herbes de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you don't have some on hand, simply use dried rosemary; it's a safe bet. Try to get tiny new potatoes that are about 1 1/2 inches in diameter for this dish. If they're much bigger, cut them in half before boiling.
1 1/2 pounds tiny new potatoes, scrubbed and left whole
1 tablespoon extra-virgin olive oil
1/2 teaspoon herbes de Provence
juice of 1/2 medium lemon (about 1 1/2 tablespoons)
freshly ground black pepper, to taste
Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 10 minutes, depending upon size. Drain and set aside to cool slightly.
In a large nonstick skillet, heat the oil over medium-high heat. Add the herbes de Provence, and cook, stirring constantly, for about 10 seconds. Add the drained potatoes, coarse salt, and lemon juice; stir well to coat. Cook, tossing and stirring constantly, until the potatoes are heated through, 1 to 2 minutes. Season with pepper to taste. Serve immediately.
Advanced preparation You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe. Or you can refrigerate the boiled potatoes overnight. Bring them to room temperature and finish the recipe.
