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Cooking Fresh Broccoli The Vegan Way
Cooking fresh broccoli is so much better than buying frozen -- you can truly taste the difference. Especially when broccoli is in season. There's such a big difference in not only the taste but the appearance, and you'll be able to visually notice when broccoli is at it's peak.
So before I show you the ins and outs of cooking fresh broccoli, let's discuss how to select your veggie. Then I'll show you the vegan flavors that match perfectly with broccoli so you can whip up a delectable dish in no time.
Then you'll have a chance to discover the health benefits of broccoli -- which are many, and really put the fire in you to add more broccoli to your diet.
How To Select Broccoli
Broccoli comes in a variety of colors, including sage, dark green and purplish-green. When selecting yours, just be sure to choose a head that has one uniform color throughout. Look for florets that are tight and compact.
Should you choose organic broccoli? Well, since broccoli isn't one of the top 4 most pesticide-laden veggies, it's not vital that you purchase it organic. But if you can, do. Not only do you support the organic movement and the future of our soils, but the taste and quality of organic broccoli just always seems to be so much better than conventional.
Avoid any broccoli that has a mushy or bruised appearance, a strong odor, or open buds.
Those with yellow spots or flowers should be avoided, as this is a sign of aging and your veggie will be bitter. Most people don't eat the leaves (although you can!), but one sign of fresh broccoli is leaves that are vibrant, not wilted.
Check out the broccoli nutrition information (below) to learn about the many health benefits of this yummy vegetable.
How To Clean and Prep Broccoli
Begin with a beautiful head of broccoli, using organic broccoli whenever possible.
Step 1: Fill a bowl (I use a
salad spinner)
with water and 2-3 Tbsp. of lemon juice, vinegar, or other edible acid.
Step 2: Remove the leaves and cut the flowering buds off the stalks. Cut off the tough bottom end of the broccoli. You'll be left with florets on their stalks, and a nice portion of the main stalk.
If the florets are fairly large, they can be sliced in half (lengthwise) to make smaller pieces.
Step 3: Beware of nasty-looking broccoli, which is broccoli that is discolored, rotten, yellowed or otherwise inedible looking. Trust your instinct -- you know what you want to eat. Simply shave off these small sections with a knife, no need to chop off the entire bud, unless you feel it's appropriate.
Step 4: It's perfectly delicious to eat the stalks. Simply cut the stalk in thin or thick slices until it seems no longer tender (usually an inch or two down).
You'll want to use SAFE knife handling (unlike I'm doing here!!) which means to always cut AWAY from you and your fingers. Using a cutting board works well.
If you'll be using the stalk (recommended), it will take longer to cook than the florets, so cut it off and chop it to desired size. You may need to peel the stalk if it's a little on the tough side.
One key to cooking fresh broccoli (or any veggie) is to make sure all pieces (whether chopped or sliced) are approximately the same size.
Step 5: Soak broccoli in lemon juice (acid)/water mix for 5-10 minutes for thorough cleaning.
Step 6: Drain, rinse, and drain again. Your broccoli is now ready to use.
Step 7 (optional): If you would like to remove moisture from the broccoli (perhaps to serve raw), then spin the broccoli in a salad spinner, or leave in strainer until dried to your liking.
Create your very own broccoli recipe with some of your favorite ingredients from this list of foods that match perfectly with broccoli.
Agave nectar Apple Cider Vinegar Basil Bragg Liquid Aminos (or Tamari) Bread Crumbs Butter, non-dairy (I like Earth Balance) Cashews Cheese, non-dairy Cream, non-dairy Cumin Extra-Virgin Olive Oil Garlic Ginger Lemon Maple syrup Nutritional Yeast Nuts, especially almonds and walnuts Onions Orange Peppers, especially hot Pimiento Potatoes Sesame Seeds Vinaigrette Watercress
Broccoli Helpful Hints
When cooking fresh broccoli, you'll know it's ready when it's crisp-tender. Overcooking will result in a sad tasting (and looking) veggie.
If you'd like to keep your veggie raw for nutritional reasons (such as when you create your very own broccoli salad recipe), but you don't like the flavor of raw broccoli, marinate it! A marinade is usually made with an acid (such as lemon juice or apple cider vinegar) to help break down the fiber, and a healthy fat (such as Extra-Virgin Olive Oil), plus spices (salt, pepper, etc.). Toss well with your hands and massage the dressing into the broccoli.
To freeze broccoli, blanch it first. To blanch broccoli, boil a pot of water. Bring the water to boil and lower broccoli into the water (a wire basket works perfectly), or simply place the broccoli in the pot. Set the timer for 3 minutes or so. Keep an eye on it; you want to blanch just until the broccoli turns a bright green.
As soon as blanching is complete, stop the cooking process immediately by removing from the pot with a slotted spoon (or wire basket) and plunge into a container of ice water (be sure to have the ice water ready to go before you begin the process). Cool veggies in the ice water bath for the same amount of time as you blanched them. (This process works for many veggies -- only the blanching time will change, depending on how dense your chosen veggie is.)
Drain water from veggie completely, and seal tightly in a bag to freeze. A vacuum sealer works beautifully.
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Disclaimer: The entire contents of this website are based upon the opinions of Patty "Sassy" Knutson, unless otherwise noted. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional or nutritionist and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Patty "Sassy" Knutson, who encourages you to make your own health care and nutrition decisions based upon your research and in partnership with a qualified health care professional.
Cooking fresh broccoli is so much better than buying frozen -- you can truly taste the difference. Especially when broccoli is in season. There's such a big difference in not only the taste but the appearance, and you'll be able to visually notice when broccoli is at it's peak.
Begin with a beautiful head of broccoli, using organic broccoli whenever possible.
Step 1: Fill a bowl (I use a
Step 2: Remove the leaves and cut the flowering buds off the stalks. Cut off the tough bottom end of the broccoli. You'll be left with florets on their stalks, and a nice portion of the main stalk. 
Step 3: Beware of nasty-looking broccoli, which is broccoli that is discolored, rotten, yellowed or otherwise inedible looking. Trust your instinct -- you know what you want to eat. Simply shave off these small sections with a knife, no need to chop off the entire bud, unless you feel it's appropriate.
Step 4: It's perfectly delicious to eat the stalks. Simply cut the stalk in thin or thick slices until it seems no longer tender (usually an inch or two down). 
Step 5: Soak broccoli in lemon juice (acid)/water mix for 5-10 minutes for thorough cleaning.
Step 6: Drain, rinse, and drain again. Your broccoli is now ready to use.
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