Hello again. The past few months I’ve been MIA on hearthomemade, and MIA from my life, due to working overseas. It was a pretty wild experience. I’m so glad I seized the opportunity (and got the heck out of my former job :P). I’m back for a few months before heading out for round 2, and hope to get as much kitchen-time in as possible. My list of “to try” recipes is a mile long :)
While I was away, my husband decided that he doesn’t want to eat animal products …. Yeah, where did that come from? What else did I miss? Anyway, this radical shift in diet led to many (heated) conversations over Skype. I’m all for him eating a more plant-based diet, but no eggs?! No milk?! I was very worried about being restricted in my cooking. My philosophy towards food has always included “everything in moderation.” Having to accomodate a vegan diet doesn’t really jive. But thankfully, so far it seems that Kevin isn’t a strict vegan, and will occasionally veer off into the animal world.
I’ve also had a slight shift in my attitude towards diet. Maybe because I was living on cafeteria food for the last 4 months, or maybe because I’ve been reading food blogs focused on healthy, plant-centric meals, I’m trying to cook with and eat more whole foods. Spring is coming, so bring on the fresh fruits and veggies – I’m ready.
This salad (we’ve had a lot of salads since I’ve been back :P) is really good. It’s got heft and crunch from the broccoli, apple, and seeds. The dressing is on the sweet side, but pairs well with the assembled ingredients. It’s filling enough for a stand-alone lunch, and held up well as leftovers the following day.
The only “cooking” involved is steaming the broccoli.
The recipe said to add 1″ of water to the pot. Maybe I have a stunted steamer basket, but 1″ of water was too high. I used a little over a 1/2″ of water.
Love that vibrant color!
Slicing the apple is pretty, but I’ll probably halve the slices or just chop it next time for ease of eating.
Simple and healthy (and vegan).
Don’t worry, I’m not giving up on buttery rich, loaded with sugar desserts. They will make an appearance :)
2 bunches broccoli with stems (about 1lb. total)
1/2 cup roasted and salted sunflower seeds
1 Fuji apple, cored and sliced thin
heaping 1/4 cup arugula leaves or delicate greens of your choice
3 tbp. whole grain mustard
2 tbp. honey
2 tbp. olive oil
2 tbp. vinegar (white wine, apple cider, red wine, or coconut) – (I used apple cider vinegar)
salt and fresh cracked black pepper to taste
Place a large pot with about 1/2″ – 1″ of water over medium-high heat. Insert a steamer into the pot and bring the water to a low boil.
Cut broccoli florets into bite-sized pieces. Thinly slice broccoli stems and add both the florets and the stems to the steamer. Cover and allow to steam for about 2 minutes, or until the hard raw crunch is cooked from the broccoli. Remove from the steamer and rinse with cold water. Set aside.
In a large bowl, combine mustard, honey, olive oil, vinegar, and a few pinches of salt and pepper. Whisk vigorously until thoroughly combined. Add broccoli, sunflower seeds, sliced apple, and arugula to the bowl. Toss until every piece is coated in dressing.
Chill for about 30 minutes. Serve cold.
Yield – 3 large or 4 small portions