Recipe Instructions:
INGREDIENTS
2 small yellow onion
6-8 cloves garlic
2 large head broccoli (10 oz. florets, about 4 cups)
2 Tbsp. freshly grated ginger (about a 1 inch piece)
274 g roasted cashews*
4-6 Tbsp. tamari (or soy sauce)
Sesame seeds for topping
FOR SERVING (OPTIONAL):
Brown rice, quinoa, noodles, etc.
INSTRUCTIONS
Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)
Meanwhile, thinly slice onion.
In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.
When onion is translucent, add garlic, ginger, and broccoli. Stir.
Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.
Notes
*Cashews: I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) Roasted adds another beautiful layer of flavor I highly recommend.
Garlic + ginger: I love these flavors, so I usually add a little more than what’s noted. Feel free to do the same if you’re similar.
Veggies: The recipe is cashew-heavy, but you could easily reduce them and include other additions. Mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
For gluten-free: Use tamari.
Nutrition: Estimated nutritional content is calculated without the rice/quinoa/noodles for serving.
