Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2½ Cups Bite-Sized Broccoli Florets

2 Cups Cooked Brown Or White Basmati Rice

1½ Cups Firmly Packed, Sliced Or Diced Baby Bok Choy (Use Both Stems And Leaves)

1¼ Cups Shredded Carrots

1¼ Cups Vegetable Broth

¾ Cup Salted, Roasted Cashews

2 To 3 Cloves Garlic, Minced

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Tamari, Plus More For Serving


Directions


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9- x 12-inch or similarly sized casserole.
  3. Cover and bake for 35 to 50 minutes, or until the vegetables are soft and the casserole is heated through.
  4. Serve in shallow bowls or rimmed dinner plates, with any broth (that has accumulated at the bottom of the casserole) spooned over the top of each serving. Offer more tamari on the side, if desired.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Crispy Broccolini and Tofu Sheet Pan Dinner

This easy to make recipe is wonderfuThis easy to make recipe is wonderful! Both the broccoli and the tofu are crisped to perfection in the oven. Serve as a side or over rice for a hearty meal.

This easy to make recipe is wonderfuThis easy to make recipe is wonderful! Both the broccoli and the tofu are crisped to perfection in the oven. Serve as a side or over rice for a hearty meal.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 7.5-Ounce Container Extra-Firm Tofu

2 Pounds Broccoli Or 4 Small Broccoli Crowns, Cut Into Florets

2 Tablespoons Olive Oil

½ Cup Plain Whole Milk Yogurt

2 Tablespoons Minced Fresh Dill

1 Lemon, Juiced

½ Teaspoon Kosher Salt, To Taste

Directions

  1. Drain the tofu and wrap it in a clean, absorbent dish towel. Place something heavy on top and let the tofu drain for 10 minutes. 
  2. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. 
  3. When the tofu is done draining, tear it into large pieces with your hands and place on the prepared baking sheet. Add the broccoli, olive oil, and a big pinch of salt and toss to coat evenly. 
  4. Roast for 15-20 minutes, until very crisp and the tofu starts to turn golden. 
  5. Meanwhile, in a small bowl, combine the yogurt, dill, lemon juice, and salt. 
  6. To serve, dollop the crispy broccoli and tofu with dill-yogurt sauce. 

Sausage and Pepper Sheet Pan Dinner

This meal is perfect for anyone who is super busy! Simply place all your veggies on a baking tray along with your sausages and leave it for 25 minutes. Once the timer has gone off dinner is served!

This meal is perfect for anyone who is super busy! Simply place all your veggies on a baking tray along with your sausages and leave it for 25 minutes. Once the timer has gone off dinner is served!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Whole Sausages (plant-based or meat)

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Head Broccoli, Cut Into Florets

½ Head Cauliflower, Cut into Florets

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning

Salt, to Taste

Rolls, for Serving, Optional

Directions

  1. Preheat the oven to 450°F.
  2. On a baking sheet, toss the sausages, bell peppers, broccoli, and cauliflower with the olive oil, Italian seasoning and a pinch of salt.
  3. Roast for 20-25 minutes, until the veggies are tender.
  4. Slice the sausages and serve with rolls and sauces of your choice.

Broccoli Gratin

Keep this Recipe at your fingertips year-round, it’s the ultimate side dish to bring to any table! Nevertheless, it’s such a delicious, and easy recipe to prepare. More cheese, please!

Keep this Recipe at your fingertips year-round, it’s the ultimate side dish to bring to any table! Nevertheless, it’s such a delicious, and easy recipe to prepare. More cheese, please!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Pounds Broccoli, Cut into Florets

1 Tablespoon Olive Oil

2 Garlic Cloves, Minced

1 Onion, Sliced Thinly

1 Lemon, Juiced

Salt and Pepper to Taste

½ Teaspoon Red Pepper Flakes, to Taste

¼ Cup Green or Black Olives

½ Cup Panko Bread Crumbs

1 Cup Shredded Parmesan

Directions

  1. Preheat the oven to 400°F. Grease a 9×13 inch baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. When the water is boiling, add the broccoli all at once and blanch until crisp-tender, bright, and green, usually 2 to 3 minutes. Immediately drain and run under cold water to stop the cooking process.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring regularly, until softened and beginning to caramelize, about 7 minutes. Turn off the heat and stir the broccoli into the onion and garlic mixture, along with the lemon juice, salt, pepper, and red pepper flakes.
  4. Transfer the vegetables to the prepared baking dish and stir in the olives. Sprinkle with bread crumbs and Parmesan.
  5. Bake for 20 minutes, or until the cheese is melted and golden on top.

Roasted Broccoli Cheddar Quiche

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

Crust (optional, can replace with store-bought Pie Crust)

1¼ Cups All-Purpose Flour

1 Stick Unsalted Butter, Cold, Cut into Small Pieces

½ Teaspoon Kosher Salt

2-4 Tablespoons Ice Water

 

Quiche Filling                             

2 Cups Small Broccoli Florets 

1 Tablespoon Olive Oil

5 Eggs

¾ Cup Milk

¼ Teaspoon Cayenne Pepper

1 Garlic Clove, Minced or Grated

1 Tablespoon Chives

¾ Cup Grated Cheddar Cheese

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 375°F. 
  2. To make the crust, pulse the flour and salt in a food processor. Add the butter and pulse several times to break it down. Add water, 1 tablespoon at a time, mixing just until the dough comes together, about 30 seconds. 
  3. Transfer the dough to a lightly floured work surface and form into a disc, handling it as little as possible. Cover in plastic wrap and put in the freezer for 20 minutes or the fridge for an hour. 
  4. Meanwhile, add the broccoli to a sheet pan, toss with the olive oil and a pinch of salt, and roast for 13 minutes, until tender and crisp. 
  5. Remove the chilled dough from the freezer/fridge and roll it into a circle at least an inch larger than a 9-inch pie plate. Fold the circle in half and quickly transfer it to the pie plate. Press it into the plate and trim off any excess dough. 
  6. Dock the crust by poking it with a fork all over. If you have pie weights, place them on a piece of parchment paper on top of the crust. Place the pie plate on a baking sheet and bake the crust for 10-15 minutes, until it is set but not colored. 
  7. In a bowl, whisk together the eggs, milk, cayenne, garlic, ½ teaspoon salt, and pepper. Fold in the broccoli, cheddar, and chives. 
  8. Pour the quiche filling into the crust and bake for 20 minutes, until the center is firm.

Broccoli Salad with Pine Nuts & Orange Vinaigrette

This is the perfect side dish to accent just about any meal. It’s super easy and quick to make and will be enjoyed by all!

This is the perfect side dish to accent just about any meal. It’s super easy and quick to make and will be enjoyed by all!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Head Broccoli, Cut into Forets

2 Tablespoons Pine Nuts

1 Garlic Clove, Minced

½ Orange, Juiced

3 Tablespoons Olive Oil

½ Teaspoon Salt, to Taste

Black Pepper, to Taste

2 Tablespoons Kalamata Olives

Directions

  1. Bring a large pot of heavily salted water to a rapid boil. Add ice to a large bowl nearby and have tongs ready. When the water comes to a rapid boil, add the broccoli florets all at once. Blanch until bright green and crisp-tender, about 2-3 minutes, then transfer to the ice bath to stop the cooking process. Drain broccoli.
  2. Place the pine nuts in a dry skillet over medium heat. Toast, tossing regularly, until golden brown, about 5 minutes. Transfer the nuts to a small bowl.
  3. In a jar with a lid, combine the garlic, orange juice, olive oil, salt and pepper. Shake well to combine. Taste and adjust seasoning.
  4. In a serving bowl, combine the broccoli, pine nuts and olives. Dress with vinaigrette and toss to coat.

Za’atar Yogurt Roasted Broccoli

Bring on the Broccoli. I love this one. This is great on its own or combined with a whole host of other complimentary dishes. The yogurt adds such a softness to this dish. Enjoy!

Bring on the Broccoli. I love this one. This is great on its own or combined with a whole host of other complimentary dishes. The yogurt adds such a softness to this dish. Enjoy!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Pound (2 Large or 3 Small Heads) Broccoli, Cut into Florets

½ Cup Whole-Milk Greek Yogurt

½ Lemon, Juiced

1 Garlic Clove, Minced

2 Teaspoon Za’atar

¼ Tteaspoon Red Pepper Flakes

½ Teaspoon Salt, to Taste

1 Tablespoon Olive Oil

3 Medjool Dates, Sliced Thinly

Directions

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the yogurt, lemon juice, garlic, za’atar, red pepper flakes, salt, and olive oil.
  3. Add the broccoli florets and toss to coat fully in the yogurt dressing. Transfer the broccoli to a baking sheet in a single layer.
  4. Roast for 15 minutes, turning the broccoli halfway through, until fork-tender.
  5. Sprinkle with sliced dates to serve.