I’ve been enjoying my purple sprouting broccoli arriving fresh every week from Abel&Cole. I encourage all of you to take advantage of this fine vegetable while it is still in season. Boiled, steamed or sauteed, purple sprouting broccoli makes a fine side dish, but here are two recipes where it takes center stage. Both are Gluten free and vegan.
Purple Sprouting Broccoli Spaghetti
500gram package of organic Maize & Rice Spaghetti (Gluten free & Vegan/
Doves Farm makes an excellent version)
350grams of organic Purple Sprouting Broccoli
1 can organic cooked chickpeas drained
1 can organic sweetcorn drained
2 cloves of organic garlic
3 heaping tablespoons of organic vegan spread
Heat a few splashes of safflower oil up in a frying pan.
Peel and crush the garlic and add to the oil.
Wash and dry the purple sprouting broccoli, and cut off any twiggy looking stalks.
Cut the broccoli into 4 inch pieces (they should be about the size of an asparagus)
Add the broccoli to the oil and saute’ for 15 minutes,
Meanwhile bring a pot of water to a boil and add the spaghetti.
Should take 10 minutes to become tender.
Drain spaghetti, put back in pot and add the vegan spread, chickpeas and corn.
When the broccoli is finished add to the spaghetti, and there you have it!
Purple Sprouting Broccoli and Corn Tart
1 Gluten Free and Vegan puff pastry sheet or to make your own:
The Gluten Free & Vegan Puff Pastry
2 cups gluten free flour blend (I also use the Doves Farm blend)
1.5 teaspoon of salt
3/4 cup of cold water
8 oz of soft vegan spread (Pure, Earth Balance)
Sift the flour twice and form it into a well on top of a large wooden board..
Add the salt, water and melted vegan spread into the well.
Mix with fingers until the salt has dissolved and the vegan spread has turned into tiny pieces.
Slowly work the pastry into the well until it forms a sticky ball.
Wrap the ball of pastry dough into greaseproof paper or saran wrap and place in fridge for about 25 minutes.
Turn out onto a lightly floured surface and knead for 5 min while forming a rectangle.
Roll out the dough in one direction only, until 3 times the width.
It is OK for there to be vegan spread streaks, it should have a marbled effect.
Fold one side over to the other and then the top to the bottom and roll out again. Do this twice.
Fold again and wrap in cling film.
Store in fridge until ready to use. Take out 10 minutes before rolling out.
Ingredients for Purple Sprouting and Corn Tart continued:
1 400g can of corn
Approximately 200 grams of purple sprouting broccoli prepared in the same way in the above recipe.
1 cup of boiled rice
2 cloves of garlic-peeled, crushed and chopped
Take out the gluten free and vegan puff pastry and roll it out to an 8×8″ sheet.
Place the purple sprouting broccoli over the puff pastry, and do the same with the corn and rice.
Splash on some safflower oil.
Spread the garlic around the top of the tart.
Bake in oven for 25 minutes at 190°Celsius (375° Fahrenheit)
Take out and cool before slicing.
© 2010 Cooking With Dia