Happy Monday! Before I get into today’s post, I’d just like to say Thank You. I ‘ve been receiving multiple notifications regarding my recipes/posts – shared, tagged, made. I’m over joyed to share something I enjoy SO much with likeminded people. Super cool. What a true pleasure it is to also experience many of you making the recipes at home, and even coming up with delicious substitutions of your own. Truly inspiring – thank you SO much, and keep it up!
I hope everyone had a lovely weekend!? I spent mine making ciabatta (which Max just stole off the counter) as I couldn’t find any non-diary options around town, BUT that post will be for another day. Today…Pistachio Encrusted Broccoli w/ Harissa Mayo – I know, BIG love for Harissa lately. Over the last few months, I’ve been hearing a lot about the keto diet, especially the do’s & don’ts. This got me thinking about what a vegan keto dieter might eat. This dish was one of the ideas I had that one might enjoy – anyone. I sure did! If you caught last Wednesday’s post re: THE (Green) Sides…that too was one I thought keto’ers might like. Woot, GO greens!!
I LOVE broccoli, but I love it that much more when it has some sort of coating. Tempura is one of my ALL time favourites, but I know it’s more of a treat than a regular menu item. Prior to being vegan or plant based, one of my favourite meals included Pistachio Encrusted Wild Sockeye Salmon. The roasted pistachios would add this pop of crunch and texture to the dish. It does the same for broccoli. As broccoli bakes, it becomes tender. I knew that I wanted to have texture in eat bite, and what better way than to add a favourite nut (or stone fruit:).
A simple, yet deliciously elegant dish that definitely brings the CRUNCH factor. Broccoli and pistachios go together like…AND that harissa mayo – yum!
- 2 crowns broccoli – cut into ‘steaks’
- 1 cup unsweetened almond milk – room temp.
- 1 tsp lemon juice
- 1 tbsp harissa paste
- 3/4 cup brown rice flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp pepper
- 1 cup pistachios, chopped *see recipe for tip
- lemon rind, finely grated
- 1/2 cup plant based mayo
- 1 (healthy) tbsp harissa paste
- squeeze of fresh lemon juice
Preheat the oven to 450*F. Line a baking sheet with parchment paper.
Add the almond milk and lemon juice to a bowl and allow it to rest for 5mins, or until it has curdled. Once curdled, add the harissa paste and stir to combine.
In a separate med/large bowl, mix together the brown rice flour, baking soda, sea salt, and pepper. Make a well in the centre and pour in the milk mixture. Gently whisk until there are no lumps in the batter.
Add 1/3-1/2cup of the chopped pistachios to a plate. *You want to add the pistachios in separate portions to the plate as the batter tends to drip throughout and this can cause some issues with the pistachios sticking to the broccoli after a few dips.
Dip, one at a time, a broccoli ‘steak’ into the batter to coat allowing any excess batter to drip off, and then dip the broccoli into the chopped pistachios to coat. Place the coated broccoli onto the prepared baking sheet.
Repeat steps with all of the broccoli steaks.
Once all of the broccoli is coated and on the baking sheet, lightly spray them with grapeseed or olive oil. Place in the oven for 15-17mins, or just until the broccoli is tender (test by poking with tooth pick or fork). *If the pistachios are browning quickly, gently lay a piece of tinfoil on top to prevent further browning.
Remove from the oven and serve warm. Just prior to serving, drizzle with the harissa mayo and top with some grated lemon rind.
Best when eaten warm shortly after being removed from the oven. Store any leftovers in the fridge.
Add all of the ingredients to a bowl and whisk well to combine. Keep refrigerated until ready to use.