Experimenting with food is one of my favorite pastimes; has been, in fact, since I was around five. My mom would graciously let me make "cupcakes" . . . sometimes they were hockey pucks, once they were salty (that was after my sister suggested that I put in a little salt because they were so bland. Well, she never said how much). . . . Another of my pastimes is refusing to look at instructions.
Over the years I've gotten much better at food improvisation, though.
A few weeks ago, when I was wondering what to do with myself, I decided I would make some interesting side dish for lunch. Seeing a container of leftover broccoli in the fridge (who likes plain leftover broccoli, anyway?), I began to experiment. To my surprise and delight, the result was delicious! I made it again (with measurements this time) so that I could share it here.
- 2 packed cups cooked broccoli
- Heaping 1/4 cup shelled walnuts
- 1 tbsp. nutritional yeast
- Pinch of salt
- 2 tbsp. tapioca starch
- 3 tbsp. water
2. Put the broccoli and walnuts in a blender and blend them until they are roughly chopped up.
3. Add the rest of your ingredients and blend them to death. By the time you're done, you should have green paste.
3. Spread the paste thinly on parchment paper on a cookie sheet. FYI, it takes some time and patience to spread it out nicely so it doesn't lump. It will look like it'll just fall apart right out of the oven, but it doesn't. It just needs a couple minutes (5 to 10) to firm up. Instead of making one large flatbread, you could also make several smaller flatbreads. I haven't tried that yet, but it would probably decrease wetness in the middle.
4. Bake it for 25-30 minutes, until the edges are crispy and browned.
Sorry I don't have a picture of the finished product, but I hope you enjoy it anyway!
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