11. Vegan broccoli salad
You will need:
For the salad:
1 cup broccoli florets (steamed)
½ cup red grapes (halved)
⅓ cup almonds (dry roasted and finely chopped)
⅓ cup red onion (diced)
⅓ cup dried cranberries or raisins (chopped)
For the dressing:
¾ cup raw cashews (soaked overnight)
1 tbsp maple syrup
1 tbsp filtered apple cider vinegar
½ tsp garlic (minced)
Salt and black pepper powder, to taste
⅛ cup water
How to:
Blend all the ingredients for the dressing into a lump-free, smooth cream using a blender. Set aside.
Put broccoli, grapes, almonds, red onion, and dried cranberries in a mixing bowl and toss them gently to mix along.
Pour the dressing over the salad and toss two to three times to mix everything thoroughly.
Serve right away or chill in the refrigerator for an hour and serve as a mid-day snack or an appetizer before dinner.
12. Baked broccoli cheese balls
You will need:
1 cup broccoli florets (cooked and chopped)
1 cup potato and corn (roughly mashed)
½ cup bread crumbs
½ cup cheddar and mozzarella cheese (shredded)
2 shallots (finely sliced)
2 garlic cloves (minced)
2 eggs
Salt and black pepper powder, to taste
How to:
Preheat the oven to 390°F (198.8°C). Line a baking tray with parchment paper and set aside.
Place all ingredients in a bowl and mix well.
Scoop a tablespoon of this mixture and roll between your palms to make small balls. Place all the balls in the baking tray and bake for 25 minutes, or until their top turns crisp and golden.
Serve with homemade yogurt sauce, lemon and mint dip, or hummus as a healthy snack for children or teens.
