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Title: Noodles and Nuts

1 - pkg. soba noodles (14-16 oz.)
2 T canola oil
3 - cloves garlic, minced
1 - 1-inch piece fresh ginger, minced
1 - large crown broccoli, coarsely chopped
3 - tomatoes, chopped
2 - celery stalks, chopped
1 - small onion, chopped
1 C water
1/2 - red bell pepper, diced
2 t sesame oil
1 t umeboshi or rice vinegar
0 - salt and pepper
1 C whole almonds

Cook the noodles in boiling water until tender, according to the package directions. While the noodles are cooking, heat the canola oil in a large, deep skillet. Add the garlic and ginger and cook over high heat for 1 minute. Add the broccoli, tomatoes, celery, onion, water, bell pepper, sesame oil, vinegar, salt, and pepper, and cook and stir for 2-4 minutes until the vegetables are crisp-tender.

Grind the almonds into a fine meal in the food processor. Add to the simmering vegetables and stir for 1-2 minutes, or until thickened. Season with salt and pepper.

Drain the noodles and add them to the vegetable mixture, a little at a time, stirring with a wooden spoon to distribute them evenly. Adjust the seasonings, fi needed.

From Nut Gourmet
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Title: Quinoa Salad

4 c water
2 C quinoa
1 1/2 t salt
2 - broccoli crowns, cut into florets
1 1/2 C frozen peas, thawed
1 - can black beans (15 oz.), drained and rinsed
1 - onion, thinly sliced
1 - red bell pepper, diced
1 C toasted pecans
2/3 C fresh dill weed, chopped
4 T canola oil
4 T lime juice
2 T soy sauce
0 - salt and pepper

Combine the water, quinoa, and salt in a 4-quart saucepan, cover, and bring to a boil over high heat. Turn the heat down to low, and steam for 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Cool until just warm, then transfer to a large bowl.

Fill a 4- or 6- quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Drain in a strainer. Add to cooked quinoa.

Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chilled.

From Nut Gourmet
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Title: Linguine with Broccoli Sauce and Garlic

3 C broccoli florettes
12 oz. linguine
2 T olive oil
4 - large cloves garlic, thinly sliced
1/4 t crushed red pepper
1 C vegetable stock
1/4 C fresh flat-leaf parsley, chopped
1/2 t salt
0 - ground black pepper to taste

Bring a large stockpot filled with salted water to a boil over high heat. Add the broccoli and cook until the broccoli is bright green, about 2 minutes. remove the broccoli with a slotted spoon (do not drain water from stockpot). Place the broccoli in a colander and rinse with cold water. Chop coarsely.

Return the water to a boil in the stockpot. Add the pasta and cook according to package directions. Drain.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and saute, then add the broccoli and red pepper flakes, stirring and cooking for about 2 minutes. Add the broth and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, 2 minutes or until the broccoli is tender. Add the pasta, parsley, salt, and pepper, tossing well to combine.

From Vegan Italiano
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