 We're happy to announce the winner of our Gratitude Gourmet Broccoli Facebook Recipe Contest! Congratulations to Robert Priddy with his Recipe: Broccoli & Cranberry Slaw, and he will receive a Wusthof Classic Pairing Knife 3.5" as his Prize!
We received lots of delicious and healthy recipe submissions which you can view and try here, and we asked the Gratitude Gourmet Community to vote by 'liking' their favorites on this page and the Recipe with the most 'likes' won! Thanks to everyone who submitted and 'liked' - there were alot of 'likes'!
We all know of course that all submissions are fabulous because they encourage the Gratitude Gourmet community to add Broccoli and other healthy items to their daily eating, and in turn make everyone healthy. We encourage you to check out all the Recipe Submissions, and continue to let us know your favorites. We also thank Wusthof for sponsoring this quality prize!
Here is the winning recipe by Robert Priddy: Broccoli & Cranberry Slaw!
Ingredients:
1 (12-ounce) bag Broccoli Slaw
1/3 cup Dried Cranberries
2 stalks Celery -- minced
¼ cup Red Onion – diced
1/3 cup Mandarin Oranges -- diced
¼ cup Pecans – chopped
¼ cup Apple Cider Vinegar
3 tbsp Olive Oil
½ tsp Black Pepper
½ tsp Celery Seed
Salt and Pepper – to taste
Preparation:
1. In a bowl, combine the apple cider vinegar, olive oil, salt & pepper, and celery seeds.
2. Mix in remaining ingredients: broccoli slaw, celery, cranberries, oranges, pecans, and onion.
3. Let this sit for at least a hour and stir a few times.
 Great News! Thank you to our Gratitude Gourmet Readers for entering our Veggie Broccoli Recipe Contest!!
Here are the Entries in Order of Submission:
1. Dragon Rice Bowl with Marinated Tofu by Leanne Vogel
2. Baked Broccoli and Tomato with Garlic Oil Sauce by Hidemi Walsh
3. Wilted Broccoli with Fig- Apple Vinaigrette by Donna-Marie Ryan
4. Noodle Stir Fry by Amy Clouser
5. Malaysian Tofu and Broccoli Curry Paula Fernandez6. Roasted Broccoli & Raisins by Mary Marlowe Leverette
7. Super Easy and Great Tasting Recipe by MB Food-Creations
8. Mushroom Stroganoff by Laura Francis
9. Dreamy Broccoli Risotto by Kay Kuebler
10. Oven Roasted Broccoli by Sherri Logan Williams
11. Broccoli & Cranberry Slaw by Robert PriddyNow:
Vote (Like) Your Favorite Recipes on this Facebook Page by April 30 - Just click on each picture and 'Like' your favorites! The Recipe with the most likes by April 30th wins!!
(Note: some folks didn't have a food picture so their Facebook picture was uploaded instead.)
Good Luck to Everyone and Share with your friends and have them vote on this Gratitude Gourmet Facebook Page by April 30th!
You can Like as many as you want and if you try some recipes, comment on them on Facebook and let us know your thoughts on flavors, taste, creativity etc! Have Fun and Happy Cooking!
 by Guest Writer Hema KalsiRawsomely Vegan is truly an awesome wholesome meal book. It is for those of us looking to provide a nutrient rich meal. The awesome part lies in the fact that the meal is easy to prepare. As a working professional with a child I am continuously exploring for ways to provide a well balanced nutrition rich meal that is tasty yet not time consuming. Rawsomely Vegan’s recipes provide this with a little bit of pre-planning in terms of having the core ingredients at hand. No need to stir continuously or worry about over cooking, it really makes eating simple and healthful.The book starts with a section on ‘Stocking your kitchen’. I would say once you have stocked your kitchen with the right herbs, seeds and spices preparing the meal is a breeze. One thing that I would have liked here would have been some suggestions as to where to get some of these ingredients from. However, the more one starts creating with these recipes the easier the stocking part should become.The book has about 300 pages worth of recipes with sections on: juices & smoothies, soups & salads, dips, spreads & sides, entrees and deserts. Not just that, each recipe includes nutrient information as well, which I found a bonus! Here is a sample that is simple,easy-breezy and delicious all at the same time:Savoury Spiced String BeansNutrients: Apart from proteins,high in Vitamin A,C,K and folateServes:4Ingredients: 1tsp savory herb seasoning (herbamare or italian seasoning or curry spice), 2 tbspns lemon juice, 2tbspns olive oil plus extra for garnish, 1/4th tspn salt, 2 cups string beans, sprig parsley for garnishMethod:– Stir together seasoning, lemon juice and salt– Place string beans in a large mixing bowl and pour the sauce to coat the beans– Marinate for 3 hrs at room temperature or leave overnight– [Alternately, the author suggests, put the beans in a dehydrator for 2 hrs at 110 F]– Serve at room temperature with a drizzle of olive oil & a sprig of parsleyTo sum it up I would say: Eating wholesome without cooking is awesome and the author Mike Snyder provides a variety of options for the same. Finally while the book is about raw vegan cooking it is not just for vegans! Healthy snacks, juices and meal options that are easy-breezy make me one happy Mom!About Guest Writer: Hema Kalsi is lucky to live in the Silicon Valley at the heart of where it all happens! Where technology and nature co-exist & thrive.
 I've previously written about Vegetables and their Cancer-Preventive Properties, and here's a new Study for your reference.
Per the University of Illinois Website and Cancer Today magazine, there's mention of a January 2011 study from the University of Illinois at Urbana-Champaign, published in Nutrition and Cancer which "provides convincing evidence that the way you prepare and consume your broccoli matters, and also suggests that teaming broccoli with broccoli sprouts may make the vegetable's anti-cancer effect almost twice as powerful." Per Elizabeth Jeffery, a University of Illinois Professor of Nutrition, "Broccoli, prepared correctly, is an extremely potent cancer-fighting agent--three to five servings a week are enough to have an effect. To get broccoli's benefits, though, the enzyme myrosinase has to be present; if it's not there, sulforaphane, broccoli's cancer-preventive and anti-inflammatory component, doesn't form." She also states that "many people destroy myrosinase by overcooking their broccoli....and "steaming broccoli for two to four minutes is the perfect way to protect both the enzyme and the vegetable's nutrients."Jeffrey also says that "Other foods that contain sulforaphane can also be teamed with broccoli to boost its benefits: mustard, radishes, arugula, and wasabi." She advises: "To increase the vegetable's benefits, you could sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli."
 Wusthof Pairing Knife Gratitude Gourmet is sponsoring a Broccoli Recipe Contest!
Do you have a favorite Broccoli Recipe or have you wanted to try one? Get your favorite recipes out, because Gratitude Gourmet is hosting its first ever Broccoli Recipe Contest!
Recipe Submission Deadline: March 30, 2012
Voting Deadline: 8PM PT, April 30, 2012
*Only one recipe per participant, please.
1. Submit your favorite vegetarian/vegan recipe (appetizer, entree, side dish...the choice is yours!) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012.
2. We will upload the recipe to this Official Gratitude Gourmet Facebook Recipe Contest Photo Album.3. The recipe with the most Likes by APRIL 30, 2012 at 8PM Pacific Time will be announced as the winner.
4. By the end, we will all have a list of great broccoli recipes for everyone to enjoy, and your homemade broccoli casserole could be famous!
What's the prize, you ask? Just the thing to get your cooking underway, a Wusthof Classic Pairing Knife 3.5" valued at $67. This Wusthof 3.5-inch Paring Knife is ideal for all light chopping tasks in the kitchen, whether peeling, coring or garnishing and is perfect for cutting Broccoli and Vegetables. The straight edge offers precise depth control producing flawlessly beautiful dishes. Wusthof's New Precision EdgeTechnology (PEtec) gives this knife an extraordinarily sharp blade that retains its edge 30% longer, features a traditional, triple riveted, ergonomic handle design, precision forged from a single sheet of steel with bolster and full tang, use for light chopping tasks, such as peeling, coring or garnishing.
I've really enjoyed my high quality Wusthof Classic 5 Piece Studio Set, and the products have a lifetime warranty. Follow Wusthof on Twitter @wusthof & Like them on Facebook.
QUESTIONS?
Post any questions or inquiries to our Facebook page wall and we'll get back to you ASAP.
We can't wait to see what you're cooking!
Here's a great recipe for Broccoli, Soba & Shiitake Mushrooms With Wasabi-Mustard Vinaigrette and Toasted Sesame by Dean Rucker, a chef and author of Golden Door Cooks at Home to get you inspired!
Remember: Submit your favorite recipe (appetizer, entree, side dish) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012. Please share the contest on Facebook/Twitter and in your networks to help get your friends and family healthy too!
More good Karma for you :)
 Celery Salad Here are Two Great Recipes from the Walnut Harvest Tour Dinner at Trefethen Winery catered by Chef Todd Humphries.
Note if you want non-dairy options, here are some substitutions:
- instead of eggs, you can use ground flaxseed and water
- instead of milk and cream, you can use Almond or Soy Milk
- instead of cheese, you can use a variety of vegan cheeses
Enjoy!
Celery Salad with Gorgonzola Dolce, Dates, Creamy White Balsamic Vinaigrette and Walnut Shavings
For the celery salad:
1 head of celery, separated into stalks and washed (about 12 stalks)
Salt and pepper
5 - 6 ounces Gorgonzola Dolce cheese, cut into about 24 small pieces or cubes
12 – 14 Medjool dates, pitted and cut in bite sized pieces
Reserved celery leaves
1/2 cup walnut shavings, or finely chopped California walnuts*
For the creamy white balsamic vinaigrette:
1 teaspoon orange marmalade
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
1/3 cup heavy cream
Salt and pepper
*Note: A micro plane grater is useful for producing walnut shavings, as is a rotary grater with a slicing blade. Otherwise, use finely chopped walnuts.
Remove and set aside about 1/2 cup, more or less, of celery leaves from the tops of the stalks.
To prepare the celery salad, use a vegetable peeler to peel the rounded side of the larger, outside stalks to remove any stringy fibers. Slice the celery very thinly and put it in a large bowl (you will have 5 – 6 cups of sliced celery). Season with 1/2 teaspoon each of salt and pepper and toss to combine. Refrigerate the celery until you are not assembling the salad right away.
In the meantime, prepare the Vinaigrette.
To prepare the vinaigrette, place the marmalade and mustard in a bowl and mash them together with the back of a spoon. Whisk in the vinegar. Slowly whisk in the olive oil to form a smooth emulsion. In a separate bowl, whip the cream until it stands in soft peaks. Add the vinegar mixture to the cream and fold together until blended. Season to taste with salt and pepper.
To assemble the salad, drain and discard any accumulated juices from the celery. Add the dressing and stir to coat the celery evenly. Divide among six salad plates. Garnish each plate with about four pieces of cheese, several pieces of date and a few celery leaves. Sprinkle shaved or finely chopped walnuts over each salad.
Serves 6
Nutrition information per serving: 396 calories, 8g protein, 42g carbohydrate, 5g fiber, 23g total fat, 9g saturated fat, 6g monounsaturated fat, 6g polyunsaturated fat, 44mg cholesterol, 323mg sodium
Recipe Courtesy of Chef Todd Humphries
 Walnut Bread Pudding Walnut Bread Pudding with Anglaise Sauce
Ingredients:
2/3 cup California walnuts
3 cups heavy (whipping) cream
1/4 cup chopped dried candy cap mushrooms*
1 egg
2 egg yolks
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
10 ounces (about two-thirds of a 1-pound loaf) brioche, crusts removed
2 tablespoons dried currants
2 tablespoons golden raisins
Maple Walnut Anglaise Sauce
1/4 cup California walnuts
1 1/4 cups heavy (whipping) cream
1/2 cup whole milk
1 tablespoon finely chopped dried candy cap mushrooms
6 tablespoons maple sugar*
4 egg yolks
1/4 teaspoon salt
1/4 teaspoon vanilla
*If maple sugar is hard to find, brown sugar may be substituted, though it will not have the subtle maple flavor.
Walnut Bread Pudding
*Note: Candy cap mushrooms are available in some specialty markets and farmer’s markets. Though they can be omitted if you can’t find them, with their intense maple flavor and aroma, they are worth seeking out, and they impart a unique quality to this pudding.
Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast them, stirring once or twice, until they are well browned but not burned, about 8-10 minutes.
Combine the cream, mushrooms and toasted walnuts in a saucepan. Bring the cream to a simmer, but do not boil, then set aside, off heat for 1 hour to infuse the cream with the mushroom and walnut flavors.
In a large bowl, whisk together the egg, egg yolks, brown sugar, granulated sugar and salt. Whisk in the cream mixture, then add the vanilla. Pour the mixture through a strainer--to remove the walnuts and mushrooms--into a clean bowl.
Before assembling the bread pudding, have the oven preheated to 350°F, and butter an 8-inch square baking pan. Have ready a larger pan that will hold the 8-inch pan comfortably, and a pot of simmering water.
Cut the brioche into bite-size cubes. Spread half the cubes in the buttered baking pan. Sprinkle with half the currants and raisins. Top with the remaining brioche and sprinkle with the remaining currants and raisins. Pour the strained custard over, then press down gently on the brioche, so it absorbs the custard. Cover the baking pan with foil and set it in the larger pan. Pour enough simmering water in the larger pan to come halfway up the sides of the baking pan.
Place in the oven and bake about 25 minutes. Rotate the pan, turning it front-to-back, and bake about 20 minutes more. Remove the foil and bake about 10 minutes longer, until the custard is set and the top is very lightly browned. Cool before serving. Cover and refrigerate the pudding for storage. If you wish, it may be reheated in the oven before serving.
Makes one 8-inch square pan, serves 12
Maple Walnut Anglaise Sauce
Spread the walnuts on a baking sheet and toast them in a preheated 350°F oven, stirring once or twice, until well browned but not burned, 8 – 10 minutes.
Combine the cream, milk, mushrooms and toasted walnuts in a saucepan. Heat until the milk is very hot but not boiling, then set aside off heat for 1 hour, to infuse the cream with the mushroom and walnut flavors.
In a large bowl, combine the maple sugar, egg yolks and salt. Whisk vigorously for a minute or two, until quite thick and pale. Bring the cream infusion back to a simmer. Very slowly stir or whisk it into the egg yolks, adding it by dribbles at first to warm the yolks gently. Return everything to the saucepan.
Cook over medium-low heat, stirring constantly, to just below the boiling point. The mixture will become foamy, as it thickens slightly and you begin to see wisps of steam. Do not boil, or the egg yolks will “scramble.”
Remove from heat and immediately pour through a strainer—to remove the walnuts and mushrooms--into a clean bowl. Continue to stir the sauce for a minute, then add the vanilla. Cool completely before serving. Cover and refrigerate the sauce for storage.
Makes about 2 cups, serves 12 (about 2 tbsp each)
Nutrition information per serving: 521 calories, 10g protein, 34g carbohydrate, 5g fiber, 38g total fat, 21g saturated fat, 11g monounsaturated fat, 5g polyunsaturated fat, 207mg cholesterol, 200mg sodium
Recipe Courtesy of Chef Todd Humphries
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