1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles
Vegetables such as bok choy, napa cabbage, or broccoli
For the Broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the Noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
For the Toppings (optional)
While broth is simmering, prepare toppings as desired. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.
1 1 1/2-pound head of cauliflower
1 cup chicken broth (sub veggie broth as option)
1-2 cups water
2 tablespoons vegetable oil plus additional for brushing
Oven 250 degrees if using the second puree option
Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, water, and chicken broth in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain off liquid into a separate bowl.
First Option (non bake): Transfer florets to a blender. Add 1 cup of reserved cooking liquid and puree until smooth.
Second Option (bake): Spread florets on large rimmed baking sheet, and bake at 250 degrees for 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth.
Cooking Steaks: Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2-7 minutes per side. On second side, cover skillet with foil, allowing the steaks to breathe lightly. If steaks brown completely before they are cooked through, add them to the oven at 350 until tender.
Recipe adapted from Bon Appétit (February 2008)
1 brunch broccoli
1 clove garlic
1 TBL olive oil
1 pinch red pepper flakers
1 pinch sea salt
Chop 1 bunch broccoli into florets; peel and slice the stems.
Cook in 1 to 2 inches salted boiling water until tender, 5 minutes.
Drain. Cook 1 clove chopped garlic, and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds.
Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.