Crucifers are one of the most healthy vegetables, and broccoli is one of them. Learn how to preserve it and also, how to prepare a super tasty creamy broccoli casserole!
Nowadays, the fridge and refrigerator are one of the greatest allies. There, we can store many foods for some time. If you are a broccoli lover, let me tell you that there is a way in which you can store it, and you might be imagining it. Yes! You can keep it in both.
However, this method does not last forever. Broccoli can be kept in the refrigerator for 14 days in the fridge if it is raw. If not, the period is reduced to 9 days. And the best way to place it there is in a Tupper or covered so it is not in touch with the cold air inside.
But if you want to keep it for more time, you can try placing it in the fridge. Avoiding contact with air contributes to the maintenance of flavonoids present in broccoli, which can prevent many diseases and are also associated with the decrease in cellular damage due to aging. Here you have the best technique to store this vegetable in the fridge:
- Remove the leaves around the broccoli.
- Place the vegetable in a bowl with cold water and salt.
- After some minutes, boil it for only 3 minutes and place it again in cold water.
- Get some airtight containers and it is ready to go to the fridge.
Next time you want to use it, you just need to continue the cooking process, so it is ready to go directly to a pot with water or the pan. And remember it lasts between 9 months and a year. After this period, the vegetable can start to lose its flavor and properties.
Vegan creamy broccoli casserole. Full of healthy benefits!
Broccoli is highly recommended during pregnancy because of the endless number of benefits that make this vegetable indispensable on our table.
- 1 garlic clove
- 1 broccoli
- 1 red pepper
- 3 cups of chickpea
- a pinch of paprika
- a pinch of pepper
- 2 tbsp of Almond
- 1 tsp of thyme
- 3 cups of white rice
- 1 cup of brewer's yeast
- 1 tbsp of Sesame Paste (Tahini)
- 1 tbsp of red wine
- 1 tsp of lemon juice
- a pinch of mustard seeds
- 4 tsp of cornstarch
- 1 tsp of onion powder
- 3 cups of soy milk
- Preheat the oven to 190 ºC.
- Add garlic, paprika, brewer's yeast, tahini, red wine, lemon juice, mustard seeds, cornstarch, onion powder, and soy milk in a blender or food processor. Mix until obtaining a smooth creamy sauce and set aside.
- Meanwhile, boil the broccoli for about 3-4 minutes.
- Separately, add onion, bell pepper, and celery in a large skillet, and cook for 4-5 minutes, stirring every so often. Add the chickpeas, thyme, rice, and broccoli to the pan and, after a few minutes, add the previously made sauce.
- Cook until hot, about five minutes, and add salt and pepper.
- Pour everything on a baking sheet, and if you want, sprinkle some coarsely chopped almonds on top.
- Bake for 20 minutes and serve very hot.