Chef Nancy Berkoff writes the Vegan Cooking Tips column for Vegetarian Journal. The latest issue features ideas for preparing dishes highlighting broccoli.

One idea she offers is, “To make a fast and creamy broccoli soup, combine chopped onions with a spray of vegetable oil in a 3-quart microwave-safe bowl and microwave on High until onion is tender. Add about four cups of fresh, chopped broccoli, using the full spear (stalk and florets), enough vegetable stock or water to fill the bowl about half way, ground pepper, and dried parsley to taste and stir to combine. Cover with a lid and microwave on High for 20 minutes or until broccoli is very tender. Remove and set aside. Allow to cool for about five minutes. Stir in about 2 cups of silken tofu and nutritional yeast, to taste, microwave on High for 2 minutes. If you would like a smooth texture, process in a blender or food processor until smooth and reheat. If you don’t care to use the microwave, this soup can be prepared on the stove-top as well.”

Read the complete article here: https://www.vrg.org/journal/vj2020issue1/2020_issue1_cooking_tips.php

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