Thursday, 1 January 2015

Thai Style Broccoli

I went out to dinner the other night at a Thai restaurant. Tonight I have decided to do a Thai influenced vegan dish. I got my inspiration from a restaurant right around the corner. I ordered something which was very delicious, but I made something different. I am working with what I have in my kitchen. 

I cut a head of broccoli up into medium sized florets. Then I let it cook in olive oil for 15 minutes over medium heat. After it had cooked for a while I stirred it. I then added half a can of coconut milk and a jar of pineapple tidbits with the juice left in. This was cooked for 5 minutes on low heat. 

I turned up the heat again to high and let it simmer for 20 minutes. Midway through I added 4 mushrooms and 3 tablespoons of honey. Honey is considered vegan by some and not by others. I have not omitted honey form my diet, but do use other alternatives sometimes. Agave syrup is a good choice if you want a 100% vegan meal. I served this dish with dried coconut flakes sprinkled on top. 


  • Broccoli
  • 4 mushrooms
  • Half a can of coconut milk
  • 1 can of pineapple tidbits with juice
  • 3 tablespoons of honey
  • Dried coconut flakes 

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