How to Make Vegetarian Phở Without a Recipe from food52

1Phở is a soup you stick your face in before you eat. You can’t help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs all steaming up together. It simultaneo usly nestles you underneath your blankets and ships you to the street markets of Hanoi.

Having so many flavors at work in one soup means you have a lot to tinker with. First, there’s the broth: Classically, it’s beef- or chicken-based, but you can get an equally robust (and vegan) broth by taking some traditional broth ingredients, which you likely already have in your pantry, to the oven or stove beforehand. Plus, by using your nose, you can adjust the spice components of your broth before it gets to simmering, so you know you’ll like the final flavor. And we hope you really like it, because this broth is something to have on hand for the week, to carry whatever miscellaneous vegetables need using up.

In addition to the wide array of vegetables that fit into this soup, there are noodles, proteins, and umpteen garnishes to dabble in. Stir in as many or as few as you want, or let each person choose their own (a phở bar!). A few slurps, with all the textures of the mix-ins and that anchor of abroth, and you’ll feel good, fortified. Here’s how to do it:

1. Scorch. Cut an onion and 2 pieces of ginger in half; the peel can stay on. Using tongs, place the pieces of onion and ginger directly over the flame of your gas stove, one by one. Hold them there for 3 to 4 minutes, turning every so often so all the sides get black. It might look as if you’re making onion s’mores (which sound horrible) — but there’s a good reason you’re going there: Charring the aromatics gives them a smokiness and a nice, mellow sweetness.

If this indoor campfire sounds treacherous, you could also broil the onion and ginger in the oven for 3 to 4 minutes on each side. You could also skip the charring step entirely and proceed to step two using chopped raw onion and ginger, though the broth won’t end up quite as sweet and soothing.

2. Make the broth. Put the onion and ginger in a soup pot with 6 or so cups of water. Next come the spices. Measure a cupped palmful (or a tablespoon) each of fennel seeds, coriander seeds, and peppercorns, and add them to a little bowl. Throw in a few cardamom pods, star anise, cloves, and cinnamon sticks. Smell the mixture: Do you like how it smells? Do you want to eat a soup that tastes like that? Into the soup pot they go. Are you not getting enough fennel, or do you want more of another spice? Add a bit more, smell to make sure it smells like what you want, then add the spices to the pot. Throw in a pinch of salt.

3. Simmer. Bring the mixture to a boil, and let it simmer, covered, for an hour.

4. While you wait, prep your mix-ins. They may be a combination of:

  • Noodles: cooked rice noodles or soba (cook your noodles beforehand — cooking them in the broth will make the broth murky and starchy)
  • Chopped raw vegetables: bok choy, kale, spinach, broccoli, asparagus, mung bean sprouts, mushrooms, snap peas, or whatever you have lying around
  • Protein: tofu, shelled edamame, or — for the non-vegetarian route — cooked chicken or turkey or very thinly sliced raw beef
  • Garnish: lime, cilantro, basil, mint, Sriracha, soy sauce, hoisin sauce, green onions, or crispy fried shallots

As you bide the time while your soup cooks, entertain yourself with some phonomenal puns: Pho is a phobulous, unphogettable Vietnamese soup — pho real, it should be a phonomenon. Pho pho the win. Pho phoever. It’s pho sho what’s pho dinner. (Except really it’s pronounced “fah,” not “fo,” so you can phoget about this phonny business.)

5. Get ready to slurp. Your broth will be ready when you taste it and you like it. If the flavor isn’t intense enough, let it simmer for a little longer. If the spices are overwhelming, add a bit more water. Then, strain the broth and discard the solids. Ladle into and add as many or as few of your mix-ins as you’d like. Let the raw ones (everything but the noodles) soften a bit from the heat of the broth. Take a whiff. It’s good, right?2

Broccoli and Apple Salad with Seasoned Nuts from whatroseknows

  • 1 medium appbrocolli-apple-seasoned-nuts-4le cut into small pieces
  • 2 small heads of broccoli chopped into bite size pieces
  • 1 cup shredded or matchstick carrots
  • 1/4 red onion chopped into itty bitty pieces
  • 1 cup Planter’s Winter Spiced Mix – divided
  • 1/2 cup mayo
  • 1/2 cup Greek yogurt
  • 1 tbs apple cider vinegar
  • 1/4 tsp salt
  • pepper to taste (I usually give it 3 shakes)

Step #1 Combine broccoli, onion, apple, carrots, and 1/2 cup Planter’s Winter Spiced Mix into bowl.

Step #2 Mix together mayo, Greek yogurt, apple cider vinegar, salt, and pepper in a separate bowl.

Step #3 Add the mayo and Greek Yogurt mixture to the broccoli and apple mixture and stir together until well coated.

Step #4 Sprinkle the remaining Planter’s Winter Spiced Mix on top.

he Planter’s Winter Spiced Mix gives this salad extra crunchiness and a little bit of extra sweetness. This addition has made it my favorite variation of a broccoli & apple salad yet! This may not be your typical side dish for the holidays, but the added spiced nuts do make it a little more fitting. Plus, everyone seems to try and not indulge over the holidays and with this salad, you don’t have to feel guilty!

 

Pasta with broccoli and sun-dried tomatoes

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2 cloves garlic, minced
1/4 cup extra-virgin olive oil
3/4 pound boneless, un-chicken breasts, cut into strips
2 cups small broccoli florets
1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
2 tablespoons chopped, fresh basil
A pinch red pepper flakes
1/4 cup dry white wine
3/4 cup veggie broth
1 to 2 tablespoons butter
1/2 pound bow-tie pasta, cooked
Parmesan cheese, freshly grated

In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.

Add un-chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.

Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.

Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and veggie broth. Season to taste with salt and pepper.

Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.

Lemon Fusilli with Arugula — Ina

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1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Broccoli Sauce for pasta

1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis

Cut off and discard about 1/2 inch of the end of the broccoli stem.  Cut the broccoli into flowerettes.  Trim the tough leaves, cut the stems into large dice. Set all aside

Heat the oil in a heavy sauce pan.  Add the garlic, s&p and red pepper flakes.  saute slowly on low heat until the garlic is lightly browned.

Remove the pan from the burner and gently pour in the warm water to start the sauce.  Let the water and oil misture boil briskly for a minute, then add the broccoli.  Cook on medium heat for about 5 minutes.  Add more s&p and red pepper to taste.

Cook the pasta, reserve some of the cooking liquid.  Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top.  sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted.  Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve.  Sprinkle each serving with more cheese.

Serves 6.

Broccoli and Bread Soup

1 ½ lbs broccoli spears
1 ¾ qts chicken or veggie stock
1 tbsp lemon juice
salt and pepper

To Serve:
6 slices white bread
1 large garlic clove peeled and cut in half
grated Parmesan or Romano cheese

Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.

In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.

Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.

Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.

My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.