|Cream of Broccoli with Sundried Tomatoes & Basil|
Y'all...THANK YOU for your patience! I know my blog posting has slowed down significantly while writing my second cookbook, and I am so grateful that you've been nothing but kind and understanding in response.
I am particularly excited about today's recipe for three reasons 1) It's savory, and we are in need of something savory over here 2) It's ridiculously simple and quick 3) It gives me the warm and cozy feelings that I get from a big bowl of creamy pasta, but this is way more nutritious.
This Cream of Broccoli is completely dairy-free, sugar-free, low-carb and grain-free...and yet, it is filling, packed with flavor, vitamins and minerals. If you're someone who always go for creamed spinach at steakhouses, or you love cream of broccoli soup/casserole, this will be your JAM. Adding sun-dried tomatoes and basil adds pops of acidity, texture and freshness, and I personally love to stir in a little pesto as well (Trader Joe's brand is great).
If you don't have a food processor, you could (patiently) finely dice your broccoli into small pieces. Also, feel free to substitute full-fat dairy milk for the coconut milk if you have it around. I don't recommend leaving out the miso and nutritional yeast, however, because they give the dish richness and an addicting umami flavor that makes it really special.
Also, you could absolutely try this with other veggies—cauliflower, asparagus, brussels sprouts or kale would be great.
If you do give it a go, please let me know by tagging me on Instagram @lauraleabalanced #llbalanced. I love seeing your creations!
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