Jazz Cooking Fun: Cruciferous Powerhouse With Greens & Starches

Spread your wings, let your inner chef soar and improvise to your heart’s content with this vegan, all-organic Jazz Cooking dish that balances cruciferous powerhouses, energizing starches, green leafy super-veggies and other nutritious, taste-buds-pleasing foods.

Feel free to ignore or use the original recipe (intended for a dozen servings) as a template or guide upon which to improvise your own creation—and choose the needed quantities and preferred ingredients as you please:

Ingredients:

1-cup Cauliflower florets

1-cup Broccoli florets

1 medium size Ruby Yam

5 medium size yellow potatoes

1 bunch ‘Dino’-Kale

2 Celery sticks

2 tablespoons dark Raisins

½ large red Onion

4 cloves of fresh Garlic

¼ cup Olive Oil

1 cup Vegetable Broth

1 tablespoon Worchestershire Sauce

1 tablespoon Balsamic Vinegar

2 tablespoons of White or Red Wine

 

Herbs & Spices for Flavoring

2 teaspoons dry Basil—1/2 cup if basis is fresh

3 tablespoons dry Parsley—1/2 cup if parsley is fresh

2 teaspoons Turmeric

1 & ½ teaspoons red sweet Paprika

1 teaspoon powdered Ginger

½ teaspoon powdered Rosemary

Pinch of Cayenne Pepper (to taste)

 

Preparations:

Chop onion & set aside in a bowl

Chop garlic cloves & set aside on small plate

Cut yam & potatoes into approximately one to bite-size or larger chunks

Cut cauliflower & broccoli into 2” pieces

Slice celery into ½” pieces

Tear kale into approx. 2” strips

 

Directions:

Pour olive oil into large stainless steel pot & add chopped onion–sauté on very low heat until it begins to become glassy

Add chopped garlic & sauté for 30 seconds

Add vegetables & mix well

Add vegetable broth & a cup of spring water & mix well

Add parsley & basil

Add the rest of the herb (Rosemary) & spices & mix well

Add the wine & mix well

(It is prudent to add a little more water to prevent burning—but unnecessary if the cooking is closely watched)

Keep the heat low, cover the pot & cook until all vegetables are as soft as desired—potatoes & yam must be soft enough to purée with fork to soak up the sauce.

 

NOTE —  Open to Improvisation

  • Quantities can be lowered or increased according to portions needed.
  • Added vegetables that enhance flavor & nutritional elements include carrots, green or colored peppers, tomatoes & bok choi.

 

 

 

 

 

 

 

 

 

 

 

 

 

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