This isn’t so much a recipe as an approach to family dining. We’re always hearing about the benefits of a plant-based diet, how it’s good for us and good for the planet. But if you’re coming from a place where your diet hasn’t always centred around these things, it can be hard to know where to start. Likewise, if you’ve hit a wall in terms of meal prep inspiration or if you want to try Veganuary but you’re feeling overwhelmed, or if you’re just tired of cooking but don’t want to feel like you’ve given up completely, this is for you.
Any household that has attempted to feed very young children will be familiar with the phase in which the unsalted, boiled (or steamed), and mushable vegetable dominates. At first this abundance of fresh and untainted healthiness appears positive all round. “Look at me, I am ‘snacking’ on this leftover bit of carrot.”. An irrational fear that 0.0001mg of salt may somehow reach the baby’s delicate internal organs and cause widespread and catastrophic shriveling, can inspire preparing all of the family’s meals without salt. “Well, salt isn’t good for you after all, and I’m sure once we’ve got used to it, we won’t even miss all that salt…”.
Um, well. For me, this recipe is something of an antidote to the above phase. I am grateful to my extended family for serving it to me, and making broccoli an appealing choice again. The broccoli is salty – yessss! It retains bite and texture – double yessss! I still prepare broccoli the bland and healthy way for children, but this is a pleasingly straightforward way to make an adult version at the same time.