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<\/p>\nA lot of people think that being a vegan means less options for what you can eat, but that just simply isn\u2019t true. Especially when we have amazing food experts, like Adam Kenworthy, showing us how to make creative new dishes, and dress up old favorites. Like this super simple saut\u00e9ed broccoli with toasted pine nuts and a tahini vinaigrette! Whether you\u2019re a fan of this cruciferous vegetable or not, this recipe is one you\u2019ll want to make again and again.<\/p>\n
Try it as a side dish, as part of a veggie salad, or even as a snack. All you need is one head of broccoli, a small handful of pine nuts, some tahini, a splash of olive oil and apple cider vinegar, plus a little salt.<\/p>\n
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Put it all together and you\u2019ve got a tasty plate that\u2019s loaded with nutrients. Use this simple recipe to give it a try at home. Adam Kenworthy is a big fan of cooking to taste, so play around with it and really make it your own.<\/p>\n
a small spoonful of Tahini
\na drizzle of olive oil
\na small spoonful of apple cider vinegar
\nSalt to taste
\nWater (optional) to create desired consistency<\/p>\n
First, heat about 2 inches of water in a large saut\u00e9 pan on medium heat.<\/p>\n
Then chop up your broccoli into bite sized pieces and add it to the pan. Saut\u00e9 until tender.<\/p>\n
Next make your dressing. Add all ingredients to a small food processor or blender and combine until you meet your desired consistency. Be sure to taste as you go, adding additional amounts of the ingredients as needed based on your preferences.<\/p>\n
Plate your broccoli, then drizzle your dressing all over the veggies, and top it all off with the toasted pine nuts.<\/p>\n
Serve and enjoy!<\/p>\n
Recipe by Adam Kenworthy <\/p>\n
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