I had stir-fry on the menu for last night. BUT…things just didn’t go as planned. I got home later than I meant to, spent quite a bit of time in the yard mulching, etc and just wasn’t in the mood to fiddle with stir-fry. What I wanted was Mexican food. It was also vegetarian night at our house, so I had to devise vegetarian Mexican food; this is not a difficult task.
In the end I scrambled some eggs with mushrooms and garlic scapes, cooked some vegetarian refried beans and toasted some tortillas. Vegetarian breakfast tacos it is!
We did have a particularly delicious side dish: spicy roasted broccoli. I think I took this one from a Rachel Ray cookbook sometime in the past…
Preheat the oven to 450 with your roasting pan in it.
I cut 1 bunch of broccoli into what I call bundles…not individual pieces, but rather flat groups of about 3 pieces each…but whatever works for you is fine. In a bowl I mixed probably 1 tbsp chili powder, 1 tsp salt and some pepper. I added all the broccoli and 2-3 tbsp olive oil.
I mixed all this together (it’ll seem thick) and dumped it unceremoniously on the roasting pan. I checked mine after 12 minutes and let it go a few minutes more. Make sure the stalks are tender enough to bite easily.
This was a HUGE success at our house. Easy dinner, easy cleanup and an easy way to have a great vegetarian night.