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When You’re the Alternative at the Pig Roast

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When You’re the Alternative at the Pig Roast

“Did you mean guacamole? But how can that be made with broccoli?” Anonymous

What did you do this 4th of July weekend? Well, I was invited to prepare a few dishes for my local farmers market Pig Roast that might off set the heavy yang pork flavors wafting from one booth to the other. A whole, huge pig torched midnight black rested beneath the lid of a giant black roaster set up just for this special occasion.  And the line never once wore down to a trickle. Instead eager beavers, mouths wet in anticipation, looked to their plates for salvation.

My culinary effort was to be the alternative to the roasted pork, and I took full advantage to admonish the crowd to eat their healthy veggies. But what vegetable can stand up to the flavor of the rutting pig? Well, none other than the powerful cruciferous duo of broccoli and cabbage.  The two recipes I created did indeed stand their own against the charred pork on the bar-be. I knew there had to be plenty of flavor, a “Wow” surprise factor and then the realization that this was actually good for you. There was also the challenge of using what is now in season and the field was narrowed down a bit, but not by much. I present to you here my incredible Broccomole (not a misprint) and the quintessential Pesto Cole Slaw that every summer outing demands.

The recipe for Pesto Cole Slaw was created in the early morning as the sun lifted over the lip of the garden fence while me and my pups, Maya and Seamus, harvested fresh herbs for the afternoon’s festivities. The dew still wet upon the leaves may have something to do with the flavor, but then I bow to the Earth Mother in all her glory, generosity, and culinary genius.

Delia’s Broccomole
Yield:  4 servings

½ cup fresh cilantro leaves
½ cup fresh parsley
1 clove garlic or 1/8 tsp. garlic powder
1 scallion, chopped
2 Tbs. extra virgin olive oil
½  teaspoon sea salt
2 cups broccoli stems and tops, lightly steamed or blanched and cooled
1 ½ Tbs. fresh lemon juice
1 tablespoon tahini (sesame butter)
2 teaspoons Garlic Red Pepper South River miso or Sweet White Miso (won’t pack the same punch)

1. Combine cilantro, parsley, garlic, scallion and olive oil in a food processor and puree until smooth (as in a pesto consistency).
2. Add the cooked broccoli and pulse to break down and combine.
3. Add the tahini and miso and run the processor, stopping to scrape down the sides from time to time.
4. When at a spreadable consistency adjust seasoning and salt to taste. Serve on crackers, crudités, or chips, preferably without the roasted pork.

In the picture I served it with grilled tempeh and arugula on a gluten-free millet bread and it was really delicious.

Next: Pesto Cole Slaw

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Read more: 4th of July, All recipes, Appetizers & Snacks, Blogs, Eating for Health, Food, Health, Holidays, Life, Raw, Rejuvenate your Body with Delia Quigley, Vegan, Vegetarian, ,

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Delia Quigley

Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle based on her 30 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics, and Broken Bodies Yoga. Delia's credentials include author, artist, natural foods chef, yoga instructor, energy therapist and public speaker. Follow Delia's blogs: brcleanse.blogspot.com and. To view her website go to www.deliaquigley.com

50 comments

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8:25PM PDT on Jul 2, 2012

thanks, loved the recipes.

7:32PM PDT on Oct 21, 2011

you mean they roast you instead of a pig?

3:56AM PDT on Sep 29, 2011

Thanks

4:13PM PDT on Sep 8, 2011

Sounds great, I will be trying it soon. :)

4:37AM PDT on Sep 5, 2011

thanks

11:55AM PDT on Aug 21, 2011

Sounds delicious!

7:02PM PDT on Aug 19, 2011

cripes, people. She was invited to cook at a farmers market. Yes, it was in conjunction with a pig roast, but it was also a chance to show omnivores how vegetables can shine on their own.

11:39AM PDT on Aug 1, 2011

thank you

6:27AM PDT on Jul 29, 2011

can't wait to try the pesto coleslaw...thanks so much!

5:36AM PDT on Jul 25, 2011

********** I DON'T EAT ANIMALS.***********....ty

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