Broccoli with Garlic Sauce

3 medium heads broccoli, chopped to bite sized pieces
5 cups water, divided
1 head garlic, minced
1 vegetable stock cube
1/8 to 1/4 cup soy sauce
1 teaspoon powdered ginger
1 teaspoon to 1 tablespoon red pepper flakes
1/4 cup sweetener
1 tablespoon cornstarch
2 tablespoons cold water
1 1/2 cups uncooked white rice

Boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve, and add the garlic, soy sauce, ginger, red pepper flakes and sweetener.

Dissolve the cornstarch in the cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli.

Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker. Place rice in bowls and top with broccoli and garlic sauce mixture.

Simple Mushroom Curry

1/2 large onion, finely chopped
olive oil, for sautéing
6 cloves garlic
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric
8 ounces mushrooms, sliced
1/2 teaspoon salt
1 tablespoon tomato paste
3 tablespoons chopped fresh cilantro

Sauté onion in olive oil for 3-4 minutes. Next, add garlic and sauté for an additional minute. Add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes.

Add water if the mixture becomes dry; do so 1 tablespoon at a time to avoid making the mixture too runny. Finally, add the mushrooms, tomato paste and salt.

You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.)

Lower the heat to a simmer, cover and allow to cook for 10 minutes. Remove from heat and add the chopped fresh cilantro.

Serve this dish over a plate of couscous.

Broccoli with Garlic Butter and Cashews

1 1/2 lbs. fresh broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp. brown sugar
2 Tsp. white vinegar
1/4 Tsp. ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, and then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.