1. Using a food processor, pulse broccoli florets until they are in small pieces, similar to the size of rice grains. Pulse until you yield 3 cups.
2. Add a small drizzle of avocado or olive oil to a pan, and heat over medium heat.
3. Add “riced” broccoli to heated pan and stir. Reduce heat to medium-low and cover pan with a lid to steam broccoli rice. Stir often.
4. When broccoli rice is cooked to your liking, add 1 tablespoon of teriyaki sauce at a time, stirring it into broccoli rice. (Add more sauce if necessary.)
5. Open can of salmon (do not drain!). Flake salmon with a fork and add salmon to broccoli mixture. Stir to combine and heat through. Season to taste with salt and pepper.
6. Top with sesame seeds, if desired, and enjoy!

1. Adjust oven rack to lowest position and heat oven to 425°. Brush a rimmed baking sheet with 1 tablespoon of the oil. Transfer sheet to oven and heat until oil is just smoking, 3 to 5 minutes.
2. Toss broccoli with 2 tablespoons of the oil, [q:1/2] teaspoon of the salt, and the pepper. Arrange sausage and broccoli in a single layer on preheated sheet. Roast until sausage is browned on bottom, about 12 minutes. Flip sausage, stir broccoli, and continue to roast until sausage is browned on second side and broccoli is tender, about 12 minutes. Transfer sausage to platter and tent with aluminum foil; transfer broccoli to serving bowl.
3. Meanwhile, bring water and remaining [q:1/4] teaspoon salt to boil in a medium saucepan. Add barley, cover, reduce heat to low, and cook until tender and most of water is absorbed, about 10 minutes.
4. Add barley, Parmesan, garlic, and remaining 2 tablespoons oil to roasted broccoli in serving bowl, toss gently to combine, and season with salt and pepper to taste. Serve with sausage.

1. Combine all sauce ingredients in a bowl, mix well, and set to one side.
2. Heat oil in a wok over medium-high heat, add onion, garlic, and ginger. Fry until fragrant and onion is translucent. Add remaining vegetables and stir-fry for 3 to 4 minutes. Add sauce mixture, bring to boil, and simmer for 3 minutes.
3. If desired, serve on top of freshly steamed rice or springy noodles.

1. Steam broccoli for 5 minutes until tender. Set aside.
2. Cook pasta according to package directions. Drain pasta, reserving [q:1/4] cup of the cooking water. Set aside.
3. Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and sauté for 2 minutes.
4. Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.

1. Make dressing: In a small bowl, combine sesame oil, mustard, soy sauce, rice vinegar, salt, and garlic. Using a fork or small whisk, mix until well combined. The dressing will keep in an airtight container in the refrigerator for up to 2 days.
2. Bring a large pot of salted water to a boil. Add broccoli and cook for 2 minutes. Using a slotted spoon, transfer broccoli to a medium bowl.
3. Add green beans to boiling water and cook for 2 minutes. Drain green beans and rinse under cold water. Pat dry. Using a sharp knife, trim and discard ends of green beans. Cut beans on a diagonal into 2-inch pieces. Add to bowl with broccoli. Add chickpeas and toss to combine.
4. Drizzle dressing over vegetables and beans and stir to combine. Salad will keep in an airtight container in the refrigerator for up to 5 hours.

1. In a large pot, add almond milk, broth, vegan butter and broccoli. Bring to a boil and cook for 15 to 20 minutes, until broccoli is tender.
2. In a separate bowl, whisk cheddar sauce packet into water, stir until dissolved.
3. Add sauce packet/water mixture to pot and simmer 5 minutes.
4. Let cool 5 minutes, then serve.

Dressing

1. Whisk all dressing ingredients together in a bowl except oil until well combined.
2. Slowly whisk in oil in a thin, steady stream. Keep whisking until dressing is blended.
3. Set dressing aside.

Salad

1. Chop florets off broccoli into even pieces and set aside.
2. Trim any woody or tough sections away from broccoli stem. Cut stem into [q:1/2]-inch-thick pieces.
3. Place broccoli stem pieces in a steamer and steam for 7 minutes. Add florets and steam for approximately 5 additional minutes, or until stems and florets are fork tender but not overcooked. Immediately remove from heat.
4. Transfer broccoli to a large serving bowl. Toss with dressing. Garnish with cashews and serve.

1. Cook soba as package directs. When done, rinse under cold water and drain.
2. Place in a mixing bowl with the blanched vegetables and marinated tofu.
3. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously.
4. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.

1. In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
2. In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
4. Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
5. Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.