Broccoli with Kasha and Black Bean Sauce makes 8 cups
- 1 large bunch broccoli
- 4 cups boiling water
- 2 cups kasha (use buckwheat groats for a milder flavor)
- 1/2 teaspoon salt
- 1 15-ounce can black beans, drained
- 1/2 cup roasted red pepper
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 cup chopped fresh cilantro
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Cut off broccoli stems. Cut or break the tops into bite-sized florets. Peel the stem with a sharp knife, then slice it into 1/2-inch thick rounds. Set aside. Into the water in a large saucepan, place kasha and salt. Cover and simmer for about 10 minutes, or until all the liquid has been absorbed. While kasha is cooking, combine and puree all the remaining ingredients in a food processor or blender.
Just before you are ready to eat, steam broccoli over boiling water for about 5 minutes, or until it is bright green and just tender. Place a generous about of kasha on each serving plate, then top with steamed broccoli and black-bean sauce. Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D. | 
