Marinated Vegetables

Marinated Broccoli
Marinated Broccoli

This recipe dates way back to my childhood, long before I knew anything about "raw foods" or even vegetarianism. My mom would marinate broccoli in italian dressing. It was so simple yet so delicious. My version uses fresh ingredients and has so many different variations. It can be given a Asian flair, a Mexican flavor, cajun, whatever your pleasure is. It works with all types or combinations of vegetables.

  • 2-4 cups raw firm vegetables of your choice such as:
  • Broccoli, carrots, cauliflower, peppers, Brussels sprouts, cabbage, corn cut from the cob, okra, etc. (Be adventurous and try what ever you like or usually cook.)
  • 2-4 Tablespoons cold pressed extra virgin Olive Oil
  • 2-3 Teaspoons Apple cider vinegar, balsamic vinegar, lime, lemon or orange juice.
  • 2-4 Tablespoons raw honey or mirin (Eden brand)
  • 2-3 Tablespoons Nama Shoyu or soy sauce
  • 1 Tablespoons dried herbs: Italian seasoning, Herbs de Provence, or other herbs of your choice or 1/4 cup fresh herbs.

Mix all ingredients together mix well. Let sit and stir often for 30 minutes or for several hours or eat right away!. You can put them in a large zip top bag, remove all the air, and then just flip the bag every so often.

Vary seasonings to get the flavor you desire: For a Mexican twist add one or more of the following: cilantro, cumin, ground oregano, lime juice and chipotle pepper powder and marinate zucchini, peppers, and corn ;

For an Asian twist use raw sesame oil and add ginger and orange juice and a few drops of toasted sesame oil to marinade snow peas and/or other Asian veggies.

For a Caribbean flavor try thyme, curry powder, and allspice.

Let your imagination go and experiment. Try different oils or vinegars.


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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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