Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
 
Gai Lan (Chinese Broccoli) with Citrus-Scented Mayonnaise
 
If you are used to the massive flowery heads of Italian broccoli, whose thick stalks play second fiddle, then mild Chinese broccoli, gai lan, may delight you. Its sweet stems plan the starring role, and you have to peer closely to spot the demure flowers nestled in the center beneath its dark. glossy leaves.  It makes a delicious and elegant side dish, briefly blanched tender-crisp and dressed in a luscious, healthy plant-based mayonnaise, seasoned with dehydrated orange or lemon for enhanced aroma and flavor.  Like its fellow brassicas, gai lan is an excellent source of fiber, protein, calcium, and especially folate.
 
Hints: 
Find gai lan in East Asian groceries. 
Find dehydrated orange or lemon slices online or make your own.
 
Prep time 15 minutes
Cook time 5 minutes
Serves 4-6
 
1 bunch (1 ½ to 2 pounds) gai lan (choose stalks whose flowers are tightly closed and leaves are dark and glossy)
 
1 14 to 16 ounce package silken tofu, drained well
2 tablespoons nutritional yeast
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon dehydrated or powdered garlic
2 tablespoons shiro (mild, white) miso paste
1/8 teaspoon ground white pepper
1 teaspoon ground dehydrated organic lemon or oranges slices
 
Make your citrus powder by grinding 2 or 3 dehydrated slices of lemon, or 1 or 2 of orange in a spice or coffee grinder. Run until it creates a uniform powder. Measure out a teaspoon and refrigerate the remainder in a tight-lidded jar.
 
Soak the gai lan for a few minutes in cold water to remove any grit or soil. Bring a large pot of water to a rapid boil. Transfer all the gai lan at once to the pot and push its leaves under water. Blanch for just a few minutes, depending on the thickness of the stems. Test every minute by removing a stalk and tasting a small slice of the stem. As soon as it is tender but quite crispy, use tongs to quickly transfer to a large bowl of ice water to halt its cooking and brighten its color. Drain.
 
To make the mayonnaise, add the drained silken tofu, nutritional yeast, vinegar, Dijon mustard, granulated garlic, shiro miso, white pepper, and orange or lemon powder to the container of a high-speed blender. Run on high for a minute or until the mayonnaise is well blended and creamy. Taste and correct any seasonings as you like. Transfer to a container and refrigerate until use. The mayo will thicken slightly as it cools. 
 
Gai lan with citrus-scented mayonnaise is best served warm. Reheat very briefly in a microwave but be careful not to overheat either the broccoli or the sauce. Both the gai lan and mayonnaise will keep for about 5 days, refrigerated.