Broccoli Basil Crunch

Yield: 2 servings

1 teaspoon canola oil
1 teaspoon sesame oil
2 small heads broccoli, chopped up into florets and nice chunks of stem
1/4 onion, diced
3 to 4 cloves garlic, minced
1/4 cup water
1 tablespoon crunchy peanut butter
1 tablespoon tahini
1 teaspoon cayenne
1 teaspoon (or more) tamari or bragg’s
1 bunch basil (1/2 cup before chopping), coarsely chopped
1 tablespoon roasted sunflower seeds
1 teaspoon toasted sesame seeds

Heat canola and sesame oils in a pan over medium heat. Add broccoli, onion, and garlic. Stir every so often for about five minutes. *note, if you like a softer broccoli, cover pan in between stirs. Add water, peanut butter, tahini, cayenne, and tamari. Stir until the mixture makes a nice creamy sauce. Use more tahini to make the mixture more creamy as per your preference. Add the chopped basil and stir until coated. Sprinkle with sunflower and sesame seeds.

From VegWeb.com