| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Vegtime1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Head broccoli |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Peeled and grated fresh gingerroot |
| 1 |
tb |
Whole wheat flour |
| 1 |
c |
Calcium-fortified soy milk |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
4 SERVINGS VEGAN
Calcium-enriched soy milk, fresh gingerroot and garlic add extra
flavor to simple, steamed broccoli. And don't throw away your
broccoli stems. Peel off the skin with a paring knife, then slice and
steam the stems. Calcium per serving: 408 mg.
Cut broccoli into florets. Peel stems, cut in half lengthwise, then
cut crosswise into 1/2-inch-thick slices. Steam broccoli until bright
green and just tender, 5 to 7 minutes.
Meanwhile, in a medium saucepan, heat oil over medium heat. Add
garlic and ginger and cook, stirring often, until golden, about 1
minute. Reduce heat to low. Stir in flour and cook 2 to 3 minutes,
stirring constantly to prevent browning. Gradually stir in soy milk,
salt and pepper and cook, stirring frequently, until sauce is thick
and bubbly, 3 to 5 minutes.
Remove broccoli from steamer and arrange on serving platter. Drizzle
with sauce and serve warm.
PER SERVING: 84 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 4G CARB.;
0 CHOL.; 31 MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 52
Converted by MM_Buster v2.0l.
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