Broccoli and Mustard Dip

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* Exported from MasterCook *

 

Broccoli and Mustard Dip

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups broccoli florets -- about 8 oz

1/2 cup silken tofu -- 4 oz

4 cloves Roasted Garlic -- coarsely chopped

1/4 cup Dijon mustard

2 tablespoons soy sour cream

1 tablespoon fresh oregano -- chopped

or

1 teaspoon dried oregano

2 teaspoons fresh lemon juice

salt and freshly ground black pepper

 

Steam the broccoli until it is tender, about 5 minutes.

 

When the broccoli is cool enough to handle, squeeze it gently to extract most of

the cooking water. Place the broccoli in the bowl of a food processor and pulse

4 to 5 times to chop. Add the tofu, garlic, mustard, soy sour cream, oregano,

and lemon juice. Process until well blended. Season to taste with salt and

pepper.

 

Pour the dip into a serving bowl or plastic container. Cover and refrigerate

for at least 1 hour, up to overnight, to let the flavors develop. Serve

chilled. (This dip will keep for up to 3 days, tightly covered and

refrigerated.)

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 236 Calories; 13g Fat (43.2% calories

from fat); 12g Protein; 25g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

1899mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Roasted garlic plus plenty of Dijon mustard give this dip big, bold

flavor. Steaming the broccoli brings out its taste and makes the dip bright

green. Serve it surrounded by carrot sticks, celery sticks, and strips of sweet

red bell pepper. Munching them with the dip, in no time, you will discover you

have enjoyed eating a full serving of vegetables, or more.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Roasted Garlic

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 head garlic

1/2 teaspoon olive oil

1/8 teaspoon salt

 

Preheat the oven to 400F.

 

Break the garlic apart into cloves. Rub the cloves with the oil. Place them in

the center of a large square of aluminum foil. Sprinkle with the salt. Seal

the garlic in the foil by bringing up the four corners over the garlic, then

crumpling the foil together.

 

Bake the garlic in the center of the oven for 45 to 60 minutes, depending on

the size of the cloves, until they are soft when pressed with your fingers in an

oven mitt.

 

To use, snip the bottom off each clove and squeeze out the garlic by pressing

from the top with your fingers.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 1 head "

 

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Per Serving (excluding unknown items): 24 Calories; 2g Fat (81.2% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

267mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

 

NOTES : This creamy, gentle garlic is so delicious blended into salad dressings,

soups, stews, and pasta sauces that you will will always want to have it on

hand. This is easy if you make two heads at a time. Roasted garlic will keep

for up to 5 days, covered and refrigerated.

Another method for roasting garlic is to slice off the top of a whole head,

cutting it crosswise 1 inch below the tip. Oil and roast the entire head,

wrapped in foil, for 45 to 60 minutes. It looks like a giant flower. To use,

squeeze the head until the individual cloves pop out.

Nutr. Assoc. : 0 0 0