Saturday, July 6, 2013

Broccoli Sauté With Tofu Feta

A substitute for feta cheese probably isn't something you would expect to find on a vegan diet. Let's face it, there are certain animal based "foods" that just don't seem to lend themselves to a vegan alternative, and cheeses in general often fall into this category. But you will be delightfully surprised when you try the "Broccoli Sauté with Tofu Feta" (page 358). This dish starts with lightly steamed fresh broccoli which is then cooked and stirred in a hot skillet with red bell pepper, garlic, and green onions, then seasoned with capers, parsley, and lemon juice. The finishing touch is the tofu feta (click here to see how I made this), which needs to be prepared about 30 minutes in advance in order to allow the flavors to develop. The outstanding combination of flavors in this vegetable side dish takes basic steamed broccoli to a whole new level!
"Keeping it McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the broccoli and veggies; instead use broth, water, or sherry and/or a non-stick skillet.
ü Follow my suggestions for making the feta oil free by clicking here.

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