Wednesday, December 3, 2014

Farfalle with Crunchy Crucifers & Creamy Poppy Seed Dressing

"Farfalle with Crunchy Crucifers & Creamy Poppy Seed Dressing" (page 91) is super fast, super easy, and super tasty! The recipe calls for 2 cups each cauliflower and broccoli, and I had every intention of including both. (You might notice there is nothing green in this photograph.) But on the day I was making this dish, I found to my dismay that my broccoli had spoiled. How often does that happen? Broccoli is a hearty vegetable and should last quite a while under refrigeration. I had it in my refrigerator less than a week. Makes me wonder how long it sat in the grocery store? In any case, I had plenty of cauliflower, so not to be daunted, I doubled up on that. Maybe not as colorful as it might have been, this was still very good, and I think the secret here was the poppy seed dressing. Silken tofu is seasoned with Dijon mustard, cider vinegar, salt, pepper, maple syrup, and of course, poppy seeds. It also calls for olive oil, but I left this out altogether with no substitution needed. Served equally delicious chilled or at room temperature, and the leftovers hold well. 

Keeping it "McDougall Friendly" checklist:

  • Omit the oil in the poppy seed dressing.

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