Date: Mon, 16 Jan 95 23:55:24 +0200
From: Jody Bar-On (jodyb@techunix.technion.ac.il)
from the New Mcdougall Cookbook
BROCCOMOLE
1 1/2 cups cooked broccoli stems, tough outer layers peeled off
1 1/2 tablespoons fresh-sqeezed lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/2 tomato, diced
1 scallion, sliced
1 canned green chili, chopped
In a food processor, blend the broccoli stems with the lemon juice,
cumin, and garlic powder until completely smooth. Add the remaining
ingredients and mix well by hand, but do not blend. Chill before
serving for best flavor.
Note:the above was copied directly from the book. I doubled the
recipe. I also used a fresh green chili instead of canned, which
I don't think I can get over here. It was very tasty, but do not
expect it to taste like avocado. Think of it as a really good
broccoli dip, and not necessarily as a replacement for something
else. Everyone at my party the other night enjoyed it.
kwvegan vegan