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February 2010
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| Broccoli Mushroom Delight |
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Method
- Combine corn with cashews and some water.
- Blend until completely smooth. Set aside.
- Roast almonds until browned and fragrant. Cool and crush coarsely. Set aside.
- Combine water, soy sauce, tabasco and olive oil in a large skillet.
- Add onion and cook over medium-high heat, stirring often, until onion is soft. Reduce heat to medium. Add mushrooms and spices. Stir to mix.
- Cover and cook, stirring occasionally, until mushrooms turn brown.
- Stir in corn-cashew mixture, broccoli and almonds.
- Cover and cook over medium-low heat, stirring occasionally, until broccoli is just tender. Serve with cooked pasta or rice.
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Makes 2 servings
180 Kcal per serving
Ingredients
- 150g broccoli florets
- 50g corn, steamed
- 20g cashewnuts
- 20g almonds
- 30 ml water
- 1 tsp oilve oil
- 1 tbsp soy sauce
- abasco, to taste
- 25g onion, chopped
- 50g sliced mushrooms
- Oregano, to taste
- Black pepper, to taste
- Salt, to taste
- 150g whole wheat pasta or rice, cooked
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