Enjoy that local broccoli
"My will contains directions for my funeral, which will be followed not by mourning coaches, but by oxen, sheep, flocks of poultry, and a small traveling aquarium of live fish, all wearing white scarfs in honor of the man who perished rather than eat his fellow creatures."
George Bernard Shaw
As summer marches on, the Freshlife produce cases continue to overflowing with local, chemical-free vegetables. If you love broccoli salad but want to skip the mayo and bacon bits – here's a vegan recipe that's long on flavor and rich in fiber and nutrients.
Broccoli Salad with Garbanzos
Ingredients
1 head broccoli, cut in small florets(about 3 cups)
1 can garbanzo beans, drained (about 1.5 cups cooked beans)
1/4 cup olive oil
1/4 cup plain yogurt
juice of 1 fresh lemon
1 tsp curry powder
1 Tbl prepared mustard
1 Tbl honey or agave
sea salt and pepper to taste
Directions
- Place broccoli florets in a steamer basket and steam until just barely tender. Keep some crunch - do not overcook! (option – use raw broccoli for extra crunch and preservation of all the enzymes)
- Remove steamer from pan and plunge into ice water to stop the cooking process and chill the veggies down. Drain well. Pat dry.
- Transfer veggies to a mixing bowl and add garbanzo beans
- In a separate bowl, whisk together all remaining ingredients
- Pour dressing over veggies and beans, toss until well mixed.
- Serve immediately, or refrigerate and serve chilled. (raw broccoli is best if left to marinate in dressing for at least 2 hours)
Enjoy!
Barb Jarmoska
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