Steamed broccoli with fennel
A simple affair of steamed broccoli, fennel and baked tofu. It was both created and devoured quickly after a good, hard workout.
The sauce was of olive oil, lemon juice, rice vinegar, just a dash of Braggs, yellow curry, coriander, nutritional yeast, agave nectar and sambal. Topped with a sprinkle of gomasio.
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I love broccoli, don’t think I’ve ever mixed it with fennel. Looks awesome.
Comment by Cherie — June 3, 2007 @ 7:21 am
I know that you, like me, are a devout onion-hater. I sometimes use fennel or celery to replace onion in recipes. What do you use?
Comment by vegyogini — June 3, 2007 @ 4:27 pm
Vegyogini: I usually just avoid any recipes that call for onions! On very rare occasions I’ll use a bit of onion powder if I think a dish would benefit from some onion flavor… but that rarely happens :) If a recipe uses onions that get well cooked down before the dish is thru, I’m game. Otherwise, it’s probably not something I’d want to eat.
Comment by FoodEater — June 3, 2007 @ 5:13 pm
Cherie: For some reason I find that when I’ve run out of all other fresh food in the house, there’s often still some good broocoli and fennel waiting to get used up… thus, the tasty combo is born!
Comment by FoodEater — June 3, 2007 @ 5:14 pm