Broccomole (Vegan)
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
broccoli stems
cooked, tough outer layers peeled off |
* |
| 1 ½ | tablespoons |
lemon juice
fresh-squeezed |
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | each |
tomatoes
diced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
green chili peppers
canned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
broccoli stems
cooked, tough outer layers peeled off |
* |
| 23 | ml |
lemon juice
fresh-squeezed |
|
| 1.3 | ml |
cumin
ground |
|
| 0.6 | ml |
garlic powder
|
|
| 0.5 | each |
tomatoes
diced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
green chili peppers
canned |
*
|
Directions
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.
