Broccoli Mousseline

020Broccoli Mouselline PD

I like to eat my veggies. I look forward to eating my veggies and usually crave them first thing in the morning.

And I don’t apologize for it anymore. If I want broccoli for breakfast then, that is what I eat.

But sometimes crunchy, cruciferous, crudités don’t sit well on an empty belly.

And besides, I am all about deconstructing these days. I am experimenting with texture and flavor.

I am trying new tricks with old favorites and trying to look at food in a new way, new presentations and combinations.

I am a vegan after years of examination. I like organic, basic, unprocessed food. But I am having fun “processing” the favorites in my diet.

I try to make every bite count; that means getting the most nutrition out of every bite.

This dish combines some of my favorite flavors; toasted pine nuts, roasted garlic, basil, broccoli, and olive oil.

As I am cooking more I am starting to realize that the method is just as important as the ingredients.

Toasting and roasting bring ingredients to peak flavor. Pureeing creates creaminess without adding fat and layering flavors and textures ensures well rounded nutrient rich, complete meals which are satisfying and nutritionally balanced.

I am calling this Broccoli Mousseline. It could substitute for mashed potatoes. Not that there is anything wrong with mashed potatoes but the nutritional bang is in the broccoli.

Olive oil and pine nuts add fat and protein. I also snuck in about a ½ of an avocado. Once again, adding fat and creaminess as well as depth of flavor. The flavors can range from buttery to almost bacon tasting.

Try this recipe to add tasty nutritious elements in place of carbohydrate filled empty calorie foods.

Ingredients:

10 oz broccoli
5-6 cloves roasted garlic
2-3 Tbsp olive oil
1/8 toasted pine nuts
½ ripe avocado
2 Tbsp Basil pesto
Salt and pepper to taste

Method:

Cook the broccoli until bright green and just tender.

Add all the ingredients into the food processor and puree until well blended and serve.

Garnish with pine nuts. I think that artichoke hearts would be a great garnish with this, also.

Serve it as a side or as a main dish with spinach pasta. This would also work well as a filling for ravioli, manicotti, or perhaps lasagna.

019 Broccoli Mousseline PD

Enjoy!

  

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