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The Vegetarian

Broccoli's a Natural

November 19, 1987|DIANA SHAW

I have just received a note from a reader, who objected to my recent assertion that the best way to prepare fresh broccoli is to steam it.

I've found that most of my friends prefer their vegetables cooked. They'll eat them raw, though, if I serve them with one of these savory low-fat dressings or dips.

CHEESE AND HERB DIP

2 cups low-fat cottage cheese

1/2 cup feta cheese, crumbled

2 cloves garlic, crushed

2 tablespoons fresh chives, minced

1 tablespoon green onion, minced, or 1 tablespoon grated onion

1 tablespoon fresh oregano, minced, or 1 teaspoon dried oregano, crumbled

1 tablespoon lemon juice

In blender or food processor, blend together cottage cheese and feta cheese until smooth. By hand, stir in garlic, chives, green onion, oregano and lemon juice. Cover and refrigerate several hours to let seasonings blend. Serve chilled with raw vegetables. Makes about 2 1/2 cups.

TANGY TAHINI DIP

2 cloves garlic, crushed and minced

1/4 cup orange juice

1/4 cup tahini

3/4 cup plain yogurt

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon ground ginger

1 tablespoon fresh cilantro, minced

Blend together garlic, orange juice and tahini until smooth. Stir mixture into yogurt. Add cumin, coriander, paprika and ginger. Stir to mix. Sprinkle minced cilantro on top and refrigerate several hours. Serve chilled with raw vegetables. Makes about 1 1/4 cups.

CHIVE-MUSTARD DRESSING

1 cup plain yogurt

2 teaspoons Dijon mustard

1 teaspoon honey

1 tablespoon lemon juice

1 tablespoon fresh chives, minced

Combine yogurt, mustard, honey, lemon juice and chives. Refrigerate several hours before serving over salad greens. Makes about 1 cup.

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